Broccoli Cheddar Soup is a rich, creamy, and comforting American classic. It’s made with fresh broccoli, carrots, and sharp cheddar cheese, all simmered in a flavorful mix of milk and broth. A simple roux of butter and flour gives it a smooth, velvety texture, while the cheddar cheese is added at the end for that perfectly creamy, cheesy finish.
What You’ll Find On This Page
You can enjoy this soup with crusty bread, crackers, or croutons, and it also pairs well with grilled veggies or meats for a heartier meal. It’s the perfect comfort food for lunch or dinner, especially on chilly days.
Broccoli Cheddar Soup is a favorite at cafés and casual restaurants like Panera Bread, loved for its creamy texture and rich, cheesy flavor. The best part? You can easily recreate this restaurant-style soup at home in under 30 minutes! It’s simple to make, highly customizable, and packed with fiber and vitamins from broccoli and carrots, making it a wholesome choice.
So if you're looking for a quick and comforting meal without spending hours in the kitchen, this soup is a must-try. You can adjust the seasonings, cheese, and texture to match your taste, making every bowl just the way you like it.
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Ingredients and Substitutions Overview
The ingredients for this Broccoli Cheddar Soup are simple and easy to find. You’ll need fresh produce, pantry staples, and seasonings you might already have in your kitchen. Let’s take a closer look at what you’ll need!
- Broccoli: Look for fresh broccoli heads that are bright green and firm. Avoid yellowing florets, as they can taste bitter. Fresh broccoli gives the best flavor and texture to your soup.
- Carrots: These add a light sweetness and a pop of color. You can slice them julienne-style or into matchsticks. If you're short on time, pre-cut carrots from the store work just as well.
- Cheddar Cheese: You can use any type of cheddar—sharp for a bold, tangy flavor or mild for a lighter taste. For the best texture, I recommend shredding a block of cheddar yourself since pre-shredded cheese often contains fillers that can prevent it from melting smoothly into the soup.
- Aromatics: Onion and garlic add a deep, savory flavor with a hint of caramelized sweetness. They create a flavorful base that makes a big difference in taste.
- All-Purpose Flour: This helps thicken the soup by forming a roux with butter, giving it that smooth and creamy consistency.
- Broth: I used low-sodium chicken broth for a rich, savory flavor, but vegetable broth works just as well if you want a vegetarian option. You can also use beef broth for a deeper taste. I prefer low-sodium broth since it gives better control over the salt level, so you can adjust it to your liking.
- Unsalted Butter: Adds a rich, buttery depth without making the soup too salty. I always go for unsalted butter so I can adjust the seasoning as needed.
- Whole Milk: Gives the soup a creamy, velvety texture without making it too heavy. Whole milk works best for richness, but if you prefer a lighter version, low-fat milk still keeps it creamy.
- Seasonings: I kept it simple with black pepper, Dijon mustard, and salt to balance the flavors. If you like a little heat, try adding a pinch of red pepper flakes or cayenne for an extra kick.
How to Make Broccoli Cheddar Soup at Home?
Let’s make a warm and comforting bowl of Broccoli Cheddar Soup together! I’ll walk you through how to sauté the aromatics, make a roux, and simmer the broccoli and carrots in a flavorful broth and milk mixture. To make it even easier, I’ve included step-by-step photos and a detailed video, so you can follow along with confidence. Let’s get started!
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Broccoli Cheddar Soup
Ingredients
- 3 cups Broccoli Florets
- ¼ cup Carrot, julienned
- 4 tbsp Unsalted Butter
- 4 tbsp All-Purpose Flour
- 2 cups Whole Milk, room temp
- 2 cups Broth, low sodium veg, chicken or beef broth
- 1 Onion, chopped
- 4 cloves Garlic, chopped
- 1 tsp Dijon Mustard
- 2 cups Cheddar Cheese, shredded
- Salt, to taste
- Black Pepper Powder, to taste
Instructions
Making Broccoli Cheddar Soup
- In a pan over medium heat, add butter and let it melt. Be careful not to brown it, as that can change the flavor of the soup. Once melted, add the onion and garlic, and sauté until fragrant.
- Sprinkle the all-purpose flour over the sautéed onion and garlic, then stir well to coat them evenly. Cook for a few minutes until the flour turns slightly golden and gives off a nutty aroma. This forms a roux, which helps thicken the soup and creates a smooth, velvety texture.
- Pour in the milk and whisk continuously to prevent lumps. Whisking helps incorporate the roux into the liquid, creating a smooth and creamy consistency. Once combined, add the chicken broth (or your preferred broth) and mix well to blend the flavors.
- Season the mixture with black pepper, Dijon mustard, and salt. Give it a good stir so the flavors are evenly distributed.
- Add the washed broccoli florets and carrots, then stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the broccoli and carrots are tender. This slow simmering allows the vegetables to absorb the flavors while keeping the perfect texture.
