Broccoli Cheddar Soup
on Oct 11, 2021, Updated Aug 29, 2024
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Creamy and prettily flecked with green bits of broccoli, this cheesy broccoli soup is pure comfort food.
This is one of my favorite soup recipes, and it has many fans! The broccoli is roasted for a deeper flavor, and the sharp flavor of the cheddar is zingy and rich. If you’ve been struggling with ways to introduce broccoli into your world (or your kids’ world), this is a great place to start.
My sister used to make a cheddar broccoli soup recipe when we were growing up, and I have such fond memories of that soup. But then I was galvanized by a recipe I read in Chef Alex Guarnachelli’s book The Home Cook (I’m an Alex Guarnachelli fan). Alex’s soup is super rich and decadent, with an amount of cream that would make a cow blush. My version also has roasted broccoli and it is definitely rich and creamy but doesn’t make you feel like you need to lie down and rest after eating it.
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This broccoli soup would pair great with Chimichurri Garlic Bread, Steak and Cheese Quesadillas, or Brussels Sprouts, Apple, and Pomegranate Slaw Salad.
What's In This Post?
Broccoli Cheddar Soup: Creamy and prettily flecked with green bits of broccoli, this cheesy soup is pure comfort food.
How to Prevent Creamy Soup From Separating
When you add dairy to soup, whether milk, cream, or cheese, there is a risk of separating because of the fat in the dairy. First, know that the soup will be delicious even if that happens; it just won’t be as emulsified, maybe a bit grainy, and perhaps not as pretty, but it will be fine.
One way to prevent separation is to watch carefully that your soup doesn’t come to a boil, or even a simmer once the dairy is added. I like to add all the dairy at the end and then heat it slowly over low heat. Even better, if there is a small amount of dairy or cheese, add it once you have removed the soup from the heat. This is important with certain cheeses, like cheddar, which have oil in them, which can cause the soup to curdle.
Prepping the Broccoli for Soup
Broccoli soup is the perfect way to use up a whole head of broccoli, stems and all. Just make sure you trim off all of the tough and fibrous parts and peel and stems. Leaving on any thick skins will prevent it from getting as smooth as possible when you pure it.
First, cut off the stems, then trim the woody, dried inch or so bottom of the stem. Peel the stems tough outer skin using a vegetable peeler. Proceed with the 2-inch pieces of broccoli crowns or the florets, as well as the stems, as you head to the roasting step.
Kitchen Smarts
Brush up on how to cut and cook broccoli to get the most out of this veggie.
Roasting Broccoli for Broccoli Soup
In this recipe, the broccoli is roasted before it’s added to the soup mixture, and then it gets pureed all up into a creamy, smooth soup. Roasting the broccoli first allows it to become tender and also to caramelize, browning and turning sweeter thanks to the time in a high-heat oven.
Make sure the broccoli is roasted until it is fairly tender; it will continue to cook in the liquid, but it needs to be pretty soft for it to puree into a smooth soup.
You can use other cooked broccoli in the soup (a nice way to transform leftovers) rather than roasting it specifically for this recipe, but using roasted broccoli really provides a depth of flavor that the soup won’t have without it. I’m a fan — try it at least once and see what you think!
Broccoli Cheddar Soup Ingredients
- Broccoli – It wouldn’t be broccoli soup without the broccoli. See above for tips on prepping so it becomes very tender.
- Olive oil – Just a bit for roasting the broccoli.
- Garlic cloves – Add depth of flavor.
- Red pepper flakes – Add a pop of spice.
- Salt and pepper – To taste.
- Chicken or vegetable broth – For vegetarian soup, use vegetable broth.
- Whole milk – Balances out the richness of the heavy cream.
- Heavy cream – Adds creaminess and body.
- Shredded sharp cheddar – This will thicken the soup and offer a sharp cheesiness.
- Garnishes – Optional, but you can top with sour cream or crisped pieces of bacon
Variations
Use vegetable broth instead of chicken for a vegetarian soup, and obviously skip the bacon at the end.
Also, try Cheesy Cheddar Cauliflower Soup!
How to Make Broccoli Cheddar Soup
- Roast the broccoli: Preheat the oven to 425 degrees. Roast the broccoli until tender and there are nice brown bits on the edges of the broccoli pieces.
- Simmer: In a large pot, simmer the roasted broccoli with the broth in a covered until the broccoli is completely tender. Add the milk and cream and bring it to a simmer.
- Process the soup: Puree the soup in batches in a food processor or blender until smooth, then return to the pot. You can also use an immersion blender right in the pot. Taste and see if the seasonings need adjusting.
- Add the cheese: Remove from the heat and gradually add the cheddar, stirring, until it is all melted and blended in.
- Serve: Garnished with sour cream and bacon if desired.
Storage and Reheating
Feel free to make the soup in advance, as it will last for about 5 days in the fridge. Reheat over low heat stirring frequently just until heated through. This soup doesn’t freeze particularly well.
What to Serve With Broccoli Cheddar Soup
More Fall Soup Recipes
- Indian Butternut Squash-Carrot Soup
- Parsnip and Golden Beet Soup
- Spicy Roasted Root Vegetable Soup with Parmesan Croutons
- Very Mushroomy Mushroom Barley Soup
- Loaded Baked Potato Soup
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Broccoli Cheddar Soup
Equipment
Ingredients
- 2 pounds broccoli (stems trimmed, and peeled – see Notes – and cut into 2-inch pieces)
- ¼ cup olive oil
- 3 garlic cloves (very thinly sliced)
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper (to taste)
- 2 cups chicken or vegetable broth (preferably less-sodium)
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar
To Serve (Optional):
- Sour cream
- Crisped pieces of bacon
Instructions
- Preheat the oven to 425 F.
- Roast the broccoli: Spray a rimmed baking sheet with nonstick spray or line it with parchment paper, and place the broccoli on the baking sheet. Drizzle over the olive oil, and then sprinkle over red pepper flakes, salt and pepper. Use a spoon or your hands to toss until the broccoli is well coated with the seasonings and oil. Spread the broccoli out on the baking sheet in a single layer. Roast for 15 minutes, then sprinkle over the sliced garlic, toss, spread it out once more, and roast for another 10 minutes until the broccoli is tender and there are nice brown bits on the edges of the broccoli pieces.
- In a large pot, heat the broth to a simmer over high heat, then add the roasted broccoli, cover the pot, and simmer for 10 minutes until the broccoli is completely tender, adjusting the heat so the liquid stays at a slow simmer. Then add the milk and cream and bring it to a simmer. Puree the soup in batches in a food processor or blender until smooth, then return to the pot. You can also use an immersion blender right in the pot. Taste and see if the seasonings need adjusting.
- Remove from the heat and gradually add the cheddar, stirring, until it is all melted and blended in. Serve hot.
Notes
- Use vegetable broth instead of chicken for a vegetarian soup, and obviously skip the bacon at the end.
- Make sure you trim off all of the tough and fibrous parts and peel and stems. Leaving on any thick skins will prevent it from getting as smooth as possible when you pure it.
- First, cut off the stems, then trim the woody, dried inch or so bottom of the stem. Peel the stems tough outer skin using a vegetable peeler. Proceed with the 2-inch pieces of broccoli crowns or the florets, as well as the stems, as you head to the roasting step.
Thank you so much for your recipe.