Best Broccoli Cheddar Soup Recipe

Name: Broccoli Cheddar Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 medium shallot (minced); 2 cloves garlic (minced); 1/4 cup butter (4 tbsp); 1/4 cup flour; 2 cups heavy cream; 2 cups vegetable stock; 1 1/2 cups broccoli florets (finely chopped); 4 stalks celery (finely chopped); 1 large carrot (grated); 8 oz mild cheddar cheese (2 cups); salt and pepper (to taste)

Trusted Tips

Remember to make the roux with enough flour to thicken the soup as it cooks. This might mean adding a little more flour to the butter at the beginning to help as the soup simmers.

Carrots release a lot of water (as does broccoli), so only use the amount recommended below.

For additional cheesy flavor, sprinkle ¼ cup of parmesan cheese to stir in after adding in the cheddar.

The Main Ingredients

Ingredients to make a broccoli cheddar soup.

Olive Oil - I use just one tablespoon of olive oil to sauté the shallot and garlic to help build the stock at the very beginning.

Shallot - If you've read through enough of my recipes, you know I have an obsession with shallots over regular onions. I just love the flavor and the ease of chopping them rather than a traditional onion. If you don't have shallots, simply use onion instead.

Garlic - Two cloves of minced garlic gets added to the olive oil and shallot.

Butter - Butter is used to help thicken the soup

Flour - In order to thicken the soup, we use flour to add to the butter to make a 'roux' which is what makes this soup nice and thick.

Heavy Cream - Heavy cream is part of the liquid base we use to build the stock.

Vegetable Stock - I prefer veggie stock for more added veggie flavor in this soup, but feel free to swap for chicken or beef stock.

Broccoli - The main reason we're here! Broccoli florets, chopped into smaller pieces, or leave them on the larger side. The decision is yours!

Carrot - Grated carrots are essential in a broccoli cheddar soup. Read below as to what I did wrong when first testing this with too many carrots, because you can in fact, have too many carrots.

Celery - Finely chopped celery is also another staple in this soup, and gives an additional vegetable flavor and crunch as you eat the soup.

Cheddar Cheese - Sharp or mild, but be sure to get a quality cheese here! I opted for Tillamook mild cheddar cheese in block form, and hand grated it myself.

Salt and Pepper - Seasoning as you build the soup as well as at the end gives the soup a balanced flavor.

Recipe Swaps and Substitutions

Cheddar - Opt for a vegan-friendly cheddar that melts well. My friend Lauren at Pinch of Parsley makes an incredible vegan version!

Stock - Feel free to use whatever stock you have on hand, whether that be beef or chicken, if you prefer that over a vegetable stock.

Flour - Gluten free? Use a gluten-free flour to make the roux instead of the all-purpose flour.

Heavy Cream - Swap for coconut milk or almond milk if you're dairy free.

How to make this broccoli cheddar soup

garlic and shallot sautéed in a dutch oven

Step 1: In a dutch oven or large pot, drizzle the olive oil and bring to a medium heat. Add in the shallot and garlic and sauté until fragrant, approximately 2 minutes.

butter and flour whisked together in a dutch oven to make a roux for broccoli cheddar soup

Step 2: To make the roux, add in the butter and let it melt. Sprinkle in the flour and whisk to combine, whisking until it becomes a thicker consistency.

chopped vegetables of broccoli, celery, and carrots added to a dutch oven

Step 3: Pour in the cream and vegetable stock, then add in the broccoli, celery, and carrot. Mix to combine, then cover and let simmer on a low flame for 25-30 minutes.

cheddar cheese added to a pot of broccoli cheddar soup.

Step 4: Uncover the dutch oven or pot and fold in the cheese, letting the cheese melt into the soup. Add a little more cheese if desired, then let simmer for an additional 5-10 minutes before serving.

Broccoli Cheddar Soup FAQs

How do I store the leftover broccoli cheddar soup?

Pour any of the remaining soup into an airtight container and add to the fridge. This soup will be good for up to 3-4 days. When you want to warm it, add to a pot on medium heat for 10 minutes, then ladle into a bowl and enjoy.

Can I freeze this soup?

Ladle soup into a airtight container that is freezer-safe and place in the freezer, labeling the date it was made. It will stay for two months. When you want to eat, thaw in the fridge overnight, then add to a pot on medium heat to warm up when you want to eat it!

How do I prevent this soup from getting too thick?

This soup is MEANT to be thick! If you would prefer it a little thinner, use a cup more of liquid to thin it out.