Okay, Let's Talk Broccoli Cheddar Soup
Look, if you ever find yourself shivering on a cold evening and thinking, "What could possibly warm my bones?" this Broccoli Cheddar Soup has been my go-to for years. Actually, the first time I made it, I completely destroyed the cheese (note to self: don’t use high heat!) and my brother still ate three bowls. Family memories, right? Anyway, it’s one of those recipes people think is complicated, but it’s mostly about tossing things in a pot and—well—crossing your fingers a bit.
Why I Keep Coming Back to This
I make this when I want to lure my kids to the dinner table without yelling for half an hour (seriously, works every time—must be the cheese). Or when I’m too tired for anything fancy but still want something that feels like a hug. My family goes crazy for this because it’s cheesy (obviously) and kinda makes you forget you’re eating, well, broccoli—plus if I have sourdough in the house, someone’s usually dipping a slice before I’ve even ladled the bowls. Full disclosure: I used to dread chopping onions, but now I just wear my old ski goggles (no joke—it works, sorta).
What You'll Need (Substitutions Totally Welcome)
- About 4 cups broccoli florets (fresh or frozen—I’ve even used the pre-chopped bag from Aldi when in a rush and it’s fine)
- 1 large yellow onion, diced (red onion works too, though it’s a little sweet)
- 2 medium carrots, sliced thin (you can grate them; my grandma never bothered, but I do when I’m feeling fancy)
- 3 cloves garlic, minced (the jar stuff is okay if you’re in “survival mode”)
- ¼ cup butter (Salted or unsalted; to be honest, I just use whatever’s on sale—Kerrygold if I’m splurging)
- ¼ cup all-purpose flour (for thickening; gluten-free flour works, but it’s a bit goopier)
- 3 cups chicken broth (or veggie broth—better for veggie friends, and honestly you can even use water and a bouillon cube in a pinch)
- 2 cups whole milk (I’ve used 2 percent, or half-n-half when I was out of milk, and it’s still lovely)
- 2-2.5 cups sharp cheddar, freshly grated (pre-shredded is ok if you don’t mind it being a bit less melty—my mom swears by Tillamook, but store brand totally works)
- Salt and pepper, to taste (I add cracked black pepper at the table too, but that’s just me)
- Pinch of nutmeg (optional; I forget this half the time and it’s still good)
How I Actually Make It (Winging Is Welcome)
- Melt butter in a big soup pot over medium heat. Add onions and carrots. Sauté until soft—like, 5 minutes or so? Don’t worry if some onion bits look a little brown, that’s flavor.
- Stir in the garlic. Just for a minute, until it smells amazing. If you burn it (like I did last week), start over or your soup might taste a bit odd.
- Sprinkle the flour over the veggies, then stir like mad so it soaks up all the butter, forming a paste. This part always makes me nervous, but it comes together—I promise.
- Pour in the broth *slowly*, whisking as you go. I have definitely dumped it all at once before and ended up with weird lumps, so... slowly is best.
- Add the milk and keep stirring. Bring it almost to a simmer; don’t let it boil or it gets weirdly foamy (happened once, still ate it, just looked funny).
- Toss in broccoli, pinch of nutmeg, and a big pinch of salt. Let it simmer gently for 10-12 minutes. Broccoli should be tender but not mushy—unless you like it mushy, which sometimes my little guy does…
- If you want it smooth: Use an immersion blender right in the pot. Or just mash it up a bit with a potato masher. Sometimes I leave it chunky, depends what I feel like (and what’s clean in the kitchen).
- Turn the heat to low. Now—the cheese! Add cheddar a handful at a time, stirring until it melts. This is where I usually sneak a taste. Don’t boil it or your cheese might go grainy (says me, from painful experience).
- Add more salt and pepper if needed. Sometimes I squeeze a little lemon in too, for brightness (but… not always).
- Serve hot, preferably with bread. Or just eat it straight out of the ladle—no judgment.
Handy Notes (So You Don’t Repeat My Mistakes)
- Once, I tried adding extra flour to get it thicker. Bad idea—trust the recipe, it thickens as it cools. If it’s too thick next time you reheat, just splash in some milk.
- I’ve used frozen broccoli directly (no need to thaw it first), just simmer a tad longer. It’s perfectly decent, so do it if you’re short on time.
