Basics | My Recipes | Soup
Homemade Broccoli Cheddar Soup
The secret to good broccoli cheddar soup is making a real roux. No cornstarch shortcuts, no cream cheese trying to fake thickness. Just butter, flour, and actual sharp cheddar.
Cook the broccoli until it’s tender but not mush, and keep the soup at 160°F after adding the cheese so it doesn’t break.
That’s it.
Homemade Broccoli Cheddar Soup
Creamy broccoli cheddar soup made with a proper roux and real cheddar. Rich, satisfying, and actually tastes like broccoli and cheese. Better than Panera.
Ingredients
Method
- Sweat the shallots in butter over medium heat until soft and translucent.
- Add garlic and flour to make a roux. Cook for 2-3 minutes, stirring constantly.
- Gradually add milk, veggie stock, and broccoli florets, whisking to prevent lumps.
- Bring to a simmer and cook until broccoli is tender, about 10-15 minutes.
- Remove from heat and stir in heavy cream, cheddar, and parmesan.
- Hold the soup at 160°F to keep warm without breaking the cheese.
- Use an immersion blender or regular blender to puree some or all of the soup to your desired consistency.
Notes
Don’t let the soup boil after adding the cheese – it’ll break and get grainy.
For a chunkier soup, only blend half of it. For smooth soup, blend it all.
Sharp cheddar gives the best flavor. Skip the pre-shredded stuff if you can – it has anti-caking agents that make the soup grainy.
Stores for 3-4 days in the fridge. Reheat gently over low heat.
Starting with a roux gives you a thick, creamy base without relying on tons of cream or cheese to do all the work. The combination of milk and veggie stock keeps it rich but not heavy. Using real shredded cheese (not the pre-shredded stuff) makes it smooth instead of grainy.
Make sure your roux is cooked out – give it at least 2-3 minutes of cooking after adding the flour. Raw flour tastes like paste. Add the liquid gradually while whisking. This prevents lumps. Don’t boil the soup after adding the cheese. Keep it at 160°F. Boiling breaks the cheese and makes it separate. Shred your own cheese. Pre-shredded cheese has additives that make the soup grainy and weird.
Serve with crusty bread for dipping or in bread bowls. Add crumbled bacon or croutons on top. Works great as a main dish with a salad on the side.
VARIATIONS Add cooked, diced chicken for a heartier soup. Use half sharp cheddar and half gruyere for a more complex flavor. Stir in a teaspoon of Dijon mustard for extra depth. Add a pinch of cayenne or hot sauce for heat.
