Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups chicken broth (or vegetable broth); 2 cups whole milk; 1 cup heavy cream; 4 cups fresh broccoli florets, chopped into small pieces (about 1 large head); 1 large carrot, shredded or finely diced; 8 ounces sharp cheddar cheese, shredded from the block; 1/2 teaspoon dry mustard powder; 1/4 teaspoon smoked paprika; 1/4 teaspoon black pepper; 1/2 teaspoon kosher salt, plus more to taste; Pinch of cayenne pepper (optional)

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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Broccoli cheddar soup has exactly one glamorous moment, and it is not chopping four cups of broccoli into small pieces. The payoff comes later, when a pot that started with butter, onion, garlic, and flour turns into something thick enough to carry sharp cheddar without becoming cheese paste. The roux is the foundation: cook the flour for a minute or two until the raw smell is gone, then whisk in the broth gradually before adding milk and cream.

Broccoli and carrot simmer in that base with dry mustard, smoked paprika, black pepper, salt, and optional cayenne until the vegetables are properly tender. If you like a smoother soup, blend part of it with an immersion blender; leaving some pieces intact gives you the classic chunky texture. Either way, reduce the heat before the cheese goes in.

Freshly shredded sharp cheddar is worth the small nuisance of using a box grater. Add the eight ounces a handful at a time, stirring until each addition melts before the next goes in. High heat and a fistful of cheese dropped all at once can turn a silky soup grainy in a hurry, because dairy enjoys reminding us it has boundaries. Done gently, the cheddar melts into the roux-thickened broth and cream instead of separating, giving you a rich soup that still tastes distinctly of broccoli rather than merely being orange.

Prep15 minutes

Cook30 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

4 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth (or vegetable broth)
2 cups whole milk
1 cup heavy cream
4 cups fresh broccoli florets, chopped into small pieces (about 1 large head)
1 large carrot, shredded or finely diced
8 ounces sharp cheddar cheese, shredded from the block
1/2 teaspoon dry mustard powder
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon kosher salt, plus more to taste
Pinch of cayenne pepper (optional)

Instructions

1Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook 1 minute more.
2Sprinkle the flour over the onion and garlic. Stir constantly for 1 to 2 minutes until the flour smells slightly nutty and there are no raw white streaks visible. This is your roux — don't rush it.
3Slowly pour in the chicken broth, about 1/2 cup at a time, whisking constantly after each addition to keep the mixture smooth. Once all the broth is incorporated, whisk in the milk and heavy cream.
4Add the broccoli florets, shredded carrot, dry mustard, smoked paprika, black pepper, salt, and cayenne if using. Stir to combine.
5Bring the soup to a gentle simmer over medium heat. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the broccoli is completely tender and the soup has thickened slightly. Cook poultry until the thickest piece reaches 165°F on an instant-read thermometer.
6Reduce heat to low. If you prefer a smoother soup, use an immersion blender to blend part or all of the soup. For classic texture, leave most of the broccoli pieces intact and just blend briefly to thicken the base.
7Add the shredded cheddar a small handful at a time, stirring after each addition until fully melted before adding the next handful. Never add all the cheese at once — it will seize and clump. Patience here.
8Taste and adjust salt and pepper as needed. Serve immediately in bowls, topped with extra shredded cheddar, cracked black pepper, or croutons.

Nutrition Information

Estimated per serving: 1 of 4 servings.

700Calories

25 gProtein

26 gCarbohydrates

57 gTotal Fat

35 gSaturated Fat

4 gFiber

12 gTotal Sugars

1180 mgSodium

185 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Shred your own cheese from a block every single time. The cellulose coating on pre-shredded cheese prevents clean melting and will give your soup a grainy texture that no amount of stirring can fix.
Add the cheese over low heat, never while the soup is boiling. High heat breaks the cheese proteins and makes it greasy. Low and slow is how you get that smooth, glossy finish.
If your soup is thicker than you want, add a splash of broth and stir. If it's thinner than you want — and this is a problem I have never personally had — simmer it uncovered for a few more minutes. The soup will tell you what it needs, and unlike most things in my life, it is honest about it.

Substitutions

heavy cream → half-and-half or evaporated milk The soup will be slightly less rich but still creamy and fully acceptable.

chicken broth → vegetable broth Makes the soup vegetarian. Use a good-quality vegetable broth for best flavor.

sharp cheddar → Gruyère, Colby Jack, or a blend Sharp cheddar gives the best flavor depth, but Gruyère adds a lovely nuttiness if you're feeling fancy.

all-purpose flour → cornstarch slurry (2 tablespoons cornstarch mixed with 3 tablespoons cold water) Stir in at the end of cooking for a gluten-free thickener. Add gradually until you reach the right consistency.

whole milk → unsweetened oat milk or full-fat coconut milk For a dairy-free version paired with a vegan cheddar-style cheese. The flavor changes but the structure holds.

Storage Instructions

Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low-medium heat, stirring frequently. Add a splash of broth or milk if the soup has thickened too much in the fridge. Do not boil when reheating — the cheese will break. Freezing is not recommended as the cream and cheese base tends to separate when thawed.

Make Ahead

You can make the soup base (everything up to adding the cheese) up to 2 days in advance and refrigerate it. When ready to serve, reheat the base gently until warm, then add the freshly shredded cheese over low heat and finish as directed. The cheese melts best when added fresh.

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