Broccoli Cheddar Soup Recipe

Overview

This broccoli cheddar soup is creamy, savory, and full of tender broccoli in every spoonful. Onion, celery, and carrot build the base, while sharp cheddar gives the soup its rich flavor without requiring complicated ingredients.

The recipe makes about 6 cups, or 4 generous servings. For the smoothest texture, simmer the vegetables until they are easily pierced with a fork, then add the cheese gradually after lowering the heat.

Ingredients

• 4 tablespoons unsalted butter, divided
• 1 small yellow onion, finely diced, about 1 cup
• 2 celery ribs, finely diced, about 1 cup
• 1 medium carrot, peeled and diced, about ¾ cup
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 cups low-sodium chicken broth or vegetable broth
• 2 cups whole milk
• 4 cups broccoli florets, cut into bite-size pieces
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ½ teaspoon Dijon mustard, optional
• 2 cups sharp cheddar cheese, freshly shredded, about 8 ounces
• ¼ teaspoon smoked paprika, optional, for serving

How to make it

1. Prepare the vegetables. Cut the broccoli into small, even florets so they cook at the same rate. Dice the onion, celery, and carrot finely; smaller pieces make the finished soup easier to eat and help the vegetables soften evenly.

2. Cook the aromatic vegetables. Melt 3 tablespoons of the butter in a large heavy-bottomed pot over medium heat. Add the onion, celery, and carrot. Cook for 6 to 8 minutes, stirring occasionally, until the onion looks translucent and the carrot begins to soften. Add the garlic and cook for 30 seconds, just until fragrant.

3. Make the roux. Add the remaining 1 tablespoon butter. Once melted, sprinkle in the flour and stir constantly for 1 to 2 minutes. The mixture should look like a smooth, pale paste and should lose its raw flour smell; do not let it brown.

4. Add the liquids gradually. Slowly pour in the broth while whisking or stirring constantly to loosen the flour mixture. Add the milk in a steady stream, continuing to stir. Scrape the bottom and corners of the pot so no flour mixture remains stuck there.

5. Simmer the broccoli. Stir in the broccoli, salt, pepper, and Dijon mustard if using. Bring the soup just to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 12 to 15 minutes, stirring every few minutes, until the broccoli is bright green and tender enough to pierce easily with a fork. Avoid a hard boil, which can make a milk-based soup scorch or separate.

6. Adjust the texture if desired. For a mostly smooth soup, use an immersion blender for a few short pulses, leaving some broccoli pieces intact. You can also blend about 2 cups of soup in a heatproof blender, with the lid vented, and return it to the pot. For a chunky soup, skip blending.

7. Add the cheddar off the heat. Remove the pot from the burner and wait 1 minute. Add the shredded cheddar one handful at a time, stirring until each addition melts before adding the next. The soup should be glossy and creamy, with the cheese fully incorporated. Taste and add more salt or pepper if needed.

8. Serve. Ladle the soup into bowls and sprinkle with smoked paprika if using. Serve while hot, with extra cheddar, toasted bread, or crackers if you like.

Expert tips

• Shred the cheese yourself. Pre-shredded cheese often contains anti-caking ingredients that can leave the soup less smooth. A block of sharp cheddar melts more cleanly and gives stronger flavor.
• Keep the heat gentle. Once the milk is added, a gentle simmer is enough. Boiling can cause the dairy and cheese to separate.
• If the soup is too thick, stir in warm broth or milk ¼ cup at a time until it reaches the consistency you want.
• If the soup is too thin, simmer it uncovered for a few extra minutes before adding the cheese. If the cheese is already mixed in, avoid prolonged boiling; a small cornstarch slurry made with 1 teaspoon cornstarch and 1 tablespoon cold water can be stirred in, then gently heated until slightly thickened.
• For a lighter substitution, use 2% milk, though the soup will be less rich. Unsweetened plain oat milk can replace the whole milk, but choose one without vanilla flavoring. Do not use sweetened milk.
• For a vegetarian version, use vegetable broth. For a gluten-free version, replace the flour with 2 tablespoons cornstarch mixed with ¼ cup cold broth; add the slurry after the vegetables are tender and simmer until lightly thickened before adding the cheese.
• If the cheese turns grainy, remove the soup from the heat immediately and whisk in 1 tablespoon warm milk at a time. The texture may improve, but preventing overheating is more reliable than trying to fix it.

Serving and storage

Serve the soup hot with crusty bread, a simple green salad, or crackers. It also pairs well with other creamy soups when you are planning a soup-focused meal.

Cool leftovers promptly in a shallow container, then refrigerate within 2 hours. Store covered in the refrigerator for up to 3 days. Reheat gently in a saucepan over low to medium-low heat, stirring often; do not let it boil. Add a splash of broth or milk if the soup has thickened in the refrigerator. Because dairy-based soups can separate when frozen and reheated, freezing is not recommended for the best texture.

Frequently asked questions

Can I use frozen broccoli for broccoli cheddar soup?

Yes. Use 4 cups frozen broccoli and add it directly to the simmering soup. It will usually become tender in about 8 to 10 minutes, so start checking earlier than you would with fresh broccoli.

Why did my broccoli cheddar soup become grainy?

The cheese was likely overheated, or it was added while the soup was boiling. Remove the pot from the heat before adding cheese, use freshly shredded cheddar, and stir it in gradually. A splash of warm milk may soften a slightly grainy texture, but a hard boil can cause permanent separation.

Can I make this soup without flour?

Yes. Replace the flour with 2 tablespoons cornstarch mixed with ¼ cup cold broth. Add the mixture after the vegetables are tender and simmer gently until the broth lightly thickens, then remove the pot from the heat and add the cheddar.

How can I make the soup thicker?

Blend part of the soup, simmer it uncovered for a few minutes before adding the cheese, or add a cornstarch slurry. Avoid boiling after the cheese has been added because high heat can make the dairy separate.

How long does broccoli cheddar soup last in the refrigerator?

Store it in a covered container in the refrigerator for up to 3 days. Reheat it gently on the stovetop and stir frequently. Add a little broth or milk if it has thickened.

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