Most broccoli cheddar soup is a sad, watery disappointment. It’s the soup equivalent of a lukewarm handshake. You deserve better.
This recipe is the one that will ruin all other versions for you. It’s creamy, cheesy, and packed with flavor in every single spoonful. Forget the canned stuff.
Forget the bland restaurant versions. This is the main event. Let’s get to it.
What Makes This Recipe So Good
This isn’t just soup; it’s a culinary masterpiece in a bowl.
The secret weapon is a simple roux. This butter and flour mixture thickens the soup to a velvety, luxurious consistency that clings to the broccoli. No more sad broth puddles.
We use two kinds of dairy for maximum impact.
Heavy cream provides a rich base, while sharp cheddar delivers a powerful, tangy punch. Using pre-shredded cheese is a crime here. You must shred your own.
We’ll get to why later.
The broccoli isn’t an afterthought. It’s blanched first to preserve its vibrant green color and perfect texture. This stops it from turning into a mushy, army-green mess.
You get a beautiful, restaurant-quality soup every single time.
Ingredients You’ll Need
Gather these simple, high-quality ingredients. This is not the time to skimp.
- 1/4 cup unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups half-and-half or whole milk
- 1 cup heavy cream
- 1 lb broccoli florets, blanched
- 8 oz sharp cheddar cheese, freshly shredded
- 4 oz Gruyère cheese, freshly shredded (optional, but highly recommended)
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg (trust me)
- Salt and black pepper to taste
Step-by-Step Instructions
- Blanch the Broccoli. Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until bright green.
Immediately plunge them into an ice bath to stop the cooking. Drain and set aside. This is your texture insurance policy.
- Sauté the Aromatics. In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook for one more minute until fragrant.
- Create the Roux. Sprinkle the flour over the onion and butter mixture. Whisk constantly and cook for about 2 minutes.
This cooks out the raw flour taste and is the foundation for your thick, creamy soup.
- Slowly Add Liquids. Gradually pour in the broth while whisking continuously to avoid lumps. Follow with the half-and-half and heavy cream. Bring the mixture to a gentle simmer, stirring often.
- Incorporate the Broccoli and Spices. Add the blanched broccoli florets, paprika, and nutmeg to the pot.
Let it simmer for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Cheese Time. The Main Event. Reduce the heat to low. Gradually add the shredded cheeses a handful at a time, stirring until fully melted before adding the next.
Do not let the soup boil after adding the cheese, or it will become grainy.
- Final Seasoning. Taste the soup. Season with salt and plenty of black pepper. You are the boss of your soup.
Adjust to your liking.
Storage Instructions
Let the soup cool completely before storing. Transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
Reheat it gently on the stovetop over low heat, stirring frequently.
You may need to add a splash of broth or cream to loosen it up. IMO, freezing is not recommended. The dairy can separate and the texture becomes less than ideal.
The Benefits of This Recipe
This soup is a nutrient powerhouse.
Broccoli is loaded with vitamins C and K, fiber, and antioxidants. You’re basically eating a superfood in a delicious, cheesy disguise.
It’s incredibly satisfying. The combination of protein, fat, and fiber makes this a meal that will keep you full for hours.
It’s the ultimate comfort food that doesn’t leave you crashing an hour later.
You gain complete control. You control the salt, the quality of the cheese, and the texture of the broccoli. No more mysterious ingredients or excessive sodium.
You made this. Feel proud.
Common Mistakes to Avoid
Using Pre-Shredded Cheese. These bags contain anti-caking agents like potato starch. This starch prevents the cheese from melting smoothly, leading to a grainy, gritty soup.
Shred your own cheese. It’s non-negotiable.
Boiling the Soup After Adding Cheese. High heat is the enemy of a smooth cheese sauce. Once the cheese is in, keep the heat on low.
If your soup breaks and becomes oily, a small splash of cream and vigorous whisking can sometimes bring it back.
Overcooking the Broccoli. If you skip the blanching and just boil the broccoli in the soup, it will turn to mush and turn the whole soup a murky green. Blanching is your friend.
Delicious Alternatives
Want to mix it up? Here are some winning variations.
- Add Protein: Stir in shredded rotisserie chicken or crispy bacon bits at the end.
- Spice it Up: Add a dash of hot sauce or a pinch of cayenne pepper with the other spices.
- Cauliflower Swap: Replace half the broccoli with cauliflower for a different flavor profile.
- Make it Gluten-Free: Use a 1:1 gluten-free flour blend for the roux.
It works perfectly.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely. Sauté the onions and make the roux on the stovetop first. Then transfer everything except the cheese to the slow cooker.
Cook on low for 4-6 hours. Stir in the cheese during the last 30 minutes.
My soup is too thick. How can I thin it out?
No problem.
Simply whisk in a little extra broth or cream until you reach your desired consistency. Do this when reheating. FYI, the soup will naturally thicken as it cools in the fridge.
Why is my cheese sauce grainy?
You probably heated it too aggressively.
Cheese hates high heat. Always add cheese off the direct heat or on the lowest possible setting. Using pre-shredded cheese is another common culprit.
Can I use frozen broccoli?
You can, but thaw and drain it thoroughly first.
Frozen broccoli releases a lot of water, which can make your soup thin. For the best results, fresh, blanched broccoli is king.
Final Thoughts
This broccoli cheddar soup is a game-changer. It proves that a little technique transforms simple ingredients into something extraordinary.
You now have the power to make a soup that is leagues better than anything you can buy.
So, what are you waiting for? Go shred that cheese. Blanch that broccoli.
Your new favorite meal is about 30 minutes away. You’ve got this.
PrintBroccoli Cheddar Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Broccoli Cheddar Soup is creamy, cheesy, and full of flavor. Made with fresh broccoli, sharp cheddar, and a velvety roux, it’s the ultimate comfort soup that beats any restaurant version.
Ingredients
1/4 cup unsalted butter
1 medium yellow onion, finely diced
2 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups half-and-half or whole milk
1 cup heavy cream
1 lb broccoli florets, blanched
8 oz sharp cheddar cheese, freshly shredded
4 oz Gruyère cheese, shredded (optional)
1/2 tsp paprika
1/4 tsp nutmeg
Salt and black pepper, to taste
Instructions
1. Blanch broccoli in salted water 2–3 minutes, plunge into ice bath, drain, and set aside.
2. Melt butter in a Dutch oven. Sauté onion until translucent (5–7 minutes). Add garlic and cook 1 minute.
3. Sprinkle flour over onions and whisk 2 minutes to form roux.
4. Gradually whisk in broth, then half-and-half and cream. Simmer gently.
5. Add broccoli, paprika, and nutmeg. Simmer 10–15 minutes to thicken.
6. Reduce heat to low. Stir in cheeses gradually until melted and smooth.
7. Season with salt and black pepper to taste.
Notes
Shred your own cheese for smooth melting.
Do not boil soup after adding cheese to prevent graininess.
Blanch broccoli first to keep it vibrant and tender-crisp.
Thin soup with extra broth or cream if needed.
Store leftovers up to 4 days; reheat gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7 g
- Sodium: 860 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 95 mg
Printable Recipe Card
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