I’ve perfected The Best Broccoli Cheddar Soup, and the secret is an unexpected spice blend that changes everything about a simple one-pot stovetop recipe.

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I want a soup that seems indulgent but is actually simple, so I make this Broccoli Cheddar Soup on the stovetop in one pot. It’s creamy, bold and every spoonful surprises you, the secret really is the spices, plus a knob of unsalted butter to start things off and loads of sharp cheddar folded in late.

I call it The Best Broccoli Cheddar Soup when I want to impress, or Broccoli Cheddar Soup For Two when I need something quick for dinner. I promise it tastes richer than it looks, and you’ll keep coming back for more.

Ingredients

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Broccoli: fiber rich, vitamin C boost, gives green flavor and texture
Sharp cheddar: provides protein, saltiness, deep umami, makes soup creamy and cheesy
Whole milk and cream: add richness, smooth mouthfeel, more calories but very comforting
Butter and flour roux: thickens, adds buttery depth, not sweet just savory body
Onion and carrots: build sweet savory base, provide fiber and subtle natural sweetness
Garlic: brightens flavors, small amount goes a long way, pungent and warm
Broth: adds savory backbone, lowers fat compared to cream only soups, adds sodium
Mustard, paprika, nutmeg: tiny spice boosts, balance cheese, smokiness or warmth, not sweet

Ingredient Quantities

2 tbsp unsalted butter

1 tbsp olive oil (optional)

1 medium yellow onion, chopped

2 medium carrots, peeled and diced

2 cloves garlic, minced

4 cups broccoli florets (about 1 large head, give or take)

3 cups low sodium chicken broth or vegetable broth

2 cups whole milk

1 cup half and half or heavy cream

1/4 cup all purpose flour

about 12 oz sharp cheddar, shredded (about 3 cups), packed

1 tsp Dijon mustard or 1 tsp dry mustard powder

1/2 tsp smoked paprika or regular paprika

pinch cayenne pepper (optional, about 1/8 tsp)

1 tsp kosher salt, plus more if needed

1/2 tsp freshly ground black pepper

pinch freshly grated nutmeg (about 1/8 tsp)

2 tbsp chopped fresh parsley or chives for garnish, optional

How to Make this

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1. In a large heavy pot melt 2 tbsp unsalted butter with 1 tbsp olive oil (optional) over medium heat; the oil keeps the butter from burning. Add 1 chopped yellow onion and 2 peeled diced carrots, season with a pinch of salt, and cook about 5-7 minutes until soft and starting to brown.

2. Add 2 minced garlic cloves and cook 30-45 seconds until fragrant, don’t let it burn.

3. Sprinkle in 1/4 cup all purpose flour and stir constantly for 1-2 minutes to cook out the raw flour taste and form a light roux.

4. Slowly whisk in 3 cups low sodium chicken or vegetable broth until smooth, then whisk in 2 cups whole milk and 1 cup half and half or heavy cream. Bring to a gentle simmer, stirring so it thickens evenly.

5. Add about 4 cups broccoli florets, 1 tsp Dijon mustard (or 1 tsp dry mustard powder), 1/2 tsp smoked paprika (or regular paprika), a pinch cayenne (about 1/8 tsp, optional), 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and a pinch of freshly grated nutmeg. Simmer uncovered 10-12 minutes until the broccoli is tender.

6. For texture: remove about half the soup and carefully puree in a blender or use an immersion blender right in the pot until mostly smooth but still a little chunky. This makes it creamy without being gluey. Return any removed broccoli to the pot.

7. Remove pot from heat and let cool 1-2 minutes (cheese melts better off high heat). Gradually stir in about 12 oz sharp cheddar, shredded and packed, a handful at a time so it melts smoothly. If the cheese looks grainy or separated you were too hot; lower temp and stir until it comes together.

8. Taste and adjust seasoning with more salt, pepper, smoked paprika or cayenne if you want more kick. If soup is too thick, thin with a splash more milk or broth.

9. Reheat very gently if needed but do not boil after cheese is added or it will break. If it thickens too much, thin and warm slowly.

