Broccoli Cheddar Soup Recipe

I love a good creamy soup, especially when it’s full of cheese! This broccoli cheddar soup is a big hit with my family.

The combination of broccoli, carrots and sharp cheddar gives it so much flavor, and I love that everything comes together in one pot!

Serve it with a thick slice of homemade bread, and you’ve got a delicious lunch or dinner.

Ingredient Notes:

• Broccoli: Cut the florets into small, bite sized pieces so they cook evenly.
• Flour: I used freshly milled soft white wheat flour, but all-purpose works as a substitute.
• Sharp Cheddar Cheese: Shred your own cheese from a block for the smoothest, creamiest results.

How to make Broccoli Cheddar Soup Recipe

Step 1: Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened.

Step 2: Sprinkle the flour over the onions and stir constantly.

Step 3: Gradually whisk in the chicken broth and half-and-half, stirring until smooth.

Step 4: Add the chopped broccoli, shredded carrots, salt, garlic powder, black pepper, and dry mustard. Bring to a gentle simmer, partially cover, and cook for 15–20 minutes, until the vegetables are tender.

Step 5: Reduce the heat to low and allow the soup to cool slightly. Gradually stir in the freshly shredded cheddar cheese until melted and smooth.

Step 6: Taste and adjust the seasonings if needed. Ladle into bowls and serve warm!

Storage and Reheating:

Storage: Store leftover soup in the refrigerator in an airtight container in the fridge for up to 3-4 days.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth or heavy cream if the soup has thickened.

Freezing: I don’t recommend freezing this soup because the dairy and cheese can separate when thawed.

Additions and Substitutions:

• Broccoli: Frozen broccoli can be used instead of fresh. Thaw and drain before adding.
• Flour: Sub the freshly milled flour for store bought all-purpose.
• Cheese: Use mild cheddar for a milder cheese flavor, or combine sharp cheddar with Monterey Jack.
• Chicken broth: Vegetable broth works well as a substitute.
• Heavy Cream: Whole milk or half-and-half can be used instead, but the soup won’t be quite as rich and creamy.
• Smooth Soup: For a smoother texture, use an immersion blender to puree the soup after the vegetables are tender, before adding the cheddar cheese.

FAQs about this Cheddar Broccoli Soup

Can I use frozen broccoli in this cheddar cheese soup and broccoli?

Yes! Frozen broccoli works well. Thaw and drain it before adding it to the soup, and cook until tender.

What is the secret to good broccoli cheddar soup?

The secret is using freshly shredded sharp cheddar cheese and adding it over low heat. This helps the cheese melt smoothly without becoming grainy. A little dry mustard alsow brings out the cheddar flavor, so 2 helpful tips!

Can I blend broccoli cheddar soup?

Absolutely! When my kids were younger, I used to puree the entire soup so they wouldn’t notice the vegetables. Use an immersion blender after the broccoli and carrots are tender, but before adding the cheese.

How can I make broccoli cheddar cheese soup taste better?

Use sharp cheddar cheese for a stronger cheese flavor, and don’t skip the onion and seasonings! Fresh broccoli and heavy cream also give this soup great flavor and a creamy texture.