This creamy broccoli cheddar soup is built from scratch with a simple butter-and-flour roux, tender broccoli, sweet carrots and freshly grated sharp cheddar. The broth thickens before the broccoli goes in, so the vegetables cook gently instead of turning dull or mushy. A few short pulses with an immersion blender create a velvety base while leaving plenty of recognizable florets, and stirring the cheese in off the heat keeps the finish smooth rather than grainy.
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Why this recipe works
Cooking the flour briefly in butter removes its raw taste and gives the soup a stable, velvety body.
Small, evenly cut florets become tender at the same time without a long simmer that dulls their colour.
Partial blending thickens the soup naturally while preserving satisfying pieces of broccoli.
Freshly grated cheddar is added off the heat in batches, protecting it from separating or turning grainy.
Ingredient notes
Sharp cheddar
Grate it from a block and let it lose its refrigerator chill while the soup cooks. Pre-shredded cheese contains coatings that can interfere with a smooth melt.
Broccoli
Use florets plus the tender centres of peeled stems. Cutting everything to 1/2- to 3/4-inch pieces gives even doneness.
Flour and butter
These form the pale roux that thickens the soup. Stir for 1 to 2 minutes without letting it brown.
Whole milk
Whole milk gives the broth a creamy body without making it excessively heavy. Keep the finished soup below a hard boil.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
Use low-sodium vegetable broth instead of chicken broth for a vegetarian soup.
Up to one cup of the cheddar can be replaced with Monterey Jack for an especially silky melt, although the flavour will be milder.
For a little heat, add a small pinch of cayenne with the garlic powder rather than changing the basic cooking method.
Troubleshooting
The cheese looks grainy
Remove the pot from the heat, let it stand for a minute and stir gently. Next time, use block cheese and add it off heat in small additions.
The broth has flour lumps
Whisk the broth into the roux in small additions, smoothing each one before pouring in more. An immersion blender can rescue small remaining lumps.
The soup is too thick or too thin
Thin it with warm broth or milk a splash at a time. If it is thin, simmer gently before adding the cheese; do not boil it down after the cheese is in.
The broccoli is dull or mushy
Use small even florets, maintain only a gentle simmer and stop cooking as soon as a knife enters the stems with slight resistance.
Storage and freezing
Transfer leftovers to shallow covered containers and refrigerate within 2 hours. Use refrigerated soup within 2 to 3 days.
Reheat only the portion you need over medium-low heat, stirring often, until it reaches 165°F (74°C). Avoid prolonged boiling, which can make the cheese separate.
Freezing is not recommended for best quality because milk-and-cheese soups can become grainy after thawing.
THE BUTTER & BLOOM RECIPE
Creamy Broccoli Cheddar Soup
Print-friendly layout
Preparation time
15 min
Cooking time
28 min
Total time
43 min
Yield
6 bowls
Cuisine
North American
Updated
Ingredients
4 tablespoons unsalted butter
1 small yellow onion, finely diced
2 medium carrots, peeled and coarsely grated
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
2 cups whole milk
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
5 cups small broccoli florets, with tender peeled stems finely chopped (about 1 pound or 450 g)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
2 1/2 cups (250 g) sharp cheddar cheese, freshly grated from a block
Detailed directions for Creamy Broccoli Cheddar Soup
Rinse and dry the broccoli. Cut the florets into even 1/2- to 3/4-inch pieces so they cook at the same rate; peel any tough outer layer from the tender stems and chop the centres finely. Dice the onion, grate the carrots and grate the cheddar. Keep the cheese at room temperature while you cook.Creamy Broccoli Cheddar Soup · Prepare every ingredient first, cutting the broccoli small and evenly and grating the cheddar from a block
Melt the butter in a large Dutch oven over medium heat. Add the onion and carrots and cook for 5 to 7 minutes, stirring often, until the onion is translucent and the carrots are tender but not browned.Creamy Broccoli Cheddar Soup · Cook the onion and carrots until tender and translucent, keeping the vegetables pale rather than browned
Sprinkle the flour evenly over the vegetables. Stir constantly for 1 to 2 minutes, until every vegetable is coated, no dry flour remains and the mixture looks pale and sandy. This cooks away the raw-flour taste without browning the roux.Creamy Broccoli Cheddar Soup · Stir the flour for 1 to 2 minutes until no dry patches remain and the roux looks pale and sandy
While whisking constantly, pour in the broth a little at a time, smoothing each addition before adding more. Slowly whisk in the milk, then stir in the Dijon mustard, garlic powder, salt and pepper. Bring to a gentle simmer over medium heat, stirring and scraping the bottom often, and cook for 4 to 6 minutes, until the broth lightly coats the back of a spoon. Do not let it boil hard.Creamy Broccoli Cheddar Soup · Whisk in the broth gradually before adding the milk, smoothing each addition to prevent lumps
Add the broccoli florets and chopped stems. Reduce the heat to medium-low and maintain a gentle simmer, partially covered, for 8 to 10 minutes. Stir occasionally. The broccoli is ready when it is bright green and a small knife enters the thickest stem with only slight resistance.Creamy Broccoli Cheddar Soup · Gently simmer until the broccoli is bright green and a knife meets only slight resistance in the stems
Turn off the heat. Use an immersion blender for 3 to 5 short pulses to blend only part of the soup, leaving plenty of bite-size broccoli pieces. If using a countertop blender, carefully transfer about 2 cups of soup, vent the lid as directed by the manufacturer, blend until smooth and return it to the pot.Creamy Broccoli Cheddar Soup · Blend with only a few short pulses so the base becomes creamy while plenty of broccoli pieces remain
Move the pot completely off the heat. Add the grated cheddar in three small handfuls, stirring until each addition melts before adding the next. The finished soup should look glossy and creamy, not grainy. If it is thicker than you like, stir in a splash of warm broth or milk. Taste, adjust the salt and pepper, and serve hot.Creamy Broccoli Cheddar Soup · Move the pot off the heat and stir in the cheddar in small additions for a glossy, smooth finish
How do I keep broccoli cheddar soup from becoming grainy?
Use freshly grated block cheddar, move the pot off the heat and stir in the cheese gradually. Do not boil the soup after the cheese is added.
Can I make broccoli cheddar soup vegetarian?
Yes. Use low-sodium vegetable broth and verify that your cheddar is made with vegetarian rennet if that matters for your diet.
Do I have to blend broccoli cheddar soup?
No. Partial blending creates a creamy base, but you can leave the soup chunky. If you want it smoother, blend in short pulses so some broccoli texture remains.
Can I use frozen broccoli?
Yes, but add it while still frozen and begin checking for tenderness early because frozen florets are already softened by processing.
Why add Dijon mustard?
A small amount sharpens the cheddar flavour without making the soup taste distinctly of mustard.
