This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
Like so many fantastic creamy soups, this Broccoli and Cheese Soup starts with a bรฉchamel base, lots of cheese, and plenty of broccoli (but not TOO much broccoli). Itโs easy to make and a delight to eat, and tastier than anything at your local bistro or cafe. Adding buttery-crisp croutons on top is a delicious touch.
Why youโll love this Broccoli Cheddar Soup recipe
As a classically-trained chef, I relish any opportunity to return to my roots of classic French culinary techniques. This recipe starts with a roux, then evolves into a bรฉchamel sauce (one of the classic โmother saucesโ of French cuisine). Flavored with onions and garlic, itโs the ideal base for a stellar Broccoli Cheese Soup.
The secret to the best Broccoli Cheddar Soup, though, is balance. In this case, itโs the balance between broccoli and cheese. My first instinct was to load up the broccoli to match the cheese, but it really needs to be more of a โsome broccoli in my cheese soupโ situation.
Too much broccoli ruins the overall spirit of the dish and is, maybe, even a little tiring to eat. Weโre not creating diet food here: this is an exercise in wholesome comfort food.
Broccoli Cheddar Soup ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Butter and flour: To make a roux.
- Milk: To transform the roux into bรฉchamel sauce, one of the classic French mother sauces.
- Onion and garlic: To flavor the bรฉchamel sauce.
- Chicken broth: To make a vegetarian soup, substitute vegetable broth.
- Broccoli: 3 cups of small broccoli florets add the right amount of broccoli to this delicious cheese soup.
- Carrot: A large carrot adds flavor and color to the soup.
- Dijon mustard: Add a teaspoon of Dijon for a deeper flavor and the tang of acid. Substitute yellow mustard or brown mustard if thatโs what you have.
- Cheese:ย A block of cheddar that you shred yourself seems to work best. Pre-shredded cheese can contain ingredients that prevent the cheese from melting smoothly. However, if you have a brand of shredded cheese that you rely on, go ahead and use it. The universe will not implode.
- Hot sauce and croutons: For serving.
How to make Broccoli Cheddar Soup
- In a Dutch Oven or large potย over medium heat, melt butter. Add onion, ยฝ teaspoon salt, and ยผ teaspoon pepper and cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute longer.
- Whisk in flour and cook, whisking continuously, until flour becomes golden brown, about 1 to 2 minutes. Whisk in milk.
- Stir in chicken broth, broccoli florets, carrot, and Dijon mustard. Bring to a simmer (do not boil). Reduce heat and continue to simmer until broccoli is tender, about 10 to 15 minutes.
- Stir in the cheese, working in batches, until cheese is melted and soup is creamy. Season to taste with salt and freshly ground pepper (I like ยฝ teaspoon salt and ยผ teaspoon pepper).
- Add a dash or two of hot sauce, if desired. Garnish with shredded cheese and croutons.
Recipe tips and variations
- Yield:ย This Broccoli Cheese Soup Recipe makes about 5 cups of soup, enough for 4 servings, 1 ยผ cups each.
- Storage: Store leftovers covered in an airtight container in the refrigerator for up to 4 days. Freezing this soup is not recommended, as the soup can separate and turn grainy.
- Make ahead: Prep the vegetables and shred the cheese in advance, storing separately in airtight containers in the refrigerator.
Cheddar Broccoli Soup FAQs
This soup recipe thickens because of a roux (equal parts flour and fat), but if you want it even thicker, increase the amount of roux. You could also add cornstarch to water, then add it to the soup, to make a cornstarch slurry. Finally, you can blend some of the broccoli (or additional steamed broccoli) in a blender and add it to the soup.
Store leftover broccoli cheddar soup covered in the refrigerator for up to 4 days.
Freezing the soup is not recommended because, due to the milk, it may have a more watery, separated texture or turn grainy after thawing and reheating. But if you insist: to freeze it, cool the soup completely, then pack into freezer-safe containers leaving at least 1-inch headspace for expansion. I like to use glass pint jars with plastic lids (metal lids rust in the freezer). Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat to 165 degrees on the stove or in the microwave.
Pair rich and creamy broccoli cheese soup with:
1. Sandwiches: A grilled cheese sandwich is always a classic soup pairing. Or, try a club sandwich, ham and cheese sandwich, or chicken salad sandwich.
2. Salads: Something light and crisp will provide relief against the richness of the soup. A classic garden salad, a peppery arugula salad, or a wedge salad are all good ideas.
3. Bread: Buttery croutons are a classic soup topping, but soft dinner rolls, crescent rolls, biscuits, crostini, and cornbread are all delicious options, too.
More delicious soups
Stews and Soups
Creamy Chicken and Wild Rice Soup Recipe
Slow Cooker Recipes
Slow Cooker Lasagna Soup
Stews and Soups
Slow Cooker White Chicken Chili Recipe
Stews and Soups
Loaded Baked Potato Soup
Join Us
Broccoli Cheese Soup Recipe
Ingredientsย
- 4 tablespoons butter
- 1 medium onion white or yellow, peeled and chopped
- Salt and freshly ground black pepper
- 4 cloves garlic minced
- ยผ cup all-purpose flour
- 2 cups whole milk
- 2 cups chicken broth
- 3 cups broccoli florets cut into bite-sized pieces
- 1 large carrot peeled and julienned
- 1 teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese plus more, for serving (about 2 heaping cups)
- hot sauce such as Tabasco or Frank's Red Hot Sauce, to taste
- croutons for serving, optional
Instructionsย
- In a Dutch Oven or large potย over medium heat, melt butter. Add onion, ยฝ teaspoon salt, and ยผ teaspoon pepper and cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute longer.
- Whisk in flour and cook, whisking continuously, until flour becomes golden brown, about 1 to 2 minutes. Whisk in milk.
- Stir in chicken broth, broccoli florets, carrot, and Dijon mustard. Bring to a simmer (do not boil). Reduce heat and continue to simmer until broccoli is tender, about 10 to 15 minutes.
- Stir in the cheese, working in batches, until cheese is melted and soup is creamy. Season to taste with salt and freshly ground pepper (I like ยฝ teaspoon salt and ยผ teaspoon pepper). Add a dash or two of hot sauce, if desired. Garnish with shredded cheese and croutons.
Notes
- Cheese: A block of cheddar that you shred yourself seems to work best. Pre-shredded cheese can contain ingredients that prevent the cheese from melting smoothly. However, if you have a brand of shredded cheese that you rely on, go ahead and use it.
- Yield:ย This Broccoli Cheese Soup Recipe makes about 5 cups of soup, enough for 4 servings, 1 ยผ cups each.
- Storage: Store leftovers covered in an airtight container in the refrigerator for up to 4 days. Freezing this soup is not recommended as the soup can separate and turn grainy.