Name: Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups fresh broccoli florets, chopped; 1 small onion, diced; 2 cloves garlic, minced; 2 cups shredded sharp cheddar cheese; 2 cups vegetable or chicken broth; 2 cups whole milk; 1 cup heavy cream; ¼ cup unsalted butter; ¼ cup all-purpose flour; 1 teaspoon Dijon mustard (optional); ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; ¼ teaspoon paprika (optional); ½ teaspoon garlic powder; ½ teaspoon onion powder

Introduction

There’s something undeniably comforting about a warm, creamy bowl of broccoli cheddar soup. Whether it’s a chilly evening or a day when you need a little extra coziness, this rich and flavorful soup hits the spot. The combination of velvety cheese, tender broccoli, and a creamy base makes it not only delicious but also deeply satisfying.

Broccoli cheddar soup stands out as a comfort food because it blends warmth, nostalgia, and nutrition in every spoonful. The rich cheddar cheese provides a smooth, indulgent texture, while the broccoli adds a slight crunch and an earthy flavor. Plus, the soup is packed with vitamins, making it a more wholesome choice compared to other creamy soups. Whether served in a bread bowl, topped with extra cheese, or paired with a crusty slice of bread, this dish is a go-to for many when they crave something warm and hearty.

The History of Broccoli Cheddar Soup

How This Creamy Soup Became a Popular Classic

While broccoli and cheese have been paired together for centuries, the iconic broccoli cheddar soup we know today gained popularity in the United States in the late 20th century. The origins of the dish are somewhat unclear, but its rise to fame can be linked to the growing popularity of creamy soups in American households and restaurants.

Broccoli itself has been a staple vegetable for centuries, originally cultivated in Italy and later introduced to the United States by Italian immigrants. Cheddar cheese, on the other hand, has a rich history dating back to England, where it was first made in the village of Cheddar. The combination of these two ingredients in a soup likely developed as part of the broader American tradition of creamy, cheese-based soups, such as potato cheese soup and beer cheese soup.

One major factor in the soup’s widespread appeal was the rise of fast-casual dining chains like Panera Bread, which featured broccoli cheddar soup as a menu favorite. Over time, it became a comforting staple in home kitchens, often made from scratch or enjoyed from store-bought versions.

The Influence of Cheddar in Soups

Cheddar cheese has long been a beloved ingredient in soups, adding depth, richness, and a smooth, melt-in-your-mouth consistency. The use of cheese in soups dates back to medieval Europe, where dairy-based broths and stews were common. In the United States, cheddar became a preferred choice due to its sharp yet creamy flavor, which balances well with vegetables like broccoli, potatoes, and cauliflower.

Unlike other cheeses, cheddar has a unique ability to melt into a soup without becoming overly stringy or separating. This makes it an ideal ingredient for creating a creamy, cohesive texture. As a result, cheddar-based soups have become a staple in American and British comfort food traditions, with broccoli cheddar soup emerging as one of the most iconic variations.

Essential Ingredients for the Perfect Broccoli Cheddar Soup

A truly great bowl of broccoli cheddar soup depends on the right combination of ingredients. From selecting the best cheese to choosing between fresh and frozen broccoli, every decision impacts the soup’s final taste and texture. Let’s break down the key elements:

Choosing the Right Cheese: Sharp vs. Mild Cheddar

Cheese is the star ingredient in broccoli cheddar soup, and choosing the right type makes all the difference.

Sharp Cheddar: This type of cheddar has been aged longer, giving it a more intense, tangy flavor. It adds a bold taste to the soup and balances the sweetness of the cream and the earthiness of the broccoli. If you love a stronger cheese flavor, sharp cheddar is the way to go.
Mild Cheddar: Aged for a shorter time, mild cheddar has a smoother, creamier taste. It melts easily and blends well with other ingredients, making the soup more subtle and less tangy. If you prefer a milder, kid-friendly version, this is a great choice.

