Home > Soups & Stews > Broccoli Cheddar Soup Broccoli Cheddar Soup December 5, 2018 | 67 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Creamy and delicious Broccoli Cheddar Soup made in one pot on the stovetop! It’s easy to make and full of flavor. (The secret to this soup is in the spices!) Serve Broccoli Cheddar Soup with this Italian Salad, Roasted Vegetables, and/or a crusty loaf of bread! Broccoli Cheddar Soup Soup is a popular meal choice in our home, especially when it’s cold outside. Grey could eat this Tomato Basil Soup every meal of the day if I let him and Bentley inhales this Creamy Vegetable Soup. One of my all-time favorite soups? Cheddar Broccoli! When we lived in Cleveland, we were right next to a Panera Bread café, and I always ordered their broccoli cheddar soup. Since there isn’t a Panera near me anymore, I’ve had to create my own version of that soup and I’m thrilled with this recipe. I’d say it’s even better, PLUS you’ll know exactly what the ingredients are in your soup when you make it yourself! How do you make Broccoli Cheddar Soup? Develop flavor: Start by sautéing an onion and garlic in olive oil and butter. Next, we “bloom” the spices by gently frying them in the oil. This deepens the flavor and enhances the flavor profile of the spice for a brighter taste and smell. Create a roux: Thicken the soup with butter and flour. Be sure to allow plenty of time for the flour to cook and lightly brown in the butter. This is adding layers of flavor and you definitely want to cook off the raw taste of the flour. Add chicken stock and half and half for the base of the soup Simmer: Once the base of the soup is finished, add in the broccoli and carrots and allow them to cook until tender. Add cheese: Last step: stir in the cheese. You want to be sure to use a good high-quality extra-sharp Cheddar. This is crucial to the end flavor and texture of the soup! You may have noticed there is a bit of work involved in this soup, but none of the steps are difficult and the finished soup is well worth the effort! Below are a few tips to make it as easy as possible: How do you make easy Broccoli Cheddar Soup? A food processor: Pulse the onion in a food processor to save time. Grate the cheese in seconds by using a food processor using the cheese shredder/grater blade. Shredded carrots: to save prep time, we’re using pre-shredded/grated carrots in this soup! Pre-chopped broccoli: To save prep time you can pick up a bag of pre-chopped broccoli florets if your store sells them. Depending on the size, they might still be a bit big for this soup, but they’d only need a quick coarse chop. I mentioned earlier that the secret to this Broccoli Cheddar Soup is in the spices. Just a few seasonings add an incredible depth of flavor and complexity to this soup that you don’t typically get with just adding cheese. With that said, read on to hear my spice recommendations! What spices should you add to broccoli soup? Salt and pepper: A given, perhaps, but don’t overlook them! Seasoning with salt and pepper will vary depending on the type of broth/stock you use (some are salted more than others) and your personal preferences. Dry mustard: Ground mustard seeds (which happens to be a vegetable plant related to broccoli plants!). Dry mustard is generally used when adding flavor to vegetables and it’s a perfect pair for the broccoli in this soup. Cayenne pepper: Trust me on this one–cayenne really doesn’t make the soup spicy! The small quantity used simply contributes to that depth of flavor. Smoked paprika: Regular paprika is crushed dried chilies while smoked paprika uses chilies that are smoke-dried and then crushed. Either will work in this soup, but I do prefer the flavor of the smoked paprika Broccoli Cheddar Soup FAQs Can you use frozen broccoli? Unfortunately no. Frozen broccoli really doesn’t hold up well in flavor or texture for this soup. I highly recommend fresh broccoli. Can you freeze Broccoli Cheddar Soup? This soup doesn’t freeze very well because of all the dairy in it. If you’re worried about having too much, I’d recommend halving the recipe! How do I reheat this soup? I recommend reheating this soup on the stovetop over low heat, stirring frequently. (Boiling may cause ingredients to separate.) Soup is best within 1-3 days. More info here. Can you make this soup vegetarian? Yes–very easily! Swap out the chicken stock for vegetable stock (or broth) and you’ll have a vegetarian Broccoli Cheddar Soup! How can I make a healthy Broccoli Cheddar Soup? You can use whole milk instead of fat-free half and half, but it will be a lot less thick and creamy. While this soup does have half and half as well as plenty of cheese, it is healthier because we’re using REAL ingredients (no processed cheese spread here!). 