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Homemade broccoli cheddar soup served in a rustic bowl topped with melted cheddar and fresh broccoli florets

The Best Broccoli Cheddar Soup

A rich and creamy homemade broccoli cheddar soup made with a silky roux base, fresh vegetables, and a sharp cheddar cheese blend. Better than any restaurant version and ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Make-Ahead 10 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 cup yellow onion diced
  • 2 celery stalks diced
  • 1 cup carrots diced small
  • 2 tbsp all-purpose flour for roux
  • 2.5 cups chicken broth or vegetable broth for vegetarian
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 3 cups broccoli florets fresh or frozen, reserve 1 cup for final stir-in
  • 0.5 tsp salt to taste
  • 0.25 tsp white pepper or black pepper
  • 0.5 tsp garlic powder or 2 minced garlic cloves
  • 0.25 tsp onion powder optional
  • 2 bay leaves remove before serving
  • 2 tsp fresh thyme or 1 tsp dried thyme
  • 1.5 cups sharp cheddar cheese freshly grated
  • 1 cup mild cheddar cheese freshly grated
  • 2 oz cream cheese softened
  • 2 tbsp Parmesan cheese freshly grated

Equipment

  • Large heavy-bottomed soup pot
  • Wooden spoon
  • Wire whisk
  • Immersion blender
  • Ladle

Method
 

  1. Melt the butter in a large heavy-bottomed pot over medium heat. Add the diced onion, celery, and carrots. Cook for about 5 minutes, stirring often, until softened and the onion turns translucent.
  2. Sprinkle the flour over the softened vegetables and stir constantly for 2 to 3 minutes until the flour smells slightly nutty. Do not rush this step or the soup may taste floury.
  3. Slowly whisk in the chicken broth a little at a time to prevent lumps. Add the whole milk and heavy cream. Bring to a gentle simmer over medium heat, stirring regularly.
  4. Stir in 2 cups of broccoli florets along with the garlic powder, onion powder, salt, white pepper, bay leaves, and thyme. Simmer for 8 to 10 minutes until the broccoli is fork-tender.
  5. Remove the pot from heat and discard the bay leaves. Gradually stir in the sharp cheddar, mild cheddar, cream cheese, and Parmesan in small batches, stirring after each addition. Never add cheese over high heat or it can turn grainy.
  6. Stir in the reserved 1 cup of broccoli florets. Use an immersion blender to partially blend for a creamier texture if desired, or leave chunky. Taste and adjust seasoning before ladling into bowls and serving hot.

Notes

Always grate cheese fresh for the smoothest melt. Avoid boiling the soup after adding cheese to prevent a grainy texture. For make-ahead prep, prepare the base without cheese and stir in cheese fresh when reheating.