Fresh vs. Frozen Broccoli: Which One is Better?

Broccoli is the heart of this soup, providing a fresh, slightly crunchy texture and a mild, earthy taste. But should you use fresh or frozen broccoli?

Fresh Broccoli: Freshly chopped broccoli offers a vibrant color and slightly firmer texture. It works best if you want a chunkier consistency with more noticeable pieces of broccoli. Fresh broccoli also has a slightly stronger flavor, making it ideal for those who love the vegetable’s natural taste.
Frozen Broccoli: If fresh broccoli isn’t available, frozen broccoli is a convenient alternative. It’s often pre-cut and blanched, which speeds up cooking time. However, it can become softer and more watery, so you may need to adjust the cooking time to prevent mushiness.

The Role of Cream and Stock for a Smooth Texture

The soup’s creamy, velvety consistency comes from a combination of cream and stock.

Chicken or Vegetable Stock: The base of the soup starts with stock, which adds depth and richness. Chicken stock provides a slightly heartier flavor, while vegetable stock keeps it vegetarian-friendly.
Heavy Cream or Half-and-Half: Adding cream enhances the soup’s luxurious texture and gives it a rich mouthfeel. Heavy cream creates the thickest, most indulgent consistency, while half-and-half is a lighter alternative.

Step-by-Step Recipe for Homemade Broccoli Cheddar Soup

Making broccoli cheddar soup at home is easier than you think! Follow these simple steps to create a bowl of creamy, cheesy goodness.

Ingredients:

4 cups fresh broccoli florets (or 3 cups frozen)
1 small onion, diced
2 cloves garlic, minced
4 tablespoons butter
¼ cup all-purpose flour
2 cups chicken or vegetable stock
2 cups whole milk (or 1 cup milk + 1 cup heavy cream)
2 cups shredded sharp cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg (optional, for extra warmth)

Instructions:

1. Preparing the Broccoli: Chopping and Cooking for Maximum Flavor

If using fresh broccoli, cut the florets into small, bite-sized pieces. Peel and chop the stems if you’d like to include them.
In a large pot, melt 1 tablespoon of butter and sauté the diced onion and garlic over medium heat until softened (about 3-4 minutes).
Add the chopped broccoli and cook for another 2 minutes to release its natural flavor.

2. Creating the Perfect Cheese Sauce Without Clumps

In a separate saucepan, melt the remaining 3 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux (this helps thicken the soup).
Gradually whisk in the stock, making sure there are no lumps. Then, slowly pour in the milk or cream while continuing to stir.
Simmer for about 5-7 minutes until the mixture thickens.

3. Blending for a Creamy or Chunky Consistency

Add the cooked broccoli to the soup base. If you prefer a chunkier soup, leave it as is. For a smoother texture, use an immersion blender to puree some or all of the soup.
Reduce the heat to low and slowly stir in the shredded cheddar cheese. Stir constantly to ensure a smooth, creamy consistency. Avoid boiling, as high heat can cause the cheese to separate.
Season with salt, pepper, and a pinch of nutmeg for extra warmth and depth.

Expert Tips for Achieving the Best Broccoli Cheddar Soup

A well-made broccoli cheddar soup should be rich, creamy, and full of flavor. However, achieving the perfect texture can be tricky. Here are some expert tips to help you avoid common mistakes and create a smooth, delicious soup every time.

How to Prevent the Cheese from Becoming Grainy

One of the most common issues when making broccoli cheddar soup is a grainy or clumpy cheese texture. To prevent this:

Use high-quality cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
Add cheese off the heat. High temperatures cause the proteins in cheese to separate, creating a grainy texture. After removing the pot from heat, let it cool slightly before adding cheese.
Stir cheese in gradually. Adding too much cheese at once can cause it to clump. Stir in small amounts at a time, allowing each batch to melt before adding more.
Use full-fat dairy. Low-fat cheeses or milk tend to separate more easily, leading to a grainy soup. Whole milk or heavy cream helps maintain a smooth consistency.

