Go Back
–+ servings
Close-up of creamy broccoli cheddar soup topped with golden croutons, bright broccoli florets, and carrot shreds in a white bowl.

Broccoli Cheddar Soup Recipe

A velvety, cozy soup with just the right amount of broccoli, plenty of sharp cheddar, and layered flavor from smoked paprika, cayenne, Dijon, and a touch of vinegar. Thick, smooth, and no blender required.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 562kcal
Author: Sandra

Ingredients

  • 4 tablespoons unsalted butter
  • 1 large shallot finely diced (or ½ cup yellow onion, or 1 teaspoon onion powder (Note 1)
  • 1 cup shredded carrots (Note 2)
  • 3 garlic cloves minced
  • ½ teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • 1 teaspoon Dijon mustard
  • 2½ cups low-sodium chicken or vegetable stock
  • 1 ½ cups whole milk or half-and-half for richer flavor; (Note 3)
  • 3 tablespoons cornstarch
  • 3 tablespoons cold stock or milk
  • 2 ½-3 cups broccoli florets about 1 medium head, finely chopped
  • 3 cups sharp cheddar cheese freshly shredded (about 12 oz; Tillamook recommended)
  • ½ teaspoon white wine vinegar or apple cider vinegar, added at the end
  • ½ teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly ground white or black pepper

Instructions

  • Melt 4 tablespoons unsalted butter in a Dutch oven over medium heat. Add diced shallot/onion (Note 1) and 1 cup shredded carrots (Note 2). Cook 2–3 minutes until softened.
  • Stir in minced garlic, ½ teaspoon smoked paprika, 1 pinch cayenne pepper, and 1 teaspoon Dijon mustard Cook 30–60 seconds until fragrant.
  • Whisk in 2½ cups low-sodium chicken or vegetable stock until smooth, scraping the bottom.
  • Stir in 1 ½ cups whole milk (Note 3).
    Bring to a gentle simmer (avoid boiling). Then cook 8–10 minutes, stirring often (Note 4).
  • In a small bowl, whisk 3 tablespoons cornstarch with 3 tablespoons cold stock or milk until completely smooth. Stream the slurry into the simmering soup while whisking; cook 2–3 minutes until slightly thickened (Note 5).
  • Stir in 2 ½-3 cups broccoli florets Simmer 8–10 minutes until tender but still vibrant (Note 6).
  • Reduce heat to low (or remove pot from burner for 1 minute). Aim for steam only, no bubbling, about 160–170°F if using a thermometer (Note 4).
    Add 3 cups sharp cheddar cheese a small handful at a time, whisking fully smooth before the next addition (Note 7).
  • Stir in ½ teaspoon white wine vinegar (Note 8). Taste and adjust salt (Note 9) and pepper. See Note 10 for reheating. Serve hot with crusty bread or garlic croutons.

Notes

  1. Shallot gives a more subtle flavor. For more classic flavor, use ½ cup finely diced yellow onion. For a super-smooth finish, use 1 teaspoon onion powder. Add it with the spices instead of sautéing.
  2. Shredded carrots soften quickly. If using matchsticks, chop once or twice so they’re shorter. They’ll cook evenly in the timeframe.
  3. Whole milk provides lighter texture. If you prefer something richer, go with half-and-half. Avoid fat-free milk. It's thin and more prone to breaking.
  4. Keep dairy below a gentle simmer. When adding cheese, keep the heat low (steam but no bubbling). Boiling can cause graininess or separation. Keep the temperature low once the cheese is in.
  5. Cornstarch dissolves in cold liquid. Whisk smooth, then stream into simmering soup while whisking. If it thickens too much, thin it with a splash of stock or milk.
  6. Chop florets into smaller pieces so they become tender without overcooking the dairy. Include minced stems if you like for extra body.
  7. Use block sharp cheddar and shred it yourself. Pre-shredded cheese has anti-caking starches that cause graininess. Let the cheese stand at room temp 10–15 minutes and add gradually over low heat. If small unmelted strands appear, pause 30–60 seconds to let the temp drop, then continue.
  8. A small addition of vinegar at the end brightens the flavor and balances richness. Add once the cheese is fully melted and heat is low/off.
  9. Stock and cheddar add salt. Start with ½ teaspoon; after the cheese melts, taste and adjust. If it tastes flat, add a pinch of salt or another ¼ teaspoon of vinegar.
  10. Reheating without breaking. Stovetop: warm on low, stirring, loosening with a splash of milk. Microwave: heat at 50% power in 20–30 second bursts, stirring in between. Add a spoon of milk or stock as needed. Never boil.
Make-Ahead and Storage
Refrigerate 3–4 days. Soup thickens as it cools. Thin with milk when reheating. Not ideal for freezing (cheese soups can separate).

Nutrition

Calories: 562kcal | Carbohydrates: 20g | Protein: 24g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 1559mg | Potassium: 419mg | Fiber: 2g | Sugar: 8g | Vitamin A: 7307IU | Vitamin C: 23mg | Calcium: 744mg | Iron: 1mg