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.
Can this be put in a crock pot after stove-top preparation? We have a soup group at work and I’d love to bring this in.
This is the best!!!
Love your recipe! Could I add small chunks of potatoes?
Every time I make this my soup always curdles with the cheese! Super frustrating! Any suggestions? Otherwise great recipe!
I’m sorry to hear that, Jackie! My suggestions are to use freshly grated cheese versus pre-grated, be sure you’re only sprinkling in about 1/2 cup cheese and stirring until completely melted before adding the next batch, and making sure the soup is off the heat when adding the cheese. I hope this helps!!
What is your trick to chop broccoli quickly?
No trick for broccoli, unfortunately! You could also send the florets through your food processor for a couple pulses to quicken things up!
Hello! I’m making the soup now and am wondering if you ever use the lid when you simmer. The soup is pretty thick right now so am wondering if I should use the lid to maintain some of the moisture because it has to simmer for 20 more minutes. Thanks! :)
You could definitely do that, or if the soup has thickened enough you don’t need to simmer for the entire time. I hope you loved it!
Hey there, this looks good but the V (for vegetarian) is a bit misleading as this recipe calls for chicken stock. I don’t see a substitution listed so it’d be best if you either remove the V or add something like “or vegetable stock” to keep it as precise as possible. Thanks
Great catch, thank you Andrea!
This soup is amazing! So easy it’s become a staple in our house
Delicious recipe! My family ate it up, even my 4 year old loved it! Will definitely be making this one again. Thanks for sharing!
Thank you for this recipe, it got raves from the whole family. We’ll definitely have this over and over!
Thank you for the awesome recipe. This was the most delicious soup that I have ever had. Wishing now that I had made a double batch.
Wondering if this recipe can be made for large party by simply multiplying everything and cooking in a large restaurant size pot. Have you every made a large batch? It sounds so good and I’ve been asked to bring Broccoli Cheese Soup this weekend. Also, will it be okay to use my immersion blender to make it smooth. Your thoughts would be appreciated.
Hi Mel! I think you could double the recipe and everything would still turn out great. An immersion blender would work great too!
I’ve made this soup several times and it is delicious! I like to chop the broccoli pretty small and I add about 4 carrots chopped small. I do also add garlic and onion powder bc I just cant help it. I add it to EVERYTHING! lol I would like to tell people the key to reheating this soup is to do it very slow. Like 15-20 sec in the microwave then stir and keep on until its hot. It takes longer but it keeps it from separating. I havent tried reheating on the stove but if you do keep it on low and dont rush it! This is the most delicious broccoli and cheese soup and really easy to make!
I’m so glad you love the soup, Jess, and great tip about reheating! I will definitely try that!