Broccoli cheddar soup is thick, creamy and deeply cheesy, with tender bites of broccoli and thin shreds of carrot in a smooth, golden base. It is a one-pot dinner for a cold night, and it is ready in about 35 minutes with a piece of crusty bread for dunking.
How to make broccoli cheddar soup: Soften onion in butter, add garlic, then whisk in flour until golden. Slowly whisk in milk, then add vegetable broth, broccoli, carrot and Dijon mustard. Simmer 15 to 20 minutes until the broccoli is tender. Stir in shredded cheddar a little at a time until the soup is creamy.
Why You’ll Love It
- One pot. Everything cooks in the same Dutch oven.
- On the table in 35 minutes. Ten minutes of chopping and 25 at the stove.
- Half a pound of cheddar. Enough to make every spoonful taste of cheese.
- No cream. Whole milk and a flour-and-butter base make it thick.
Ingredient Notes
Butter and flour. Four tablespoons of unsalted butter and 1/4 cup of all-purpose flour thicken the soup.
Yellow onion and garlic. One medium onion, chopped, and 3 cloves of garlic, chopped.
Whole milk. Two cups. Unsweetened almond milk is also allowed.
Vegetable broth. Two cups. Chicken stock can be used in its place.
Broccoli florets. Three cups, chopped small.
Carrot. One large carrot, julienned or finely chopped.
Dijon mustard. A 1/2 teaspoon.
Cheddar cheese. Eight ounces, shredded, which is about 2 heaping cups. Grate it yourself from a block. Freshly grated cheddar melts best.
Ingredients
- 4 tablespoons butter, unsalted
- 1 yellow onion, medium, chopped
- 1/2 teaspoon sea salt
- Black pepper, freshly ground
- 3 cloves garlic, chopped
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups vegetable broth
- 3 cups broccoli florets, chopped
- 1 carrot, large, julienned or finely chopped
- 1/2 teaspoon Dijon mustard
- 8 ounces cheddar cheese, shredded (about 2 heaping cups)
- Croutons, optional, for serving
How to Make Broccoli Cheddar Soup
1. Soften the onion. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt and several grinds of pepper. Cook, stirring, for 5 minutes, or until softened.
2. Cook the garlic and flour. Stir in the garlic and cook for another minute. Sprinkle in the flour and whisk continuously for 1 to 2 minutes, until golden.
3. Add the liquids. Slowly pour in the milk, whisking continuously. Add the broth, broccoli, carrot and Dijon mustard and stir to combine.
4. Simmer until tender. Simmer for 15 to 20 minutes, until the broccoli is tender.
5. Melt the cheese and serve. Add the cheddar gradually, stirring after each addition until all the cheese has melted and the soup is creamy. Season to taste and serve with croutons, if desired.
How to Keep Broccoli Cheddar Soup Smooth
A grainy soup usually comes down to the cheese: how it was grated, how hot the pot is and how fast the cheese goes in. The recipe adds the cheddar gradually and stirs after each handful. A few more habits help.
| Do this | Why |
|---|---|
| Grate the cheddar yourself | Freshly grated cheese melts best |
| Add it gradually, in small handfuls | Each handful melts fully before the next goes in |
| Take the pot off the heat before adding cheese | Cheese added over high heat can turn grainy |
| Whisk the milk in slowly | The flour base stays smooth as the liquid goes in |
Taking the pot off the burner is an extra tip, not a step in the recipe card. It costs nothing, and the hot soup has plenty of heat to melt the cheese.
If you like a smoother, thicker soup, blend about 1 cup of it and stir it back into the pot.
Tips for Success
How do I know the flour is cooked?
Whisk it in the butter and onions for 1 to 2 minutes, until it turns golden, before any milk goes in.
How small should I cut the broccoli?
Chop the florets into small pieces so they turn tender in 15 to 20 minutes and fit on a spoon.
Can I use chicken stock?
Yes. Chicken stock may be used in place of the vegetable broth.
What makes broccoli cheddar soup better?
Good cheddar, grated fresh and melted in slowly. The 1/2 teaspoon of Dijon mustard and the carrot round out the flavor.
Is there a secret ingredient?
Not that I can point to. The recipe is what it looks like: butter, flour, milk, broth, vegetables and plenty of cheddar.
How to Reheat It Safely
You will see advice to reheat cheese soup only on low heat so it stays smooth. That is advice about texture. For safety, USDA FSIS says leftover soup should be brought to a rolling boil when it is reheated. Do both: warm it gently, stirring, and finish by bringing it to a full boil. The texture after reheating may not be as silky as the first night, and I will not promise that it is.
Storage & Reheating
Refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 days. Freezing is not a good idea for this soup: cheese soups can turn thin and gritty after thawing. Reheat on the stove to a rolling boil, and do not reheat it in a slow cooker.
What to Serve With It
Bake Southern 3-ingredient cheddar biscuit bites to go on the side. For another creamy soup, there is the 5-ingredient slow cooker loaded potato soup. If broccoli and cheese is your favorite pairing, try broccoli cheddar stuffed chicken breasts, chicken broccoli macaroni and cheese with bacon or the chicken broccoli Alfredo pasta bake. For a lighter night, make garlic broccoli pasta with olive oil.
Frequently Asked Questions
What ingredients are in broccoli cheddar soup?
Butter, onion, garlic, flour, milk, vegetable broth, broccoli, carrot, Dijon mustard and cheddar cheese, with salt and pepper.
How do I keep the cheese smooth when making the soup and safely reheat leftovers?
Add freshly grated cheddar gradually, off the heat. When reheating leftovers, bring the soup to a rolling boil.
Can I make it ahead?
Yes, up to 3 days ahead, kept in the refrigerator.
How many does it serve?
Four.
Final Notes
I grate the cheddar from a block while the soup simmers and stir it in a handful at a time, because that is what keeps it smooth. If you make it, leave a comment to tell me how it turned out or ask a question.
Broccoli Cheddar Soup
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Ingredients
- 4 tablespoons butter unsalted
- 1 yellow onion medium, chopped
- 1/2 teaspoon sea salt
- black pepper freshly ground; several grinds to start, then to taste
- 3 cloves garlic chopped
- 1/4 cup all-purpose flour
- 2 cups whole milk unsweetened almond milk also works
- 2 cups vegetable broth
- 3 cups broccoli florets chopped
- 1 carrot large, julienned or finely chopped
- 1/2 teaspoon Dijon mustard
- 8 ounces cheddar cheese shredded; about 2 heaping cups
- croutons optional, for serving
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt and several grinds of pepper. Cook, stirring, for 5 minutes, or until softened.
- Stir in the garlic and cook for another minute. Sprinkle in the flour and whisk continuously for 1 to 2 minutes, until golden.
- Slowly pour in the milk, whisking continuously. Add the broth, broccoli, carrot and Dijon mustard and stir to combine.
- Simmer for 15 to 20 minutes, until the broccoli is tender.
- Add the cheddar gradually, stirring after each addition until all the cheese has melted and the soup is creamy. Season to taste and serve with croutons, if desired.
