This broccoli cheddar soup is thick, cheesy and comforting, with small pieces of tender broccoli and sweet carrot in every spoonful. It is made in one pot with a simple butter and flour base, and it tastes just like the famous café version, only fresher.
Shred your own cheese
This is the most important tip. Bagged shredded cheese is coated with starch to keep it from clumping, and that coating can make the soup grainy. A block of sharp or extra-sharp cheddar, shredded on a box grater, melts into a smooth, glossy soup and has much more flavor.
Why cheese turns grainy
Cheese proteins tighten and squeeze out fat when they get too hot. Always lower the heat before adding the cheddar and never let the soup boil afterward. Adding the cheese in handfuls, stirring until each one melts, keeps everything creamy.
The roux makes it thick
Cooking flour in butter for two minutes creates a roux that thickens the broth and milk. Whisk the liquid in slowly so no lumps form. If the soup is still thinner than you like after simmering, mix one tablespoon of cornstarch with two tablespoons of cold water and stir it in.
Don't throw away the stems
Broccoli stems are sweet and tender once the tough outer layer is peeled. Chop them small and add them with the florets. They add body and you waste nothing.
A hint of mustard and paprika
Dry mustard and smoked paprika do not make the soup taste like either one. They sharpen the cheddar flavor, the same way a pinch of mustard improves macaroni and cheese.
Smooth or chunky
Blending part of the soup gives a creamy base while keeping some texture. For a completely smooth soup, blend it all before adding the cheese. For a chunky version, chop the florets very small and skip the blender.
How to make bread bowls
Buy small round sourdough loaves, cut a lid off the top and scoop out the inside, leaving a thick wall. Toast the bowls at 350°F for 8 minutes so they hold the soup longer. Use the scooped bread for dipping.
Serving ideas
Serve with crusty bread, a crisp apple salad or soft pretzels. If you love creamy soups, try the potato leek soup or a rich New England clam chowder.
Storing and reheating
Refrigerate for up to 4 days. Reheat over low heat, stirring often and adding a splash of milk if it has thickened. Cheese soups do not freeze well because the texture becomes grainy.
A short history of a café favorite
Cheddar and broccoli have been paired in American casseroles since the 1950s, but the soup became a national favorite in the 1990s, when bakery cafés started serving it in sourdough bread bowls. Today it is one of the most searched soup recipes in the country, and it is easy to see why: it is cozy, filling and loved by kids.
Make it lighter
Use 2% milk instead of whole milk and skip the heavy cream. Reduce the cheddar to 6 ounces and choose an extra-sharp variety, which gives more flavor with less cheese. Adding a cup of cauliflower florets with the broccoli makes the soup thicker without extra fat.
Step-by-step at a glance
Soften the onion, cook the flour, whisk in the liquids, simmer the vegetables, blend a little and melt in the cheese over the lowest heat. Each stage takes only a few minutes, and the whole soup is ready in about 40 minutes.
Frequently asked questions
Can I use frozen broccoli?
Yes. Add frozen florets straight to the pot and reduce the simmering time to about 10 minutes.
What is the best cheese for broccoli cheddar soup?
Sharp or extra-sharp cheddar from a block. A little Gruyère or Monterey Jack mixed in makes it even creamier.
Can I make it gluten-free?
Skip the flour and thicken the soup with a cornstarch slurry after the vegetables are tender.