A velvety, cozy soup with just the right amount of broccoli, plenty of sharp cheddar, and layered flavor from smoked paprika, cayenne, Dijon, and a touch of vinegar. Thick, smooth, and no blender required.
We tested and refined this broccoli cheddar soup until it was just right. It’s thick, creamy, and cheesy with bites of broccoli in every spoonful. We use a foolproof method that’s creamy and never grainy, with gentle warmth from smoked paprika and Dijon and a bright finish of vinegar that softens the richness of the cheddar. In our opinion, it beats Panera’s by a mile.
It’s comfort food that’s still weeknight easy. It uses everyday ingredients, about 30 minutes on the stove, and a pot that always disappears. We love it for lunch with a handful of homemade croutons, and it’s hearty enough to carry dinner with a simple salad or warm bread. If you’ve been hunting for a broccoli cheddar that just works every time, this is the one.
For more cozy bowls and perfect sides, try my rosemary biscuits, and these reader favorites: creamy seafood chowder, slow cooker potato soup, tomato chicken soup, and sweet and spicy chicken soup. They’re all equally comforting and make easy lunches and weeknight dinners.
Our Favorite Things About This Soup
Ingredients at a Glance
- Unsalted Butter. Unsalted butter controls the sodium content and gives the base richness and helps the aromatics soften. You can sub olive oil or ghee (clarified butter).
- Shallot or Yellow Onion. Shallot or onion build a gentle, sweet-savory flavor. Yellow onion gives a classic profile, and shallot leans more subtle. You can swap onion powder for a smoother texture. Add ½–1 teaspoon when you add the other spices.
- Carrots. Carrots add subtle sweetness and body. Finely diced carrots work just as well as shredded. If you’re out, or prefer not to use carrots, you can simply bump up the onion.
- Garlic. Garlic brings aromatic depth of flavor. Garlic powder (½–1 teaspoon) is an easy pantry stand-in added with the spices.
- Low-Sodium Vegetable Stock. Stock provides savory flavor without oversalting. Bouillon mixed with water works in a pinch. You can swap chicken stock if you don’t have veggie stock on hand.
- Whole Milk. Whole milk delivers a creamy base that isn’t heavy. You can swap half-and-half makes for fuller richer flavor. Use 2% milk to lighten it up. Avoid fat-free because it’s too thin and can split.
- Cornstarch. Cornstarch mixed with water thickens smoothly and keeps the soup naturally gluten-free. A quick roux (equal parts butter and flour) is a reliable alternative if you prefer flour. Make the roux from the unsalted butter just before adding the onions and carrots.
- Smoked paprika and a pinch of cayenne add quiet warmth. You can swap sweet paprika for more toned-down flavor. For milder spice, swap the cayenne for a pinch of chili powder. You can skip the cayenne altogether for no heat.
- Dijon Mustard. Dijon brightens the cheddar and adds complexity to the soup. If you prefer, dry mustard or a small squeeze of yellow mustard offers milder flavor.
- Broccoli Florets. Broccoli florets are chopped into smaller bites. Include minced tender stems for extra body or swap in half cauliflower for a mixed-veggie variation.
- Sharp Cheddar (block, freshly shredded). Cheddar gives bold, clean cheese flavor and melts silky. We highly recommend the Tillamook brand if it’s available in your area. In our testing, we found that it melts the best. You can swap medium cheddar if you prefer milder flavor. We’ve not tried this, but a 2:1 cheddar–Gruyère blend might feel extra gourmet (avoid pre-shredded if possible).
- White Wine Vinegar. Vinegar provides a bright finish that softens the richness of the cheese without taking away from it. Apple cider vinegar or a squeeze of lemon offers the same result.
- Kosher salt and white or black pepper. These sharpen and balance flavors. Fine sea salt works (use a bit more), and black pepper is a perfectly good stand-in for white.
- Garnishes like garlic croutons, extra cheddar, or a few broccoli florets add texture and a beautiful finish.
How to Make It (Photo Tutorial)
Step 8: Stir in the vinegar, taste, and adjust salt and pepper. Serve with croutons and extra cheese.
Tips for Success
- Mind the heat. Keep the pot at a gentle simmer before thickening, then low when cheese goes in (steam, no bubbles).
- Slurry like a pro. Whisk cornstarch with cold liquid until perfectly smooth, then stream it into the simmering soup while whisking.
