What's the origin of broccoli cheddar soup?

Broccoli cheddar soup began in mid-20th-century America, evolving from cream of broccoli soup. The addition of cheddar in the 1970s–1980s made it a beloved comfort food, combining creamy cheese and vegetables—a staple from diners to fine dining.

Do you need flour for broccoli cheddar soup?

Flour helps thicken the soup, but it’s optional. You can blend more broccoli or potatoes, use a cornstarch or arrowroot slurry, or simmer longer to reduce liquid. Flour gives the smoothest texture, but other methods suit gluten-free or lighter versions.

Why is my broccoli cheddar soup watery?

A thin soup usually means the roux wasn’t cooked enough, the liquid ratio was off, or pre-shredded cheese prevented proper melting. To fix it, simmer uncovered to reduce liquid, whisk in a separate roux, or purée more vegetables for natural thickness. Following recipe ratios and simmering long enough prevents this issue.

What are the ingredients in broccoli cheddar soup?

Typical ingredients include broccoli florets, sharp cheddar, onions, carrots, garlic, butter, flour, broth, milk or cream, and seasonings like salt, pepper, or mustard powder. Some add potatoes or herbs such as thyme for depth. Freshly grated cheddar melts best, giving the soup its signature creamy richness.

What can I use instead of heavy cream for broccoli cheddar soup?

Use whole milk, evaporated milk, or half-and-half for lighter creaminess. For dairy-free options, try coconut milk, cashew cream, or almond cooking cream. Greek yogurt or puréed cauliflower also add body without extra fat.

What can I add to make broccoli cheddar soup thicker?

Mix in a cornstarch slurry, whisk in a butter-flour paste, or blend extra vegetables. Cream cheese or more shredded cheddar can also thicken and enrich flavor.

Best Broccoli Cheddar Soup: Creamy Homemade Comfort

Broccoli Cheddar Soup

Print Recipe

Creamy, comforting broccoli cheddar soup made with fresh vegetables and sharp cheddar cheese for the perfect homemade soup experience.

Author: Chef Rina
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Cuisine: American

Ingredients

Scale

1 small onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
2 tablespoons butter
3 tablespoons flour, AP, whole wheat or gluten-free flour
3 cups less sodium chicken broth, or vegetable broth
1 cup fat free milk
1/4 teaspoon kosher salt
fresh black pepper, to taste
6 cups broccoli florets, chopped into small pieces, about 2 heads
1–1/4 cups shredded sharp cheddar
2 tablespoons grated Parmesan cheese

Instructions

Finely chop onion, carrot, celery, and garlic using a chopper or food processor.
Melt butter in a large pot. Add vegetables, salt and pepper and sauté on low heat until soft, about 5 minutes.
Stir in the flour and cook for about 2 minutes to eliminate the raw flavor.
Gradually whisk in chicken broth ensuring no lumps form.
Add milk, increase heat to high until boiling, then add broccoli and Parmesan.
Adjust seasoning to taste. Cook uncovered over low heat until broccoli is tender, about 10 minutes.
Use an immersion blender to quickly blend part of the soup for a second or two. Alternatively, blend 1-2 cups separately and return to pot.
Gently stir in shredded cheddar until melted.
Serve hot with optional additional cheddar garnish.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 4 servings
Calories: 290
Sugar: 6g
Sodium: 620mg
Fat: 17g
Saturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 16g
Cholesterol: 45mg

Keywords: broccoli cheddar soup, cheese soup, vegetable soup, comfort food, homemade soup

Find it online: https://www.joyliciousrecipes.com/broccoli-cheddar-soup/