NoAdsCooking
Broccoli Cheddar Soup

Broccoli Cheddar Soup

Published September 23, 2026

Creamy pureed broccoli soup with sharp cheddar, finished with fresh florets for texture and bite.

Reserve 1 cup of small broccoli florets before cooking to stir into the finished soup; this maintains textural contrast and prevents the soup from becoming one-note puree. Shred cheese fresh from a block rather than using pre-shredded; anti-caking agents can make the cheese grainy when melted into hot liquid.

Soup can be made up to 2 days ahead; cool completely, refrigerate in an airtight container, and reheat gently over low heat, stirring often. Add cheese off heat or over low heat, stirring constantly, to prevent it from breaking or becoming stringy.

Cook time
45 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 ½ lb broccoli florets (about 6 cups; reserve 1 cup small florets for garnish)
  • 3 tbsp unsalted butter
  • 1 medium yellow onion
  • 3 garlic cloves
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese (freshly shredded preferred)
  • kosher salt (to taste)
  • black pepper (to taste)
  • ¼ tsp nutmeg

Instructions

Sauté aromatics
Melt 3 tbsp butter in a large pot over medium heat.
Add the diced onion (1 medium) and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Equipment: large pot or Dutch oven
Simmer broccoli and broth
Add vegetable broth (4 cup) and broccoli florets (5 cup) (reserve 1 cup small florets for later) to the pot and bring to a boil.
Reduce heat to medium-low and simmer uncovered until broccoli is very tender and easily pierced with a fork, about 12 minutes.
Equipment: large pot or Dutch oven
Blend soup
Using an immersion blender, puree the soup directly in the pot until completely smooth, working in batches if needed and allowing steam to escape.
Stir in heavy cream (1 cup).
Equipment: immersion blender, large pot or Dutch oven
Finish with cheese and reserved broccoli
Reduce heat to low and stir in 8 oz shredded sharp cheddar cheese in handfuls, stirring constantly until fully melted and incorporated.
Stir in the reserved 1 cup small broccoli florets and 0.25 tsp freshly grated nutmeg.
Taste and season with kosher salt and freshly ground black pepper as needed.
Serve
Ladle soup into bowls and serve hot.

Ratings

Loading ratings…

Your rating

Have you cooked this?

Comments

Loading comments…

Ready to cook? Or want to explore more recipes?