Want a warm bowl of creamy, cheesy goodness? This Broccoli Cheddar Soup takes just 30 minutes to make. It's thick, rich, and loaded with fresh broccoli - just like Panera's, but made right in your kitchen.
Why Make This Soup
Nothing beats a bowl of hot soup on a cold day. This one's packed with fresh broccoli and lots of melty cheese. Kids love it, grown-ups too. Got milk, cheese, and broccoli in your kitchen? That's most of what you need. Quick enough for busy nights, good enough for company.
What You Need
- Butter: 4 tablespoons, not margarine
- Onion: 1 big yellow one, cut small
- Salt: 1 big spoon sea salt or table salt
- Black Pepper: Fresh ground tastes best
- Garlic: 4 fresh cloves, chopped tiny
- Flour: 1/4 cup regular white flour
- Milk: 2 cups whole milk makes it richest
- Broth: 2 cups veggie or chicken broth
- Broccoli: 4 cups fresh florets, cut small
- Carrot: 1 big one, cut in tiny strips
- Mustard: 1 spoon Dijon adds zip
- Cheese: 2 cups sharp cheddar, grated fresh
- Salt/Pepper: Extra for fixing taste
How to Make It
- Get everything ready:
- Cut broccoli in small pieces. Grate cheese by hand - pre-shredded won't melt right. Chop onion tiny. Crush and chop garlic. Cut carrot in thin strips.
- Start the base:
- Melt butter in big pot over medium heat. Drop in onions. Add big pinch salt, some pepper. Cook 5 minutes till onions get soft and clear.
- Make it thick:
- Throw in garlic, cook 1 minute. Pour in flour. Stir non-stop for 2 minutes. It'll look pasty - that's good.
- Add liquids:
- Pour in milk slow while stirring. Keep stirring till smooth - no lumps! Add broth same way. Stir till it starts bubbling.
- Cook veggies:
- Drop in broccoli and carrots. Add spoon of mustard. Let it bubble gentle for 15 minutes. Stir every few minutes so bottom doesn't burn.
- Check veggies:
- Poke broccoli with fork - should go in easy. If still hard, cook 5 more minutes.
- Add cheese:
- Turn heat real low. Add cheese handful at a time. Stir each time till melted. Don't rush or cheese gets stringy.
- Fix the taste:
- Try it. Need salt? Add pinch at a time. Want pepper? Add now. Like it thinner? Pour in hot broth.
- Serve it hot:
- Fill bowls while steaming hot. Top with extra cheese if you want. Soup gets thick as it cools.
Making It Extra Creamy
Grate cheese fresh off the block - no pre-shredded stuff. It's got powder on it that makes soup grainy. Keep heat low when adding cheese or it gets stringy and clumpy. Stir one direction only - helps it get smooth. Want it super creamy? Use whole milk, not 2%. If soup's too thick, add hot milk, not cold - cold milk makes cheese clump up.
Picking Good Ingredients
Get bright green broccoli - no yellow spots. Small florets cook better than big ones. Sharp cheddar gives more cheese flavor than mild. Look for orange carrots - pale ones taste weak. Fresh garlic works way better than jar stuff. If onions have green spots inside, cut them out - they taste bitter.
Common Problems Fixed
Soup too thin? Mix 1 spoon flour with cold milk, stir in. Too thick? Add hot broth slow. Cheese not melting? Turn heat lower, keep stirring. Broccoli too crunchy? Cut smaller next time. Bottom burning? Turn heat down, stir more often. Needs more flavor? Add pinch salt, not more cheese.
Keeping Leftovers Good
Let soup cool 1 hour before putting in fridge. Keeps 4 days tops. Gets thick in fridge - that's normal. Heat up slow on stove, not microwave. Stir while heating. Add splash of hot milk to thin it out. Don't let it boil - makes cheese break up. Freezing makes it grainy, so try to eat it fresh.
Making It Your Way
Like it spicy? Add pinch of cayenne. Want more veggies? Throw in cauliflower too. Need it gluten-free? Use cornstarch instead of flour. Making for kids? Extra cheese makes them happy. Want it fancy? Top with crispy bacon bits and green onions. Save time with pre-cut broccoli from store.
Frequently Asked Questions
- Can I use frozen broccoli?
Sure can! Use the same amount as fresh (about 4 cups). Don't thaw it first - put it in frozen. It might cook faster than fresh, so check it after 5 minutes. The tiny frozen pieces work great, but if you've got big chunks, break them up first. Some folks like the steam-in-bag kind - just cook it halfway in the microwave first. Fresh still gives the best texture, but frozen's perfect when you're in a hurry or broccoli's not in season.
- What goes good with it?
Crusty bread's a must - great for dunking! Make quick garlic bread: butter, garlic powder, toast under the broiler. Or try cheese toast - extra cheese never hurts! Croutons are great too - cut up stale bread, toss with oil and garlic, bake till crispy. Even plain crackers work. Want something fresh? A simple green salad with vinegar dressing cuts through the richness. Some folks like baked potatoes on the side - pour the soup right over top!
- How do I make it without wheat?
Mix 3 spoons corn starch with cold water instead of flour. Or use rice flour - same amount as regular flour. Potato starch works great too. Whatever you use, mix it with cold liquid first or it gets lumpy. Cook it a bit longer than with regular flour to get rid of any starchy taste. Bob's Red Mill gluten-free mix works well if you've got it. Keep stirring while it thickens. It might look thin at first but gives it a few minutes!
- Best way to keep leftovers?
Let it cool down first. Put it in a container with a tight lid. Good in the fridge for 3 days. When you warm it up, go slow and stir lots - helps keep it smooth. Add a splash of milk if it's too thick. Don't let it boil or the cheese might get grainy. The microwave works but use 50% power and stir every minute. Some folks like to freeze it, but the texture's not quite the same after.
- How can I make it taste even better?
Try these tricks: Add a tiny pinch of nutmeg - sounds weird but works! A dash of hot sauce or cayenne gives nice heat without burning. Smoked paprika adds depth. Use sharp cheddar instead of mild - more flavor punch. Some folks add a spoon of Dijon mustard. Fresh garlic instead of powder makes it pop. Even a splash of white wine while cooking the onions adds something special. Just don't add too many extras at once!
Some More Ideas
Love this soup? Try a broccoli cheese frittata next time. Or make a big pan of cheesy broccoli rice. Same great taste in different dishes!