- Chop the broccoli small. Chop broccoli into small florets so they cook evenly.
- Shred your own cheddar. Freshly grated block cheese melts smoother than pre-shredded. The anti-caking agents added to pre-shredded cheese can make the soup grainy.
- Add cheese gradually. Stir in small handfuls, whisking each fully smooth before adding the next. If necessary, wait 30–60 seconds for strands to melt.
- Balance the richness. Finish with a small splash of vinegar for bright flavor and to keep the cheddar from feeling heavy.
- Season at the end. Salt after the cheese melts. Cheddar and stock are salty. If it tastes flat, add a pinch of salt or another tiny splash of vinegar.
- Choose your creaminess. Whole milk gives a lighter texture. Half-and-half makes it richer. Avoid fat-free milk.
- Reheat gently. Low and slow on the stovetop (or 50% power in short microwave bursts), loosening with a splash of milk as needed.
Ways to Serve It
- Garnish Like a Bistro. A handful of homemade garlic croutons, a sprinkle of freshly shredded cheddar, a few broccoli florets, and cracked pepper make each bowl feel restaurant-worthy. A light drizzle of olive oil or a pinch of smoked paprika looks great, too.
- Bread on the Side. Warm, flaky rosemary biscuits are perfect with this soup. You can also toast thick slices of crusty bread or make buttery toast soldiers for dunking.
- Soup and Salad Combo. Balance the richness with a crisp salad. Try our autumn pasta salad or chicken macaroni salad for something hearty yet fresh or keep it simple with mixed greens and a lemon vinaigrette.
- Soup and Sandwich Lunch. Pair a cozy bowl with a half sandwich for an easy meal: a melty Caprese panini or chicken pesto quesadilla. For something heartier, go with slow cooker shredded beef sandwiches on toasted rolls.
- Portion guide. This recipe makes 4 hearty bowls or 6 cup-size servings. It’s great for lunch with a side or a light dinner with bread and salad.
Storage and Reheating
Storage
- Cool quickly: transfer to shallow containers and let steam off, then refrigerate within 2 hours.
- Refrigerate up to 3–4 days in airtight containers.
- Not ideal for freezing (cheese soups can split). If you must freeze, do it before adding the cheddar and melt the cheese in after reheating.
Reheating (Stovetop)
- Add the soup to a saucepan with a splash of milk or stock to loosen.
- Warm over low heat, stirring often, until steaming but not bubbling.
- If it starts to look too thick, whisk in more warm milk/stock a tablespoon at a time.
Reheating (Microwave)
- Place in a microwave-safe bowl, cover loosely.
- Heat at 50% power in 20–30 second bursts, stirring between bursts until hot.
- Loosen with a splash of milk/stock as needed. Avoid boiling.
Texture Rescue (if it looks split or grainy)
Remove from heat and whisk in 2 tablespoons warm milk and keep whisking until smooth again.
Meal-Prep Tips
- Portion into single-serve containers for easy lunches.
- Pack toppings (croutons, extra cheddar, broccoli florets) separately and add at serving so they stay crisp.
Troubleshooting Tips
- Looks thin? Simmer 2–3 more minutes after adding the slurry or whisk in another 1 teaspoon cornstarch plus 1 teaspoon cold milk (mix before adding).
- Looks thick/pasty? Whisk in 2–4 tablespoons warm milk or stock.
- Grainy/greasy? Heat’s too high or the cheese was added too fast. Turn off the heat, whisk in 2 tablespoons warm milk to re-emulsify.
- Flat flavor? Add a pinch of salt or another ¼ teaspoon vinegar – not at once.
- Microwave reheat causes splitting? The heat is too high. Microwave at 50% power, 20–30 sec bursts, stir, add a splash of milk.
Our Readers Also Love
For more creamy soup recipes, check out our roundup of 18+ creamy soups for cozy nights in.
If you make this broccoli cheddar soup, I’d love to hear how it turned out for you. Please leave a star rating on the recipe card and a quick comment. Tell me what you served it with, any tweaks you tried, and how creamy it was for you. Your feedback helps other home cooks (and it helps me keep creating the kind of recipes you want).
