My kids who whine about broccoli in any other form will inhale it in this broccoli cheese soup, so I’m calling it a parenting win. Broccoli Cheddar soup can be insanely rich and caloric and I feel like this recipe is the perfect happy medium. It has just enough richness to make it creamy and hearty, without being overly heavy, and it comes together in under 30 minutes! This is a family favorite at our house and I think you’ll love it, too!
Ingredients Needed
- Butter
- Onion
- Fresh garlic
- Carrot – I’ve made this soup with and without carrot, depending on if I have one or not, and I do like the flavor and sweetness the carrot adds. I grate mine with a cheese grater so there’s not big chunks of carrot, but rather it melts right into the soup and looks like flecks of cheese.
- All-purpose flour – if you need to make this soup gluten free, feel free to omit the flour, and instead use a cornstarch slurry to thicken your soup. I’d start with a tablespoon of cornstarch whisked with a tablespoon cold water and simmered in at the end.
- Chicken broth – feel free to use vegetable broth if you need to for dietary reasons.
- Milk – When I make this soup for my family, we use 2%, that’s my go-to. I rarely do non-fat. If I’m making it for a potluck, or company or anything where I want it to be extra good, I’ll use whole milk.
- Dijon mustard – you can’t taste the mustard flavor, but it rounds out the flavor profile.
- Salt and pepper
- Broccoli – I like to chop my broccoli fairly small and I use mostly the florets, and less of the stems because I feel like my kids do a better job of eating it that way.
- Cheddar and Parmesan cheeses – When it comes to cheese, I’ve found the magic combo is sharp cheddar, plus some parmesan. Even if you don’t like eating plain sharp cheddar, it lends so much more flavor to recipes so I recommend you use it, here. And the little bit of Parmesan adds depth.
How to Make Broccoli Cheddar Soup
- To start this soup, you’ll sauté onions, garlic, and carrot until they’re soft and fragrant and then add flour to create a roux, followed both chicken broth and milk.
- Add a little salt and pepper and Dijon mustard and let everything simmer for a few minutes to thicken up, then add some broccoli florets and simmer until they are soft and cooked through.
- Then you’ll add some cheddar and Parmesan cheeses. If desired, lightly run an immersion blender in the pot or remove about 1/3 of the soup to a blender and blend until smooth before adding back to the pot. You don’t want the soup completely pureed and if you do blend it up too much it might turn kind of green.
- Serve it up and top with additional cheese if desired. This soup is so warm and comforting. It’s also hearty without being too heavy. My family loves this one with chunks of crusty bread to dip (have you tried this one yet?? Or with a big turkey sandwich on the side. It’s the perfect warm and cozy accompaniment to just about anything!
Storing and Other Tips
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results.
- Freeze in individual portions for a quick meal on busy days!
Frequently Asked Questions
Can I make this ahead of time?
Of course! Soup is perfect for reheating. Feel free to make it one day and reheat as needed for the next few days!
Can I use frozen broccoli?
Yes, you can. If you have time, you might want to thaw it in the fridge, or over a strainer ion the counter first, so you can chop it up a little. Frozen broccoli tends to sometimes have a higher moisture content as well, so it might make your soup a little thinner in texture if you throw it in frozen, but you totally can.
Can I use other types of cheese?
You can definitely experiment with different types of cheese. I do recommend one being a medium or sharp cheddar because it adds flavor to the soup. Keep in mind other cheeses than the ones specified in the recipe may melt differently as well.
Can I use pre-shredded cheese in a bag?
I don’t recommend pre-shredded cheeses as they tend to not melt as well. You’ll have best results from a block of cheese you grate yourself.
Broccoli Cheddar Soup
Creamy and delicious, but not too heavy- this Broccoli Cheddar Soup will become a family favorite!
