Creamy Broccoli Cheddar Soup (Better Than Takeout)

Why This Broccoli Cheddar Soup Stands Out

Ultra-creamy texture clings to the spoon thanks to a golden roux base.​
Fresh broccoli florets stay vibrant green while softening just right.
Balanced with a hint of nutmeg and Dijon for depth beyond basic recipes.
Freezer-friendly portions make weeknight dinners effortless.

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Ingredients for Broccoli Cheddar Soup

4 tablespoons unsalted butter.
1 medium yellow onion, diced (about 1 cup).
2 garlic cloves, minced.
1/4 cup all-purpose flour (use 1:1 gluten-free blend if needed).
2 cups whole milk or half-and-half.
2 cups low-sodium chicken broth (or vegetable broth for vegetarian).
3 cups fresh broccoli florets, chopped small (from 1 large head).
1 large carrot, julienned or finely shredded (about 1/2 cup).
8 ounces sharp cheddar cheese, freshly grated (avoid pre-shredded for smoothness).
1/4 teaspoon ground nutmeg.
1 teaspoon Dijon mustard.
Salt and black pepper, to taste.
Optional: 1/4 teaspoon cayenne for a kick.

Pro tip: Grate your own cheese; pre-shredded contains starch that makes the soup grainy. Use fresh broccoli for best color and texture, but frozen works in a pinch, just thaw first.​

How to Make Broccoli Cheddar Soup Step by Step

1. Melt the butter in a large pot or Dutch oven over medium heat. Add diced onion and cook for 4 to 5 minutes until softened and translucent. Stir in minced garlic and cook 1 minute until fragrant.
2. Sprinkle flour over the onions and whisk continuously for 2 minutes to form a golden roux. This thickens the soup beautifully without lumps.​
3. Slowly pour in milk while whisking vigorously to prevent clumping. Then add chicken broth, still whisking until smooth. Bring to a gentle simmer.
4. Add broccoli florets, julienned carrots, Dijon mustard, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until veggies are tender.
5. Remove from heat. Stir in grated cheddar cheese a handful at a time, letting each batch melt fully before adding more. Taste and adjust seasoning. For smoother texture, use an immersion blender to puree about one-third of the soup right in the pot.

Serve immediately in bread bowls or with crusty rolls. Garnish with extra shredded cheese or crispy bacon bits.​

Expert Tips for Perfect Broccoli Cheddar Soup Every Time

Whisk the roux patiently; rushing leads to a raw flour taste.
Add cheese off-heat and stir gently to avoid separation or graininess.​
For extra thickness, simmer 5 minutes longer or blend partially.
Brighten with fresh lemon juice post-blend if you like a tangy edge.
Make it kid-friendly by skipping cayenne and using milder cheddar.

Storage and Reheating Broccoli Cheese Soup

Fridge: Store in an airtight container up to 4 days. Reheat on stovetop over low heat, stirring in a splash of milk to loosen.​
Freezer: Portion into freezer bags, excluding cheese if possible (add fresh after thawing). Freeze up to 3 months. Thaw overnight in fridge, then reheat gently.
Avoid microwaving large batches; it can cause curdling.

Serving Suggestions

Pair with a simple green salad and garlic bread for a complete meal.
Top with homemade croutons, chopped green onions, or sour cream dollops.
Excellent alongside grilled cheese sandwiches or roasted chicken.​

Variations to Try

Dairy-free: Swap butter for olive oil, milk for coconut milk, and use vegan cheddar shreds.
Spicy: Add 1/2 teaspoon smoked paprika or red pepper flakes with the roux.
Lighter version: Use evaporated milk and reduced-fat cheese; still creamy.
Keto-friendly: Replace flour with 2 tablespoons almond flour and skip carrots.
Vegan: Follow dairy-free swaps and use veggie broth.​

Nutrition Facts Per Serving

Calories: 420.
Total Fat: 32g.
Saturated Fat: 19g.
Cholesterol: 95mg.
Sodium: 780mg.
Total Carbohydrates: 18g.
Dietary Fiber: 3g.
Sugars: 8g.
Protein: 16g.​

Frequently Asked Questions

Can I use frozen broccoli in broccoli cheddar soup?
Yes, measure 3 cups frozen florets and add 2 minutes earlier to thaw during simmer. Drain excess water to avoid watery soup.​

How do I thicken broccoli cheddar soup?
Extend simmering to reduce liquids, or whisk in 1 teaspoon cornstarch slurry (1 tsp cornstarch + 1 tbsp water) during step 4.

Why is my broccoli cheese soup grainy?
Usually from high heat when adding cheese. Always melt off-heat over low, and grate fresh blocks for anti-caking agents.​

Is broccoli cheddar soup gluten-free?
Swap all-purpose flour for a 1:1 gluten-free blend, and check broth labels. Naturally low-carb too.

Can I make broccoli cheddar soup in a slow cooker?
Yes: Sauté roux first in skillet, then transfer to crockpot with remaining ingredients. Cook low 4-6 hours, stir in cheese at end.

How do I prevent separation in broccoli cheese soup?
Low and slow reheating with milk splash; avoid boiling after cheese addition. Nutmeg stabilizes emulsion naturally.​

What if I don’t have half-and-half?
Mix equal parts whole milk and heavy cream, or use all whole milk with extra roux for creaminess.

This creamy broccoli cheddar soup captures pure comfort in every bowl, with cheesy richness and tender veggies that satisfy from the first spoonful. It’s the kind of recipe that warms you inside out any day of the week.

Love it? Drop a 5-star rating below and share your tweaks in the comments, like extra carrots or spice levels. Pin for cozy nights and subscribe for more hearty soup recipes that hit the spot.

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