Broccoli Cheddar Soup is a creamy and comforting bowl full of tender broccoli florets and melted cheddar cheese. It’s a classic combination that feels warm and homemade, perfect for chilly days when you want something simple but satisfying.
I love how this soup balances the fresh taste of broccoli with the rich, cheesy goodness that makes every spoonful so smooth and cozy. It’s a recipe I keep coming back to because it’s easy to make and always hits the spot, especially when I want a quick lunch or a light dinner that still feels special.
My favorite way to enjoy this soup is with a slice of crusty bread or a warm grilled cheese sandwich on the side. It turns a simple meal into a little celebration. Plus, it’s great for packing a comforting lunch or serving family and friends who need something nourishing and cheerful.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is best for texture and flavor, but frozen works too. Just thaw and drain it well before cooking to avoid watery soup.
Cheddar Cheese: Sharp cheddar gives a rich, bold taste. If you want a milder flavor, try mild cheddar or combine with Monterey Jack. Avoid pre-shredded cheese as it may not melt smoothly.
Dairy (Milk and Cream): Whole milk and heavy cream make the soup creamy and smooth. For a lighter version, use half-and-half or a plant-based milk like oat or cashew, but skip the cream.
Flour: This thickens the soup through a roux. For gluten-free options, use a gluten-free flour blend or cornstarch mixed with cold water instead.
How Do I Make Sure My Broccoli Cheddar Soup Is Creamy Without Lumps?
The key to creamy soup is the roux and gradual mixing:
- Cook the butter, onion, and garlic until soft, then sprinkle flour evenly and whisk constantly for 1-2 minutes to avoid raw flour taste.
- Slowly pour in the broth while whisking nonstop to prevent lumps. This creates a smooth base.
- When adding milk and cream, warm them gently and stir in cheese gradually off the heat or on very low to prevent the cheese from clumping or separating.
- Use an immersion blender to blend part or all of the soup carefully for your preferred texture—blending too much can make it too thin, so leave some broccoli chunks if you like.
Equipment You’ll Need
- Large heavy-bottomed pot – I recommend this because it heats evenly and prevents burning when simmering the soup.
- Immersion blender or regular blender – an immersion blender makes blending quick and easy right in the pot; a regular blender works too, just be careful with hot liquids.
- Measuring cups and spoons – for accuracy with your ingredients.
- Sharp knife and cutting board – for chopping the broccoli, onion, and garlic efficiently.
Flavor Variations & Add-Ins
- Cheese swap: Use Gruyère or Fontina instead of cheddar for a richer, different cheesy flavor.
- Extra protein: Stir in cooked chicken, cooked bacon, or crumbled sausage for added heartiness.
- Veggie boost: Add cooked carrots or cauliflower along with the broccoli for more vegetables and flavor.
- Spice it up: A pinch of cayenne pepper or hot sauce can bring a nice kick if you like a little heat.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – for even cooking and easy simmering.
- Immersion blender – to easily blend the soup right in the pot and control the texture. Alternatively, use a regular blender with caution for hot liquids.
- Measuring cups and spoons – for precise ingredient amounts.
- Sharp knife and cutting board – for chopping broccoli, onion, and garlic.
- Wooden spoon or whisk – for stirring and making the roux smoothly.
Variations to Try
- Cheese varieties: Swap cheddar for Gruyère, mozzarella, or a mix of cheeses for a different flavor twist.
- Add extra veggies: Mix in cooked cauliflower, carrots, or potatoes for a heartier soup.
- Make it spicy: Add a pinch of cayenne pepper, paprika, or even a dash of hot sauce for some heat.
- Protein boost: Stir in cooked, diced chicken, crispy bacon bits, or ham cubes to add protein.
- Dairy-free option: Use coconut milk or a plant-based cream substitute and dairy-free cheese alternatives.
Can I Use Frozen Broccoli for This Soup?
Yes! Just thaw and drain the broccoli well before adding it to the pot to avoid extra water making the soup thin. Frozen broccoli cooks a bit faster, so adjust your cooking time by a few minutes.
How Can I Make This Soup Ahead of Time?
You can prepare the soup up to step 6, then cool and refrigerate for up to 2 days. Reheat gently on the stove, stirring occasionally, and add a splash of milk or cream if the soup has thickened too much.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave to prevent the cheese from separating.
Can I Use a Different Cheese?
Absolutely! Sharp cheddar gives classic flavor, but Gruyère, mozzarella, or a mild Jack cheese work well too. Just avoid pre-shredded cheese as it may not melt smoothly into the soup.
