Easy Broccoli Cheddar Soup Recipe

I perfected an Easy Broccoli Cheddar Soup that outshines Panera’s and comes together with fresh or frozen broccoli for a quick weeknight dinner.

I found myself craving something more than takeout, so I wrote down this Creamy Broccoli Cheddar Soup that somehow beats Panera. I make it with broccoli florets, fresh or frozen, because life is busy and I refuse to wait.

The way shredded sharp cheddar cheese melts into each spoonful gives it a tangy, almost addictive pull, and yet the dish stays simple enough for a weeknight. It’s an Easy Broccoli Cheddar Soup that hides tiny hacks in texture and timing, stuff I won’t spoil here, but trust me you will want seconds.

It’s guilty, honest comfort food.

Ingredients

• broccoli: High in fiber vitamin C and K, adds green freshness and mild earthiness.
• sharp cheddar: Rich in protein and calcium, gives salty tang and sharp umami, makes it creamy.
• half and half and milk: Adds body and creaminess, supplies fat and some protein, keeps soup silky.
• onion: Brings sweet savory base when cooked contains fiber and antioxidants, builds flavor.
• carrots: Offer natural sweetness beta carotene and fiber, bright color and subtle earthiness.
• butter: Adds richness and mouthfeel, source of saturated fat so use it mindfully.
• all purpose flour: Thickens the soup adds carbs, cooks out raw taste for smooth texture.
• salt and pepper: Heighten flavors, salt balances sweetness, pepper adds warmth and bite.

Ingredient Quantities

• 4 tbsp unsalted butter (1/4 cup)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 medium carrots, peeled and shredded or finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1/4 cup all purpose flour
• 4 cups low sodium chicken broth or vegetable broth
• 2 cups half and half
• 1 cup whole milk
• 4 cups broccoli florets, fresh or frozen (about 12 to 16 oz)
• 2 cups shredded sharp cheddar cheese (about 8 oz), freshly shredded if possible
• 1 teaspoon Dijon mustard (or 1/2 tsp dry mustard)
• 1 teaspoon Worcestershire sauce (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• Pinch of ground nutmeg (optional)

How to Make this

1. In a large heavy pot melt 4 tbsp unsalted butter over medium heat, add 1 medium finely chopped yellow onion and about 1 cup shredded or finely diced carrots, cook until soft and starting to brown about 6 to 8 minutes, then stir in 2 minced garlic cloves and cook 30 seconds.

2. Sprinkle in 1/4 cup all purpose flour and stir constantly for 1 to 2 minutes to make a roux and get rid of the raw flour taste.

3. Slowly whisk in 4 cups low sodium chicken broth or vegetable broth, scraping the bottom of the pot so nothing sticks, bring to a gentle simmer.

4. Add 4 cups broccoli florets fresh or frozen (if frozen you can add them straight from the bag) and simmer until the broccoli is tender about 8 to 12 minutes.

5. Partially puree the soup for creaminess but leave some texture: either use an immersion blender and pulse until about half is smooth, or ladle a few cups into a blender, pulse and return to the pot. Be careful with hot splashes.

6. Stir in 2 cups half and half and 1 cup whole milk, warm the soup gently over low heat — do not boil after adding dairy or it may break.

7. Remove the pot from the heat and add 2 cups freshly shredded sharp cheddar a handful at a time, stirring until melted and smooth. Add 1 teaspoon Dijon mustard (or 1/2 tsp dry mustard), 1 teaspoon Worcestershire sauce if you like, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and a pinch of ground nutmeg, taste and adjust seasoning.

8. If the soup seems too thin, simmer gently a few minutes to reduce and thicken or whisk in a small slurry of 1 teaspoon flour mixed with 1 tablespoon cold water and cook until thickened.

9. Serve hot topped with extra cheddar or a few steamed broccoli florets, with crusty bread or crackers. Leftovers keep in the fridge up to 4 days and reheat gently on the stove so the cheese doesn’t separate.

Equipment Needed

1. Large heavy pot (6 to 8 quart) for simmering the soup
2. Wooden spoon or silicone spatula for stirring and scraping the bottom
3. Chef knife for chopping onion, garlic and trimming broccoli
4. Cutting board — sturdy one you don’t mind getting messy
5. Box grater for shredding cheddar and carrots (or a food processor)
6. Measuring cups and spoons for broth, flour and dairy
7. Whisk for making the roux and smoothing any lumps
8. Immersion blender for partial pureeing, or a heat-safe blender plus a ladle to transfer hot soup
9. Ladle and soup bowls for serving

FAQ

Easy Broccoli Cheddar Soup Recipe Substitutions and Variations

• Unsalted butter: olive oil (use 1:1, mild flavor), ghee (1:1, richer nutty note), avocado or neutral vegetable oil (1:1, will keep it dairy free)
• All purpose flour: cornstarch (use about half the flour amount as cornstarch and make a cold slurry before adding), arrowroot (same as cornstarch), a gluten free 1:1 flour blend (swap 1:1)
• Half and half + whole milk: evaporated milk (swap equal amounts for creamy body), heavy cream diluted with milk (mix equal parts cream and milk to match richness), unsweetened oat or soy milk (use full amount, pick a higher fat variety to avoid a thin soup)
• Sharp cheddar cheese: Gruyere or aged gouda (great melt and flavor), Monterey Jack or Colby (milder but melts beautifully), mix cheddar with fontina or mozzarella for extra creaminess

Pro Tips

1. Cook the flour long enough so it loses that raw flour taste, but dont let it brown too much or the soup will get a toasted bitter flavor. Use warm broth and add it slowly while whisking so you dont end up with lumps.

2. Shred your own cheddar, dont use pre-shredded. Pre-shredded has anti caking stuff that makes the cheese clump and get grainy. Add the cheese off the heat and stir in small handfuls so it melts smooth.

3. If you want some bite and some creaminess, only puree about half the soup and leave the rest chunky, it makes the texture way better. If you use a blender, let the soup cool a bit and only fill it halfway, hold the lid with a towel so hot soup doesnt splash.

4. For storing or freezing: cheese and dairy can separate when frozen, so if you plan to freeze, freeze the soup base (broth, veggies) without the milk and cheese, then add fresh dairy and cheese when reheating. Reheat very gently on low and add a splash of milk if it seems dry, dont boil.