Easy Broccoli Cheddar Soup Recipe

I found a simple trick that makes my Easy Broccoli Cheddar Soup creamier than Panera’s and it works just as well with fresh or frozen broccoli.

I still remember the first time I made my Creamy Broccoli Cheddar Soup and it felt wrong to call it soup, more like a bowl of cheddar velvet. I use simple broccoli florets and plenty of sharp cheddar cheese to get that punchy, melty finish that makes people ask for seconds.

This Easy Broccoli Cheddar Soup looks fancy but wont slow you down on a weeknight, and honestly I think it’s better than Panera. If you like bold, cheesy soups that are easy to tweak, give this one a shot, you might just change your whole weeknight game.

Ingredients

• Broccoli, fiber-packed and vitamin-rich, gives green color, a slightly bitter, fresh bite.
• Sharp cheddar brings protein, savory tang, melts creamy, makes soup cheesy and cozy.
• Whole milk plus half and half add richness, carbs and calcium, soft mouthfeel.
• Butter gives silky fat, helps flavor, makes it feel indulgent not just healthy.
• Onion and garlic add sweet, savory depth, small calories but big flavor boost.
• Flour thickens the broth into creamy soup, adds carbs, nothing fancy but needed.
• Carrot (optional) brings subtle sweetness, vitamin A, a nice color, mild crunch.

Ingredient Quantities

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 1 large carrot, grated or finely chopped optional
• 2 cloves garlic, minced
• 1/4 cup all purpose flour
• 3 cups low sodium chicken broth or vegetable broth
• 2 cups whole milk
• 1 cup half and half or heavy cream
• 4 cups broccoli florets fresh or frozen, chopped into bite size pieces
• 2 cups shredded sharp cheddar cheese packed
• 1 teaspoon Dijon mustard optional
• 1/4 teaspoon ground nutmeg optional
• Salt and freshly ground black pepper to taste

How to Make this

1. Melt 4 tablespoons unsalted butter in a large pot over medium heat, add 1 medium finely chopped yellow onion and 1 large grated carrot if using, season lightly with salt and cook until soft and translucent about 5 to 7 minutes, stir now and then.

2. Add 2 cloves minced garlic and cook 30 to 60 seconds until fragrant, don’t let it burn.

3. Sprinkle in 1/4 cup all purpose flour and stir to coat the veggies, cook about 1 to 2 minutes to get rid of the raw flour taste, stir like crazy so it doesn’t stick.

4. Slowly whisk in 3 cups low sodium chicken or vegetable broth until smooth, then whisk in 2 cups whole milk and 1 cup half and half or heavy cream, bring to a gentle simmer while scraping up any browned bits from the bottom.

5. Add 4 cups chopped broccoli florets (fresh or frozen, no need to thaw frozen), simmer gently until broccoli is tender about 8 to 12 minutes, don’t let it boil hard.

6. For texture pulse with an immersion blender until partly smooth leaving some chunks, or transfer about 2 cups to a blender, puree and return to pot, it’s fine to leave it chunky if you like.

7. Remove the pot from heat and stir in 2 cups packed shredded sharp cheddar a handful at a time until melted, keep it off high heat so the cheese doesn’t get grainy; if it seems clumpy add a splash of milk.

8. Stir in 1 teaspoon Dijon mustard and 1/4 teaspoon ground nutmeg if using, then season to taste with salt and freshly ground black pepper.

9. If soup is too thin simmer gently to reduce, if it’s too thick thin with extra broth or milk; reheat gently before serving but avoid boiling.

10. Serve hot with crusty bread or crackers and extra shredded cheddar on top, enjoy.

Equipment Needed

1. Large heavy bottomed pot 6 to 8 quarts for melting butter and simmering soup
2. Wooden stirring spoon or heat proof spatula for stirring so it wont scratch the pot
3. Chef’s knife for chopping onion carrot and broccoli
4. Cutting board
5. Measuring cups and measuring spoons for flour broth milk and cream
6. Whisk to make the roux smooth and to blend liquids
7. Immersion blender or countertop blender to puree part of the soup
8. Box grater for shredding cheddar and a ladle for serving

FAQ

Easy Broccoli Cheddar Soup Recipe Substitutions and Variations

Some easy swaps if you need them, try these:

• Unsalted butter: use an equal amount olive oil for a dairy free option, or ghee for a nuttier, browned-butter taste, or coconut oil in a pinch (it’ll add a faint coconut note).
• All purpose flour: replace with 2 tbsp cornstarch mixed into the cold milk/cream to thicken, or use a 1:1 gluten-free flour blend if you’re avoiding gluten.
• Chicken broth: swap with low-sodium vegetable broth to make it vegetarian, or use mushroom broth or even water with 1 tsp soy sauce for extra umami.
• Sharp cheddar cheese: use Monterey Jack or Colby for a milder melt, Gruyere for a richer, nuttier flavor, or vegan cheddar shreds if you need dairy free.

Pro Tips

1) Add the cheese off the heat and stir it in a little at a time so it melts smooth, if it gets clumpy add a splash of milk and whisk. Use a really sharp cheddar and shred it yourself when possible, pre shredded cheese often has anti caking stuff that can make the soup grainy.

2) Cook the flour with the veggies a minute or two to get rid of that raw flour taste, then whisk in the liquids slowly while stirring so you dont end up with lumps. If lumps do form, a quick pass with an immersion blender fixes it fast.

3) If youre using frozen broccoli just add it straight from the freezer, it saves time but give it a few extra minutes to get tender. For brighter color and texture save a few small florets, steam them quick and drop them in at the end, or roast a handful for a nutty flavor boost.

4) Season at the end, taste before salting since the broth can be salty, and a teaspoon of Dijon plus a pinch of nutmeg will really lift the flavor. Reheat gently and avoid boiling after the cheese goes in, otherwise the fat separates, and if it looks grainy at serve time add a splash of milk and whisk it back together.