10. Serve topped with 2 tbsp chopped fresh parsley or chives and extra shredded cheddar if you like. Leftovers reheat well on low heat, stir often.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 qt), so the soup has room to simmer
2. Chef knife, for chopping onion carrots and trimming broccoli
3. Cutting board, preferably a big one, you dont want to crowd it
4. Wooden spoon or heatproof spatula, for stirring the roux and soup
5. Measuring cups and spoons, for broth milk flour and seasonings
6. Whisk, to smooth out the roux and blend in the liquids
7. Blender or immersion blender, to puree about half the soup for creaminess
8. Box grater, for shredding the cheddar so it melts easily
9. Colander or strainer, for washing and draining the broccoli

FAQ

Q: Can I make this vegetarian or vegan? A: For vegetarian just use vegetable broth instead of chicken broth. For vegan swap butter for vegan butter, whole milk and cream for full fat oat or canned coconut milk, and use a good vegan cheddar or nutritional yeast for flavor, then thicken with a cornstarch slurry since some vegan cheeses dont melt like dairy cheese.

Q: How do I avoid a grainy or oily soup when I add the cheddar? A: Shred cheese from a block, not pre-shredded, and keep the soup off high heat. Remove the pot from heat or turn it to very low before adding cheese in small batches and stir until smooth. Dont let it boil after the cheese goes in, that makes it separate.

Q: Is there a gluten free option? A: Yes. Replace the all purpose flour with 2 to 3 tablespoons cornstarch mixed with an equal amount of cold milk or water to make a slurry, then stir that into simmering soup until it thickens. Or use a 1:1 gluten free flour blend in the same amount as called for.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container for 3 to 4 days. You can freeze for up to 2 months but texture may change, dairy can separate. Reheat gently over low heat stirring often, add a splash of milk or broth if it feels too thick and whisk or blend briefly to recombine.

Q: Any tips for shredding cheese and getting best melt? A: Keep the block of cheddar cold then grate it fine, pack the measuring cup but dont compact it too hard. Cold freshly shredded cheese melts more evenly because pre shredded cheese has anti caking agents that make it grainy.

Q: Can I make the soup chunkier or smoother? A: Yes. For chunkier keep some broccoli florets back and add them at the end so they stay tender-crisp. For silky smooth blend the soup with an immersion blender or in batches then return to the pot, adjust thickness with milk or broth if needed.

Broccoli Cheddar Soup Recipe Substitutions and Variations

Unsalted butter
- Salted butter – just cut back on the added salt by about 1/4 to 1/2 tsp, tastes basically the same.
- Olive oil – use 1 1/2 to 2 tbsp, good for sautéing the veg if you want less dairy. It wont brown exactly the same but it’s fine.
- Ghee or clarified butter – same amount, richer nutty flavor and higher smoke point, great if you like a deeper taste.
Whole milk / Half and half / Heavy cream
- Evaporated milk – use in place of milk for creaminess, 1:1 swap, less fat than cream but richer than regular milk.
- Whole milk + 1 tbsp butter per cup – if you need extra fat to mimic half and half, melt the butter into the milk.
- Full fat canned coconut milk or unsweetened soy milk – for dairy free, coconut gives creaminess and a slight coconut note, soy is more neutral. Use 1:1.
All purpose flour (thickener)
- Cornstarch – mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, use about half the volume of flour (so 1 tbsp cornstarch for 2 tbsp flour). Add near the end and simmer to thicken.
- Arrowroot or potato starch – same idea as cornstarch, good for a glossy finish, use about half the amount by volume and make a slurry first.
- Gluten free flour blend – use 1:1 if you need gluten free, but whisk well to avoid lumps.
Sharp cheddar
- Gruyere or Fontina – melt beautifully and add a little nuttiness, swap 1:1.
- Monterey Jack or Colby – milder, creamier melt, good if you dont want very sharp cheese.
- Pre-shredded or processed cheese – avoid if you want the creamiest texture, but works in a pinch. If pre-shredded, know it may be a bit waxy from anti-caking agents.

Pro Tips

1) Grate your own cheddar and let it warm up a bit before adding. Store-bought shredded cheese has stuff in it so it wont melt as smoothly and can go grainy. Add the cheese off the heat, a handful at a time, and stir gently until it’s melted. If it looks separated, take the pot off the burner and whisk in a splash of cream or warm milk till it comes back together.

2) Don’t overblend the broccoli. Puree about half for creaminess but leave chunks for texture, and pulse rather than run a blender non stop. Overprocessing makes it gluey and dulls the color. If you want brighter green and faster cook time, briefly blanche the florets first then shock in ice water.

