There’s something truly special about a homemade Broccoli Cheddar Soup. It’s a classic for a reason creamy, rich, and packed with tender broccoli and sharp cheddar flavor. For me, this soup is the ultimate comfort food, perfect for a chilly evening or whenever you need something cozy and satisfying. It’s the kind of meal that feels like a warm hug in a bowl.
What I think you’ll love most about this recipe is how it delivers that rich, restaurant-quality taste without any fuss. I first started making this soup years ago, and my initial attempts were often grainy because the cheese wouldn’t melt smoothly. But I learned that the secret to a perfectly velvety texture isn’t fancy ingredients it’s about melting the cheese slowly over low heat. This simple trick makes this easy recipe my absolute favorite.
Ingredients
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 3 tablespoons flour (AP, whole wheat, or gluten-free)
- 3 cups less-sodium chicken broth, or vegetable broth
- 1 cup fat-free milk
- 1/4 teaspoon kosher salt
- Fresh black pepper, to taste
- 6 cups broccoli florets, chopped into small pieces (about 2 heads)
- 1-1/4 cups shredded sharp cheddar
- 2 tablespoons grated Parmesan cheese
How to Make Broccoli Cheddar Soup
Step 1: Sauté the Vegetables
First, melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery, cooking for about 5-7 minutes until soft. Then, stir in the minced garlic and cook for one more minute until fragrant.
Step 2: Make the Roux
Next, sprinkle the flour over the softened vegetables. Stir everything together constantly for about a minute to cook out the raw flour taste. This simple roux is what will give your soup its wonderful thickness.
Step 3: Build the Soup Base
Slowly pour in the broth while whisking continuously to prevent lumps. Once the broth is fully incorporated, bring the mixture to a gentle simmer.
Step 4: Simmer the Broccoli
Add the chopped broccoli florets and the milk to the simmering base. Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the broccoli is tender.
Step 5: Melt the Cheese and Finish
Finally, turn off the heat. It is crucial to remove the pot from the heat before adding cheese to prevent curdling. Add the shredded cheddar and Parmesan, stirring gently until completely melted and smooth. Season with salt and pepper to taste, then serve immediately.
My Best Broccoli Cheddar Soup Tips
Grate Your Own Cheese
Pre-shredded cheese contains anti-caking agents that can make your soup grainy. Grating a block of sharp cheddar yourself guarantees a velvety smooth finish.
Don’t Boil the Dairy
Once you add milk and cheese, keep the heat low. Boiling can cause the soup to curdle or separate. Always remove the pot from the heat before stirring in the cheese.
Cut Broccoli into Small Pieces
For the best texture, chop broccoli florets into small, bite-sized pieces. This ensures they cook evenly and you get broccoli in every spoonful.
Variations of Broccoli Cheddar Soup
While this classic recipe is fantastic, it’s also easy to customize. For a bit of heat, stir in a pinch of cayenne pepper with the seasonings. To make the soup heartier, add finely diced potatoes or cauliflower and simmer them with the broccoli. If you prefer a smoother consistency, you can use an immersion blender to partially blend the soup right in the pot before adding the cheese.
FAQs
How do I store and reheat leftovers?
Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently in a saucepan over low heat, stirring frequently. Do not let it boil.
Can I make this soup ahead of time?
Yes, this is a great recipe to make ahead. The flavors will meld and deepen overnight. Just cool it, store it in the fridge, and reheat gently when ready to serve.
Can I freeze broccoli cheddar soup?
Freezing dairy-based soups is tricky, as they can separate when thawed. While possible, the texture may not be as smooth. If you freeze it, thaw it in the fridge and reheat very slowly over low heat, whisking constantly.
What’s the best cheese to use?
Without a doubt, sharp or extra-sharp cheddar cheese is the best choice for that classic, tangy flavor. Always buy a block and shred it yourself for the creamiest results.
Broccoli Cheddar Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Indulge in a warm hug in a bowl with this classic homemade Broccoli Cheddar Soup. This recipe delivers a rich, restaurant-quality flavor with a velvety smooth texture that’s surprisingly easy to achieve. It’s the ultimate comfort food, packed with tender broccoli florets and sharp cheddar cheese, making it perfect for a cozy and satisfying meal.
Ingredients
1 small onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
2 tablespoons butter
3 tablespoons all-purpose flour
3 cups less-sodium chicken broth (or vegetable broth)
1 cup fat-free milk
1/4 teaspoon kosher salt
Fresh black pepper, to taste
6 cups broccoli florets, chopped into small pieces
1 1/4 cups shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
Instructions
Sauté the Vegetables:
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables have softened. Stir in the minced garlic and cook for one more minute until fragrant.
Make the Roux:
Sprinkle the flour over the softened vegetables. Stir constantly for about one minute to cook out the raw flour taste. This mixture will act as the thickener for your soup.
Build the Soup Base:
Slowly pour in the broth while whisking continuously to prevent any lumps from forming. Once the broth is fully incorporated, bring the mixture to a gentle simmer.
Simmer the Broccoli:
Add the chopped broccoli florets and the milk to the pot. Reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the broccoli is fork-tender.
Melt the Cheese and Finish:
Turn off the heat and remove the pot from the burner. This is a crucial step to prevent the cheese from curdling. Gradually add the shredded cheddar and Parmesan cheese, stirring gently until the cheese is completely melted and the soup is smooth. Season with salt and pepper to taste, and serve immediately.
Notes
Grate Your Own Cheese:
For the creamiest, smoothest soup, buy a block of sharp cheddar and grate it yourself. Pre-shredded cheeses often contain anti-caking agents that can result in a grainy texture.
Don’t Boil the Dairy:
Once the milk and cheese are added, keep the heat low and never let the soup boil. High heat can cause the soup to curdle or separate.
For a Smoother Soup:
If you prefer a less chunky consistency, use an immersion blender to partially or fully blend the soup right in the pot after the broccoli is tender but before adding the cheese.
Storage:
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat on the stovetop, stirring frequently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1 1/4 cups)
- Calories: 278
- Sugar: 7
- Sodium: 755
- Fat: 17
- Saturated Fat: 11
- Unsaturated Fat: 6
- Carbohydrates: 16
- Fiber: 4
- Protein: 14
- Cholesterol: 55
Keywords: Broccoli Cheddar Soup, cheddar soup, broccoli soup, creamy soup, comfort food, easy soup recipe, homemade soup, cheesy soup
