Broccoli Cheddar Soup Recipe

Name: Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 tbsp butter; 1 onion, finely diced; 2 carrots, grated; 3 cloves garlic, minced; 1/4 cup flour; 4 cups chicken or vegetable broth; 2 cups half-and-half; 1 1/2 lbs broccoli florets, chopped small; 1/2 tsp dry mustard, 1/4 tsp smoked paprika; 3 cups sharp cheddar, shredded from the block; Salt and pepper to taste

Prep Time: 15 min Cook Time: 25 min Total: 40 min Servings: 6

Broccoli cheddar soup is the bread-bowl legend, homemade in forty minutes and better than the chain that made it famous — because you'll use twice the broccoli and real sharp cheddar you shredded yourself. The soup is a simple velouté (butter, flour, broth, half-and-half) that turns luxurious when the cheese melts in off the boil. Shredding from the block isn't optional here: bagged cheese is dusted with anti-caking starch that makes cheese soups grainy, and this soup lives and dies by its silk.

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Ingredients

4 tbsp butter
1 onion, finely diced
2 carrots, grated
3 cloves garlic, minced
1/4 cup flour
4 cups chicken or vegetable broth
2 cups half-and-half
1 1/2 lbs broccoli florets, chopped small
1/2 tsp dry mustard, 1/4 tsp smoked paprika
3 cups sharp cheddar, shredded from the block
Salt and pepper to taste

Instructions

Melt the butter in a large pot; cook the onion and grated carrot until soft, 5 minutes. Add the garlic for the last minute.
Sprinkle in the flour and stir 1–2 minutes to cook off the raw taste.
Whisk in the broth gradually, then the half-and-half. Bring to a gentle simmer.
Add the broccoli, dry mustard, and paprika; simmer 12–15 minutes until the broccoli is tender.
For a creamier texture, blend a third of the soup and stir it back in (optional).
Off the heat, stir in the cheddar a handful at a time until melted. Season and serve — bread bowl optional but encouraged.

Ingredient Substitutions

Ingredient	Substitute	Notes
Half-and-half	Whole milk	Lighter; add 1 extra tbsp flour
Sharp cheddar	Half cheddar, half gruyère	The fancy-restaurant version
Fresh broccoli	Frozen broccoli (1.5 lbs)	Add frozen; simmer the same 12–15 minutes
Dry mustard	1 tsp Dijon	Whisk in with the broth

Storage & Reheating

Refrigerate up to 4 days; reheat gently over low, stirring — cheese soups break if boiled.

Freezing is possible (2 months) but dairy-cheese soups return slightly grainy; whisk hard while reheating slowly and it mostly recovers.

Frequently Asked Questions

Why is my broccoli cheddar soup grainy?

Pre-shredded cheese or too much heat. Shred from the block and add it off the boil, one handful at a time — the residual heat melts it smooth.

How do I make it as thick as the restaurant version?

Blend a third of the pot and stir it back, or simmer 5 extra minutes before the cheese. The grated carrot also quietly thickens as it dissolves.

Can I make it in the crockpot?

Yes: everything except cheese and half-and-half on LOW 4 hours, then stir both in for the last 30 minutes on LOW.

What do I serve it in — seriously, bread bowls?

A hollowed round sourdough loaf, 10 minutes in a hot oven first so it doesn't sog immediately. Or regular bowls with big croutons; the soup doesn't judge.