I perfected my Creamy Broccoli Cheddar Soup, combining a cheddar base with plenty of fresh broccoli and a straightforward method anyone can master.

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I keep coming back to this bowl because it surprises me every time, like it knows how to balance bold melted sharp cheddar cheese with bright little broccoli florets so they both shine. I’ve tried versions called Quick And Easy Broccoli Cheese Soup and even the Creamy Broccoli Cheddar Soup style, but this one has a way of tasting familiar and new at once.

It’s rich without being heavy, and there’s a slightly tangy edge that makes you spoon another bite before you mean to, you know? If you like cheddar and broccoli together you’ll want to taste this.

Ingredients

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Broccoli: fiber rich, vitamin C packed, gives texture and a fresh, slightly bitter green flavor
Sharp cheddar: adds salty, tangy protein and calcium, melts creamy, gives that cozy cheese punch
Unsalted butter: carries flavor, boosts mouthfeel, helps brown veggies and makes soup richer
Yellow onion: sweetens as it cooks, adds savory depth and background aromatic complexity
Carrots: add natural sweetness, beta carotene and color, they soften into gentle, earthy notes
Milk and cream: supply protein, fat and silkiness, balance saltiness and help cheese melt smooth
Garlic: punchy little aromatic, gives warmth and depth but never makes it spicy

Ingredient Quantities

3 tablespoons unsalted butter

1 small yellow onion, diced

2 medium carrots, peeled and diced or grated

2 cloves garlic, minced

1/4 cup all purpose flour

4 cups low sodium chicken broth or vegetable broth

2 cups whole milk

1 cup heavy cream or half and half

4 cups broccoli florets, chopped into bite size pieces

3 cups sharp cheddar cheese, freshly shredded and packed

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg, optional

1/2 teaspoon dry mustard powder, optional

2 tablespoons Worcestershire sauce, optional

How to Make this

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1. Melt 3 tablespoons unsalted butter in a large heavy pot over medium heat, add 1 small diced yellow onion and 2 medium peeled and diced or grated carrots, sauté until soft and slightly golden about 5 to 7 minutes, then stir in 2 cloves minced garlic and cook 30 to 60 seconds more.

2. Sprinkle 1/4 cup all purpose flour over the veggies, stir constantly to make a roux and cook about 1 to 2 minutes so the raw flour taste cooks off but don’t let it brown.

3. Gradually whisk in 4 cups low sodium chicken broth or vegetable broth, scraping the bottom of the pot, then add 2 cups whole milk and 1 cup heavy cream or half and half; bring to a gentle simmer and cook until the mixture starts to thicken, about 5 to 8 minutes.

4. Add 4 cups broccoli florets (bite size), cover partially, and simmer until the broccoli is tender 8 to 10 minutes.

5. For a creamier, silky texture, use an immersion blender to puree about half the soup right in the pot, or scoop 3 to 4 cups into a blender, pulse a few times and return it. If you like it chunky, skip this step.

6. Turn the heat to low and remove the pot from any high heat; slowly add 3 cups sharp cheddar cheese, freshly shredded and packed, a handful at a time, stirring until each addition melts before adding more — do not boil after cheese is added or it may get grainy.

7. Stir in 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and if you want deeper flavor add 1/4 teaspoon ground nutmeg, 1/2 teaspoon dry mustard powder, and 2 tablespoons Worcestershire sauce; taste and adjust seasonings.

8. If the soup is too thick thin with a splash more milk or broth, if too thin simmer gently until it reduces slightly; keep heat low when finishing so the dairy stays smooth.

9. Serve hot with crusty bread or croutons, top with extra shredded cheddar or cracked black pepper if you want. Leftovers keep in the fridge for about 3 days and reheat slowly over low heat so it doesn’t split.

