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From our kitchen

Broccoli Cheddar Soup

From our kitchen · October 23, 2026

Broccoli Cheddar Soup, served at the table
AI illustration

I buy broccoli with excellent intentions. Some weeks it becomes a side dish. Other weeks I open the refrigerator, see it still sitting there, and decide that soup would be a very good idea.

This is the soup I make when I want something warm and fairly easy, with bread close enough for dipping. The broccoli gets chopped small so there is some in every spoonful. Grated carrot softens into the broth, and sharp cheddar gives it enough flavor that I don't need to add half the cheese drawer.

The important part comes near the end. Turn down the heat before the milk goes in, and take the pot off the burner before stirring in the cheese. A rolling boil is wonderful for pasta. It does this soup no favors.

Some of us want it almost smooth. Some want to see the broccoli. Blending a small portion of the pot gets you somewhere both camps can eat happily. I leave the remaining cheese on the table. Everyone seems to enjoy soup more when they can add just a little more cheese themselves.

Serves
6
Prep
15 min
Cook
25 min
Total
40 min

Ingredients

  • 3 tablespoons butter

  • 1 medium onion, finely diced

  • 2 medium carrots, grated

  • 3 tablespoons all-purpose flour

  • 3 cups low-sodium vegetable broth

  • 4 cups small broccoli florets, about 1 pound

  • 2 cups whole milk

  • 2 cups freshly shredded sharp cheddar, about 8 ounces

  • ½ teaspoon kosher salt, plus more to taste

  • ¼ teaspoon black pepper

Directions

  1. 1

    Melt butter in a large pot over medium heat. Cook onion and carrots 5 minutes, stirring occasionally.

  2. 2

    Sprinkle in flour and stir 1 minute. Gradually whisk in broth until smooth.

  3. 3

    Add broccoli. Bring to a gentle simmer and cook 10–12 minutes, until tender.

  4. 4

    Lower the heat. Stir in milk and warm gently 3–4 minutes without boiling.

  5. 5

    For a thicker soup, mash some broccoli against the pot with a spoon, or briefly use an immersion blender on part of the soup.

  6. 6

    Remove from heat. Add cheddar a handful at a time, stirring until melted before adding more. Season with salt and pepper; serve.

One family tip

Grate the cheese from a block if possible; it generally melts more smoothly than pre-shredded cheese.

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