Achieving the Right Thickness Without Overloading with Cream

A great broccoli cheddar soup should be thick and creamy without feeling too heavy. Here’s how to get the right balance:

Use a roux. A combination of butter and flour cooked together thickens the soup without making it too rich.
Balance cream with stock. Instead of using only heavy cream, a mix of stock and milk creates a lighter but still creamy consistency.
Puree part of the soup. Blending some of the soup thickens it naturally without needing extra flour or cream.
Simmer instead of boiling. Boiling can thin out the soup and cause the dairy to separate. A gentle simmer helps maintain thickness and texture.

Common Mistakes and How to Avoid Them

Boiling after adding cheese. High heat breaks down the cheese, causing a grainy texture. Keep the heat low once the cheese is added.
Overcooking the broccoli. Broccoli should be tender but not mushy. Adding it too early can result in a dull color and soft texture.
Using too much flour. While a roux is helpful for thickening, too much flour can give the soup a pasty texture. Stick to about ¼ cup per 4-6 cups of liquid.
Skipping seasoning. A pinch of salt, black pepper, and nutmeg enhances the soup’s flavor. Taste and adjust seasoning before serving.

Creative Variations of Broccoli Cheddar Soup

If you want to experiment beyond the classic version, try these variations to add new flavors and textures.

Vegan and Dairy-Free Broccoli Cheddar Soup Alternatives

For a plant-based version, substitute dairy ingredients with these alternatives:

Use plant-based milk. Unsweetened almond milk, oat milk, or coconut milk create a creamy base without dairy.
Replace cheese with nutritional yeast or vegan cheese. Nutritional yeast provides a cheesy flavor, while store-bought vegan cheese melts similarly to traditional cheddar.
Blend cashews or potatoes for creaminess. Soaked cashews or boiled potatoes blended with broth create a thick, creamy texture without heavy cream.
Use vegetable stock instead of chicken stock. This keeps the soup completely plant-based while maintaining depth of flavor.

Spicy Broccoli Cheddar Soup with Jalapeños or Red Pepper Flakes

For a bold, spicy twist, try adding heat to your soup:

Jalapeños: Dice fresh jalapeños and sauté them with onions for a noticeable spice level.
Red pepper flakes or cayenne pepper: Stir in ¼ teaspoon for a mild kick or more for extra heat.
Smoked paprika and garlic butter: Melt butter with smoked paprika and minced garlic, then drizzle it over the soup before serving for a spicy, smoky flavor.
Hot sauce: A few dashes of hot sauce like sriracha or Tabasco can enhance the heat without affecting the soup’s texture.

Adding Chicken or Bacon for Extra Protein

To make the soup more filling, try adding protein:

Chicken: Shredded or diced cooked chicken can be stirred in before serving. Rotisserie chicken works well for an easy addition.
Bacon: Crispy, crumbled bacon adds a smoky, savory flavor. It can be mixed in or used as a topping.
Sausage: Sliced smoked or spicy sausage pairs well with the creamy base for a richer, heartier soup.

Best Side Dishes and Pairings for Broccoli Cheddar Soup

Broccoli cheddar soup is rich, creamy, and comforting on its own, but pairing it with the right side dish can enhance the meal. Whether you want something crispy, cheesy, or hearty, here are some of the best pairings.

Classic Pairing with a Crusty Bread Bowl

One of the most popular ways to serve broccoli cheddar soup is in a bread bowl. A crusty, hollowed-out bread bowl not only looks impressive but also adds a delicious, chewy texture to every bite.

Sourdough bread bowls provide a tangy contrast to the creamy soup.
French or Italian bread bowls have a neutral flavor that complements the cheesy richness.
Whole wheat or multigrain bread bowls offer a nutty taste and extra fiber.