- Actually, letting the soup rest for 10 minutes before serving makes it even tastier. I think it tastes better the next day, though my family rarely lets me test this theory.
Silly Variations (Some Good, Some... Questionable)
- Swap half the broccoli for cauliflower—my niece called it “Cousin Soup” and wouldn’t eat it, but I thought it was nice.
- Add a splash of hot sauce for spice; my husband’s “Brummie ketchup” gets splashed on top more often than not.
- Try with Gruyère instead of cheddar. Fancier, a bit nuttier, but it’ll never be as cozy as sharp cheddar in my book.
- Once I threw some leftover ham in—wasn’t my favorite, honestly, but maybe you’ll like it?
If You Don’t Have All the Right Equipment...
- I love my immersion blender, but if you don’t have one, just let the soup cool a bit then blitz in a regular blender (just don’t fill it all the way—trust me on this one...soup volcano!).
- No soup pot? Just use a big saucepan. It’ll spill over a bit if you’re not careful, but no biggie.
How to Store It (Assuming You Have Leftovers)
Scoop leftovers into a container and pop in the fridge—it’ll keep safely for 2-3 days, though honestly, in my house it never lasts more than a day! For longer, pour into a freezer bag, squeeze out the air, and freeze. Just don’t expect the texture to be perfect after reheating, but it’s still great for a work lunch or quick snack.
Serving Up (How We Do It at Home)
I basically never serve this without some good crusty bread—ideally warmed in the oven, but sometimes just whatever’s left from yesterday’s bakery run. My little one always sprinkles extra cheese on top, and sometimes we’ll float a few croutons for fun. Oh! A side salad wouldn’t go amiss, but only if you’re feeling like pretending to be healthy.
Pro Tips—Or, Things I’ve Messed Up
- I once tried rushing the cheese melting step and regretted it because the whole batch went grainy… So, low and slow’s the way to go.
- If you forget to salt as you go, it’s a bit bland. But add too much at the end and it won’t blend as nicely. Small pinches as you cook, trust me.
- Actually, shredding your own cheese does melt better, but when I’m tired, I use pre-shredded; it’s not the end of the world.
Real Questions I’ve Been Asked (Yes, Really)
- Can I make this vegetarian? Oh, for sure! Just use veggie broth. I do this pretty often when my friend Jess comes over—she’s “almost vegan” but still loves this (well, until I mention the cheese…)
- Can I freeze it? Yup. But it might look a bit split when you reheat—give it a stir, maybe add a splash of milk, you’ll be fine.
- How do I keep the cheese from clumping? Don’t boil the soup after adding cheese, and add by small handfuls. I learned that the hard way, too.
- What’s the best bread to serve with it? Whatever’s not moldy—joking. Sourdough or a chewy baguette, but I’ve also had it with supermarket white bread in a pinch and it’s still awesome.
- Can I make it dairy-free? You could try, but I once swapped oat milk and vegan cheese and it just wasn’t the same. Maybe you’ll have better luck? I respect the effort!
- I hate onions, do I really need them? Eh, skip if you must, but add a pinch of onion powder or even leek for a little depth.
Random Digression (Just Because)
Weird thing: anyone else get hungry for soup in the dead of summer? Not sure what that's all about, but I stand by the fact that Broccoli Cheddar Soup is solid any time of year. Oh, and if you’re curious about soup pots or want to get fancy with your cheese, I love the reviews over at Serious Eats, and if you obsess over cheddar like me, Cheese.com has way too much info—don’t fall down that rabbit hole unless you want to get seriously distracted.
So there it is—my real, lived-in Broccoli Cheddar Soup recipe. Cozy, not too fussy, and somehow it always brings folks to the kitchen no matter the weather. Give it a go, tweak it however you please, and let me know if you manage to keep leftovers longer than a day. Cheers!
Ingredients
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
Instructions
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1Melt butter in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
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2Stir in minced garlic and cook for 1 minute until fragrant. Add flour and cook for 1-2 minutes to form a roux.
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3Gradually whisk in the chicken broth and whole milk. Bring to a simmer, stirring constantly.
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4Add broccoli florets and cook for 10-12 minutes, until broccoli is tender.
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5Reduce heat to low. Stir in shredded cheddar cheese until melted and smooth. Season with salt and black pepper to taste.
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6Blend a portion of the soup with an immersion blender for a creamier texture, if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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