Broccoli Cheddar Soup That Stays Creamy

Quick Recipe Overview

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

• Servings: 6 bowls

• Difficulty: Easy

• Cuisine and category: American, soup

Intro

Broccoli cheddar soup is a cozy stovetop bowl with tender broccoli, carrots, and sharp cheese in a creamy broth. This version uses a short roux for body and freshly grated cheddar for a smooth finish. The method keeps the broccoli in visible pieces and adds the cheese after the pot comes off the heat.

Why You’ll Love This Recipe

• It is ready in about 45 minutes using one soup pot.
• Tender broccoli and carrots add texture to the creamy base.
• The cheese goes in gradually off the heat to help keep the soup smooth.
• It does not need a blender or a separate pan.

Recipe Card

Hannah Brooks

Broccoli Cheddar Soup

A creamy stovetop broccoli cheddar soup has tender broccoli and carrots in a savory base, finished with freshly grated sharp cheddar for a smooth, cozy bowl.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Broccoli cheddar soup

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 2 medium carrots peeled and diced
• 2 cloves garlic minced
• 2 tablespoons all-purpose flour
• 4 cups low-sodium vegetable broth
• 1 pound broccoli florets chopped into bite-size pieces
• 2 cups whole milk at room temperature
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg optional
• 1 teaspoon Dijon mustard
• 8 ounces sharp cheddar cheese freshly grated

For serving

• 1/2 cup sharp cheddar cheese freshly grated, optional
• 2 tablespoons fresh parsley chopped, optional

Equipment

• Dutch oven or heavy soup pot
• Cutting board
• Chef’s knife
• Box grater
• Whisk
• measuring cups and spoons

Method

 

1. Melt the unsalted butter with the olive oil in a Dutch oven over medium heat. Add the yellow onion and carrots and cook for 5 minutes, stirring, until the onion softens. Stir in the garlic for 30 seconds.
2. Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute. Slowly whisk in the low-sodium vegetable broth until the liquid is smooth.
3. Add the broccoli florets, kosher salt, black pepper, and optional ground nutmeg. Bring to a gentle simmer, cover, and cook for 10 to 12 minutes, until the broccoli is tender but still holds its shape.
4. Stir in the room-temperature whole milk and Dijon mustard. Warm over low heat for 3 to 4 minutes, stirring, until the soup is hot and steamy. Do not let it boil.
5. Remove the pot from the heat. Add the freshly grated sharp cheddar cheese a handful at a time, stirring until each addition melts before adding more. Taste and adjust the seasoning.
6. Ladle the soup into bowls. Top with optional sharp cheddar cheese and fresh parsley and serve while hot.

Notes

Grate cheddar from a block for the smoothest melt. Let the milk come closer to room temperature while you prepare the vegetables. After adding the milk, keep the soup below a boil; stir the cheese in off the heat to help prevent a grainy texture. Refrigerate leftovers promptly in shallow containers and use within 3 to 4 days. Nutrition values are estimates.

Recipe Tips

Cut the broccoli into bite-size florets so it cooks evenly. If the stems are tender, peel the fibrous outer layer and chop the inner stems into small pieces to use with the florets.

Whisk the flour into the softened vegetables for a full minute before adding the broth. Add the liquid gradually, whisking until the base looks smooth. This makes a light, savory thickener without requiring a separate roux pan.

For the smoothest texture, grate cheddar from a block. Pre-shredded cheese is often coated to keep the shreds separate, which can make it harder to melt evenly. Once the soup is hot, turn off the heat and stir in the cheese by handfuls.

Common Mistakes to Avoid

• Cooking the broccoli too long can make it dull and overly soft. Check it after 10 minutes.
• Adding cold milk to a very hot pot can lower the temperature quickly. Let it sit out while you chop the vegetables.
• Boiling after adding milk or cheese can cause separation and a grainy texture.
• Dumping in all the cheddar at once can make it clump before it melts.

Variations

For a thicker soup, mash a few broccoli pieces against the side of the pot before adding the milk. For more bite, reserve a handful of florets and add them during the last 5 minutes of simmering.

You can replace a small portion of the cheddar with Monterey Jack for a milder flavor. If you prefer a brighter finish, add a teaspoon of lemon juice at the table. Keep any added ingredients modest so the broccoli and cheddar remain the main flavors.

What to Serve With It

Serve with crusty bread or a toasted sandwich. For another vegetable-forward bowl, make simple vegetable soup. Roasted tomato basil soup is a lighter pairing for a soup lunch, and lasagna soup is a heartier choice for a different night. Find more ideas in the Recipe Index.

Storage

Cool leftovers and refrigerate in shallow airtight containers within 2 hours. Use within 3 to 4 days. The soup may thicken in the refrigerator; add a little milk or broth as it warms. Follow the USDA leftover safety guide.

Reheating

Reheat on the stovetop over medium-low heat, stirring frequently, until the soup reaches 165°F. Avoid a hard boil after the cheese has melted. If reheating in a microwave, cover loosely and stir every 30 seconds so it warms evenly.

Make Ahead

Chop the onion, carrots, and broccoli up to one day ahead and refrigerate them in separate covered containers. The soup is best freshly made, but it can be cooked a day ahead and gently reheated with a splash of milk.

FAQs

How do I keep broccoli cheddar soup from getting grainy?

Use freshly grated cheese, keep the soup below a boil once the milk is in, and stir the cheddar in gradually after taking the pot off the heat.

Can I use frozen broccoli?

Yes. Add it while frozen and simmer until hot and tender. It may soften more quickly than fresh broccoli, so begin checking after 6 to 8 minutes.

Can I blend broccoli cheddar soup?

You can blend part of it for a thicker base, but this recipe is designed to stay chunky. If using a blender, work in small batches and follow the blender maker’s instructions for hot liquids.

What cheese melts best in broccoli cheddar soup?

A freshly grated block of sharp cheddar melts well and has a clear cheese flavor. Add it in small handfuls off the heat and stir each addition smooth before adding more.