To prepare a bread bowl:

Slice off the top of a round loaf of bread.
Hollow out the center, leaving about an inch of bread around the edges.
Toast the inside lightly in the oven for extra crispiness.
Pour the hot soup into the bowl and serve immediately.

Serving with Grilled Cheese or Garlic Bread

If you love a classic cheese pairing, grilled cheese or garlic bread is an excellent choice.

Grilled Cheese Sandwich: The crunchy, buttery bread and gooey melted cheese make a perfect match for the creamy soup. You can use classic cheddar or mix it up with Swiss, provolone, or gouda.
Garlic Bread: A slice of warm, crispy garlic bread adds bold flavor and texture. The slight crunch balances the smoothness of the soup.
Cheesy Toast: A slice of toasted baguette topped with melted cheddar, parmesan, or mozzarella provides a cheesy bite without a full sandwich.

Other Great Pairings

Salad: A simple green salad with a light vinaigrette balances the richness of the soup. A spinach or arugula salad with nuts and dried fruit works well.
Roasted Vegetables: A side of roasted Brussels sprouts, carrots, or asparagus adds a savory, slightly crispy contrast.
Baked Potatoes: A fluffy baked potato with butter or sour cream complements the cheesy soup perfectly.
Crackers or Crostini: A handful of buttery crackers or crisp crostini can be dipped into the soup for extra crunch.

How to Store and Reheat Broccoli Cheddar Soup

Proper storage and reheating are essential to maintaining the soup’s creamy texture and fresh flavor.

Best Storage Methods for the Fridge and Freezer

Storing in the Refrigerator:

Allow the soup to cool to room temperature before storing.
Transfer it to an airtight container.
Store in the refrigerator for up to 3 to 4 days.

Freezing Broccoli Cheddar Soup:

Dairy-based soups can sometimes separate when frozen, but if done correctly, the texture remains smooth.
Let the soup cool completely before freezing.
Pour into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion.
Label with the date and use within 2 to 3 months for the best quality.

Tip: If you know you’ll be freezing the soup, consider leaving out the cheese and cream when cooking. You can add them after thawing and reheating to prevent separation.

How to Reheat Without Curdling the Cheese

Cheese and dairy-based soups can sometimes break or become grainy when reheated improperly. Here’s how to reheat your soup while keeping it creamy:

On the Stovetop (Best Method):

Pour the soup into a pot and heat over low to medium-low heat.
Stir frequently to prevent sticking.
If the soup is too thick, add a splash of milk or stock to loosen it.
Heat until warmed through but do not let it boil, as high heat can cause the cheese to separate.

In the Microwave:

Place the soup in a microwave-safe bowl.
Heat in 30-second intervals, stirring between each, until heated through.
Add a splash of milk or broth if needed to adjust the consistency.

For Frozen Soup:

Let the soup thaw in the refrigerator overnight before reheating.
Follow the stovetop or microwave method above for the best results.

FAQs

Can I make this soup ahead of time?

Yes, broccoli cheddar soup can be made ahead of time and stored for later. Since it contains dairy, proper storage and reheating are key to maintaining its creamy texture.

Refrigerator: Store in an airtight container for up to 3 to 4 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent curdling.
Freezer: While dairy-based soups can sometimes separate when frozen, you can still freeze broccoli cheddar soup for up to 2 to 3 months. For best results, leave out the cheese and cream when cooking and add them after reheating.

How do I make a gluten-free version of this soup?

To make a gluten-free broccoli cheddar soup, you need to replace the traditional flour-based roux with an alternative thickening method.

Use cornstarch or arrowroot powder: Mix 1 to 2 tablespoons of cornstarch or arrowroot powder with cold water or broth to create a slurry. Stir it into the soup towards the end of cooking to thicken.
Use gluten-free all-purpose flour: If you prefer a roux-style thickener, replace regular flour with a gluten-free 1:1 flour blend.
Blend some of the soup: Pureeing part of the soup with an immersion blender naturally thickens it without needing flour.

