Perfect Broccoli Cheddar Soup is hearty, cheesy, comfort food! I'll show you the correct timing and temperature to get the PERFECT outcome.
I made Perfect Broccoli Cheddar Soup for your soul (and your soul, and your soul, and your soul!) Sorry, having an Oprah moment here.
I feel like I can call this Broccoli Cheddar Soup perfect because I know what un-perfect Broccoli Cheddar Soup tastes like. My first attempt at making this cheesy soup was when I was 13 years old. I stood at the stove with my perm, big bangs, glasses and stretchy pants (just painting you a picture here,) rubbed my hands together in anticipation and exclaimed, let’s do this!
I don’t remember where the recipe came from but I DO remember it didn’t even call for milk or cream. (The more likely explanation is that my novice-chef-self glossed over that important part of the ingredient list, but I digress.) I boiled my broth, added my broccoli, then dumped in a truckload of cheese.
Instead of morphing into a thick and luxurious soup though, the cheese turned into a previously unknown substance, wrapping its stringy tentacles around the broccoli crowns before descending to the bottom as an inedible, broccoli-studded orange blob. I’ll never forget it.
Happy to share I’ve learned from my mistakes and redemption is mine in the form of this perfect Broccoli Cheddar Soup!
The key to perfect Broccoli Cheddar Soup is timing and temperature – I’ll show you how.
Oh and freshly grated cheese, and milk, not cream. That’s right, heavy cream is not necessary for the most cozy, creamy bowl of Broccoli Cheddar Soup you’ve ever made at home. Pinky swear!
Tips for Making Perfect Broccoli Cheddar Soup
Have you ever made a milk or cheese-based soup or sauce that turned out grainy and unappetizing? Been there, done that – ugh! That said, here are my top 5 tips for achieving a smooth and creamy dairy-based soup:
- DON’T BOIL. This is the most important tip, which is why I’m shouting! A milk/cheese-based soup should never go above a gentle simmer. Too high of heat can cause the milk proteins to separate and curdle.
- Grate fresh. Bags of pre-shredded cheese contain anti-caking agents to prevent the shreds from sticking together, which means they don’t melt into soups as smoothly as freshly-grated cheese.
- Go slow. Adding shredded cheese too quickly or at too high a temperature can cause the cheese proteins to separate and coagulate. Whisk the shredded cheese into the soup in additions (vs all at once) with the heat OFF.
- Remove the chill. Let the milk, shredded cheese, and sour cream sit on the counter for a least 20 minutes before adding to the hot pot/broth.
How to Make This Recipe
Start by melting butter in a large soup pot or Dutch Oven over medium heat then add grated carrot and chopped shallot. Season with salt and pepper then saute until the carrots are tender, 5-7 minutes.
Sprinkle in gluten free flour (or AP flour if you don’t need to eat GF) then whisk to form a paste and cook for 1 minute.
Next, slowly pour in chicken broth while whisking constantly to avoid lumps. Once everything is nice and smooth, add milk. Use whatever you’ve got on hand for drinking. I prefer 2% milk-fat or higher.
Turn the heat up slightly to bring the broth to a simmer – NOT A BOIL – stirring slowly yet constantly. Next, turn the heat down to medium-low and simmer for 10 minutes, stirring occasionally.
Meanwhile, chop fresh broccoli florets into small, bite-sized pieces.
Add the broccoli to the soup then simmer for 20 minutes, stirring occasionally, or until the broccoli is tender.
Remove the pot from the heat then add freshly shredded sharp cheddar cheese in three batches, stirring until completely smooth before adding the next batch.
Now, I happen to like bigger hunks of broccoli bobbing in my Broccoli Cheese Soup but if you like yours a little more smooth, use a potato masher to mash until you get the texture you like. Taste and adjust salt and pepper if necessary. I like TONS of fresh cracked black pepper in my Perfect Broccoli Cheese Soup!
Ladle the Broccoli Cheese Soup into bowls then top with a bit more shredded cheddar cheese and dig in. Like I said…perfect! Thick, creamy, and so satisfyiing too. Enjoy every last drop!
More Cozy Soup Recipes
- Loaded Baked Potato Soup
- Chicken Stew
- Creamy Chicken Wild Rice Soup
- Sweet Corn, Kielbasa, and Potato Soup
- Italian Wedding Soup
- Cheesy Taco Soup
- Hamburger Soup
- Ham and Bean Soup
Equipment
Ingredients
- 3 Tablespoons butter
- 1 large carrot, shredded
- 1 large shallot, chopped
- salt and pepper
- 3 Tablespoons gluten free flour
- 3 cups gluten free vegetable or chicken broth
- 2 cups milk, any kind, 2% milk fat or higher
- 3 cups finely chopped fresh broccoli florets
- 12 oz freshly shredded sharp cheddar cheese, divided
Directions
- Melt butter in a large soup pot or Dutch Oven over medium heat then add carrots and shallot, season with salt and pepper, and then saute until carrots are tender, 5-7 minutes.
- Sprinkle in flour then whisk to combine and cook while whisking for 1 minute. Slowly stream in chicken broth while whisking to avoid lumps then add milk and whisk to combine. Season with salt and pepper then turn heat up to medium-high to bring soup to a simmer — NOT A BOIL — while whisking slowly yet constantly. Once simmering, turn the heat back down to medium or medium-low to maintain a gentle simmer then cook while whisking until the soup has slightly thickened, 10 minutes, stirring occasionally.
- Add broccoli florets to pot then simmer for 20 more minutes, or until broccoli is tender. Remove pot from heat then add 8oz cheese in three batches, stirring until completely smooth before adding the next batch. Mash florets slightly with a potato masher to reach desired texture – this is optional. Taste soup then add salt and pepper if necessary. Ladle into bowls then serve with remaining shredded cheese.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Absolutely perfect and I have never found a version to match it, homemade or at a restaurant! I have been making this for years now both gluten free and with standard flour where both are great. Many a friend and family have been served where there has only ever been empty bowls and smiles! The only change I make is the addition of two peeled and cubed medium gold potatoes, but this is likely do to my adding potatoes to practically everything. Thank you for sharing this and my apologies for not leaving a comment years ago and something like a hundred batches prior!
Oh my gosh, I’m so happy to hear this, Travis!! Thrilled this is a long time go-to of yours, and that you’ve found a way to make it your own. Thank you so much for your feedback and recipe rating!
My family loves this soup. I use barley flour instead of gluten-free; it turns out great every time.
I’m so glad you enjoyed it, Whitney! Thank you so much for your star rating – I really appreciate it!
Thank you for a perfect recipe! I followed instructions and no curdling. I’m so grateful for this explanation as I have spent many years making this soup incorrectly.
I’m so glad you had success with this recipe, Molly! Thank you so much for your feedback and recipe rating!