Broccoli Cheddar Soup
Velvety broccoli soup loaded with sharp cheddar — the bread-bowl favorite, homemade.
Ingredients
- 1 head Broccoli
- 150 g Cheddar cheese
- 1 Onion
- 30 g Butter
- 2 tbsp Flour
- 300 ml Milk
- 600 ml Stock
- 1 tsp Salt
- 1 Carrot (optional)
- ½ tsp Black pepper (optional)
Method
- Dice the onion and grate the carrot.
- Cut the broccoli into small florets, chopping the stalk too.
- Soften the diced onion and grated carrot in the butter in a large pot over medium heat, about 5 minutes.
- Stir the flour into the softened vegetables and cook for one minute to a paste.
- Whisk in the stock and milk until smooth, then add the broccoli and salt.
- Simmer over medium-low until the broccoli is tender, about 12 minutes.
- Mash or partially blend the soup for a chunky-velvet texture.
- Pull the pot off the boil and melt in the grated cheddar — high heat makes it grainy — then season with the pepper.
- Serve the soup with more cheese on top and bread on the side.
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About Broccoli Cheddar Soup
Broccoli cheddar soup is a thick, comforting American classic, best known as the soup served ladled into a hollowed bread bowl at chain cafes and delis. Made at home, it becomes something more honest: broccoli simmered with onion and carrot in a milk-and-stock base, thickened with a butter-and-flour roux, then finished with a heavy hand of sharp cheddar. The result is velvety and rich, with the cheese carrying most of the flavor and the broccoli lending body and a gentle vegetal sweetness.
The two moves that make this version reliable are texture and temperature. Mashing or partially blending the soup gives it a chunky-velvet body rather than a smooth purée, so you still get bites of broccoli. More importantly, the cheddar is melted in only after the pot is pulled off the boil — high heat would break the cheese into a grainy mess, so gentle warmth keeps it smooth and glossy. Ready in about thirty-five minutes, it's a satisfying lunch or a cozy starter, and it genuinely rewards being eaten with crusty bread.
Broccoli Cheddar Soup: frequently asked questions
How many calories are in Broccoli Cheddar Soup?
A serving has about 387 calories — 19.8g protein, 26.7g carbs, 23.8g fat, 4.8g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Broccoli Cheddar Soup gluten-free?
As written, no — it contains Flour. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Broccoli Cheddar Soup dairy-free?
Not as written — it uses Cheddar cheese, Butter, Milk. Swapping those for a plant-based alternative makes it dairy-free.
Do I need every ingredient to make Broccoli Cheddar Soup?
The core ingredients are essential, but you can leave out carrot, black pepper — they're optional and mainly there for extra flavor or finish.
How many servings does Broccoli Cheddar Soup make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.