Let's Talk About Broccoli Cheese Soup with Sharp Cheddar (and Cozy Evenings)

So, picture this: it's raining, I've got mismatched socks on, and the only thing that sounds good is a big bowl of cheesy soup—maybe you've been there too? I actually started making this broccoli cheese soup with sharp cheddar back in college (tiny kitchen, even tinier pots), and honestly, it became my secret weapon for winning over skeptical veggie-haters. Plus, it's the only way my little brother would eat broccoli without making that face—you know the one. I still make it when life feels a bit much, or when I just want to smell sharp cheddar melting away all my worries. Oh, and once I tried to double the cheese and ended up with something closer to fondue. Whoops!

Why You'll Love This (Seriously, I Make It When...)

I make this when the weather can't decide if it's late fall or just being dramatic. My family goes crazy for this because it's basically a hug in a bowl (cheesy but true). I even caught my husband sneaking leftover soup at midnight—so now I "accidentally" make extra. Occasionally, I grumble about grating all that cheddar, but honestly, pre-shredded works in a pinch. And if you're a dunker, bread plus this soup is just—chef's kiss.

The Ingredients (And a Few Substitutions If You Need 'Em)

1 big head of broccoli (fresh is best, but frozen totally works—I've used both when in a bind)
1 medium yellow onion, chopped (I've swapped in shallots when that's all I could find—works just fine)
2-3 cloves garlic, minced (sometimes I get lazy and use the jarred kind—no shame)
4 cups chicken or veggie stock (grandma swears by homemade, but box stuff is honestly fine, I won't tell)
2 cups sharp cheddar, grated (I mean, use more if you want, but that's asking for nap time after)
1 cup whole milk (or half-and-half if you're feeling fancy; I've done skim once and it was... just ok)
3 tablespoons unsalted butter (I've tried olive oil in a pinch, but butter wins for flavor)
¼ cup all-purpose flour (gluten-free blend works, I promise)
Salt and black pepper to taste (sometimes I throw in a pinch of cayenne if I'm feeling bold)
Optional: A carrot, grated (my mum adds this for color; I skip it if I'm lazy)

How I Actually Make It (A Little Casual, A Little Precise)

Chop your broccoli into bite-size bits (stems too! Don't forget those—they get nice and tender). Onion and garlic—get those ready too.
Melt butter in a biggish pot over medium heat. Add the onion and cook till soft, about 5ish minutes. Toss in garlic; cook for another minute. This is when everything starts smelling amazing.
Sprinkle in the flour. Stir, stir, stir so nothing clumps. Let it cook for a minute or two—don't let it brown. Seriously, keep an eye on it; I got distracted once and ended up with a weirdly nutty flavor. Not bad, just... not what I expected.
Slowly pour in your stock, whisking as you go. No need to be too precious—some lumps are okay at this point, they'll work out. Bring it to a nice simmer.
Toss in the broccoli (and carrot, if you're feeling it). Simmer, uncovered, for about 10-12 minutes. The broccoli should be soft but not mush. This is where I usually sneak a taste—just to check seasoning, of course.
Lower the heat. Add milk. Let it warm up, but don't let it boil. If you do, it'll get weirdly grainy (ask me how I know...)
Stir in the cheddar, one handful at a time. If you dump it all at once, it clumps. Actually, I find it works better if I remove the pot from the heat first, then add the cheese. Stir until melty and smooth. Salt and pepper to taste. A pinch of cayenne if you want a little zing.
If you like your soup chunky, leave it as is. If not, puree a bit with a stick blender (or carefully in batches in a regular blender, but be careful—hot soup plus blender can equal chaos!). Don't worry if it looks a bit weird at this stage—it always does, but trust the process.
Ladle into bowls. If you want, top with extra cheddar. Or croutons. Or nothing at all—up to you.

What I've Learned (Totally Not Professional Notes)

The sharper the cheddar, the better the flavor (but if mild is all you've got, it'll still be good).
Don't skimp on salt. Honestly, I used to under-season, and it just tasted flat.
Leftovers taste even better the next day, at least that's what I think. Unless someone beats you to them.
Broccoli stems are underrated—just peel them a bit and slice thin.

Soup Experiments (Some Hits, One Miss)

I once threw in a handful of spinach. Not bad, just not as classic.
Potato in place of some broccoli? Makes it extra thick, kind of stew-like.
One time I tried blue cheese instead of cheddar. Let's just say... I'll never do that again. Yikes.

What You'll Need (And What to Do If You Don't Have It)

Big pot or Dutch oven (but I've used my ancient saucepan; it just takes longer)
Sharp knife (I mean, any knife will do, but sharp is just safer)
Stick blender (or a regular blender, though pouring hot soup is a juggling act I don't really recommend... but hey, do what you've gotta do!)
Cutting board—though, I have chopped broccoli right on the counter. Do as I say, not as I do

Storing This Soup (If You Even Have Leftovers)

Let it cool, then pop it in the fridge—airtight container. It'll keep for 2-3 days, though honestly, in my house it never lasts more than a day! You can freeze it, but sometimes the texture gets a little funky when you reheat. I usually just eat it all before that's a problem.

How I Like to Serve It (Bread Required? Maybe)

I love this with a thick slice of sourdough. My mum always throws in a handful of oyster crackers. Sometimes I top it with extra cheddar or even a sprinkle of chives if I'm feeling posh. If you're feeding a crowd, a big salad on the side is nice, but honestly, most people just want more soup.

Pro Tips from My Own "Oops" Moments

I once tried rushing the simmer step—broccoli was crunchy. Not nice. Give it time.
Adding the cheese all at once makes a gloopy mess—trust me, go slow.
Don't crank the heat with the milk in there. Learned that the hard way—split soup, not pretty.

Soup FAQs (Real Questions I've Actually Gotten!)

Can I make this vegetarian? Yeah, just use veggie stock. Easy fix.
Do I have to use sharp cheddar? Nope! Use what you have. It won’t have that tang, but it’ll still be good. (I think smoked cheddar is fun, too!)
Can I freeze it? You can, but like I said, sometimes it separates a bit when you thaw. If you do, whisk it well when reheating. Or just eat it all fresh, ha!
Is there a gluten-free version? Yep, just use your favorite GF flour blend for the roux. Works a treat.
What can I do with leftovers? Oddly enough, I've used it as a pasta sauce. Or as a dip for soft pretzels. Try it!

Quick Detour: My Favorite Cheddar Brands (And a Random Cheese Link)

If you want to go all out, Cabot makes a mean sharp cheddar. But really, store brand works. If you're curious about cheddar types, this page on cheddar is kind of fun to browse when you're procrastinating (like I am now!).

Anyway, that's my broccoli cheese soup with sharp cheddar—just the way I like it. If you try it, let me know how it goes. Or if you somehow make it last more than a night, teach me your ways!

Broccoli Cheese Soup with Sharp Cheddar