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Broccoli Cheddar Soup

Total Time: 40 minutes
Servings: 2 generous portions
Calories: 324
I Want Something….One and Done

Perfect for dishes that are best enjoyed in one meal!

Many will agree one of the best ways to enjoy broccoli is with a good melty cheddar. Perhaps that is why this soup has always been a long time fan favorite, including a bestselling soup from a popular restaurant chain. This bowl of comfort cooks up quickly and includes a few tips for success.

Broccoli Cheddar Soup

Ingredient Highlights

  • The amount of broccoli in this recipe can be adjusted. 2 cups of broccoli florets yield a very broccoli heavy soup. However, cutting back a bit will still let that broccoli shine. To preserve more color and texture, consider blanching first before adding to the soup.
  • A sharp cheddar is going to be most effective and noticeable compared to its mild or medium counterpart. Pre-shredded cheese is coated with an anti-caking ingredient that prevents it from changing to a nice melt. Shredding or grating from a block cheese is best
  • The wine can be replaced with a bit of the broth to de-glaze after the veggie sauté but it may affect the taste a bit.

Equipment You May Need

  • Immersion Blenders have the great advantage of being a hand-held tool to quickly blend all or part of a soup without the extra fuss and cleaning of a stand blender.
  • 2-quart Dutch Ovens are enameled cast iron pots which are helpful for stews and soups because of their even heat retention and distribution. These pots can sear at high heat and simmer nicely for slow and low cooking for either stove top or oven.
Broccoli Cheddar Soup

Texture and Consistency

The creaminess of this familiar (and popular) chain restaurant soup is an easy achievement without relying on heavy cream or half and half. Whole milk was used to test this recipe which did not appear to affect taste or texture significantly. However, if not creamy enough for personal taste, try half and half first. Adding more cheese will also help achieve a thicker consistency versus increasing the roux (butter and flour) which was not necessary. Conversely, if this soup is too thick, thin it out by adding a bit more chicken broth.

Before You Make This Dish

Having made this soup a few times, it may be helpful to have all ingredients prepped before putting all together since there is a lot of stirring. As tempting as it may be to crank the heat, it is important to keep the temperature on low so that the milk fat is not broken down. Soup should remain at a simmer until ready to to be enjoyed. The same holds true for rewarming any leftover, which should be heated slowly and not brought to a boil.

Broccoli Cheddar Soup

Broccoli Cheddar Soup

A favorite cheesy, creamy way to enjoy broccoli in a meal. This soup is quick to cook up and makes a perfectly cozy weeknight dish.
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vegetarian icon
Corn free dietary icon
Servings2 generous portions
Yield4 cups
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes


1 or 2-quart Dutch Oven (enamel coated cast iron pot)
Immersion blender


  • 2 tablespoons unsalted butter
  • ¼ medium yellow onion, chopped (about 1/2 cup)
  • cup raw carrot , shredded or julienned (or prepackaged matchstick carrots)
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon dried mustard
  • ¼ teaspoon paprika, smoked paprika works here, too
  • cups chicken or vegetable stock
  • cups whole milk
  • 2 cups fresh broccoli florets, cut into bite sized pieces
  • 1 cup sharp cheddar cheese, grated or shredded
  • several grinds salt and pepper to taste


  • In a Dutch oven or soup pot over medium low heat begin melting butter. When bubbly hot, add onion, carrot and garlic and cook until softened, several minutes. Sprinkle flour over onion and mix until flour is browned, about 1 minute.
    2 tablespoons unsalted butter
    1/4 medium yellow onion
    1 clove garlic
    2 tablespoons all-purpose flour
    1/3 cup raw carrot
  • Add spices then slowly stir in chicken stock then milk and continue to stir until soup begins to thicken. Reduce temperature to simmer.
    1/4 teaspoon dried mustard
    1/4 teaspoon paprika
    1¼ cups chicken or vegetable stock
    1¼ cups whole milk
  • Add broccoli and cook for 15-20 minutes. Remove from heat and using an immersion blender, pulse a couple of times to smooth out some of the soup while leaving some broccoli florets whole. Stir in cheese a little at a time, making sure to completely mix in before adding more. Add several grinds from salt and pepper shakers to liking then enjoy!
    2 cups fresh broccoli florets
    1 cup sharp cheddar cheese
    several grinds salt and pepper to taste



Serving: 1bowl | Calories: 324kcal | Carbohydrates: 28g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 327mg | Potassium: 755mg | Fiber: 3g | Sugar: 13g | Vitamin A: 4752IU | Vitamin C: 85mg | Calcium: 238mg | Iron: 2mg
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