Few things beat a warm bowl of creamy broccoli cheddar soup on a chilly day. It’s rich, satisfying, and tastes like comfort in a cup. This version leans on simple techniques and real ingredients to get that classic creaminess without fuss.
You’ll get tender broccoli, melty cheddar, and a silky base that coats the spoon. It’s easy enough for a weeknight, yet special enough to serve guests with a crusty loaf of bread.
Creamy Broccoli Cheddar Soup – Cozy, Comforting, and Weeknight-Friendly
Ingredients
- Broccoli: About 6 cups florets (from 2 medium heads), plus peeled and chopped stems
- Unsalted butter: 4 tablespoons
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium, diced
- Carrot: 1 large, peeled and diced
- Celery: 1 stalk, diced
- Garlic: 3 cloves, minced
- All-purpose flour: 1/4 cup
- Chicken or vegetable broth: 4 cups (low-sodium)
- Milk or half-and-half: 2 cups (whole milk preferred)
- Dijon mustard: 1 teaspoon
- Ground nutmeg: 1/8 teaspoon
- Kosher salt and black pepper: To taste
- Optional add-ins: A pinch of red pepper flakes, a squeeze of lemon, or a handful of baby spinach
Instructions
- Prep the broccoli. Cut the florets into bite-size pieces. Peel the tough outer layer of the stems and dice the tender cores. This reduces waste and adds extra flavor.
- Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes until softened and fragrant. Stir in the garlic for 30 seconds.
- Make the roux. Add the remaining 2 tablespoons of butter to the pot. Sprinkle in the flour and stir constantly for 1–2 minutes. You want a light blond color and a nutty smell, not browning.
- Whisk in the broth. Slowly pour in the broth while whisking to avoid lumps. Add broccoli stems and half the florets. Bring to a gentle simmer and cook 8–10 minutes, until the stems are tender.
- Add the milk. Reduce the heat to medium-low and stir in the milk or half-and-half. Add Dijon, nutmeg, and a few grinds of black pepper. Do not boil after adding dairy; keep it just below a simmer.
- Cook the remaining florets. Add the rest of the broccoli florets. Simmer gently 5–7 minutes, until bright green and just tender. This gives you a mix of textures.
- Blend for creaminess. Use an immersion blender to partially blend the soup, leaving some pieces intact. Or transfer 2–3 cups to a blender, blend until smooth, and return it to the pot. Adjust thickness with more broth or milk if needed.
- Season and add cheese off heat. Turn off the heat. Gradually stir in the cheddar by the handful until melted and smooth. Taste and season with salt and pepper. If you like brightness, add a small squeeze of lemon.
- Serve. Ladle into warm bowls. Garnish with a little extra shredded cheddar, cracked pepper, and a drizzle of olive oil if you like. Serve with toasted bread, garlic croutons, or a simple green salad.
Why This Recipe Works
This soup balances creaminess with fresh vegetable flavor. A quick sauté of onion, carrot, and celery builds a savory base, while a light roux thickens the broth without making it heavy.
Blending part of the soup gives you a smooth texture, and leaving some florets intact adds a pleasing bite.
The cheese is added off the heat, so it melts smoothly instead of clumping or turning grainy. Sharp cheddar brings big flavor, meaning you can use less and still get that classic, cheesy finish. A touch of Dijon and nutmeg wakes up the richness and keeps the soup from tasting flat.
What You’ll Need
- Broccoli: About 6 cups florets (from 2 medium heads), plus peeled and chopped stems
- Sharp cheddar cheese: 8 ounces, freshly grated (avoid pre-shredded if possible)
- Unsalted butter: 4 tablespoons
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium, diced
- Carrot: 1 large, peeled and diced
- Celery: 1 stalk, diced
- Garlic: 3 cloves, minced
- All-purpose flour: 1/4 cup
- Chicken or vegetable broth: 4 cups (low-sodium)
- Milk or half-and-half: 2 cups (whole milk preferred)
- Dijon mustard: 1 teaspoon
- Ground nutmeg: 1/8 teaspoon
- Kosher salt and black pepper: To taste
- Optional add-ins: A pinch of red pepper flakes, a squeeze of lemon, or a handful of baby spinach
Step-by-Step Instructions
- Prep the broccoli. Cut the florets into bite-size pieces.
Peel the tough outer layer of the stems and dice the tender cores. This reduces waste and adds extra flavor.
- Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium heat. Add onion, carrot, and celery with a pinch of salt.
Cook 5–7 minutes until softened and fragrant. Stir in the garlic for 30 seconds.
- Make the roux. Add the remaining 2 tablespoons of butter to the pot. Sprinkle in the flour and stir constantly for 1–2 minutes.
You want a light blond color and a nutty smell, not browning.
- Whisk in the broth. Slowly pour in the broth while whisking to avoid lumps. Add broccoli stems and half the florets. Bring to a gentle simmer and cook 8–10 minutes, until the stems are tender.
- Add the milk. Reduce the heat to medium-low and stir in the milk or half-and-half.
