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Broccoli Cheddar Soup Recipe with Fresh Broccoli and Sharp Cheese
Make this stovetop broccoli cheddar soup recipe in 30 minutes with fresh broccoli, sharp cheddar cheese, and simple pantry staples.
Broccoli Cheddar Soup is a creamy, vegetable-forward dish that combines tender florets of broccoli with sharp cheddar cheese, aromatics such as onion and garlic, and a velvety base made from butter, flour, and milk or cream. Often enriched with carrots, celery, and a touch of broth for depth, the soup is gently simmered until the vegetables soften and the cheese melts into a smooth, cohesive mixture. Seasonings like black pepper, paprika, or a hint of nutmeg balance the richness, resulting in a comforting yet flavorful bowl. Popular as a quick weekday lunch, a light dinner, or a warming starter during colder months, this soup is prized for its balance of hearty vegetables and indulgent cheese, making it a staple in both home kitchens and café menus alike.
Broccoli Cheddar Soup Recipe with Fresh Broccoli and Sharp Cheese
This version leans into weeknight efficiency: one pot, 30 minutes, and common pantry staples transform basic broccoli into a café-quality meal. It’s also meal-prep friendly—leftovers reheat beautifully and even freeze well—so you can batch-cook once and stay cozy all week.
Prep Time
15 minutes
15 minutes
Cook Time
30 minutes
30 minutes
Total Time
45 minutes
45 minutes
Ingredients
Unsalted butter 4 tbsp
- Yellow onion, finely chopped 1 medium
- Garlic cloves, minced 3 cloves
- Carrot, peeled and diced 1 large
- Celery stalk, diced 1 stalk
- All-purpose flour ¼ cup
- Low-sodium chicken or vegetable broth 4 cups
- Whole milk 2 cups
- Heavy cream 1 cup
- Fresh broccoli florets, chopped small 4 cups (≈1 lb)
- Sharp cheddar cheese, freshly shredded 2½ cups (≈8 oz)
- Kosher salt 1 tsp, or to taste
- Freshly ground black pepper ½ tsp, or to taste
- Dry mustard powder ½ tsp
- Ground nutmeg pinch
- Worcestershire sauce 1 tsp
- Red pepper flakes pinch (optional)
- Cooked bacon, crumbled ¼ cup (optional)
- Extra shredded sharp cheddar for garnish ½ cup (optional)
- Crusty bread or croutons for serving (optional)
Method
Wash the broccoli under cold water and pat dry
- Trim off tough stem ends and separate florets from stems
- Chop the florets into bite-size pieces and peel, then dice, the stems
- Peel and finely chop the onion and carrot
- Mince the garlic
- Grate the sharp cheddar cheese and set it aside at room temperature
- Melt the butter in a large heavy-bottomed pot over medium heat
- Add the chopped onion and carrot to the pot and sauté until they soften and turn translucent
- Stir in the minced garlic and cook just until fragrant
- Sprinkle the flour over the vegetables and stir constantly to form a smooth roux
- Cook the roux for about two minutes, letting it turn lightly golden
- Slowly pour in the chicken or vegetable broth while whisking to keep the soup base lump-free
- Add the chopped broccoli florets and diced stems to the pot and bring the soup to a gentle boil
- Reduce the heat to low, cover the pot, and simmer until the broccoli is tender
- Pour in the milk or half-and-half and let the soup return to a low simmer
- Use an immersion blender to purée part of the soup, leaving some broccoli pieces intact for texture
- Gradually stir the shredded cheddar into the hot soup until the cheese is fully melted and the soup is creamy
- Season with salt, pepper, and a pinch of nutmeg, tasting and adjusting as needed
- If the soup seems too thick, whisk in a splash of broth or milk until it reaches the desired consistency
- Ladle the hot broccoli cheddar soup into bowls and garnish with extra cheddar or a few small broccoli florets if desired
Nutrition (whole recipe)
Calories
2848 kcal Protein
96 g Fat
228 g Carbs
116 g Fiber
18 g Sugar
50 g
2848 kcal Protein
96 g Fat
228 g Carbs
116 g Fiber
18 g Sugar
50 g
Notes
For extra depth, sauté the broccoli stems (peeled and diced) with the onions before adding florets—nothing goes to waste and the base tastes sweeter. Just before serving, whisk in a teaspoon of Dijon mustard; it sharpens the cheese flavor without shouting “mustard.”
why this recipe
This broccoli cheddar soup recipe rewards you with a velvety bowl of comfort where vibrant florets and sweet sautéed aromatics mingle in a luxuriously creamy cheddar base, creating layers of flavor that far surpass anything from a can. Its clever balance of wholesome vegetables and indulgent cheese satisfies both health-minded eaters and those craving something cozy, while the quick stovetop method makes it weeknight-friendly without sacrificing depth. Each spoonful delivers the nostalgic warmth of a classic, yet the bright pop of fresh broccoli and a hint of sharp cheddar lift it into truly memorable territory, making this a dish you’ll want to revisit all season long.
FAQs
FAQ acf
Frequently Asked Questions
Can I use frozen broccoli instead of fresh, and do I need to adjust the cooking time?
Yes—frozen broccoli works fine. Add it straight from the freezer after the roux and broth are combined; because it’s already blanched, it will be tender in 5–7 minutes, so reduce the covered simmer time accordingly. If the soup seems thin from extra ice crystals, let it simmer uncovered for a minute or two to thicken.
How can I make this soup gluten-free, and what should I use instead of the flour roux to thicken it?
Skip the flour roux and thicken the soup at the end with a cornstarch slurry: whisk 2 tablespoons cornstarch into 3 tablespoons cold milk or broth, then stir it into the simmering soup until it gently bubbles and thickens (1–2 minutes). Alternatively, use the same amount of arrowroot or a 1:1 gluten-free all-purpose flour blend in place of the wheat flour when making the roux—no other changes needed.
How should I store and reheat leftovers, and does this soup freeze well?
Let the soup cool, then refrigerate it in an airtight container for up to 4 – 5 days. Reheat slowly on the stovetop over medium-low (or in the microwave at 50 % power), stirring and adding a splash of milk or broth if it thickens. It also freezes beautifully for about 2 months—cool completely, portion into freezer-safe containers, leave a little head-space, then thaw overnight in the fridge and re-warm gently to keep the cheese from separating.