Broccoli Cheddar Cheese Soup

My mom used to make this on gray winter Sundays when none of us wanted to leave the house. The kitchen would fill with the smell of butter and garlic, and we'd hover around the stove waiting for the first taste. I didn't realize until I made it myself years later how simple it actually was—just a few ingredients and a little patience. Now it's my go-to whenever I need something warm and filling without much fuss.

I made this for a friend who'd just moved into a new apartment with nothing but a pot and a wooden spoon. We sat on her kitchen floor eating it straight from the ladle, laughing about how fancy it tasted despite the circumstances. She still texts me every winter asking if I remember the recipe, even though I've sent it to her three times.

Ingredients

• Broccoli florets (500 g): Fresh is best here because frozen can release too much water and make the soup thin, though you can pat frozen florets dry if that's all you have.
• Carrot (1 medium, grated): This adds a subtle sweetness that balances the sharpness of the cheddar and makes the color a little warmer.
• Onion (1 small, finely chopped): A yellow or white onion works perfectly, minced small so it melts into the soup and doesn't overpower the broccoli.
• Garlic (2 cloves, minced): Don't skip this—it's what makes the base smell so good and taste so rich.
• Unsalted butter (60 g): The foundation of the flavor, and unsalted lets you control the seasoning better as the soup reduces.
• Whole milk (500 ml): This gives the soup body without making it too rich, though you can use 2% if you prefer it a bit lighter.
• Vegetable broth (500 ml): Use a good quality broth or homemade if you have it, since it really shows through in the final taste.
• Sharp cheddar cheese (200 g, grated): Grate it yourself from a block—pre-shredded cheese has anti-caking agents that can make the soup grainy.
• Heavy cream (120 ml): Stirred in at the end for that silky, luxurious finish that makes the soup feel special.
• All-purpose flour (30 g): This thickens the soup and gives it that classic velvety texture, just make sure to cook it out so there's no floury taste.
• Black pepper (½ tsp): Freshly ground is worth it here for a little bite that cuts through the richness.
• Salt (½ tsp or to taste): Start with less and adjust at the end, especially if your broth is already salty.
• Ground nutmeg (¼ tsp, optional): A tiny pinch adds warmth without being obvious, it's the secret ingredient most people can't quite place.

Instructions

Start the base:

Melt the butter in a large pot over medium heat until it's just bubbling, then add the onion and garlic. Stir them around for about 3 minutes until they're soft and fragrant, not browned.

Add the vegetables:

Toss in the grated carrot and broccoli florets, stirring them into the butter mixture for 2 to 3 minutes. You'll see them start to brighten in color and smell almost sweet.

Make the roux:

Sprinkle the flour over everything and stir it in well so all the vegetables are coated. Let it cook for a minute or two, stirring constantly, to get rid of that raw flour taste.

Build the soup:

Slowly whisk in the milk and vegetable broth, scraping up any bits stuck to the bottom of the pot. Bring it to a gentle boil, then lower the heat and let it simmer for 15 minutes until the broccoli is tender enough to pierce easily with a fork.

Blend to your liking:

Use an immersion blender right in the pot and pulse a few times for a chunky texture, or blend it smooth if you prefer. If you're using a regular blender, do it in batches and leave the lid slightly open to let steam escape.

Finish with cream and cheese:

Stir in the heavy cream and grated cheddar, mixing until the cheese melts completely and the soup turns glossy and smooth. Season with salt, pepper, and nutmeg if you're using it, tasting as you go.

Serve it hot:

Ladle the soup into bowls and top with a little extra cheese or a crack of black pepper. It's best eaten right away while it's still steaming.

Save

I brought this soup to a potluck once in a slow cooker, and someone's kid—who supposedly hated vegetables—ate two bowls and asked his mom to get the recipe. She looked at me like I'd performed magic, and honestly, I felt a little proud. It's one of those dishes that sneaks goodness into people without them even noticing.

Making It Your Own

If you like a little heat, add a pinch of cayenne or smoked paprika when you stir in the cheese—it gives the soup a subtle warmth that's really nice on cold days. I've also swapped sharp cheddar for Gruyère or a mix of cheeses when I'm feeling fancy, and it turns out beautifully every time. For a gluten-free version, just use cornstarch mixed with a little cold milk instead of the flour, and whisk it in slowly so it doesn't clump.

Serving Suggestions

This soup is perfect with crusty bread for dipping, or you can go all out and serve it in a bread bowl if you're in the mood for something cozy and a little indulgent. I've also served it alongside a simple green salad with a tart vinaigrette to balance out the richness. Leftovers keep well in the fridge for up to three days, though you might need to thin it out with a splash of milk when you reheat it since it thickens as it sits.

Storage and Reheating

Let the soup cool completely before transferring it to an airtight container, and it'll stay fresh in the fridge for three to four days. When you reheat it, do it gently over low heat on the stovetop, stirring often and adding a little milk or broth if it's gotten too thick. You can freeze it for up to two months, but the texture might change slightly when you thaw it—just blend it again and it'll come back together.

• Always cool the soup fully before refrigerating to avoid condensation that can dilute the flavor.
• Reheat only what you plan to eat, since repeated reheating can make the cheese separate.
• If freezing, leave a little space at the top of the container since liquids expand when frozen.

Save

This soup has become my answer to gray days, unexpected guests, and the question of what to make when the fridge feels empty but I still want something comforting. I hope it does the same for you.

Recipe FAQs

→ What is the best way to achieve a creamy texture?

Partially blending the soup with an immersion blender keeps some chunks for texture, while fully blending makes it silky smooth. Adding heavy cream enhances creaminess.

→ Can I use a different type of cheese?

Yes, substituting sharp cheddar with Gruyère or a mixed cheese blend offers delicious flavor variations.

→ How do I make this soup gluten-free?

Replace all-purpose flour with cornstarch mixed into cold milk before adding to the pot, ensuring thickening without gluten.

→ What vegetables complement the broccoli in this dish?

Grated carrot, finely chopped onion, and minced garlic create a flavorful base that complements the broccoli’s natural taste.

→ Any tips for seasoning to enhance the soup?

Along with salt and pepper, a pinch of nutmeg adds warmth. Optional cayenne pepper or smoked paprika gives a subtle spicy kick.