Go Back
Creamy Broccoli Cheddar Soup is shown in a bowl, topped with shredded cheddar cheese, as the featured image for the recipe.

BEST Broccoli Cheddar Soup

This Broccoli Cheddar Soup recipe achieves the perfect balance of creamy, cheesy, and subtly vegetal flavors. A roux and gradual cheese melting technique prevent separation, resulting in a smooth and delicious soup every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 4 cups chicken broth low sodium
  • 2 cups milk whole milk recommended
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 4 cups broccoli florets, chopped into small, bite-sized pieces
  • 8 ounces sharp cheddar cheese, shredded
  • Pinch of nutmeg optional

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Cheese grater
  • Ladle

Method
 

  1. Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  2. Create Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  3. Add Liquids: Gradually whisk in the chicken broth, making sure to dissolve any lumps. Then, stir in the milk and heavy cream.
  4. Season and Simmer: Add the Dijon mustard, salt, pepper, and nutmeg (if using). Bring the soup to a gentle simmer, stirring occasionally.
  5. Cook Broccoli: Add the chopped broccoli florets and cook until tender-crisp, about 5-7 minutes.
  6. Melt Cheese: Reduce the heat to low. Gradually add the shredded cheddar cheese, one handful at a time, stirring constantly until completely melted and smooth. Do not allow the soup to boil at this stage.
  7. Adjust and Serve: Taste and adjust seasoning as needed. If the soup is too thick, add a little more milk or broth to reach your desired consistency. Serve hot, garnished with extra shredded cheese or a dollop of sour cream, if desired.

Notes

For a smoother texture, use a blend of cheddar cheeses. Pre-shredded cheese often contains cellulose, which can inhibit melting, so shredding your own is recommended. For a completely smooth soup, use an immersion blender to partially or fully puree the soup after the broccoli is cooked. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to prevent separation.