Can I use different types of cheese in this recipe?

Yes, you can experiment with different cheeses to adjust the flavor and texture of your soup. Some great options include:

White cheddar: Offers a sharper, tangier taste than traditional yellow cheddar.
Gouda: Adds a mild, smoky flavor that complements the creaminess of the soup.
Parmesan: A small amount enhances the umami depth of the soup.
Gruyère: A rich, nutty cheese that melts well and pairs beautifully with broccoli.
Colby or Monterey Jack: These cheeses create a milder, creamier soup with a smoother melt.

What’s the best way to thicken broccoli cheddar soup naturally?

If you prefer a thicker soup without adding flour or cornstarch, try these natural thickening methods:

Puree part of the soup: Blend a portion of the soup using an immersion blender, then mix it back in. This thickens the soup without altering the flavor.
Add extra broccoli: Cooking more broccoli and blending it into the soup increases thickness naturally.
Use potatoes: Diced potatoes simmered in the broth and blended create a smooth, hearty texture.
Use full-fat dairy: Whole milk or heavy cream provides a naturally rich and thick consistency compared to lower-fat options.

Conclusion

Broccoli cheddar soup is the ultimate comfort food, combining the rich, creamy taste of melted cheese with the earthy, wholesome flavor of broccoli. Whether enjoyed on its own, in a bread bowl, or paired with a crispy grilled cheese sandwich, this soup is a timeless classic that appeals to all ages.

By following expert tips, you can achieve the perfect texture and flavor, avoiding common mistakes like grainy cheese or overly thick soup. Customizing the recipe with different cheeses, proteins, or spices allows you to make it uniquely your own. For those with dietary restrictions, gluten-free and dairy-free alternatives ensure that everyone can enjoy this dish without compromising on taste.

Storing and reheating the soup properly helps preserve its creamy consistency, making it a great make-ahead meal for busy days. With simple adjustments, you can also create a naturally thickened version without the need for flour or heavy cream.

Broccoli Cheddar Soup

Author: Clara
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy, rich, and comforting soup made with fresh broccoli, sharp cheddar cheese, and a velvety smooth base. Perfect for a cozy meal on a chilly day!

Ingredients

Scale

4 cups fresh broccoli florets, chopped
1 small onion, diced
2 cloves garlic, minced
2 cups shredded sharp cheddar cheese
2 cups vegetable or chicken broth
2 cups whole milk
1 cup heavy cream
¼ cup unsalted butter
¼ cup all-purpose flour
1 teaspoon Dijon mustard (optional)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon paprika (optional)
½ teaspoon garlic powder
½ teaspoon onion powder

Instructions

Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onions and cook until soft. Stir in minced garlic and cook for another 30 seconds.
Make the Roux: Sprinkle in flour and whisk continuously for about 1 minute until smooth.
Add Liquids: Gradually whisk in the broth, followed by milk and heavy cream. Stir well to combine.
Cook the Broccoli: Add chopped broccoli, salt, pepper, garlic powder, onion powder, and paprika. Simmer for 15 minutes until the broccoli is tender.
Blend (Optional): For a smoother soup, use an immersion blender to partially blend the mixture, leaving some texture.
Add Cheese: Reduce heat to low and slowly stir in shredded cheddar cheese and Dijon mustard. Stir until the cheese is fully melted and the soup is creamy.
Serve: Ladle into bowls and garnish with extra cheese or croutons if desired.

Notes

For a thicker soup, use more cheese or a little extra flour in the roux.
A hand blender can help achieve a smoother consistency, but leaving some broccoli pieces gives a nice texture.
Serve with crusty bread or in a bread bowl for an extra treat!

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 6g
Sodium: 700mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 14g
Cholesterol: 65mg

Keywords: broccoli cheddar soup, creamy soup, easy soup recipe, cheesy broccoli soup, comfort food