A from-scratch, homemade Broccoli Cheddar Soup recipe! This is cozy homemade comfort food at its best. Recipe includes a how-to video!
Creamy, cheesy, flavored with butter and sharp, off-the-block cheddar… can you think of a better way to eat broccoli?
I used to live less than half a mile from Panera bread and got my broccoli cheese soup fix there, but now that Zach and I have moved, the closest Panera is half an hour away. It’s been… an adjustment…
What’s that saying? “Necessity is the mother of invention”? On-demand broccoli soup is kind of a necessity around here, especially while the weather is still blustery and cold, so it was time to finally develop my own recipe. As usual, it took a lot of testing.
There were some versions tried with bacon (that worked so well with my chili recipe and potato soup but fell flat here, and even bacon couldn’t convince Zach to eat a soup made primarily of broccoli) and some versions with garlic, but surprisingly they all lost out to this simple, fresh-tasting version.
Ingredients & Substitutions
- Butter. Butter, rather than oil, gives our soup a flavorful base.
- Onion. A yellow onion is my preference, but a sweet onion or white onion will work as well.
- Flour. For making our roux. More on that below.
- Chicken broth. You could substitute vegetable broth for a vegetarian version.
- Whole milk and heavy cream. I usually keep both of these ingredients in my fridge so it’s what I use. However, you could substitute both of these ingredients for half and half instead.
- Broccoli! The most important ingredient for broccoli cheddar soup! Cook until tender.
- Grated carrot. Grate your own or buy “matchstick” carrots from the store.
- Spices. Salt and pepper, sugar (a tiny bit goes a long way), onion powder, ground mustard, and garlic powder. I went back and forth about using freshly minced garlic in this recipe (you can, cook 2-3 minced cloves until fragrant after your onion is cooked), but thought it bullied the fresh flavor of the broccoli a bit and ultimately decided on garlic powder instead.
- Cheese. Don’t use pre-shredded cheese, which will not melt properly or smoothly. Grate your own. I recommend buying 16 oz of sharp cheddar. Grate half into your soup, and save the other half for serving!
A good soup needs a good bread to go with it. Serve this with my homemade biscuit recipe, dinner rolls, or garlic knots. Or, even better, wait until Thursday when I’ll be sharing my homemade bread bowl recipe!
Notes on Preparation
Making a Roux
Our broccoli cheddar soup starts with a simple roux that helps to thicken it. If you’ve made my baked mac and cheese or corn chowder, you’ve done this before. After melting the butter and sautéing the onion, whisk flour into the pot until it’s smooth. This is the base for our roux.
Slowly whisk in some of the milk until thickened. Don’t add it all at once or it won’t thicken as nicely.
Making a roux is honestly simple, but if you haven’t done it before it may be helpful to read the recipe over before beginning and to watch the video below the recipe.
Cutting the Broccoli
I prepare the broccoli much the same way that I do for my broccoli salad. I buy a pound of broccoli and then chop off the stems and cut the florets into small pieces (see photo below), which I’ll then go over briefly with a large knife in a mincing motion.
Don’t worry if you still have some larger pieces of broccoli remaining, we’re going to be using a blender to puree the soup before it’s finished cooking, which will give it a smooth and creamy texture. Puree as much or as little as you’d like to suit your own preference.
Enjoy!
More Recipes You Might Like:
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Broccoli Cheddar Soup
Ingredients
- 5 Tablespoons unsalted butter
- 1 medium yellow onion diced (about 1 cup)
- 1/3 cup all-purpose flour 42g
- 1 ½ cups whole milk 355ml
- 2 cups low sodium chicken broth 475ml
- 1 ½ cups heavy cream 355ml
- 4 cups broccoli florets¹ cut into small pieces (270g)
- 1/3 cup peeled grated carrot (this is usually 1 grated carrot for me, may substitute pre-cut “matchstick” carrots) 35g
- 1 teaspoon salt plus more to taste, as needed
- 1/2 teaspoon sugar
- 1/2 teaspoon ground black pepper plus more to taste, as needed
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 8 oz sharp cheddar cheese + additional for topping grated off the block (do not use pre-shredded cheese as it is likely it will clump and not melt properly) 226g + additional for topping
Recommended Equipment
Instructions
- Place butter in a large soup pot or Dutch oven over medium heat and cook until melted.
- Add diced onion and cook until softened and translucent (about 5 minutes).
- Sprinkle flour over the butter/onion and whisk until smooth and no lumps remain.
- Slowly, while whisking, add milk to the mixture. Whisk until combined and mixture is thickened.
- Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Whisk until combined.
- Bring to a boil over medium/high heat while stirring frequently. Reduce heat to a simmer and cook until thickened.
- Transfer the soup in batches to a blender or (preferred) use an immersion blender to puree. Puree as much of the soup as you would like until desired consistency is reached, I usually use an immersion blender and puree about 75% of the soup, leaving some pieces of broccoli intact.
- Add grated cheese and stir until melted (keep heat on low). Add additional salt and pepper to taste and serve.
Notes
Nutrition
Joan Kusich
Wow! This has become my #1 broccoli, cheese soup recipe,
only change was I didn’t puree any of it and used 2 oz gouda since I only had 6 oz sharp cheddar
Sugar Spun Run
I am so glad that you enjoyed the soup, Joan! Thanks for commenting. 🙂
Jackie
No heavy cream! What to do?