Add Dijon, nutmeg, and a few grinds of black pepper. Do not boil after adding dairy; keep it just below a simmer.
- Cook the remaining florets. Add the rest of the broccoli florets. Simmer gently 5–7 minutes, until bright green and just tender.
This gives you a mix of textures.
- Blend for creaminess. Use an immersion blender to partially blend the soup, leaving some pieces intact. Or transfer 2–3 cups to a blender, blend until smooth, and return it to the pot. Adjust thickness with more broth or milk if needed.
- Season and add cheese off heat. Turn off the heat.
Gradually stir in the cheddar by the handful until melted and smooth. Taste and season with salt and pepper. If you like brightness, add a small squeeze of lemon.
- Serve. Ladle into warm bowls.
Garnish with a little extra shredded cheddar, cracked pepper, and a drizzle of olive oil if you like. Serve with toasted bread, garlic croutons, or a simple green salad.
Keeping It Fresh
Let the soup cool until it’s just warm, then transfer to airtight containers. Refrigerate for up to 4 days. Reheat gently over low heat, stirring often so the dairy doesn’t split. If it thickens in the fridge, add a splash of milk or broth to loosen it.
For longer storage, freeze without the cheese added, if possible.
Reheat, then stir in freshly grated cheddar for the best texture. If you freeze it with cheese, it will still taste great, but may look slightly grainy; whisking and a touch of cream can help smooth it out.
Health Benefits
- Broccoli is nutrient-dense: It’s rich in vitamin C, vitamin K, fiber, and antioxidants that support immune health and digestion.
- Balanced comfort: Using milk instead of heavy cream keeps the soup lighter while still delivering a creamy feel.
- Protein from cheese: The cheddar offers protein and calcium, which help with satiety and bone health.
- Customizable: You can add spinach or kale at the end for extra greens, or swap in part cauliflower to change the flavor and boost fiber.
Pitfalls to Watch Out For
- Boiling after dairy: High heat can cause the soup to curdle. Keep it at a gentle simmer once milk is added.
- Pre-shredded cheese: It often includes anti-caking agents that can make the soup grainy.
Freshly grate for the smoothest melt.
- Under-seasoning: Cheese is salty, but you still need salt to bring out the broccoli and aromatic flavors. Taste as you go.
- Overcooking broccoli: Mushy florets can dull the flavor and color. Add some florets later to keep a bright green bite.
- Roux too dark: Browning the flour too much can give a toasted flavor that competes with the cheese.
Keep it pale blond.
Alternatives
- Gluten-free: Swap the flour for a 1:1 gluten-free blend or use 1 tablespoon cornstarch mixed with cold milk; add after the broth simmers.
- Lighter dairy: Use 2% milk and reduce cheese to 6 ounces. Boost flavor with extra Dijon, pepper, and a pinch more nutmeg.
- Vegetarian: Use vegetable broth. For extra depth, add a splash of soy sauce or Worcestershire (vegetarian version) to mimic umami.
- Smoky twist: Stir in 2–3 ounces smoked Gouda with the cheddar, or add a pinch of smoked paprika.
- Extra protein: Fold in small cooked chicken pieces or white beans at the end and heat through gently.
- Low-carb: Substitute part of the milk with cauliflower purée for creaminess with fewer carbs.
FAQ
Can I use frozen broccoli?
Yes.
Keep it frozen until you add it to the pot. Cook a few minutes less, since frozen florets soften quickly. You may want to blend a bit more to achieve a smooth texture.
What cheddar works best?
Sharp or extra-sharp cheddar delivers the most flavor.
Always grate it fresh. A mix of sharp cheddar and a small amount of Gruyère or Gouda creates a deeper, more complex taste.
How do I fix a grainy soup?
Remove from heat and whisk in a splash of warm milk. Make sure cheese is added off the heat and in small handfuls.
If needed, blend briefly with an immersion blender to smooth things out.
Can I make it dairy-free?
Yes. Use olive oil for the roux, vegetable broth, and an unsweetened plant milk like cashew or oat. For “cheesy” flavor, add nutritional yeast and a dairy-free cheddar that melts well.
What can I serve with it?
Crusty bread, garlic toast, or warm biscuits are classic.
A simple green salad with a bright vinaigrette also balances the richness. For a heartier meal, serve with a baked potato or a roast chicken sandwich.
How thick should the soup be?
It should coat a spoon without feeling heavy. If it’s too thick, add broth or milk by the splash.
If it’s too thin, simmer gently to reduce or whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and cook briefly.
Can I make it ahead?
Absolutely. The flavors often improve by the next day. Reheat low and slow, adding a bit of milk if needed.
For the smoothest finish, stir in a small handful of fresh cheddar right before serving.
Wrapping Up
Creamy broccoli cheddar soup is simple, cozy, and endlessly adaptable. With a light roux, fresh broccoli, and properly melted cheddar, you get a silky bowl that still tastes bright and fresh. Keep the heat gentle, season thoughtfully, and blend to your ideal texture.
Once you’ve tried it, this version will become your go-to for quick comfort on any night of the week.
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