Broccoli Cheddar Soup
Ultra-creamy broccoli cheddar — way better than Panera's and ready in 35 minutes.
Ingredients
Serves 4
- 4 cups broccoli florets (about 1 large head), chopped into small pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, grated or finely diced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups vegetable or chicken broth
- 2 cups sharp cheddar, freshly grated (not pre-shredded)
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper
- Salt and black pepper to taste
- Sourdough bread bowls or crusty rolls to serve
Instructions
- 1Melt butter in a large pot over medium heat. Add onion and carrot and cook for 6–7 minutes until softened. Add garlic and cook 1 minute.
- 2Add flour and stir to coat the vegetables, cooking for 1–2 minutes to eliminate the raw flour taste. The mixture will clump — that's normal.
- 3Add broth slowly, whisking constantly, to incorporate the flour-butter mixture smoothly. Then add milk in a steady stream, whisking throughout. Bring to a gentle simmer over medium heat.
- 4Add broccoli and simmer for 12–15 minutes until the broccoli is completely tender and soft — this is cheddar soup, not stir-fry, so you want the broccoli fully cooked through.
- 5For a partially smooth texture, use an immersion blender to blend about half the soup, then stir to combine. Or blend fully for a silky-smooth version. Or leave it chunky — all three are valid.
- 6Remove from heat. Add cheddar in two or three handfuls, stirring between each addition until fully melted. Season with nutmeg, cayenne, salt, and pepper.
- 7Serve immediately in bread bowls or regular bowls with extra cheddar on top. The cheese can seize if the soup gets too hot — serve right away.
Pro Tips
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Only use freshly grated sharp cheddar — pre-shredded cheese contains anti-clumping agents (cellulose) that make the soup grainy and prevent smooth melting. A box grater takes 60 seconds.
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Add the cheese off the heat or over very low heat. High heat causes cheese to turn stringy and gluey rather than velvety. Remove from the burner, then add the cheese gradually.
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For a smoky version, swap half the cheddar for smoked gouda — it adds a campfire depth that takes the soup from good to seriously impressive.
Frequently Asked Questions
Why is my broccoli cheddar soup grainy?
Grainy or broken broccoli cheddar soup is almost always caused by one of two things: the soup was too hot when cheese was added, or pre-shredded cheese was used. Solution: remove the pot from heat completely before adding the cheese, and add it in small handfuls, stirring between each. Use cheese you grate yourself — the results are dramatically better.
Can I make broccoli cheddar soup without heavy cream?
Yes — this recipe uses whole milk instead of cream. For a lighter version, use 2% milk (the soup will be a bit thinner) with an extra tablespoon of flour in the roux to compensate. For a dairy-free version, use full-fat oat milk or cashew milk and a dairy-free sharp cheddar — the texture won't be exactly the same but it's very good.
How do I thicken broccoli cheddar soup?
If the soup is too thin, blend more of it (blending the broccoli naturally thickens the base) or make a quick slurry: whisk 1 tbsp of cornstarch with 2 tbsp cold water, stir it into the simmering soup, and cook 2 minutes. You can also increase the butter and flour in the roux next time — 4 tbsp each instead of 3.
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