3) Use warm liquids and cook the flour a little longer when you make the roux. Cold milk or broth can make lumps, and undercooked flour tastes chalky. Whisk constantly as you add liquid. If the soup gets too thick later, thin with a little warm broth or milk not cold liquid, that keeps it smooth.

4) Taste as you go and balance at the end. Cheese adds salt so salt sparingly at first. A tiny squeeze of lemon or a splash of vinegar at the end will brighten the whole pot, and a spoonful of mustard helps the cheese emulsify. Reheat very gently though, do not boil once the cheese is in.

Broccoli Cheddar Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I've perfected The Best Broccoli Cheddar Soup, and the secret is an unexpected spice blend that changes everything about a simple one-pot stovetop recipe.

Servings

servings

Calories

441

kcal

Equipment: 1. Large heavy pot or Dutch oven (6 to 8 qt), so the soup has room to simmer
2. Chef knife, for chopping onion carrots and trimming broccoli
3. Cutting board, preferably a big one, you dont want to crowd it
4. Wooden spoon or heatproof spatula, for stirring the roux and soup
5. Measuring cups and spoons, for broth milk flour and seasonings
6. Whisk, to smooth out the roux and blend in the liquids
7. Blender or immersion blender, to puree about half the soup for creaminess
8. Box grater, for shredding the cheddar so it melts easily
9. Colander or strainer, for washing and draining the broccoli

Ingredients

2 tbsp unsalted butter
1 tbsp olive oil (optional)
1 medium yellow onion, chopped
2 medium carrots, peeled and diced
2 cloves garlic, minced
4 cups broccoli florets (about 1 large head, give or take)
3 cups low sodium chicken broth or vegetable broth
2 cups whole milk
1 cup half and half or heavy cream
1/4 cup all purpose flour
about 12 oz sharp cheddar, shredded (about 3 cups), packed
1 tsp Dijon mustard or 1 tsp dry mustard powder
1/2 tsp smoked paprika or regular paprika
pinch cayenne pepper (optional, about 1/8 tsp)
1 tsp kosher salt, plus more if needed
1/2 tsp freshly ground black pepper
pinch freshly grated nutmeg (about 1/8 tsp)
2 tbsp chopped fresh parsley or chives for garnish, optional

Directions

In a large heavy pot melt 2 tbsp unsalted butter with 1 tbsp olive oil (optional) over medium heat; the oil keeps the butter from burning. Add 1 chopped yellow onion and 2 peeled diced carrots, season with a pinch of salt, and cook about 5-7 minutes until soft and starting to brown.
Add 2 minced garlic cloves and cook 30-45 seconds until fragrant, don’t let it burn.
Sprinkle in 1/4 cup all purpose flour and stir constantly for 1-2 minutes to cook out the raw flour taste and form a light roux.
Slowly whisk in 3 cups low sodium chicken or vegetable broth until smooth, then whisk in 2 cups whole milk and 1 cup half and half or heavy cream. Bring to a gentle simmer, stirring so it thickens evenly.
Add about 4 cups broccoli florets, 1 tsp Dijon mustard (or 1 tsp dry mustard powder), 1/2 tsp smoked paprika (or regular paprika), a pinch cayenne (about 1/8 tsp, optional), 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and a pinch of freshly grated nutmeg. Simmer uncovered 10-12 minutes until the broccoli is tender.
For texture: remove about half the soup and carefully puree in a blender or use an immersion blender right in the pot until mostly smooth but still a little chunky. This makes it creamy without being gluey. Return any removed broccoli to the pot.
Remove pot from heat and let cool 1-2 minutes (cheese melts better off high heat). Gradually stir in about 12 oz sharp cheddar, shredded and packed, a handful at a time so it melts smoothly. If the cheese looks grainy or separated you were too hot; lower temp and stir until it comes together.
Taste and adjust seasoning with more salt, pepper, smoked paprika or cayenne if you want more kick. If soup is too thick, thin with a splash more milk or broth.
Reheat very gently if needed but do not boil after cheese is added or it will break. If it thickens too much, thin and warm slowly.
Serve topped with 2 tbsp chopped fresh parsley or chives and extra shredded cheddar if you like. Leftovers reheat well on low heat, stir often.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.