Broccoli Cheddar Soup
Broccoli cheddar soup is a creamy, cheesy soup with tender broccoli and a little carrot for sweetness. It tastes like a restaurant favorite but is simple to make at home in one pot.
- 45 minTotal time
- 4Servings
- 450kcal / serving
- 20 gProtein
A quick butter and flour roux thickens the soup, and the cheese goes in last over low heat so it stays smooth. Grate your own cheddar for the silkiest result.
The science: why this works
- A roux of butter and flour thickens the milk base and keeps the soup creamy without cream.
- Adding the cheese off the boil lets it melt smoothly instead of turning stringy or grainy.
- Freshly grated cheese melts better than pre-shredded, which has anti-caking starch.
- Dijon and nutmeg sharpen the cheddar flavor so the soup tastes cheesier without extra cheese.
Why cheese turns grainy
Cheese is a web of protein held together by fat and water. High heat squeezes that web, so the fat leaks out and the proteins clump. Melting it gently over low heat, in small handfuls, keeps the emulsion intact and the soup silky.
Learn: Melt cheese gently →A roux thickens as it cooks
When flour is cooked in butter, then simmered in liquid, its starch granules absorb water and swell. That is what thickens the soup. Cooking the flour for two minutes first removes the raw, pasty taste and helps it dissolve without lumps.
Learn: Making a lump-free roux →Broccoli Cheddar Soup
45 min · 4 servings · American · Soup
Ingredients
Makes 4 servings
- 3 tbspbutter
- 1medium onion, diced
- 2cloves garlic, minced
- 3 tbspall-purpose flour
- 2cups vegetable broth
- 2cups whole milk
- 500 gbroccoli, chopped into small florets
- 1large carrot, grated
- ¼ tspground nutmeg
- 1 tspDijon mustard
- 230 gsharp cheddar, freshly grated
- 1 tspsalt
- ½ tspblack pepper
Method
Tips for the best result
- Grate the cheddar yourself from a block, since pre-shredded cheese often melts grainy.
- Chop the broccoli small, including the peeled stems, so it cooks fast and evenly.
- Add the cheese slowly and keep the heat low, stirring between handfuls.
Mistakes to avoid
- Boiling after adding the cheese: the soup turns grainy and oily, so keep it just below a simmer.
- Dumping all the milk in at once: lumps form, so whisk it in gradually.
- Overcooking the broccoli until gray: it tastes sulfury, so stop once it is tender and still green.
Variations and swaps
- Serve it in a hollowed-out bread bowl.
- Stir in cooked crumbled bacon or a pinch of cayenne for a smoky kick.
- Swap half the cheddar for Gruyere for a nuttier flavor.
- Swap whole milk for half-and-half for a richer soup.
- Swap the vegetable broth for chicken broth for a deeper savory flavor, which makes it no longer vegetarian.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat gently on low, stirring, to 165°F (74°C); it can thicken, so add a splash of milk.
Broccoli Cheddar Soup: questions
How do I keep broccoli cheddar soup from getting grainy?
Add the cheese off a boil, over low heat, in small handfuls. Using freshly grated cheddar from a block also helps it melt smoothly.
What cheese is best for broccoli cheddar soup?
Sharp cheddar is best because it has a strong flavor that stands out in a creamy soup. Aged cheddar melts well and gives more flavor per handful.
Can I freeze broccoli cheddar soup?
You can, but the texture may change. Dairy soups can separate when thawed, so reheat slowly and whisk well, or blend briefly to bring it back together.
How do I thicken broccoli cheddar soup?
Simmer it a few minutes longer before adding the cheese. Blending part of the soup also thickens it, since the broccoli and carrot add body.
