Save The first time I made broccoli cheddar soup, I was trying to replicate the version from a tiny café near my apartment that suddenly closed down. I spent three weekends tweaking the ratio of cheese to cream, my kitchen smelling like roasted broccoli through January. My roommate finally told me it was better than the original, which I took as the highest possible compliment.
Last February, during that snowstorm that trapped us inside for three days, I made quadruple batches of this soup. My neighbors came over with wine and stale bread, and we sat around the stove while the soup bubbled away. Someone mentioned it tasted like childhood, but better, and I think that's the roasted broccoli talking.
Ingredients
- 1 large head broccoli: Roasting the florets first deepens their flavor from simply vegetal to almost sweet, which is the secret to restaurant quality depth
- 1 medium yellow onion: Yellow onions have a natural sweetness that caramelizes beautifully as the base for your roux
- 2 cloves garlic: Minced fine so it melts into the background without any harsh bites
- 1 ½ cups sharp cheddar cheese: Splurge for a block and grate it yourself because pre shredded cheese contains anti caking agents that make soup grainy
- 1 cup heavy cream: Heavy cream delivers the velvety texture that makes this soup feel indulgent, though half and half works if you are watching richness
- 2 tablespoons unsalted butter: Unsalted lets you control the seasoning exactly, and butter forms the foundation of that silky roux
- 3 cups vegetable broth: Use a broth you actually enjoy drinking straight since it becomes the backbone of flavor
- 2 tablespoons olive oil: For tossing the broccoli before roasting, helping those florets get gorgeous golden edges
- 2 tablespoons all purpose flour: Just enough to thicken the soup body without turning it into a gluey paste
- ½ teaspoon salt: Start here and adjust at the end, remembering that cheddar brings its own saltiness
- ¼ teaspoon freshly ground black pepper: Freshly ground has a brighter, more aromatic kick that pairs beautifully with sharp cheese
- ⅛ teaspoon ground nutmeg: Completely optional, but a whisper of nutmeg makes creamy soups taste professionally balanced
Instructions
- Roast the broccoli:
- Preheat your oven to 425°F and toss those broccoli florets with olive oil, salt, and pepper until every piece is lightly coated. Spread them on a baking sheet with room to breathe and roast for 20 minutes, until they are tender with golden brown edges that smell incredible.
- Build the flavor base:
- Melt butter in a large pot over medium heat and add chopped onion, cooking for about 5 minutes until it is translucent and soft. Toss in minced garlic and let it cook for just 1 minute until your kitchen smells amazing.
- Make the roux:
- Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to cook out any raw flour taste. The mixture should look pasty and smell slightly nutty, which means your roux is ready.
- Add the broth:
- Slowly whisk in vegetable broth, a little at a time at first to break up any lumps, until everything is smooth. Bring it to a gentle simmer while stirring occasionally.
- Combine and simmer:
- Add those roasted broccoli florets to the pot, saving a few pretty ones for garnish if you are feeling fancy. Let everything simmer together for 8 minutes so the flavors become friends.
- Blend until smooth:
- Use an immersion blender right in the pot, or carefully blend in batches in a regular blender, until the soup is completely velvety. Take your time here because smoothness makes all the difference.
- Add the creamy finish:
- Stir in heavy cream, grated cheddar, and that optional pinch of nutmeg over low heat, keeping the soup moving until the cheese melts into silky perfection. Taste and adjust salt or pepper if needed.
- Serve it up:
- Ladle into warmed bowls and top with those reserved roasted florets plus an extra sprinkle of cheddar. Serve immediately while it is steaming hot.
Pin it My dad requested this soup for his birthday dinner one year, which felt like a small victory. He ate two bowls in silence and asked if I could teach him the roux technique the next weekend. Now he makes it better than I do.
Make It Ahead
This soup actually improves after a day in the refrigerator, giving the flavors time to deepen and marry. Store it in an airtight container for up to four days, though it rarely lasts that long in my house. When reheating, use gentle heat and whisk occasionally to restore the silky texture.
Freezing Guide
You can freeze this soup before adding the cream and cheese for the best results. Let the base cool completely, portion into freezer safe containers, and freeze for up to three months. Thaw overnight in the refrigerator, reheat gently, and stir in the dairy at the very end for that freshly made texture.
Serving Suggestions
A crusty baguette toasted with garlic butter is practically mandatory for soaking up every last drop. I also love serving it alongside a bright green salad with vinaigrette to cut through all that richness. And if you want to make it a proper meal, a grilled cheese sandwich on sourdough takes this from soup to supper.
- Top with crispy bacon bits for a smoky crunch that plays beautifully with the cheddar
- A drizzle of good olive oil right before serving adds luxurious finish
- Extra sharp cheddar on top creates that perfect cheese pull everyone loves
Pin it There is something deeply restorative about a bowl of soup that tastes like it was made by someone who loves you. Even when that someone is you, on a Tuesday night, with snow falling outside.
Frequently Asked Questions
- → Can I make this soup ahead of time?
Yes, prepare up to 2 days in advance and refrigerate. Reheat gently over low heat, adding a splash of cream or broth if needed to restore consistency.
- → How do I prevent the cheese from separating?
Add the cheese off the heat or over very low heat, stirring constantly. Avoid boiling once cheese is added, as high heat can cause separation and graininess.
- → Can I freeze broccoli cheddar soup?
Freezing is possible but may slightly alter texture. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in refrigerator before reheating.
- → What can I substitute for heavy cream?
Half-and-half, whole milk, or coconut milk work as lighter alternatives. The soup will be less rich but still delicious. Adjust seasoning accordingly.
- → Do I have to roast the broccoli first?
Roasting isn't required but highly recommended. It adds sweet, caramelized depth you can't achieve through boiling alone. If short on time, simply simmer raw broccoli in the broth.
- → How do I make this soup thicker or thinner?
For thicker soup, increase flour to 3 tablespoons or add a peeled potato during simmering. For thinner consistency, simply add more broth or cream until desired thickness.