Sam
Hi Jackie! If you have half and half you could use that but the soup won’t be quite as thick.
S. Paul
Hi Sam,
Bless you for sharing this. I just finished making it and devoured a large bowl oohing and aahing. Absolutely one of the best things I’ve ever made. Thanks for making me look good to all my future company!!
Sugar Spun Run
You are so welcome! I am so glad that you loved the soup and I hope that your future company does too. Thanks for trying my recipe and for commenting. 🙂
Linda
Dear Sam,
This Broccoli Cheddar Soup is a perfect accompaniment for the homemade pizza I’ve prepared for tonight’s Shelter-in-Place dinner. Thanks for sharing.
Your blog is colorful and informative. So glad I found you.
Linda
Sugar Spun Run
I am so glad that you found me too, Linda, and that you have enjoyed the recipe that you have tried so far. Pizza and soup, are perfect dinner combos! Enjoy! 🙂
Jen
Hi I just made this today but don’t want to eat it until dinner. Can I leave this out until we eat it? What’s the best way to reheat it and how long does it last after today?
Sugar Spun Run
Hi, Jen! You can leave it on low and let it simmer until you are ready to eat. It reheats nicely as well. You can do so on the stovetop or microwave. I hope that you enjoy the soup. 🙂
Jen
Hi! It was so good! My family loved it and my toddler is very picky! Thanks! 🙂
Sugar Spun Run
I am so glad that it was a hit. Thanks for commenting, Jen! 🙂
Kim Hubbard
Hi Samantha
I was checking through my emails today and came across your lovely recipe for Broccoli and Cheese Soup. I have these items in my fridge and cupboards so I thought I might have a go at making it. It will also give me something to do whilst the UK is in lockdown due to the current virus going around the World.
Once I have made your soup and if I have any leftover can it be frozen? I love all the ingredients so I know that my Husband and I will enjoy it for our Lunch today.
Hoping you, your Family and Friends stay safe and well during this difficult time the World is facing.
Kindest regards.
Sugar Spun Run
Hi, Kim! I hope that you and your husband enjoy the soup today. Yes, the soup can be frozen. 🙂
Sheep
This soup turned out delicious! We added a bit more broccoli so it was more green than yellow, but it was still good. 🙂
Sugar Spun Run
I am so glad that you enjoyed it, Sheep! Thank you for trying my recipe. 🙂
Heather Keir
Omg this is the best broccoli & cheddar soup I have ever eaten! Thank you so much
Sugar Spun Run
I am so glad that you loved it, Heather! Thank you for commenting. 🙂
Stephanie
Delicious and so simple to put together! Ultimate comfort food! Thank you for sharing this recipe.
Sugar Spun Run
I am so glad that you enjoyed the soup, Stephanie! Thank you for commenting. 🙂
Veda
This soup is delicious! I added more cheese and a bit more seasoning (Mrs. Dash garlic blend) just because. My husband lives it also.
Thanks Samatha for this wonderful, easy recipe.
Blessings to you and your family.
😊
Sugar Spun Run
I am so glad that you enjoyed the soup, Veda! Thank you for trying my recipe and for commenting. 🙂
Catherine Wilkins
Hi Sam, I have a collection of your recipes, and made the first one, your Broccoli Cheddar Soup two nights ago. It is delicious. My husband loved it and so did I. I took your advice and bought a good block of sharp cheddar cheese. Next time I make it I will double the recipe so we can enjoy the left overs for a few extra meals.
I’m looking forward to trying more of your recipes. I also enjoy your videos. Thank you.
Sugar Spun Run
Thank you so much, Catherine! I am so glad that you both enjoyed the soup. Thank you for trying my recipe and being a fan of my work, I greatly appreciate it. 🙂
Lily
Hi Sam, this is my second time preparing one of your recipes and I love it!! My family enjoyed the broccoli soup last night. Thank you so much!! 🤗
Sugar Spun Run
Welcome back to my site, Lily! Thank you for trying another one of my recipes. I am so glad that your enjoyed the soup! 🙂
Kathy
Great and delicious, just as recipe is. Meant to give 5 stars, finger slipped. Very rich and creamy! Not one disappointment yet. This is my 8th recipe of your’s tried so far! Keep ’em coming Sam!
Sugar Spun Run
Thank you so very much for trying my recipes, Kathy. I am so glad that you enjoyed the broccoli cheddar, among my other recipes. I appreciate your kind words and feedback. 🙂
Michelle
Sam, I use the entire stalk . Just peel and dice. The immersion blender will purée very well. I keep a few handfuls of the green tops to sprinkle in soup at end to keep the bright green color . The stalks really add a great flavor to the soup! Don’t waste them. Proceed with recipe . It’s delicious . I omitted garlic entirely and this was outstanding and hearty. Great filling soup served in a bread bowl with a salad on a cold evening. All you need is a cozy fire and some comfy pjs!
Sugar Spun Run
Thanks for sharing, Michelle! I appreciate the feedback. 🙂
Lissa Holder
Can you use corn starch instead? I’m gf ☹️
Sam
I think that would work! You would probably need less cornstarch than you would flour and I might recommend adding it as a slurry near the end, if you try it would you let me know how it works for you?