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Cheddar Broccoli Soup 4.86 from 21 votes - Review this recipe Creamy and delicious Broccoli Cheddar Soup made in one pan on the stovetop SAVE TO RECIPE BOX Print Recipe Cheddar Broccoli Soup 4.86 from 21 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Creamy and delicious Broccoli Cheddar Soup made in one pan on the stovetop Course Dinner, Main Course Cuisine American Keyword broccoli cheddar soup Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6 servings Calories 508kcal Author Chelsea Ingredients7 tablespoons unsalted butter, separated1/2 tablespoon olive oil1 small yellow onion, diced (1 cup)2 small cloves garlic, minced3/4 teaspoon smoked paprika3/4 teaspoon ground mustard1/8 teaspoon ground cayenne pepperFine sea salt and pepper6 tablespoons white flour1 container (32 ounces (about 4 cups)) low-sodium chicken stock (or broth) (use vegetable stock for a vegetarian version)3 cups fat-free half and half1 bay leaf6 cups chopped broccoli crowns (~4 large crowns)2 cups matchstick/shredded carrots12 ounces Cheddar cheese high-quality extra-sharp (Don't use pre-shredded -- it doesn't melt well in this soup.)Optional: crusty bread or bread bowls (we love serving this soup in sourdough bread bowls!) InstructionsHeat 1 tablespoon butter and olive oil to a large heavy-bottomed stockpot or Dutch oven over medium heat. Add the diced onion and sauté, stirring occasionally until tender, about 3-5 minutes. Add the minced garlic, paprika, mustard, cayenne pepper, and pepper (I add 1 teaspoon, but add to preference) to the pot. Add the salt after the stock, to gauge how much more it needs. Cook for another 45 seconds to 1 minute stirring constantly until fragrant.Add in the remaining 6 tablespoons butter and melt. Once melted, add in the flour and whisk to combine. Cook for 2-4 minutes, whisking constantly until the flour is thickened. Don't rush this, or your soup won't properly thicken.Gradually add in the chicken stock, whisking constantly. Once all the stock has been added, gradually add in the half-and-half, again whisking constantly as you add. Reduce heat to medium-low, add in the bay leaf, and allow to simmer for 15 minutes or until thickened a bit. (Whisk every few minutes as you chop the broccoli!)Meanwhile, chop the broccoli and shred the cheese. Add the chopped broccoli florets and matchstick/shredded carrots (give carrots a quick chop in half if they are super long) to the soup.Allow soup to simmer over low heat for about 15 to 20 minutes, or until broccoli is crisp-tender (or tender to your preference). Stir occasionally. Season to taste with salt (I add about a teaspoon here). (You can blend some of the soup or use an immersion blender here if desired. We like it chunky, but blend to preference if desired)Add in the cheese and stir until melted. Again, taste for seasoning. Serve immediately in bread bowls or regular bowls with a side of bread for dipping! Video Recipe NotesVegetarian version: Use vegetable stock in place of chicken stock for this recipe. Nutrition FactsCalories: 508kcal | Carbohydrates: 29g | Protein: 21g | Fat: 36g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 532mg | Potassium: 760mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8864IU | Vitamin C: 85mg | Calcium: 588mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Made this soup tonight and it was delicious. Very tasty! I had a question and another was my mishap. I wanted to ask you how much flour you add as it was not in the recipe, or I missed it? The other issue I had is there was some curdling in the soup along the way. The taste was still very good but I was not sure if it was shocking the soup with the cold half and half might have caused it or I did, unfortunately, let it get to a boil. What might you think caused it to happen as I do want to make it again, without the curdles ;-). Thanks for a delicious soup. Reply
I know it’s a year later, but I wanted to share a little. Something I learned years ago from another recipe, aside from making sure the milk products are mixed well, is that adding cheese should always happen off of heat. Get things well ready, then start slowly sprinkling in the cheese after taking it off the burner. If you use gas, this isn’t a problem, but with element burners, mostly electric, you get residual heat that adds to curdling. Reply
This is delicious! I need to double the recipe sometime! I used heavy whipping cream, left out the carrots, and roasted the frozen broccoli with olive oil sprayed on top for 25 min. on 400 degrees before adding it to the soup (because I didn’t have fresh broccoli). I paired it with toasted sourdough bread with Kerrygold butter on top…ahhhmazing…thank you for sharing this recipe with everyone! Reply
Aaaahhhhmazing! My whole family loved this soup. I doubled the recipe and didn’t have quite enough cheese, but it worked fine. I also used 2% milk in place of the half and half (I’m dieting). The spice combination is divine, thank you for this recipe. Definately going in my recipe box! Reply
Am I missing something here? Why would you use 2% milk because you’re dieting, when the recipe calls for ‘fat free half and half’ ?? Makes no sense. Reply
I live in the mountains in Japan so this soup is not available anywhere. This soup was so delicious and just what I was looking for. My family came in from work/school and the cheese had barely melted before they started eating and they loved it. Thank you for this recipe. Will definitely be making it again and again. Reply
