Soups
How to Make Broccoli Cheddar Soup (Creamy, 45 Minutes)
Creamy broccoli cheddar soup from scratch: a butter-flour roux, broth, half-and-half, small broccoli florets and sharp cheddar. Serves 4 in 45 minutes.
By the Forkful editorial team · Published
Quick answer
Cook 1 diced onion in ¼ cup butter, whisk in ¼ cup flour, then add 2 cups chicken broth and 2 cups half-and-half. Add 4 cups chopped broccoli and 1 cup grated carrot and simmer 15–20 minutes, then stir in 2 cups freshly grated sharp cheddar off the heat. It serves 4 in about 45 minutes.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Broccoli cheddar soup is one of the fast-rising recipe searches of the US autumn: Google Trends shows "broccoli cheddar soup recipe" up about 130% over the past 90 days. People want the bakery-café version: thick, cheesy and with tender bits of broccoli, not a green puree.
The reference recipes we checked build it the same way: a roux of equal parts butter and flour (¼ cup each), about 2 cups of broth and 2 cups of half-and-half, 4 cups of finely chopped broccoli, a little grated carrot, and 1½ to 2½ cups of sharp cheddar. The cheese goes in last and off the heat, which is what keeps the soup smooth instead of grainy.
Ingredients
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- 4 tbsp unsalted butter (¼ cup, 57 g)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour (30 g)
- 2 cups chicken or vegetable broth (475 ml)
- 2 cups half-and-half (475 ml)
- 4 cups broccoli florets and peeled stems, chopped small (about 1 lb, 450 g)
- 1 cup grated carrot (1 large carrot)
- 2 cups freshly grated sharp cheddar (8 oz, 225 g)
- ½ tsp fine salt, plus more to taste
- ¼ tsp black pepper and a pinch of nutmeg
Instructions
- Melt the butter in a large pot over medium heat. Cook the onion 4–5 minutes until soft, add the garlic and cook 1 minute.
- Sprinkle in the flour and cook 1–2 minutes, stirring, to cook out the raw taste.
- Slowly whisk in the broth and then the half-and-half until smooth. Bring to a gentle simmer and cook 3–4 minutes until it starts to thicken.
- Add the broccoli, carrot, salt, pepper and nutmeg. Simmer 15–20 minutes, stirring now and then, until the broccoli is very tender.
- For a smoother texture, blend about a third of the soup with an immersion blender, leaving the rest chunky.
- Take the pot off the heat and stir in the cheddar a handful at a time until melted. Taste, adjust the salt and serve with bread.
Tips for the best result
- 1Grate the cheddar yourself: pre-shredded cheese is coated with starch and melts less smoothly.
- 2Add the cheese off the heat. Boiling the soup after the cheese goes in can make it grainy or oily.
- 3Chop the broccoli small, about the size of a pea or a little larger, so every spoonful has some.
- 4Blend only part of the soup. A smooth base with tender pieces is the texture people look for.
Storage
Cool and refrigerate in an airtight container for up to 4 days. Reheat gently, stirring, and loosen with a splash of milk. Cheese soups can separate when frozen, so we recommend eating this one fresh or from the fridge.
Frequently asked questions
How do I keep broccoli cheddar soup from being grainy?
Grate the cheese yourself, take the pot off the heat before adding it, and never let the soup boil afterward.
Can I use milk instead of half-and-half?
Yes. Whole milk works for a lighter soup. Heavy cream makes it richer; use 1 cup of cream and 1 cup of milk for a middle ground.
Can I use frozen broccoli?
Yes. Use about 4 cups of frozen florets, chopped small, straight from the freezer, and simmer 10–15 minutes.
