Broccoli Cheddar Soup

Tools You’ll Need

You will need a large pot or Dutch oven for even heat. A vegetable peeler helps remove the tough broccoli stalk skin. An immersion blender makes blending the soup easy and safe. If you use a regular blender, you will need a kitchen towel to hold the lid. A sharp knife and cutting board are also important for chopping the broccoli and potato.

Tips for the Best Broccoli Cheddar Soup

For the creamiest soup, do not skip peeling the broccoli stalks. The tough outer layer will make the soup stringy. The potato helps thicken the soup without needing extra cream. Be sure to cook it until very tender. When blending, work in batches if using a regular blender. Hot liquid expands, so fill only halfway and hold the lid down with a towel. The fish sauce is a secret ingredient. It adds a savory depth that makes the cheese taste even cheesier. Add just a few dashes at the end.

Ways to Change Up This Soup

Make it vegetarian by using vegetable broth instead of chicken broth. For a lighter version, swap the heavy cream for half-and-half or whole milk. Add cooked bacon bits or ham for a smoky, meaty twist. If you like spice, increase the crushed red pepper flakes or add a pinch of cayenne. You can also use a mix of cheddar and Gruyère for a different cheese flavor.

How to Serve This Soup

Top each bowl with extra shredded cheddar cheese and a sprinkle of fresh chives. For a little crunch, add some croutons or toasted bread cubes. This soup pairs well with a crusty bread roll or a simple side salad. A drizzle of cream on top looks pretty too.

Storing Leftover Soup

Let the soup cool completely before storing. Transfer it to an airtight container. Keep it in the refrigerator for up to 4 days. The soup will thicken as it sits. Stir in a splash of milk or broth when reheating to bring back the creamy texture.

Freezing This Soup for Later

This soup freezes well, but the texture may change slightly. Let it cool completely, then pour into freezer-safe containers. Leave some space at the top because the soup expands when frozen. Freeze for up to 3 months. To thaw, place the container in the refrigerator overnight. Reheat gently on the stove, stirring often. The cream may separate a little, so whisk it smooth again.

Reheating Your Soup

The best way to reheat this soup is on the stovetop over medium-low heat. Stir often to prevent the cheese from scorching on the bottom. If the soup is too thick, add a splash of broth or milk. You can also reheat individual portions in the microwave. Use a microwave-safe bowl and heat in 30-second bursts, stirring between each. Do not boil the soup, or the cheese may become grainy.

Frequently Asked Questions

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Broccoli Cheddar Soup

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Calories: 295

Ingredients

  

• 1 onion large, finely chopped
• 4 garlic cloves medium, peeled and smashed
• 2 tbsp unsalted butter or olive oil
• 2 lb broccoli with stalks
• 0.75 tsp fine sea salt plus more to taste
• 0.5 tsp black pepper fresh ground
• 0.125 tsp crushed red pepper flakes omit if sensitive to spice
• 1 tsp Dijon mustard
• 1 potato medium-to-large, peeled and chopped
• 1 bay leaf
• 4 cup chicken broth veggie broth or water
• 0.5 cup cream optional
• 2 cup sharp cheddar cheese grated, 8 ounces (226g)
• chives thinly sliced, for serving
• fish sauce optional

Equipment

• Dutch oven or large pot
• immersion blender or standard blender
• vegetable peeler
• knife
• cutting board
• lid

Instructions

 

1. Slice the florets from the stalks. Set the broccoli stalks aside and cut the florets into small bite-size pieces (watch our video for reference). Throw the florets into a bowl and set them aside for later.
2. Grab the broccoli stalks, cut about 1 inch from the bottom of each stalk, and discard it. Use a vegetable peeler to peel away the tough outer layer of the stalks, and then slice the stalks into 1/2-inch pieces.
3. Melt the butter in a large pot like a Dutch oven over medium heat. When it has melted, toss in the onion and garlic cloves. Cook, occasionally stirring, until the onions are soft and smell sweet, about 5 minutes.
4. Add the chopped broccoli stalks, potato, 3/4 teaspoon salt, 1/2 teaspoon black pepper, Dijon mustard, and red pepper flakes (if using). Cook for two minutes, then add the bay leaf and four cups of broth or water.
5. Bring the soup to a boil, then reduce to a low simmer. Cook, at a low simmer, until the broccoli and potatoes are tender, about 15 minutes.
6. Stir in half of the broccoli florets to the soup, cover with a lid, and cook until they turn bright green and are tender, 3 to 5 minutes. Adding the florets in this step ensures that our soup stays green.
7. Turn off the heat, remove the bay leaf, and blend the soup until smooth with an immersion blender. You can also use a blender, but be careful to blend the soup in batches, do not fill more than halfway, and hold the lid down firmly as you blend. Hot liquids can cause steam to build up in the blender, and the top can pop off.
8. Place the pot back onto the burner and heat over medium heat. Stir in the remaining broccoli florets, cover the pot again, and cook until they turn bright green and are tender, 3 to 5 minutes.
9. Stir in the cream and cheese. When the cheese melts into the soup, taste it, and then adjust with additional salt and pepper. For a pop of flavor, add a few dashes of fish sauce. Serve with chives scattered on top.