Equipment Needed

1. Large heavy pot or Dutch oven, big enough to hold 6 quarts, for sautéing and simmering
2. Chef’s knife, sharp, for dicing onion, carrots and cutting broccoli
3. Cutting board, preferably one for veggies only
4. Wooden spoon or heatproof silicone spatula for stirring the roux and melting cheese
5. Measuring cups and measuring spoons for flour, broth, dairy and seasonings
6. Whisk to smooth the flour into the broth so you dont get lumps
7. Immersion blender (best) or a countertop blender if you want the soup partly pureed
8. Box grater for shredding sharp cheddar fresh, it melts way better than pre-shredded
9. Ladle and heatproof bowls for serving, plus a colander if you need to rinse/drain the broccoli

FAQ

Q: Can I make this soup vegetarian? A: Yes, just use vegetable broth instead of chicken, skip or replace the Worcestershire with soy sauce or tamari, and taste for salt since veg broth can be less salty.

Q: How do I keep the cheese from getting grainy or greasy? A: Use freshly shredded sharp cheddar, dont use pre-shredded (it has anti caking starch), remove the pot from direct heat before adding cheese and stir in small batches until melted, and use full fat milk or cream for a smoother texture.

Q: Can I use frozen broccoli? A: Yes, you can. If using frozen, either thaw and drain it first or add it later in the cooking so it doesnt overcook and make the soup watery. You may need to simmer a little longer to concentrate flavor.

Q: Can I make the soup ahead or freeze it? A: You can make it ahead and refrigerate for 3 to 4 days. Freezing is possible but the cheese and cream can separate a bit; thaw overnight and reheat gently over low heat, stirring in a splash of milk to bring it back together.

Q: How do I thicken or thin the soup? A: To thicken, simmer uncovered to reduce, blend some of the broccoli for body, or stir in a small cornstarch slurry. To thin, stir in extra milk or broth until you get the consistency you want.

Q: Can I swap cheeses or make it lower fat? A: You can use Gruyere or a milder cheddar for different flavor, but avoid processed cheese for best texture. For a lighter version use low fat milk or half and half and cut back on the cheese, but it will be less creamy and rich.

Broccoli Cheese Soup Recipe Substitutions and Variations

Unsalted butter
- Olive oil, same amount, gives a fruitier, slightly peppery note.
- Ghee or clarified butter, 1:1, richer and nuttier, less lactose.
- Vegan butter or margarine, 1:1, for dairy free cooking but flavor will be a bit different.
Chicken or vegetable broth
- Water plus bouillon cube or paste, adjust salt, use about 1 cube per 2 cups water.
- Low sodium beef broth, for a deeper, meatier base when you want more umami.
- Water plus a splash of soy sauce or miso, if you’re out of stock, adds savory depth.
Whole milk / heavy cream
- 2% milk plus 1-2 tbsp butter per cup, mimics richness of whole milk.
- Half and half or evaporated milk, 1:1 swap for lighter but creamy texture.
- Oat milk or full fat coconut milk, for dairy free, expect a subtle oat or coconut note.
Sharp cheddar cheese
- Gruyere or aged Gouda, 1:1, melts well and gives a nuttier, more complex flavor.
- Monterey Jack or Colby, 1:1, milder and super melty if you want less bite.
- Vegan cheddar shreds, use per package directions, may need a splash of oil or starch to improve melt.

Pro Tips

1. Shred your own cheese and let it warm up a bit on the counter so it melts smooth, don’t use pre shredded stuff it has anti clumping stuff that can make the soup grainy. Add the cheese off the heat, a handful at a time, stirring until each bit is melted and silky.

2. For brighter green broccoli and better texture, boil the florets 1 to 2 minutes then shock them in ice water before adding, or roast them on a sheet pan for a nuttier flavor if you like some char. Cut pieces the same size so they cook evenly.

3. Don’t rush the roux, cook the flour just long enough to lose the raw taste and whisk in the liquid slowly so you get no lumps, and keep the heat gentle once dairy is in so it wont split. If the soup ends up too thick thin with a splash of milk or broth, not boiling.

