Broccoli Cheddar Soup – Creamy and Ready in 30 Minutes
Creamy Broccoli Cheddar Soup made with sharp cheddar, tender broccoli, and carrot, thickened with a simple roux and ready in 30 minutes.
Broccoli Cheddar Soup is the kind of cozy bowl that feels like a warm hug on a busy day. This version gets its silky texture from a simple butter-and-flour roux, and its big flavor from sharp cheddar and sweet carrots. It comes together in just 30 minutes, making it a perfect choice for a quick lunch, an easy dinner, or a comforting meal on a chilly afternoon.
Why You'll Love This Broccoli Cheddar Soup
This Broccoli Cheddar Soup is rich, satisfying, and surprisingly simple to make. It uses everyday ingredients and cooks in one pot, so it fits naturally into a busy weeknight routine.
- The whole soup cooks in one pot, which means less cleanup and a simple, straightforward process.
- The roux gives the soup a velvety, creamy texture without needing heavy cream.
- Sharp cheddar adds bold flavor, while broccoli and carrot keep it bright and colorful.
- It can be made with chicken or vegetable broth, so you can easily adjust it for your family.
Ingredient Notes
Sharp cheddar is essential in Broccoli Cheddar Soup because it melts smoothly and brings a tangy, savory depth. For the best texture, buy a block of cheddar and grate it yourself; pre-shredded cheese is coated with anti-caking agents that can turn the soup gritty. If you prefer a more mellow flavor, use mild cheddar or half sharp cheddar and half Monterey Jack.
Broccoli should be cut into small florets so it cooks quickly and fits neatly on a spoon. Choose a medium carrot and dice it finely; it adds a gentle sweetness that balances the cheese. Whole milk gives the creamiest result, but 2% milk or half-and-half can be used in a pinch. A good broth is important too, so pick a chicken or vegetable broth you enjoy drinking on its own.
How to Make Broccoli Cheddar Soup
Start by melting the butter in a Dutch oven or large pot. Cook the diced onion and carrot until soft, then sprinkle in the flour and stir for one minute. This roux is the backbone of the soup, so do not rush this step. Slowly whisk in the broth, scraping up any browned bits, and bring the mixture to a gentle simmer.
Once the broth is simmering, add the broccoli and cook until it is fork-tender, about 8 to 10 minutes. Reduce the heat to low before adding the milk so the soup stays smooth and does not curdle. Add the shredded cheddar in small handfuls, stirring each batch until it is fully melted. Season with salt and pepper, then taste and adjust as needed. The finished soup should be thick enough to coat the back of a spoon.
Tips for the Best Broccoli Cheddar Soup
- Grate your cheddar cheese from a block instead of using pre-shredded bagged cheese for a smoother soup.
- Keep the soup at a gentle simmer, not a rolling boil, after the milk and cheese are added.
- Cut the broccoli into small, uniform florets so each spoonful has the same tender texture.
- If the soup thickens too much while sitting, thin it with a little warm broth or milk.
- Let the soup rest for 2 to 3 minutes after cooking; this allows the flavors to meld and the texture to settle.
Make Ahead and Storage
Broccoli Cheddar Soup can be refrigerated in an airtight container for up to 4 days. The soup will thicken as it cools because of the roux, so add a splash of warm broth or milk when reheating. Reheat gently over medium-low heat, stirring often, until hot and smooth.
To freeze Broccoli Cheddar Soup, cool it completely, transfer it to a freezer-safe container, and store it for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly over low heat. The texture may change slightly after freezing, but a little extra milk or broth will bring it back to a creamy consistency. For single portions, ladle the cooled soup into small containers to make grab-and-go lunches easy.
What to Serve With Broccoli Cheddar Soup
This soup pairs beautifully with crusty bread, soft dinner rolls, or a sliced baguette for dipping. For a bigger meal, serve it alongside a grilled cheese sandwich or a simple green salad with lemon vinaigrette. If you are feeding a crowd, you can also ladle it into bread bowls and top with extra cheddar and freshly cracked pepper.
Because Broccoli Cheddar Soup is already quite filling, a light side is often all you need. A handful of salty crackers or a few roasted vegetables also work nicely. Add a sprinkle of chives or extra cheddar on top for a pretty finish.
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 3 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth
- 3 cups small broccoli florets
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese, from an 8-ounce block
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Soften the Vegetables
Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and carrot and cook, stirring often, for 5 to 6 minutes, until the vegetables are soft and fragrant.
Make the Roux
Sprinkle the flour over the softened vegetables and stir constantly for 1 minute. Slowly pour in the chicken or vegetable broth while whisking, and scrape up any browned bits from the bottom.
Simmer the Broccoli
Bring the broth to a gentle simmer, then add the small broccoli florets. Cook for 8 to 10 minutes, until the broccoli is tender and easy to pierce with a fork.
Add Milk and Cheese
Reduce the heat to low and stir in the whole milk. Add the shredded sharp cheddar in small handfuls, stirring each batch until completely melted. Season with salt and black pepper, then serve warm.
Notes
- Grate the cheddar from a block instead of using pre-shredded cheese; it melts more smoothly and gives the soup a silkier texture.
- Use a Dutch oven or heavy-bottomed pot so the roux and soup do not scorch.
- If the soup is too thick, stir in warm broth or milk until it reaches your desired consistency.
- Do not let the soup boil after the milk and cheese are added, or the dairy may separate.
Nutrition Facts
Frequently asked questions
Can I use frozen broccoli for Broccoli Cheddar Soup?
Yes, add 3 cups frozen broccoli florets directly to the simmering broth and cook for 6 to 8 minutes, until tender. No need to thaw the broccoli first.
How long does Broccoli Cheddar Soup take to cook?
Broccoli Cheddar Soup takes 20 minutes to cook and 10 minutes to prep, so it is ready in 30 minutes total.
Can I make Broccoli Cheddar Soup with vegetable broth?
Yes, use vegetable broth instead of chicken broth in the same 3-cup amount. Broccoli Cheddar Soup will still be creamy and full of flavor.
Can I freeze Broccoli Cheddar Soup?
Yes, Broccoli Cheddar Soup freezes well for up to 3 months. Cool it completely before freezing, thaw overnight in the refrigerator, and reheat gently with a splash of broth or milk.
What cheese is best for Broccoli Cheddar Soup?
Sharp cheddar is best for Broccoli Cheddar Soup because it melts smoothly and gives the soup a bold, tangy flavor. A mix of sharp cheddar and Monterey Jack also works if you prefer a milder, extra creamy soup.
How do I thicken Broccoli Cheddar Soup?
If your Broccoli Cheddar Soup is thinner than you like, let it simmer for a few extra minutes before adding the milk and cheese. You can also stir in a small slurry of cornstarch and water and simmer gently until thickened.
