Easy Broccoli Cheddar Soup (Cafe Style at Home)
Broccoli cheddar soup was the first soup I ever tried to copy at home after falling in love with a bread bowl version at a cafe. After many tries, this is the recipe I landed on. It is thick, velvety and loaded with sharp cheddar, tender broccoli and a little carrot for sweetness. It is made in one pot in about 35 minutes, and it tastes just as cozy as the cafe version, if not better.
Quick answer: To make broccoli cheddar soup, cook onion and garlic in butter, stir in ¼ cup (30g) of flour, then slowly whisk in 3 cups (720 ml) of chicken or vegetable broth and 2 cups (480 ml) of half and half. Add 4 cups (about 300g) of small broccoli florets and 1 cup of shredded carrot and simmer for 15 to 20 minutes until tender. Lower the heat and stir in 2½ cups (280g) of freshly shredded sharp cheddar until melted. Blend part of the soup if you want it smoother.
It serves 4 to 6 and is perfect with crusty bread or in a bread bowl.
Why You Will Love This Broccoli Cheddar Soup
- It is thick and creamy. A simple butter and flour base makes it velvety without being heavy.
- It is full of cheese. Over 2 cups of sharp cheddar in every pot.
- It is quick. About 35 minutes from start to finish.
- It is one pot. Easy to make and easy to clean up.
- It sneaks in veggies. Broccoli and carrot in every spoonful. Even picky eaters love it.
Ingredients
This serves 4 to 6.
- 4 tbsp (55g) unsalted butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- ¼ cup (30g) all purpose flour (plain flour)
- 3 cups (720 ml) low sodium chicken or vegetable broth
- 2 cups (480 ml) half and half (or 1 cup milk plus 1 cup heavy cream)
- 4 cups (about 300g) small broccoli florets, plus the peeled stems, chopped
- 1 cup (100g) shredded or finely diced carrot
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ½ tsp dry mustard powder (optional, but it boosts the cheese flavor)
- ¼ tsp smoked paprika or a pinch of nutmeg
- 2½ cups (280g) freshly shredded sharp cheddar, plus extra for topping
A few notes on the ingredients
Cheddar: Use a sharp or extra sharp cheddar for the best flavor, and always shred it yourself. Pre shredded cheese contains starches that can make the soup grainy.
Broccoli: Cut the florets small so they cook quickly and fit on a spoon. Do not throw away the stems. Peel and chop them, they are sweet and tender once cooked.
Half and half: It gives the perfect creamy texture. In the UK, use single cream, or half whole milk and half double cream.
Dry mustard: You will not taste mustard, but it makes the cheddar taste sharper and richer.
How to Make Broccoli Cheddar Soup (Step by Step)
Cook the onion. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic for 1 minute.
Make a roux. Sprinkle in the flour and stir constantly for 1 to 2 minutes until it smells nutty.
Add the liquids slowly. Gradually whisk in the broth, a little at a time, so no lumps form. Then whisk in the half and half.
Add the vegetables. Add the broccoli, stems, carrot, salt, pepper, mustard powder and paprika. Bring to a gentle simmer.
Simmer. Cook for 15 to 20 minutes, stirring often, until the broccoli is very tender and the soup has thickened.
Blend (optional). For a smoother soup, use an immersion blender to blend about half of it, leaving some chunks of broccoli.
Add the cheese. Turn the heat to low. Stir in the cheddar a handful at a time until melted and smooth. Do not let it boil.
Serve. Taste and adjust the seasoning. Ladle into bowls or bread bowls and top with extra cheddar.
Time table:
- Prep — 10 minutes
- Make base — 8 minutes
- Simmer — 15 to 20 minutes
- Total — About 35 minutes
Crockpot Broccoli Cheddar Soup
Make the roux on the stove (steps 1 to 3), then pour it into the slow cooker with the broccoli, carrot and seasonings. Cook on low for 4 to 5 hours or high for 2 to 3 hours until the broccoli is tender. Stir in the cheese until melted, blend partly if you like, and keep it on warm for serving. It is perfect for parties and game days.
Easy Variations
- Broccoli cheddar potato soup. Add 2 diced Yukon Gold potatoes with the broccoli and an extra cup of broth. If you love potato soup, try my creamy loaded potato soup too.
- Chicken broccoli cheddar soup. Stir in 2 cups of shredded rotisserie chicken for extra protein.
- Bacon broccoli cheddar soup. Cook 4 slices of chopped bacon first and use the fat instead of some of the butter. Sprinkle the bacon on top.
- Lighter version. Use whole milk instead of half and half and 2 cups of cheese.
- Gluten free. Skip the flour and thicken with 2 tbsp of cornstarch mixed with water, or blend in a cooked potato.
For a chicken soup variation, try our white chicken chili.
How to Make Bread Bowls?
Buy small round sourdough loaves. Cut a circle in the top and pull out most of the soft bread inside, leaving about 1 inch (2.5 cm) thick walls. Brush the inside with melted butter and toast at 350°F (175°C) for 8 to 10 minutes. The toasting helps stop the soup soaking through. Ladle in the hot soup and serve right away.
What to Serve With Broccoli Cheddar Soup?
- Crusty bread, sourdough or bread bowls
- Grilled cheese or a ham sandwich
- A crisp apple and walnut salad
- Roasted chicken or a simple side salad
- On soup nights, I like to rotate this with my classic chicken noodle soup so there is always something cozy in the fridge.
For another creamy soup, try our lasagna soup.
My Tips for the Best Broccoli Cheddar Soup
- Shred your own cheese. It is the secret to a silky soup with no gritty texture.
- Add the cheese off the boil. High heat makes cheese clump and turn oily.
- Whisk the broth in slowly. This prevents lumps in the roux.
- Cut the broccoli small. Small florets cook evenly and make the soup easier to eat.
- Partially blend. Blending half gives you a velvety soup that still has some texture.
Common Mistakes
- Grainy soup. Usually caused by pre shredded cheese or boiling after the cheese goes in.
- Lumpy soup. The broth was added too fast. Whisk constantly as you pour.
- Bland soup. Season well with salt, pepper and mustard powder. Sharp cheddar matters.
- Overcooked broccoli. It turns gray. Simmer just until tender.
How to Store and Reheat?
Fridge: Keep in an airtight container for up to 4 days.
Reheat: Warm gently on the stove over low heat, stirring often. Add a splash of milk or broth if it is too thick. Avoid boiling.
Freezer: Cheese soups can turn a little grainy after freezing. If you want to freeze it, freeze the soup before adding the cheese for up to 3 months, then stir in the cheese after reheating.
Broccoli Cheddar Soup FAQs
Can I use frozen broccoli?
Yes. Use 1 lb (450g) of frozen broccoli florets. They may need 5 minutes less simmering time.
Why did my cheese clump?
The soup was probably too hot or the cheese was added too fast. Lower the heat and add it a handful at a time.
How do I thicken broccoli cheddar soup?
Simmer it a little longer, blend more of the soup, or add an extra handful of cheese.
Can I make it without cream?
Yes. Use whole milk. The soup will be a little lighter but still creamy.
What is the best cheese for broccoli cheddar soup?
Sharp or extra sharp cheddar gives the boldest flavor. You can mix in a little Gruyère or Monterey Jack for extra creaminess.
Final Thoughts
This easy broccoli cheddar soup is creamy, cheesy and so comforting. Once you make it at home, you will skip the cafe line for good. Serve it in a bread bowl for a special treat, or with crusty bread for an easy weeknight dinner.
For another easy weeknight dinner, try our marry me chicken.