4. Small flavor boosts go a long way try a splash of lemon juice or a teaspoon of Worcestershire to brighten the cheese, a pinch of nutmeg and a little mustard powder to deepen the savory notes. Taste and adjust salt only near the end because the cheese and broth both add sodium.

5. Store and reheat gently, cool quickly and keep in the fridge up to three days, reheat over low heat with a little milk and stir often. If you want to freeze save a portion without the cream and cheese then add fresh dairy when you reheat to avoid graininess.

Broccoli Cheese Soup Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I perfected my Creamy Broccoli Cheddar Soup, combining a cheddar base with plenty of fresh broccoli and a straightforward method anyone can master.

Servings

servings

Calories

525

kcal

Equipment: 1. Large heavy pot or Dutch oven, big enough to hold 6 quarts, for sautéing and simmering
2. Chef’s knife, sharp, for dicing onion, carrots and cutting broccoli
3. Cutting board, preferably one for veggies only
4. Wooden spoon or heatproof silicone spatula for stirring the roux and melting cheese
5. Measuring cups and measuring spoons for flour, broth, dairy and seasonings
6. Whisk to smooth the flour into the broth so you dont get lumps
7. Immersion blender (best) or a countertop blender if you want the soup partly pureed
8. Box grater for shredding sharp cheddar fresh, it melts way better than pre-shredded
9. Ladle and heatproof bowls for serving, plus a colander if you need to rinse/drain the broccoli

Ingredients

3 tablespoons unsalted butter
1 small yellow onion, diced
2 medium carrots, peeled and diced or grated
2 cloves garlic, minced
1/4 cup all purpose flour
4 cups low sodium chicken broth or vegetable broth
2 cups whole milk
1 cup heavy cream or half and half
4 cups broccoli florets, chopped into bite size pieces
3 cups sharp cheddar cheese, freshly shredded and packed
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg, optional
1/2 teaspoon dry mustard powder, optional
2 tablespoons Worcestershire sauce, optional

Directions

Melt 3 tablespoons unsalted butter in a large heavy pot over medium heat, add 1 small diced yellow onion and 2 medium peeled and diced or grated carrots, sauté until soft and slightly golden about 5 to 7 minutes, then stir in 2 cloves minced garlic and cook 30 to 60 seconds more.
Sprinkle 1/4 cup all purpose flour over the veggies, stir constantly to make a roux and cook about 1 to 2 minutes so the raw flour taste cooks off but don’t let it brown.
Gradually whisk in 4 cups low sodium chicken broth or vegetable broth, scraping the bottom of the pot, then add 2 cups whole milk and 1 cup heavy cream or half and half; bring to a gentle simmer and cook until the mixture starts to thicken, about 5 to 8 minutes.
Add 4 cups broccoli florets (bite size), cover partially, and simmer until the broccoli is tender 8 to 10 minutes.
For a creamier, silky texture, use an immersion blender to puree about half the soup right in the pot, or scoop 3 to 4 cups into a blender, pulse a few times and return it. If you like it chunky, skip this step.
Turn the heat to low and remove the pot from any high heat; slowly add 3 cups sharp cheddar cheese, freshly shredded and packed, a handful at a time, stirring until each addition melts before adding more — do not boil after cheese is added or it may get grainy.
Stir in 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and if you want deeper flavor add 1/4 teaspoon ground nutmeg, 1/2 teaspoon dry mustard powder, and 2 tablespoons Worcestershire sauce; taste and adjust seasonings.
If the soup is too thick thin with a splash more milk or broth, if too thin simmer gently until it reduces slightly; keep heat low when finishing so the dairy stays smooth.
Serve hot with crusty bread or croutons, top with extra shredded cheddar or cracked black pepper if you want. Leftovers keep in the fridge for about 3 days and reheat slowly over low heat so it doesn’t split.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.