- Once the veggies are tender, gradually add the cheddar cheese while keeping the heat on low. High heat can cause the cheese to curdle, so gentle heat is key.
- Stir continuously until the cheese melts completely and blends into the soup, creating a smooth, creamy consistency. Once fully incorporated, remove the pot from the heat. Your rich and comforting Broccoli Cheddar Soup is now ready to enjoy!
Serving
- Serve this Broccoli Cheddar Soup with croutons, crusty bread, or alongside your favorite veggies or meats for a satisfying meal. Want more pairing ideas? Check out the Serving Suggestions section for more inspiration!
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Recipe Video
Chef's Notes and Tips
- Choose Fresh Ingredients: For the best flavor and texture, always use fresh broccoli, carrots, and cheddar cheese. Fresh ingredients enhance the soup’s richness and deliver a well-balanced taste, so try not to compromise on quality for the best results.
- Simmer, Don’t Boil: Keep the heat low and let the soup gently simmer to soften the broccoli and carrots without making them mushy. Boiling at high heat can break down the vegetables too quickly, affecting their texture and making the soup overly thick or grainy. A gentle simmer helps the flavors meld together while keeping the consistency smooth and creamy.
- Don’t Add Cheese Over High Heat: Adding cheese when the soup is too hot can cause it to separate or become grainy. Turn off the heat or keep it on low, then stir in the cheese gradually to help it melt smoothly into the soup.
- Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly, leading to a grainy texture. Freshly grating a block of cheddar helps it melt evenly, giving the soup a rich, creamy consistency without clumps.
- Blend Some Broccoli for a Smoother Texture: If you prefer a creamier soup, blend a portion of the cooked broccoli before adding the cheese. You can use an immersion blender directly in the pot or transfer some soup to a blender and mix it back in. This creates a velvety texture while keeping some florets whole for extra bite. Adjust the blending based on your preference—fully blended for an ultra-smooth soup or partially blended for a mix of creamy and chunky textures.
- Thin It Out If Needed: If the soup turns out thicker than you’d like, just add a little broth or milk to loosen it up. Stir well and let it warm through to blend everything smoothly. Adding liquid gradually gives you control over the consistency without making it too thin.
- Use a Mix of Cheeses for More Depth: While cheddar is the star, you can mix in a little Parmesan, Gouda, or Gruyère for extra flavor. Just be sure to use melty cheeses that blend well into the soup.
- Customize with Proteins: For a heartier meal, add cooked shredded chicken, crispy bacon bits, or even diced ham. These proteins blend well with the cheesy broth and add a satisfying twist.
- Make It Gluten-Free: If you need a gluten-free version, swap the all-purpose flour for cornstarch or a gluten-free flour blend. Just mix cornstarch with a little cold water before adding it to prevent clumps.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Broccoli Cheddar Soup is rich and creamy, so I like pairing it with sides that add some crunch or balance out the flavors. Here are some of my go-to options:
- Bread and Crackers: Nothing beats dipping crusty bread, garlic bread, or saltine crackers into this creamy soup. They soak up all the delicious flavors, making every bite extra comforting.
- Croutons: I love adding homemade croutons on top for a little crunch—they take just a few minutes to make and add great texture.
- Grilled Cheese: If you love that extra cheesy flavor and crispy texture, a warm grilled cheese sandwich is the perfect match for this soup. It’s a classic combo!
- Roasted Meats: If you want to make this soup into a complete meal, serve it with roasted chicken, baked chicken breast, thighs, or drumsticks for a protein boost.
- Roasted Vegetables: For a healthier side, roasted cauliflower, potatoes, zucchini, or Brussels sprouts add a delicious contrast to the creamy soup.
- Sautéed Veggies or Greens: A simple side of sautéed kale, spinach, mushrooms, or your favorite veggies makes this meal feel even more satisfying.
- Roasted Chickpeas: For a crunchy, protein-packed topping, try adding some crispy roasted chickpeas. They bring a nice contrast to the smooth texture of the soup.
- Salads: A crisp Caesar salad, green salad, or Cobb salad brings a refreshing crunch that pairs well with the richness of the soup.
- Cornbread: Sweet and slightly crumbly cornbread is a Southern-inspired pairing that contrasts beautifully with the creamy, cheesy soup.
- French Fries or Sweet Potato Fries: If you're looking for a fun, crispy side, classic french fries or sweet potato fries add a delicious contrast to the soup’s smooth texture.
Storage Suggestions
I recommend serving this Broccoli Cheddar Soup warm, right after it’s made, to enjoy the best cheesy and comforting flavors. But if you have leftovers, you can easily store them for later.
Let the soup cool to room temperature first, then transfer it to an airtight container. This helps prevent condensation and keeps it fresh for up to 3 days in the fridge.
When you're ready to enjoy it again, reheat it on the stovetop over low heat, stirring occasionally to bring back its creamy texture. If the soup thickens too much, add a little milk or broth while reheating to loosen it up. I don’t recommend microwaving it, as high heat can cause the cheese to curdle.
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