Thick, cheesy soup loaded with tender broccoli
Broccoli Cheddar Soup
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
6
8 cups
Difficulty
Easy
Cost
Budget
$
Broccoli Cheddar Soup
Thick, cheesy soup loaded with tender broccoli
★4.7(22)
A creamy, velvety broccoli cheddar soup with sharp cheddar melted into every spoonful and tender broccoli florets throughout.
10m
Prep Time
25m
Cook Time
35m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Broccoli cheddar soup is the ultimate comfort bowl. Sharp cheddar cheese melts into a creamy base studded with tender broccoli florets, creating a soup so thick and satisfying it almost eats like a meal.
This homemade version beats anything from a bread bowl chain. A roux-based broth ensures the cheese melts smoothly without becoming grainy, and keeping some broccoli pieces chunky gives great texture.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Broccoli Cheddar Soup is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
Instructions
- 1
Melt butter in a large pot over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- 2
Gradually whisk in broth and milk until smooth. Bring to a simmer, stirring frequently.
- 3
Add broccoli florets and cook until very tender, about 12 minutes. Lightly mash some florets with a spoon for thickness.
- 4
Remove from heat. Stir in shredded cheddar a handful at a time until fully melted and smooth.
- 5
Season with salt, pepper, and a pinch of nutmeg. Serve with crusty bread or in a bread bowl.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Sharp cheddarGruyere or Colby
Both melt smoothly and taste great.
Whole milkHalf-and-half
Makes an even richer soup.
BroccoliCauliflower
Makes a delicious cauliflower cheddar variation.
Tips & Storage
Pro Tips
Always shred cheese from a block — pre-shredded cheese contains starch that prevents smooth melting.
A pinch of mustard powder boosts the cheese flavor without tasting mustardy.
Add the cheese off the heat to prevent it from becoming grainy.
Let meat rest for at least 5 minutes after cooking. This allows the juices to redistribute evenly for maximum tenderness.
Storage
Refrigerate for up to 3 days. Not ideal for freezing due to the cheese.
Reheating
Reheat slowly on the stovetop over low heat, stirring constantly. Do not boil.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (1.5 cups) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates14g
Fat2g
Fiber2g
Sugar18g
Sodium760mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my soup grainy?
- The cheese was likely added over too-high heat. Always stir it in off the heat or over very low heat.
- Can I use frozen broccoli?
- Yes. No need to thaw — add frozen florets directly to the broth.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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