Broccoli Cheddar Soup
I have been making broccoli cheddar soup for a long time now. I honestly do not remember when I first tried it, but I think it was sometime around 2010 or 2011 when I was still figuring out soup recipes for the blog. The recipe is really simple. Broccoli cheddar soup only needs butter, onion, flour, milk, sharp cheddar cheese, and fresh broccoli. No broth. That is one thing I like about this version. The creamy base is just a roux thinned out with milk, and the cheddar does the rest. A good broccoli cheddar soup should taste like cheese and broccoli together, not watered down, and this one does. Broccoli cheddar soup with some toasted bread on the side is hard to beat when it is cold outside, and this broccoli cheddar soup recipe has been on our dinner table more times than I can count.
The first time I made it for the family, I was not sure how my kids would react. Broccoli is not exactly their favorite vegetable. But the cheese won them over. My son actually asked me to make it again the following week, which almost never happens with soup in our house. That is when I knew this recipe was a keeper.
Keep the heat low when you add the cheese. Stir it in a little at a time. Rush it and the whole thing turns grainy. I learned that the hard way.
What is Broccoli Cheddar Soup?
Broccoli cheddar soup is a thick, creamy American soup made by cooking broccoli in a base of melted cheddar cheese, butter, flour, and milk. Panera Bread is probably the biggest reason this soup got so popular. They put it on the menu and suddenly everyone was looking up recipes for it online. The name says it all: broccoli, cheddar, soup.
Most recipes start with a roux and then add milk or a combination of milk and broth. Some include carrots and onions. Others blend part of the soup for a smoother texture. My version skips the broth and the carrots entirely. Just the basics. I think it tastes better that way, but I know not everyone would agree.
You can serve it as a weeknight dinner with bread, a warm lunch, or even as a first course before a bigger meal.
Why This Broccoli Cheddar Soup Recipe Works
A few things about this recipe that I think make a real difference.
- The roux holds everything together – Butter and flour cooked together before the milk goes in. It keeps the soup from separating once the cheese is added and gets rid of that raw flour taste.
- All milk, no broth – The soup is creamier this way. You taste the cheddar more because there is nothing competing with it. Most recipes online split between milk and broth, but I prefer it without.
- Sharp cheddar – Stronger flavor than mild. That deep golden color is natural, and you do not need as much cheese to get a good taste.
- 3 to 5 minutes on the broccoli – Just enough to get tender. Overcook it and the florets turn into mush, which I am not a fan of.
Ingredients
- Butter – For the roux
- Onion – Cooked until soft; gives the soup a mild savory taste
- Ground black pepper – Works well with cheddar
- All purpose flour – Thickens the soup when mixed with butter
- Milk – Whole milk is best here
- Broccoli – Chopped small, about half inch pieces
- Sharp cheddar cheese – Grated from a block, not from a bag
Vanjo’s Advice
Here are some things I have learned.
- Grate your own cheese. I know it is an extra step. But pre shredded cheese has a coating that stops it from sticking together in the bag, and that same coating makes it harder to melt smooth. I grate mine on the large holes of a box grater. The difference in texture is night and day.
- Turn the heat off before you add the cheddar. Seriously, off. Not low. Off. If the soup is too hot, the cheese seizes up and goes grainy. I ruined a whole batch once because I was in a hurry and left the burner on medium. Now I always kill the heat first.
- Cut the broccoli small. Half inch pieces or so. They cook faster, fit on a spoon, and you do not end up with a big stalk that does not match the rest of the soup
- Let the roux cook for a full minute. Skip this and the soup can taste starchy. You will notice the raw flour smell goes away once it has had enough time
- Salt is usually not needed. Sharp cheddar is already salty. I taste first and about 9 times out of 10, it does not need anything extra
How to Cook Broccoli Cheddar Soup
Not a complicated recipe at all. Take it step by step.
Make the Roux
- Heat a cooking pan over medium heat and melt the butter.
- Add the chopped onion and cook until soft and fragrant.
- Stir in the flour and keep mixing until it forms a smooth paste.
- Let it cook about a minute until the raw flour smell disappears.
If the roux starts browning, lower the heat. You want it blond, not dark.
Build the Soup Base
- Slowly pour in the milk while stirring.
- Bring to a gentle boil, then simmer for 2 minutes until it thickens.
The mixture looks thin when you first add the milk. That is normal. Give it time.
Cook the Broccoli and Add Cheese
- Add the ground black pepper, stir, then add the chopped broccoli.
- Cook for 3 to 5 minutes or until the florets are tender.
- Turn off the heat. Stir in the cheddar a handful at a time, mixing well between each addition.
- Transfer to a serving bowl.
Do not skip the “handful at a time” part. I have tried dumping it all in at once. It clumps. Not worth the two minutes you save.
Pro Tips
- Whole milk makes a difference – 2% works in a pinch but you will notice the soup is thinner
- Keep stirring when the milk goes in – Walk away here and you get lumps
- Taste before salting – The cheddar usually covers it
- Best eaten right away – It thickens as it cools and reheating can be tricky with cheese
What to Serve with Broccoli Cheddar Soup
- Crusty sourdough bread – Tear off pieces and dip them in
- Saltine crackers or oyster crackers – Good on the side or right on top
- Reuben Sandwich– I just love having broccoli cheddar soup with it.
