Broccoli Cheddar Soup Like the Café
A cozy, classic American broccoli cheddar soup with a velvety texture, tender broccoli, and a sharp-cheddar finish—made at home with straightforward technique for café-style results.
Broccoli cheddar soup is a modern American classic: simple pantry staples, a smart thickener, and good cheese in the right order. The key is building flavor with aromatics, thickening with a quick roux, then melting cheddar gently off the boil to keep it smooth. Make it once and you’ll recognize the method behind that familiar café bowl.
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Servings
6
Ingredients
Soup Base
- •4 tablespoons unsalted butter
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1/4 teaspoon kosher salt, plus more to taste
- •1/4 teaspoon freshly ground black pepper, plus more to taste
- •1/4 teaspoon smoked paprika (optional, for gentle warmth)
Thickener & Liquids
- •1/4 cup all-purpose flour
- •3 cups low-sodium chicken broth (or vegetable broth)
- •2 cups whole milk (or 2% milk)
- •1 cup heavy cream (optional but very café-like)
Vegetables
- •4 cups broccoli florets, chopped small (about 1 large head)
- •1 cup carrots, grated or finely diced
Cheese & Finish
- •3 cups sharp cheddar cheese, freshly grated (about 12 ounces), divided
- •1 teaspoon Dijon mustard (optional, enhances cheddar flavor)
- •1–2 teaspoons fresh lemon juice (optional, to brighten at the end)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring, until soft and translucent, 5–7 minutes.
- 2
Add the garlic, salt, pepper, and smoked paprika (if using). Cook 30 seconds, just until fragrant.
- 3
Sprinkle in the flour and stir constantly to form a roux. Cook 1–2 minutes; it should look like a thick paste and smell lightly toasty (not browned).
- 4
Slowly whisk in the broth, scraping up any bits from the bottom. Then whisk in the milk (and cream, if using). Bring to a gentle simmer, stirring often, until slightly thickened, 3–5 minutes.
- 5
Add the broccoli and carrots. Maintain a gentle simmer (avoid a hard boil) and cook until the broccoli is tender, 10–12 minutes.
- 6
For a café-smooth texture, use an immersion blender to blend part of the soup (about 1/3 to 1/2) right in the pot, leaving some broccoli pieces for texture. Alternatively, carefully blend 2–3 cups in a countertop blender and return it to the pot.
- 7
Reduce heat to low. Stir in the Dijon mustard (if using). Add 2 cups of the grated cheddar a handful at a time, stirring until each addition melts before adding more. Keep the soup below a simmer to prevent grainy cheese.
- 8
Taste and adjust with more salt and pepper. If desired, add lemon juice 1 teaspoon at a time to brighten.
- 9
Serve hot, topped with the remaining 1 cup cheddar. Optional: serve in bread bowls or with toasted sourdough.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.