There is something incredibly satisfying about broccoli cheddar soup. Like mac and cheese, this beloved classic is all about comfort — it’s rich, cheesy, and indulgent.
I wanted this soup to feel rich and thick without being too heavy. I found that using equal parts chicken stock and half-and-half did just that. The half-and-half created a layer of richness, while the chicken stock balanced the soup, added depth, and brought out the flavors in the garlic powder. While you can definitely use fresh minced garlic in addition to garlic powder (or as a substitution), I found that garlic powder alone added the right amount of garlic essence and brought out the flavors in both the onion and Dijon mustard.
This soup is great for busy weeknights, as you can shortcut it by buying broccoli already cut into florets and picking up shredded carrots. I like to top bowls with crispy homemade croutons for texture. It’s just as easy to make as it is satisfying to eat.
Why you’ll love it
- It’s decadent without being too heavy. Instead of adding all dairy, this recipe cuts it with chicken broth, which makes the soup feel less heavy and just as rich and creamy.
- No soggy broccoli here! Because the broccoli is only cooked for eight minutes, it keeps its shape and adds texture to create the perfect spoonful.
Key ingredients in broccoli cheddar soup
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- Broccoli: The broccoli is the star of the show here. It brings out the nutty, slightly salty notes in cheddar cheese with its subtle sweet flavor while adding an added layer of texture to the soup.
- Cheddar cheese: Mild cheddar cheese melts easily due to its high fat content, which helps with the overall texture of the soup.
- Dijon mustard: Just a half teaspoon adds a hint of acidity and sharpness to the creamy soup.
Helpful swaps
- Garlic: Two cloves of fresh garlic minced can be substituted for garlic powder.
- Dairy: Heavy cream can be substituted for half-and-half.
- Broth: Vegetable broth can be substituted for chicken broth for a vegetarian option.
Make-ahead and reheating tips
- Make ahead: If making ahead, I recommend making the soup up until the point of adding the cheese. This will prevent the cheese from overheating and separating during reheating.
- To reheat: Bring the soup back to a simmer, then turn off the heat and whisk in the cheese until melted for the best consistency.
Broccoli Cheddar Soup
Makes about 7 cups; serves 4
4 tablespoons (1/2 stick) unsalted butter
1 medium yellow onion, diced (1 1/2 cups)
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
3 cups broccoli florets, cut into 1/2-inch pieces (9 1/2 ounces, from 1 small head)
2 cups half-and-half
2 cups low-sodium chicken broth
1 cup peeled and grated carrot (grated on the large holes of a box grater, 2 medium carrots)
1/2 teaspoon Dijon mustard
8 ounces mild yellow cheddar cheese, shredded (2 cups), plus more for serving
Homemade croutons, for garnish (optional)
1. Melt 4 tablespoons unsalted butter in a large heavy-bottomed saucepan over medium heat. Add one medium diced yellow onion, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes.
2. Sprinkle in 2 tablespoons all-purpose flour and cook, stirring often, until lightly browned, 1 to 2 minutes. Stir in 3 cups chopped broccoli florets, 2 cups half-and-half, 2 cups low-sodium chicken broth, 1 cup grated carrot, and 1/2 teaspoon Dijon mustard. Bring to a boil, stirring occasionally.
3. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the broccoli is tender, about 5 minutes. Turn off the heat.
4. While stirring constantly, add 8 ounces shredded mild cheddar cheese a handful at a time, waiting until the cheese is completely melted before adding the next handful. Serve garnished with more shredded cheddar cheese and croutons if desired.
(Janette Zepeda is a senior culinary producer for TheKitchn.com
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