I made this for supper tonight as I continue to experiment with different meals for supper, and myself, my husband and 3 of my kids (even my pickiest!) LOVED this soup and devoured it right up! I’ll be making this again for sure – thanks so much for this delicious recipe!! Note: I did the recipe exactly like you have it and didn’t blend it and it tasted perfect! Reply
So sorry to hear that. How could I make the directions more clear? I’d love to fix any issues I can with the recipe! Reply
Oh shoot I’m so sorry to hear that. Sounds like your heat was too high or it was boiled too long; here are some ways to avoid it next time (if you decide to try again!) https://food52.com/blog/14876-kitchen-rescue-how-to-fix-a-broken-or-curdled-sauce Reply
Mine curdled as well. But using a blender usually solves the curdling part. The taste of this soup is one of the best! Reply
Made this today and it came out fantastic! I omitted the cayane pepper (didn’t have it) and used whole milk since I didn’t have enough half and half. Really creamy, cheesy, and delicious! Reply
Just made this! Really delicious! I felt it was slightly thin, I realize the bottle of half and half (regular not fat free) I used was shy of the 3 cups.. could this have caused this? I also didn’t have a proper whisk so not sure if that influenced it. I’m debating adding a little more flour next time but worry about it not mixing. I didn’t use my immersion blender but will that help thicken? Thanks! Reply
I’d guess more than anything your roux might not have properly set up (without a whisk, a lot can get missed and not properly thicken). You can use an immersion blender for an even thicker soup as well. Reply
Awesome! 🙂 There are less calories in the half and half than using heavy cream, but also when using heavy cream it was a bit too rich and thick for us; we liked half and half best! Feel free to use either 🙂 Reply
It’s Fall in Florida…only 83 degrees today…and I was craving soup. This soup was AH-mazing! The only change I made was to add a bit more broth since mine was super thick (probably miscounted the flour). Not a problem though because it just gave us more of this deliciousness! Thanks for a great recipe…definitely a keeper and saved to Pinterest. Reply
I made this tonight because I LOVE broccoli/cheddar anything. It did not disappoint! In the winter I could live on hardy soups. It’s comfort food in a bowl. Getting some bread tomorrow to eat with the soup and drizzle bits at the bottom of the bowl. This ranks as #1 for my go to winter soup! Reply
Made soup today for lady Im cargiver to. Cut recipe in half, turned out just like pic. Next time I will try it w veg broth, for myself Reply
I’m not sure without personally testing that, but I do think it would slightly change the flavor to be a little nuttier. Reply
Just made this soup. Super easy and delicious. Used full fat half and half and it wasn’t too thick at all. Should’ve cut the broccoli florets a bit smaller. Will be making it again and again. Reply
Tried this for second time. Since I added thick coconut milk instead of half and half the soup came out really well. And goat cheese cheddar brings better taste. Thanks Reply
I love this soup! The base has excellent flavor. I followed the recipe and it turned out perfect. Next time I’m going to add mushrooms, cauliflower, and celery, only because I love vegetables in my soups. Thanks! Reply
Omg this is my favorite broccoli cheddar soup recipe. It’s amazinggggg!!! Thank you so much for sharing! 🙂 Reply
I made the soup today, it was so wonderful I don’t have everything due to the coronavirus, so I compromised with what I had in my pantry and fridge. I did use shredded cheese It was a blend of Colby and Monterey Jack. I did my thicken with the broth before I added evaporated milk half-and-half water and evaporated. The soup was so so so good thank you very much for this recipe. Stay healthy Reply
I am so happy to hear you loved this! And way to work with what you have! Thanks for your comment! 🙂 Reply
Having made this soup many times now, I just wanted to say THANK YOU. I absolutely love this soup–one of my all time favorites to make and to eat. This recipe is perfection. Reply
loved the flavourful just right balance of ingredients. definitely a regular on cold days and cooking fur family get get togethers. Reply
This soup was soooo good! I had leftover broccoli and cauliflower so I split it and put 3 cups of each in! It has a fantastic flavor!!! Will definitely be making this one again ❤️ Reply
It took a little work to get all the ingredients chopped and ready before I started cooking, but the advance prep was worth it. I only used 4 cups of broccoli and it worked well for us. This looked really pretty and had a good flavor. I am looking forward to eating the leftover soup tomorrow for lunch. My husband kept hanging around the stove waiting to try it. He liked it! Reply
This is my favorite recipe for broccoli cheddar!! Just the cream base of the soup before adding the cheese is absolutely delicious and I use it for other recipes! Reply