- 4 tablespoons unsalted butter
- 1 large shallot finely diced (or ½ cup yellow onion, or 1 teaspoon onion powder (Note 1)
- 1 cup shredded carrots (Note 2)
- 3 garlic cloves minced
- ½ teaspoon smoked paprika
- 1 pinch cayenne pepper
- 1 teaspoon Dijon mustard
- 2½ cups low-sodium chicken or vegetable stock
- 1½ cups whole milk or half-and-half for richer flavor; (Note 3)
- 3 tablespoons cornstarch
- 3 tablespoons cold stock or milk
- 2½-3 cups broccoli florets about 1 medium head, finely chopped
- 3 cups sharp cheddar cheese freshly shredded (about 12 oz; Tillamook recommended)
- ½ teaspoon white wine vinegar or apple cider vinegar, added at the end
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground white or black pepper
-
Melt 4 tablespoons unsalted butter in a Dutch oven over medium heat. Add diced shallot/onion (Note 1) and 1 cup shredded carrots (Note 2). Cook 2–3 minutes until softened.
-
Stir in minced garlic, ½ teaspoon smoked paprika, 1 pinch cayenne pepper, and 1 teaspoon Dijon mustard Cook 30–60 seconds until fragrant.
-
Whisk in 2½ cups low-sodium chicken or vegetable stock until smooth, scraping the bottom.
-
Stir in 1½ cups whole milk (Note 3).Bring to a gentle simmer (avoid boiling). Then cook 8–10 minutes, stirring often (Note 4).
-
In a small bowl, whisk 3 tablespoons cornstarch with 3 tablespoons cold stock or milk until completely smooth. Stream the slurry into the simmering soup while whisking; cook 2–3 minutes until slightly thickened (Note 5).
-
Stir in 2½-3 cups broccoli florets Simmer 8–10 minutes until tender but still vibrant (Note 6).
-
Reduce heat to low (or remove pot from burner for 1 minute). Aim for steam only, no bubbling, about 160–170°F if using a thermometer (Note 4). Add 3 cups sharp cheddar cheese a small handful at a time, whisking fully smooth before the next addition (Note 7).
-
Stir in ½ teaspoon white wine vinegar (Note 8). Taste and adjust salt (Note 9) and pepper. See Note 10 for reheating. Serve hot with crusty bread or garlic croutons.
- Shallot gives a more subtle flavor. For more classic flavor, use ½ cup finely diced yellow onion. For a super-smooth finish, use 1 teaspoon onion powder. Add it with the spices instead of sautéing.
- Shredded carrots soften quickly. If using matchsticks, chop once or twice so they’re shorter. They’ll cook evenly in the timeframe.
- Whole milk provides lighter texture. If you prefer something richer, go with half-and-half. Avoid fat-free milk. It’s thin and more prone to breaking.
- Keep dairy below a gentle simmer. When adding cheese, keep the heat low (steam but no bubbling). Boiling can cause graininess or separation. Keep the temperature low once the cheese is in.
- Cornstarch dissolves in cold liquid. Whisk smooth, then stream into simmering soup while whisking. If it thickens too much, thin it with a splash of stock or milk.
- Chop florets into smaller pieces so they become tender without overcooking the dairy. Include minced stems if you like for extra body.
- Use block sharp cheddar and shred it yourself. Pre-shredded cheese has anti-caking starches that cause graininess. Let the cheese stand at room temp 10–15 minutes and add gradually over low heat. If small unmelted strands appear, pause 30–60 seconds to let the temp drop, then continue.
- A small addition of vinegar at the end brightens the flavor and balances richness. Add once the cheese is fully melted and heat is low/off.
- Stock and cheddar add salt. Start with ½ teaspoon; after the cheese melts, taste and adjust. If it tastes flat, add a pinch of salt or another ¼ teaspoon of vinegar.
- Reheating without breaking. Stovetop: warm on low, stirring, loosening with a splash of milk. Microwave: heat at 50% power in 20–30 second bursts, stirring in between. Add a spoon of milk or stock as needed. Never boil.
Make-Ahead and Storage
Refrigerate 3–4 days. Soup thickens as it cools. Thin with milk when reheating. Not ideal for freezing (cheese soups can separate).
Calories: 562kcal | Carbohydrates: 20g | Protein: 24g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 1559mg | Potassium: 419mg | Fiber: 2g | Sugar: 8g | Vitamin A: 7307IU | Vitamin C: 23mg | Calcium: 744mg | Iron: 1mg
Servings: 4 servings
Calories: 562kcal
