Classic Broccoli Cheddar Soup
A warm, velvety soup loaded with tender broccoli florets and sharp cheddar cheese. This classic American comfort food comes together in one pot and delivers rich, cheesy flavor in every spoonful. Perfect for chilly days when you need a cozy bowl of goodness.
For 4 servings
- prep · ~10 min
Prep the vegetables.
1.Cut broccoli into small florets. Peel the stems and dice into small pieces.2.Finely chop the onion. Mince the garlic cloves.3.Grate the carrot and cheese. Set all aside. - saute · ~7 min
Sauté the aromatics.
1.Melt butter in a large pot over medium heat.2.Add chopped onion and cook until softened and translucent (4-5 min).3.Add garlic and grated carrot. Sauté until fragrant (1-2 min).TIPKeep heat at medium to prevent garlic from burning and turning bitter. - saute · ~2 min
Build the roux base.
1.Sprinkle flour over the vegetables and stir continuously.2.Cook for 1-2 minutes until the flour loses its raw smell and turns lightly golden.TIPCooking the flour properly removes the raw flour taste from the final soup. - simmer · ~7 min
Add liquids and simmer.
1.Gradually pour in milk while whisking to prevent lumps.2.Add water and stir until smooth.3.Bring to a gentle simmer, stirring occasionally. Cook until slightly thickened (5-7 min).TIPDon't let it boil vigorously — a gentle simmer keeps the milk from curdling. - simmer · ~18 min
Cook the broccoli.
1.Add broccoli florets and diced stems to the pot.2.Season with salt and pepper.3.Simmer gently until broccoli is tender but still bright green (15-18 min).TIPDon't overcook the broccoli — it should be tender but hold its shape for the best texture. - mix · ~2 min
Blend half the soup.
1.Remove pot from heat.2.Use an immersion blender to blend about half the soup directly in the pot.3.Leave plenty of broccoli chunks for texture.TIPBlending just half creates the perfect balance of creamy body and chunky bites. - mix · ~3 min
Melt in the cheddar cheese.
1.Return pot to low heat.2.Add grated cheddar cheese in handfuls, stirring constantly.3.Keep stirring until completely melted and smooth. Taste and adjust seasoning.TIPAlways add cheese off the heat or on very low heat to prevent it from getting grainy. - serve
Ladle into bowls and serve hot.
Top with extra grated cheese if desired. Serve with crusty bread.
TIPThe soup will thicken as it cools. Thin with a splash of milk when reheating.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate your own cheddar from a block — pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- 2Blend only half the soup to keep plenty of broccoli chunks for a satisfying texture contrast.
- 3Add the cheese off the heat or on very low heat, stirring constantly, to avoid a grainy or separated sauce.
- 4Simmer the broccoli just until tender and still bright green — overcooking makes it mushy and dulls the color.
- 5Use whole milk for the creamiest body; lower-fat milk can make the soup thin and prone to curdling.
- 6Cook the flour roux for a full 1–2 minutes to eliminate any raw flour taste before adding liquid.
Adapt it for your goals.
Vegetarian (no change needed)
This recipe is naturally vegetarian as written — just use a vegetarian-friendly sharp cheddar. Perfect for meatless Monday or a cozy dinner.
lower fatLower-fat
Swap whole milk for 2% or oat milk, reduce butter to 2 tbsp, and use a reduced-fat sharp cheddar. The soup stays creamy but with less saturated fat.
gluten freeGluten-free
Replace all-purpose flour with an equal amount of rice flour or cornstarch (mixed into a slurry with cold milk). The soup thickens beautifully without gluten.
extra veggieExtra-veggie
Add 1 cup of finely diced celery or a handful of spinach along with the broccoli. It boosts nutrition and adds subtle flavor without overpowering the cheese.
Why this is on our healthy list.
Rich in Vitamin C
Broccoli is a key source of immune-supporting vitamin C, and a generous serving of this soup contributes a meaningful amount.
Good Source of Calcium
Sharp cheddar cheese and whole milk both provide calcium, which is essential for strong bones and teeth.
Contains Fiber from Vegetables
Broccoli stems, florets, and grated carrot add dietary fiber that aids digestion and helps you feel full longer.
Moderate in Protein
The milk and cheddar contribute a solid amount of protein per serving, making this soup more satisfying than a broth-based soup.
Frequently asked questions
Yes, but add it straight from frozen and reduce the simmering time by about 5 minutes since frozen broccoli cooks faster and can turn mushy if overdone.
