Creamy Broccoli Cheddar Soup – Easy Stovetop Recipe

The trick to a thick broccoli cheddar soup is a simple roux of butter and flour cooked before any liquid goes in. It takes two extra minutes and gives you a velvet-smooth base without a blender or a can of condensed soup.

This recipe is unashamedly stovetop. You chop the vegetables, let them soften in butter, and simmer everything in a pot until the cheese melts into a silky broth. It smells like the bakery counter and tastes even better.

About the Ingredients

4 tbsp (60g) unsalted butter

Butter makes the roux and adds a rich flavor. You can use salted butter, just cut the extra salt later.

1 medium yellow onion, diced (about 150g)

A yellow onion gives the classic savory base. A white onion works too, but a red one will turn the soup a little purple.

1 medium carrot, peeled and diced (about 100g)

Carrot adds a slight sweetness that rounds out the sharp cheddar. Skip it if you like, but your soup will be less balanced.

1 celery stalk, diced (about 80g)

Celery brings a mellow earthiness. If you are out, use a small fennel bulb or just leave it out.

2 cloves garlic, minced

Fresh garlic is best. Pre-minced garlic from a jar works in a pinch, but use half the amount.

1/4 cup (30g) all-purpose flour

Plain flour thickens the soup. For a gluten-free version, use a 1:1 gluten-free flour blend, but add it a little slower.

4 cups (960ml) low-sodium chicken stock

Vegetable stock works beautifully here. Choose a stock you like to sip on its own, because the flavor carries through.

2 cups (480ml) whole milk

Whole milk gives the creamiest body. Use 2% if you want lighter soup, but avoid skim milk as it can turn watery when reheated.

1 large head broccoli, cut into small florets (about 500g florets)

Fresh broccoli has the best texture. Frozen florets are fine too, just add them in the last 5 minutes and expect a slightly thinner soup.

6 oz (170g) sharp cheddar cheese, grated

Buy the block and grate it yourself. Pre-shredded cheese has anti-caking powder that makes the soup grainy.

1/2 tsp salt, plus more to taste

Start with less salt because the cheese is salty. You can always add more at the end.

1/4 tsp black pepper, plus more to taste

Freshly ground black pepper adds a little heat. Measure it roughly, then adjust at the end.

Step-by-Step Instructions

1. Melt the butter

Melt the butter in a large, heavy pot over medium heat (around 325°F / 165°C if using an electric skillet). Add the onion, carrot, celery, and a pinch of salt. Cook, stirring now and then, until the vegetables are soft and the onion looks translucent, about 6 minutes.

2. Add garlic and flour

Stir in the garlic and cook for 30 seconds, just until it smells good. Sprinkle the flour over the vegetables and stir for 1 minute. The mixture will look thick and pasty. That is the roux, and it is what thickens your soup.

3. Whisk in liquids

Slowly pour in the chicken stock while whisking. Keep whisking until no lumps remain, then whisk in the milk. The flour and butter will loosen into a smooth, pale sauce.

4. Simmer until thick

Bring the soup to a gentle simmer at around 200°F (95°C). Let it cook, whisking every few minutes, until it thickens enough to coat the back of a spoon, about 12 minutes. The bubbles should be lazy, not violent.

5. Cook the broccoli

Stir in the broccoli florets. Cook until they are bright green and just tender, about 6 minutes. A fork should slide in easily but the broccoli should still hold its shape.

6. Melt in the cheese

Turn off the heat entirely. Add the grated cheddar in small handfuls, stirring after each handful, until every piece is melted and the soup looks silky. Do not turn the heat back on, or you risk a grainy texture.

7. Season and rest

Taste the soup and add salt and pepper if you need it. Let it sit for 5 minutes before serving. It will thicken a little more as it rests, and that makes it easier to ladle.

Tips & Tricks

• Grate your own cheddar. The anti-caking powder in bagged shredded cheese makes the soup grainy, and a block melts into a silkier sauce.
• Keep the heat low when adding the cheese. If the soup is bubbling hot, the cheese will separate into curds and grease. Turn off the heat first.
• Whisk the roux thoroughly. Add the stock slowly while whisking to avoid lumps. If you hit a lump, press it against the side of the pot with a spoon.
• Cut the broccoli into small, bite-size florets. Big chunks cook slower and make the soup awkward to serve.

Delicious Variations

Cheddar and Bacon

Cook 3 chopped bacon slices in the pot first, use the bacon fat instead of butter, and crumble the bacon on top of each bowl.

Crown Broccoli Soup

Swap half the broccoli for cauliflower and use white cheddar for a milder, paler soup that still feels familiar.

Extra-Veggie

Add a small diced potato in step 1 with the onion. Let it soften, then mash a few pieces into the broth for extra body and a hint of earthiness.

How to Store Broccoli Cheddar Soup

Frequently Asked Questions

Try this soup on a cold night when you want something warm in under an hour. It uses one pot and feeds six, and it freezes well for the nights you would rather not cook. Mum-approved, Chloe.

Broccoli Cheddar Soup

This homemade Broccoli Cheddar Soup is thick, creamy, and full of sharp cheddar and tender broccoli. A cozy one-pot dinner.

15 minPrep time35 minCook time6Servings300 kcalCalories

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🧂 Ingredients

• 4 tbsp (60g) unsalted butter
• 1 medium yellow onion, diced (about 150g)
• 1 medium carrot, peeled and diced (about 100g)
• 1 celery stalk, diced (about 80g)
• 2 cloves garlic, minced
• 1/4 cup (30g) all-purpose flour
• 4 cups (960ml) low-sodium chicken stock
• 2 cups (480ml) whole milk
• 1 large head broccoli, cut into small florets (about 500g florets)
• 6 oz (170g) sharp cheddar cheese, grated
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste

📋 Instructions

1. 1Melt the butter — Melt the butter in a large, heavy pot over medium heat (around 325°F / 165°C if using an electric skillet). Add the onion, carrot, celery, and a pinch of salt. Cook, stirring now and then, until the vegetables are soft and the onion looks translucent, about 6 minutes.
2. 2Add garlic and flour — Stir in the garlic and cook for 30 seconds, just until it smells good. Sprinkle the flour over the vegetables and stir for 1 minute. The mixture will look thick and pasty. That is the roux, and it is what thickens your soup.
3. 3Whisk in liquids — Slowly pour in the chicken stock while whisking. Keep whisking until no lumps remain, then whisk in the milk. The flour and butter will loosen into a smooth, pale sauce.
4. 4Simmer until thick — Bring the soup to a gentle simmer at around 200°F (95°C). Let it cook, whisking every few minutes, until it thickens enough to coat the back of a spoon, about 12 minutes. The bubbles should be lazy, not violent.
5. 5Cook the broccoli — Stir in the broccoli florets. Cook until they are bright green and just tender, about 6 minutes. A fork should slide in easily but the broccoli should still hold its shape.
6. 6Melt in the cheese — Turn off the heat entirely. Add the grated cheddar in small handfuls, stirring after each handful, until every piece is melted and the soup looks silky. Do not turn the heat back on, or you risk a grainy texture.
7. 7Season and rest — Taste the soup and add salt and pepper if you need it. Let it sit for 5 minutes before serving. It will thicken a little more as it rests, and that makes it easier to ladle.

👨🍳 Chef's Note: If you want a little more depth, add a pinch of nutmeg along with the salt and pepper at the end. It rounds out the cheese without tasting like nutmeg at all.

Servings: 6

Cuisine: American

Course: Soup

Simple Cooker Recipes55 minutes

Nutrition (per serving): 300 kcal · 11g protein · 19g carbs · 20g fat