Servings Servings (1.5 cups each)
Equipment
Ingredients
- 4 tablespoons butter
- 1 white or yellow onion, medium diced
- 3-4 cloves garlic pressed or finely minced
- 1 carrot, medium grated
- 4 tablespoons flour see note
- 4 cups chicken broth that's one 32oz carton, can substitute vegetable broth
- 2 cups milk 1-2%
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- 3-4 cups broccoli chopped
- 2-3 cups freshly grated sharp cheddar cheese start with 2 cups, add more if desired
- ½ cup freshly grated Parmesan cheese freshly grated
Instructions
- Melt butter in a large soup pot. Add onion, garlic, and carrot and saute until softened and fragrant, 3-4 minutes. Add flour and stir constantly for a minute or two.
- Slowly pour in broth just a little at a time while stirring/whisking until completely smooth before adding more liquid (this prevents the flour from clumping) and then add milk, dijon, salt and pepper. Bring mixture to a simmer (not a hight rolling boil) and let cook for 3-4 minutes, gently stirring, to thicken.
- Add broccoli and continue simmering until broccoli is soft and cooked through, 5-10 minutes or to your liking. Turn heat to low and add cheese, stirring until melted and smooth.
- Make sure to taste at this point and add more salt to taste before serving. If desired lightly run an immersion blender through the soup. Don't completely puree, but just blend about half way. You can also take about 1/3 of the soup and pulse it in the blender and then add it back in.
- Remove from heat, serve in bowls and top with additional cheese if desired.
Notes
- Flour: If you’d like to omit flour for dietary restrictions (gluten, low-carb, etc) you may simply leave it out. Soup will not be quite as thick, but still taste delicious. Feel free to add a cornstartch slurry instead, whisking 1 tablespoon cornstarch with 1 tablespoon cold water and adding to soup at the end. Simmer to thicken and add more as desired.
- For a richer soup, feel free to use whole milk and add extra cheese.
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results.
- Freeze in individual portions for a quick meal on busy days!
Nutrition
Serving: 1.5cups, Calories: 272kcal, Carbohydrates: 16g, Protein: 13g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 54mg, Sodium: 1331mg, Potassium: 393mg, Fiber: 2g, Sugar: 7g, Vitamin A: 2636IU, Vitamin C: 42mg, Calcium: 358mg, Iron: 1mg
Calories: 272kcal
Cost: $8
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Questions & Reviews
My family LOVED this soup. I hid the left overs and ate them for breakfast and lunch the next two days. It’s that good.
I made this for a family event and it was the first soup to go. Lots of people asked for the recipe. It’s perfect. I doubled it because we were serving so many and it was wonderful.
How much soup does this make?
This soup makes about 8 cups, I believe. I’ll try and update the recipe card with that info!
My kids all loved this. And they don’t even like soup!
I took Sara’s word that it was family friendly and she was exactly right! My family loves this soup.
Thanks Sara
So grateful for Sara and her tests on her own family!
My family too loved this soup, I was so happy!
Thanks again Sara
Yay! I’ve been looking for a great broccoli cheese soup recipe! Thank you in advance because I know all of your recipes are wonderful! Having said that, we are not mustard fans here. I have Dijon mustard to use in recipes when necessary. Can you taste the mustard in this recipe at all? If so, can I half it or omit it? I’ll trust you if you say that it’s needed.
You don’t taste the mustard at all. In recipes like this it simply helps with a balanced flavor profile and a little acidity. You won’t even know it’s in there. That being said, totally not a big deal to just leave it out if you prefer!
Just made this last night and LOVED it! I even threw in some celery and bell pepper I had left over. I found this post just as I was wondering what to do for dinner and noticing my broccoli needed to be used. I will definitely make this again! Thanks so much!
Definitely one of the best broccoli cheese soups I’ve ever had!
I’ve been following you for years now and have made several recipes from Our Best Bites. I know this soup will be another great hit in my house! Thank you for sharing!
Perfect timing – I’ve been looking for a recipe just like this! It looks great!
I’m new to making cream-type soups – how would it freeze and reheat?
You know, I’ve actually never frozen this one! Soups with dairy (and thickeners) are hit and miss. Sometimes they separate or change texture once frozen. I’ll have to try it and report back!