Sharp cheddar melts faster than mild cheese so you get that smooth base quickly. You can make this soup thick or thin depending on how much stock you add.
Most people worry about the cheese clumping but stirring off heat solves that problem instantly. We keep it simple with onion, garlic, and basic pantry staples.
Why You'll Love This Recipe
About the Ingredients
3 tablespoons (45g) unsalted butter
Salted butter works fine but reduces added salt later.
1 large yellow onion, diced
Swap for leeks if you prefer a sweeter base.
2 cloves garlic, minced
Use powdered garlic in a pinch but fresh tastes better.
3 tablespoons (24g) all-purpose flour
Use cornstarch mixed with water for gluten free versions.
4 cups (950ml) vegetable stock
Chicken stock adds depth if you eat meat.
2 cups (480ml) whole milk
Half and half makes it richer but whole milk is standard.
3 cups (300g) sharp cheddar cheese, shredded
Buy a block and shred it yourself to avoid anti-caking agents.
4 cups (400g) fresh broccoli florets
Frozen florets work too just add five extra minutes cooking time.
Salt and black pepper to taste
Taste before adding because stock varies in sodium.
Optional: 1 teaspoon dried mustard powder
Skip this item if you want a simpler flavor.
Tips & Tricks
- Add cheese slowly off heat to prevent graininess.
- Chop broccoli into small pieces so they cook evenly.
- Taste before salting because stock varies in sodium.
- Thin soup with extra milk if it gets too thick.
Step-by-Step Instructions
1. Melt butter over medium-low heat
Heat butter in pot over medium-low heat (150C/300F) for two minutes until foaming but not brown.
2. Cook onion until soft
Add chopped onion and cook for four minutes until translucent and sweet.
3. Stir in flour and cook
Mix in flour and cook for one minute to remove raw taste while whisking constantly.
4. Pour in stock slowly
Add stock gradually while whisking to create a smooth roux base.
5. Simmer mixture gently
Bring mixture to a gentle simmer (95C/200F) for five minutes until bubbling edges appear.
6. Add broccoli florets
Stir in broccoli and cook for ten minutes until tender but still bright green.
7. Remove pot from burner
Take pot off heat completely and stir in shredded cheese until melted.
8. Mix in milk and cream
Add milk and heat gently for two minutes until warmed through but do not boil.
9. Season to taste
Stir in salt and pepper to taste before serving hot.
Delicious Variations
- Add cooked bacon bits for smoky flavor.
- Swap broccoli for cauliflower for a milder taste.
- Top with toasted breadcrumbs for crunch.
How to Store Broccoli Cheddar Soup Recipes
Refrigerator
Up to four days in sealed container.
Freezer
Freeze soup without dairy for up to three months.
Reheating
Warm on stove over low heat adding splash of milk.
Frequently Asked Questions
Q: Can I use pre-shredded cheese?
Pre-shredded cheese contains anti-caking agents that stop it from melting smoothly. Buy a block and shred it yourself for the best texture.
Q: How do I fix lumpy soup?
Blend the soup briefly with an immersion blender until smooth. Strain it through a sieve if lumps remain stubborn.
Q: Is this soup gluten free?
Regular flour makes this soup contain gluten unless swapped. Use cornstarch mixed with water instead of flour for the roux.
Q: Can I freeze broccoli cheddar soup?
Dairy separates when frozen so store the base without cheese. Add fresh milk and cheese after thawing and reheating.
Make a double batch since leftovers reheat beautifully. This is perfect for lunchboxes or quick dinners. Mum-approved, Chloe.
Broccoli Cheddar Soup Recipes
Broccoli cheddar soup offers rich comfort without heavy cream. This simple recipe uses fresh broccoli and sharp cheddar for a velvety texture everyone loves.
🧂 Ingredients
- 3 tablespoons (45g) unsalted butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons (24g) all-purpose flour
- 4 cups (950ml) vegetable stock
- 2 cups (480ml) whole milk
- 3 cups (300g) sharp cheddar cheese, shredded
- 4 cups (400g) fresh broccoli florets
- Salt and black pepper to taste
- Optional: 1 teaspoon dried mustard powder
📋 Instructions
- 1Melt butter over medium-low heat — Heat butter in pot over medium-low heat (150C/300F) for two minutes until foaming but not brown.
- 2Cook onion until soft — Add chopped onion and cook for four minutes until translucent and sweet.
- 3Stir in flour and cook — Mix in flour and cook for one minute to remove raw taste while whisking constantly.
- 4Pour in stock slowly — Add stock gradually while whisking to create a smooth roux base.
- 5Simmer mixture gently — Bring mixture to a gentle simmer (95C/200F) for five minutes until bubbling edges appear.
- 6Add broccoli florets — Stir in broccoli and cook for ten minutes until tender but still bright green.
- 7Remove pot from burner — Take pot off heat completely and stir in shredded cheese until melted.
- 8Mix in milk and cream — Add milk and heat gently for two minutes until warmed through but do not boil.
- 9Season to taste — Stir in salt and pepper to taste before serving hot.
