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Broccoli Cheddar Soup

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Jump to Recipe·Print Recipe· 5 from 4 reviews

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This recipe for Broccoli Cheddar Soup combines common ingredients that you may already have, or can easily find in any grocery store. It also comes together in about 30 minutes, making it a perfect no fuss option.

White bowl of broccoli cheddar soup with broccoli florets and grated carrots on a wooden cheese board.

Fall is officially here! As the weather cools down, and the days get shorter, we start to crave more comfort food. Broccoli Cheddar Soup definitely finds itself on that list. This creamy bowl of soup has bite sized florets of broccoli and grated carrots all throughout.

I like this recipe because it does not take much planning ahead to create. If you’re short on time and don’t have any dinner plans, this soup can be your solution. It is also perfect for those cozy weekends at home, when you just want to relax and eat a solid meal. Let’s get into how this soup comes together.

Broccoli Cheddar Soup Video Tutorial:

Broccoli Cheddar Soup Ingredients:

The ingredient list for this broccoli cheddar soup is simple & accessible. 

  • unsalted butter
  • shallots
  • broccoli stems & florets 
  • garlic
  • all purpose flour
  • chicken stock
  • heavy cream
  • nutmeg
  • white pepper
  • kosher salt
  • cheddar cheese
White bowl of broccoli cheddar soup with broccoli florets and grated carrots on a wooden cheese board.

Let’s Make The Best Broccoli Cheddar Soup:

  1. Melt butter in a large pot or dutch oven. Sweat shallots and broccoli stems.
  2. Add garlic and cook until fragrant (30 seconds). Sprinkle mixture with flour and cook for one minute.
  3. Slowly pour in chicken stock and mix until all the flour is dissolved and the consistency is smooth. Add in broccoli florets and carrots and cook for 10 minutes covered, and 5 minutes uncovered.
  4. Pour in heavy cream, nutmeg, and white pepper. Stir to combine. Bring to a simmer.
  5. Remove the pot from the heat, and add in grated cheddar a handful at a time.

Tips and Tricks for Making Broccoli Cheddar Soup:

Salt To Taste

I don’t call for a specific amount of salt in many recipes because I believe it is up to you to salt to your liking. You should be adding a small amount of salt (and tasting your dish) every step of the way, after ingredients are added. Be careful not to be heavy handed in this recipe because the cheese added at the end will also add a good amount of salt to the soup. For example, I added some salt while sautéing the veggies and after adding the chicken stock. I waited until the very end, after the cheese was all incorporated , to taste the soup again and add more salt if it was needed.

Grate Your Own Cheese

Grating your own cheese from a block will alway result in a smoother consistency. Cheese that is pre-shredded is usually coated with a powdered ingredient such as cellulose, corn starch, or potato starch, which helps prevent the cheese from clumping together. This makes it harder to melt when it’s added to dishes, which it why I always prefer to grate it myself.

Storing & Reheating Broccoli Cheddar Soup

You can make this soup ahead of time and store it in airtight containers in the refrigerator for 3-5 days. To reheat the soup, pour it into a pot over a low flame and stir occasionally until fully heated through. Low and slow is the game here . This will ensure the cheese does not curdle and create a gritty texture, which happens when cheese is overheated.

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White bowl of broccoli cheddar soup with broccoli florets and grated carrots on a wooden cheese board.

Broccoli Cheddar Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Speshyl Smith
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

This recipe for Broccoli Cheddar Soup combines common ingredients that you may already have, or can easily find in any grocery store. It also comes together in about 30 minutes, making it a perfect no fuss option.

Ingredients

Units Scale
  • 1/4 cup unsalted butter
  • 1/2 cup shallots, small dice
  • 1 tablespoon garlic, minced
  • 1/2 cup broccoli stems, sliced thin
  • 1/4 cup all purpose flour
  • 2 cups chicken stock
  • 3 cups broccoli florets, bite sized
  • 1 cup carrots, grated
  • 2 cups heavy cream
  • 8 ounces cheddar cheese, grated
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon white pepper
  • kosher salt, to taste

Instructions

  1. In a dutch oven or a large pot over medium heat, melt butter. Add shallots and broccoli stems to the pot, and sweat until the shallots are translucent. About 3-5 minutes. Add a pinch of salt to this.
  2. Add in garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the mixture, stir, and cook for 1 minute.
  3. Pour chicken stock into the pot, slowly & in small amounts while stirring vigorously. Continue to add the rest of the stock while constantly stirring to get a smooth consistency. Let the mixture simmer for 1 minute and then add in the broccoli florets and the grated carrot. Add another pinch of salt.
  4. Stir and cook the broccoli covered with a lid for 10 minutes and uncovered for 5 minutes.
  5. Add the heavy cream, nutmeg, and white pepper to the pot after 15 minutes have elapsed. Stir to combine and bring to a simmer.
  6. Remove the pot from the heat, and add in the grated cheddar cheese a handful at a time, stirring until it is fully incorporated. Taste and add salt if needed. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stove top
White bowl of broccoli cheddar soup with broccoli florets and grated carrots on a wooden cheese board.

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Comments

  1. This looks delicious and is one of my favorite soups. I’ll be making this sometime this Autumn 🍂 , wishing I had everything in the house today…, I’d make it today 😃.

    Reply

      • Speshyl, This Broccoli Cheddar soup is SPECIAL! It is delicious. I made it yesterday to keep my mind off not feeling well and not wanting to lose my broccoli. After I finished it and it sat awhile, I thought maybe I would have canned chicken noodle soup instead, because of my cold, then I tasted the soup, OMGosh! It is delicious and I quickly forgot about that chicken noodle soup. LOL! Having some leftovers today and I am sooo looking forward to it. I shared your site with a friend, she made it as well and loves it, she said this recipe is a keeper. After I sent a picture of my soup yesterday to another friend, she demanded the recipe. I will be making this again, soon!



        Reply

        • Donna, this means the world to me!! Thank you so much for trying it out and leaving a review. And thank you for sharing it with your friends! I’m so so happy you enjoyed it ❤️

          Reply

          • You’re very welcome, Speshyl and thank you! So glad I found your channel, learning some new cooking tricks 😄, but mainly glad about the food…😆