Craving broccoli cheddar soup? Get the recipe for a creamy bowl with tender broccoli and rich cheese flavor, perfect for dinner with crusty bread!!

A good bowl of broccoli cheddar soup should be creamy enough to coat a spoon, full of tender broccoli, and sharp with real cheddar, without turning into a bowl of melted cheese sauce!

What This Soup Tastes Like?

This is a classic, creamy broccoli cheddar soup with a savory onion and garlic base, sweet little bits of carrot, and a gentle tang from Dijon mustard that keeps the cheese flavor lively.

I like sharp cheddar here because it still tastes like cheddar after it melts into the broth; mild cheese can fade into the background.

A few quick pulses with an immersion blender thicken the soup while leaving plenty of broccoli pieces to find in every spoonful.

If you prefer a completely smooth soup, blend it longer, but I think a little texture makes each bowl more interesting!

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced, about 1 cup
• 1 medium carrot, grated or finely diced, about 1/2 cup
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth or vegetable broth
• 2 cups whole milk, preferably not ice cold
• 1 cup half-and-half
• 4 cups small broccoli florets, about 12 ounces; peel and finely chop tender stems too
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked or sweet paprika
• A small pinch of ground nutmeg, optional
• 8 ounces sharp cheddar, freshly grated, about 2 packed cups

Makes 6 servings, about 1 1/2 cups per serving

How to Make Broccoli Cheddar Soup

Cut broccoli into small, even florets, roughly 1/2 inch across, so they cook through quickly and fit neatly on a spoon. If using the stems, peel away the firm outer layer and finely chop the tender centers.

Grate cheddar from a block and leave it on the counter while you cook; freshly grated cheese melts more smoothly than pre-shredded cheese, which is usually coated to keep the shreds separate.

Set a heavy 4 to 5 quart pot or Dutch oven over medium heat and melt the butter. Add the onion and carrot with a small pinch of salt, then cook for 5 to 6 minutes, stirring now and then, until the onion looks translucent and the carrot has softened.

You want the vegetables tender and fragrant, not browned, so lower the heat if you see dark edges forming. Stir in the garlic for about 30 seconds, just until you can smell it.

Sprinkle the flour evenly over the vegetables and stir continuously for 1 to 2 minutes. The mixture will look thick and pasty at first; keep stirring until the raw flour smell goes away and the roux is bubbling lightly, but do not let it turn brown.

This short cook is worth the extra minute because it gives the soup body without a floury aftertaste.

Pour in the broth a little at a time, whisking after each addition until the mixture looks smooth before adding more. This gradual pour is the easiest way to avoid flour lumps.

Slowly stir in the milk and half-and-half, then add the Dijon, salt, pepper, paprika, and optional nutmeg. Bring the soup up to a gentle simmer over medium heat, stirring and scraping the bottom of the pot.

Aim for about 180 to 190°F if you are using a thermometer; small bubbles around the edge are right, while a hard boil is too hot for a dairy-based soup.

Stir in the broccoli, including the chopped stems, and keep the soup at a gentle simmer for 8 to 10 minutes, stirring every couple of minutes.

The florets are ready when a fork slips into a stem with a little resistance and the broccoli is bright green and tender, not dull and falling apart. 

For a creamy texture with some bite, use an immersion blender for 2 or 3 short pulses, moving it around the pot so you blend some broccoli and leave some pieces whole.

Or scoop about 1 1/2 cups of soup into a blender, carefully blend until smooth, and stir it back in. If using a countertop blender, vent the lid and cover it loosely with a folded kitchen towel because hot liquid expands when blended.

Turn off the heat and let the soup sit for 1 to 2 minutes, until it is no longer bubbling and is around 160 to 170°F. Add the cheddar one handful at a time, stirring until each addition melts before adding the next.

Keep the pot off the heat while adding cheese; boiling can make cheddar turn grainy or oily, and there is no prize for rushing the good part.

Taste, then add more salt or pepper if needed. If the soup has thickened more than you like, stir in a splash of warm broth or milk until it loosens.

Ladle into warm bowls and serve right away while the cheese is silky and the broccoli is bright.

Finish with cracked black pepper, a little extra cheddar, or buttery croutons if you like a crunchy top.

Serving Suggestions

Serve each bowl with toasted sourdough, a warm baguette, or a simple grilled cheese sandwich for dipping. A crisp apple and green salad with a tangy vinaigrette also balances the rich cheddar nicely.

For a heartier meal, add a baked potato on the side or top the soup with a few roasted broccoli florets.

Helpful Tips

• Use sharp cheddar and grate it yourself. It brings a stronger cheese flavor, and it melts more smoothly than packaged shreds.
• Keep the simmer gentle. A rolling boil can scorch the dairy and overcook the broccoli.
• Add cheese after taking the pot off the heat. This is the key move for a smooth, creamy finish.
• For a thicker soup, blend a little more. For a looser soup, add warm broth a few tablespoons at a time.
• Using frozen broccoli? Use the same amount by volume and add it straight from frozen. It may need an extra 2 to 3 minutes to become tender.

Storing and Reheating

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan over low heat, stirring often, until steaming; avoid boiling because the cheese can separate. The soup thickens as it chills, so loosen it with a splash of milk or broth.

Freezing is possible, though dairy and cheese soups can lose their smooth texture after thawing.

A pot of homemade broccoli cheddar soup is at its best when each spoonful gives you creamy cheddar, tender green broccoli, and just enough peppery warmth to make you reach for another bite.

Set out the bread, pour everyone a bowl, and let a very ordinary weeknight feel a little more delicious!