This broccoli cheddar soup is creamy, savory, and made in one pot with tender broccoli, a simple flour-thickened base, and freshly grated sharp cheddar. It is hearty enough for dinner with bread, yet straightforward enough for a weeknight. The recipe makes six servings and takes about 45 minutes from start to finish.
Why this method works
Cooking the flour briefly in butter helps thicken the broth without leaving a raw flour taste. Adding the milk gradually and keeping the soup at a gentle simmer helps the base stay smooth. Freshly grated cheddar melts more evenly than pre-shredded cheese, which is often coated to prevent clumping.
Ingredients and helpful notes
Use sharp cheddar for a more pronounced cheese flavor. Chop the broccoli into similar-size florets so they soften evenly; finely grated carrot adds color and mild sweetness. Chicken broth gives a savory finish, while vegetable broth keeps the soup meat-free. If using regular-sodium broth, taste before adding the full amount of salt.
Texture checkpoints before you serve
The recipe card below contains the complete quantities and method. For the smoothest base, whisk the broth into the cooked flour gradually, scraping the bottom of the pot. The base should coat a spoon lightly rather than form a thick paste.
Start checking small broccoli florets after 12 minutes of gentle simmering. They should yield easily to a fork; larger pieces may take longer. If the soup is reducing too quickly, lower the heat and add a splash of broth. Finely grated carrot should soften without leaving firm shreds.
Add the cheese over low heat in small handfuls. Wait until each addition has melted before adding more, and stop heating once the soup is smooth. For a thicker texture, blend a small portion of the vegetable base before adding cheese; an immersion blender avoids transferring hot liquid.
Make-ahead, storage, and reheating
Refrigerate leftovers in a covered container for up to 3 days. Reheat slowly over low heat, stirring often; add a little broth or milk if the soup has thickened. Avoid boiling. Creamy cheese soups can separate after freezing, so the texture is best when freshly made or refrigerated rather than frozen.
What to serve with it
Serve a bowl with homemade garlic bread for dipping, or pair it with a lighter bowl of Italian minestrone soup for a soup-night spread.
Estimated nutrition
Approximate values per serving (1/6 of the recipe). Nutrition varies with the broth, cheese, milk, and exact portion size.
| Nutrient | Estimated amount |
|---|---|
| Calories | 340 kcal |
| Carbohydrates | 20 g |
| Protein | 16 g |
| Total fat | 23 g |
| Saturated fat | 14 g |
| Fiber | 4 g |
| Total sugars | 7 g |
| Sodium | 750 mg |
Frequently asked questions
Can I use frozen broccoli? Yes. Add it directly to the simmering soup and cook until tender; it may need a few minutes less than fresh broccoli.
Can I blend the soup? You can blend part of it for a thicker, smoother texture. Let it cool slightly and blend in batches, leaving space for steam to escape. Keep some florets whole for texture.
Why did my cheese turn grainy? The soup was likely too hot when the cheese was added. Lower the heat and stir in freshly grated cheese gradually; do not let the finished soup boil.
Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Melt the butter in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
- Sprinkle in the flour and stir continuously for 1 minute. Gradually whisk in the broth until smooth, then whisk in the milk.
- Add the broccoli and carrot. Bring the soup to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until the broccoli is tender. Avoid a hard boil.
- For a thicker texture, transfer about 1 cup of soup to a blender, blend carefully, and return it to the pot, or briefly use an immersion blender. Leave some broccoli pieces intact.
- Reduce the heat to low. Stir in the grated cheddar a handful at a time until melted. Do not boil after adding the cheese. Season with salt, pepper, and optional nutmeg; taste and adjust before serving.
- Serve the soup hot, with extra cheddar and crusty bread if desired.
