Broccoli Cheddar Soup
Creamy broccoli cheddar soup with tender florets and sharp cheddar melted in at the end.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 35 min.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
This Broccoli Cheddar Soup recipe takes 35 minutes and serves 6 as a starter or a light main. The soup starts with a simple butter-and-flour roux, so it thickens without cream and stays smooth, then chopped broccoli simmers until the stems are tender.
Helpful guides
Instructions
Melt butter in a large pot over medium heat, add the onion, and cook 5 minutes until soft and translucent. The onion sweetens the base before any liquid goes in.
Sprinkle the flour over the onions and stir constantly for 1 to 2 minutes until the raw flour smell fades. This roux is what thickens the soup, and stirring now prevents lumps later.
Pour in the broth in a slow stream while whisking, then add the milk and dry mustard and bring to a gentle simmer, stirring so nothing scorches on the bottom.
Add the broccoli and simmer 12 to 15 minutes until the stems pierce easily with a knife. Cutting the pieces small keeps the cooking time even across the pot.
Take the pot off the heat and stir in the cheddar a handful at a time until it melts smoothly. Cheese added over high heat turns grainy and stringy.
Mash a few broccoli pieces against the side of the pot if you want a thicker body, season with salt and pepper, and serve hot topped with shredded cheddar.
Troubleshooting — fixes, not repeats
- If the cheese turns grainy, the soup got too hot; keep it below a boil once the cheddar goes in.
- If the soup is thin, simmer it uncovered 5 minutes before the cheese goes in, since the roux thickens as it cooks.
- If it tastes flat, add salt first, then a pinch more dry mustard to sharpen the cheddar flavor.
- If you want a smoother bowl, blend half the soup and stir it back for both silkiness and pieces.
Make it your way
- Spicier version: For a lighter body, replace 1 cup of the milk with broth and finish with 2 tablespoons butter off the heat.
- For a sharper pot, use extra-sharp cheddar and add 1 teaspoon Dijon mustard with the broth.
- For a cauliflower version, swap 2 cups of the broccoli for cauliflower florets and cook the same 12 minutes.
- A slow cooker works on low for 3 hours, but stir in the cheese after the pot is switched off.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Refrigerate up to 4 days in sealed containers and reheat over low heat, stirring often, since boiling can split the milk and cheese.
Freeze up to 3 months, though the texture is slightly looser after thawing; thaw overnight in the fridge and reheat gently, whisking in a splash of milk.
FAQ
Can I use frozen broccoli?
Yes, add 4 cups of frozen florets straight to the simmering broth and cook 8 to 10 minutes. They are blanched before freezing, so they soften faster than fresh.
Why did my soup turn grainy?
High heat after the cheese goes in separates the milk proteins. Add cheddar off the heat, stir gently, and never let the pot boil once it is in.
Can I make it without flour?
Yes, simmer 1 extra cup of broccoli until very soft, blend it into the broth, and skip the roux. The blended vegetable thickens the soup, though it will be a little less silky.