- Arugula salad – Fresh green salad that helps cut through the richness
- Grilled cheese sandwich – I mean, obviously 🙂
Storage
This broccoli cheddar soup keeps well for a few days, though honestly we rarely have leftovers.
- Refrigerator: Airtight container, up to 3 days. It thickens as it cools.
- Freezer: I would not freeze this. The cheese separates and the texture goes grainy. Just make a fresh batch.
- Reheating: Low heat, stovetop, stir often. Add a splash of milk to loosen it up. Do not crank the heat. That is how the cheese breaks.
More Soup Recipes
- Cream of Asparagus Soup – Smooth and creamy, similar texture with asparagus
- Simple Chicken Noodle Soup – Good for cold days with spiral noodles and shredded chicken
- Corn and Potato Chowder – Thick chowder with ham, corn, and potatoes
- Hot and Sour Soup – If you want something with a kick
- Chicken Sopas – Filipino macaroni soup with a creamy milk broth
- Chicken and Corn Soup – Light and nutritious with sweet corn
- Healthy Vegetable Soup – For when you want something lighter
Substitutions
- Sharp cheddar – Mild cheddar, Colby, or Monterey Jack all work but the flavor is milder. A cheddar and Gruyere mix is worth trying too.
- Whole milk – 2% is fine, just thinner. Half and half makes it richer. I would skip skim milk entirely.
- Butter – Olive oil works for the roux. You lose the buttery taste but it still turns out okay.
- All purpose flour – For gluten free, mix 2 tablespoons cornstarch with 2 tablespoons cold water. Add it after the broccoli is tender. No roux needed.
- Fresh broccoli – Frozen works without thawing. Cook a minute or two longer.
Frequently Asked Questions
Can I use frozen broccoli for this soup?
Yes. Add it straight from the bag, no thawing needed. Give it an extra minute or two of cook time since it releases more water. Honestly, the taste is close enough to fresh that most people will not notice.
Why did my soup turn grainy?
Almost always a heat issue. The soup was too hot when you added the cheese, so the proteins tightened up and separated from the fat. Turn the heat off completely before stirring in the cheddar, and go a handful at a time. Pre shredded cheese from a bag can also cause this because of the coatings on it.
Can I make this ahead of time?
Absolutely. Store it in the fridge for up to 3 days. Add a splash of milk when you reheat and keep the heat low. Some people make the soup base ahead and only add the cheese when they are ready to eat. I have done both and honestly the make ahead version is fine.
What cheese should I use?
Sharp cheddar. It has the best flavor and melts well. Mild works too but you might want more of it. Extra sharp is great if you love a strong cheese taste. The main thing is to grate it yourself from a block.
Can I add other vegetables to this soup?
Sure. Carrots are the most common addition, and I have seen people add cauliflower or even potato. Just know that each addition changes the texture and the cook time a bit. If you add carrots, dice them small and add them when you add the onion so they have enough time to soften.
Give this broccoli cheddar soup recipe a try. It is genuinely one of the easiest soups I make, and the fact that it uses no broth at all still surprises people when I tell them. My family likes it better than the restaurant versions, which I did not expect. Tag us @panlasangpinoy on Instagram if you make it.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Broccoli Cheddar Soup
Ingredients
Equipment
- 1 Cooking pan or medium pot A heavy bottomed pan helps prevent scorching
- 1 Box grater For grating the cheddar from a block
- 1 Wooden spoon or silicone spatula For constant stirring while building the roux and adding milk
Instructions
- Heat a cooking pan over medium heat and melt the butter.2 tablespoons butter
- Add the chopped onion and cook until soft and fragrant.1/4 cup onion
- Stir in the flour and continue cooking while mixing to form a smooth base. Let it cook for about a minute until the raw flour smell disappears.2 tablespoons all purpose flour
- Slowly pour in the milk, stirring constantly to prevent lumps. Bring to a gentle boil, then simmer for 2 minutes until the mixture starts to thicken.2 3/4 cups milk
- Add the ground black pepper and stir to combine.1/8 teaspoon ground black pepper
- Add the chopped broccoli and cook for 3 to 5 minutes, or until the florets are tender.8 oz broccoli
- Turn off the heat. Stir in the grated cheddar cheese a handful at a time, mixing well until each addition is fully melted before adding more.3/4 cup sharp cheddar cheese
- Transfer the soup to a serving bowl. Serve hot and enjoy.
Myra says
Blender lang po ang katapat nyan 😀
Jenny says
i will definitely try this for my one-year old son..looks yummy!
cecille says
tnx for the recipe. my family’s all time favorite is creamy soup. God bless you always.
Violet says
Yes, posting how many servings a dish can make will definitely be helpful 🙂 good job with the tutorial! simple and very easy to follow.
MereMakeupManiac says
My family loves the dishes I prepare for them that you publish in this blog! Keep ’em coming. ;D
Btw, I’d suggest to put in if the dish serves how many so its easier to add or lessen ingredients depending on how many persons the dish is cooked for.
Great blog you got here! 🙂
rowena hipolito says
can i use cheddar cheese for cheesy brocolli soup?
Panlasang Pinoy says
rowens, yes you may.