This stovetop broccoli cheddar soup is hearty, delicious, and is just what you need. This dish is packed with fresh broccoli, rich cheddar cheese, and a blend of flavorful seasonings. It’s a family-favorite that’s easy to make and the perfect balance of creamy and cheesy with every spoonful.
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This recipe provides all of the information you need to make this meal on the stove. Check out my Instant Pot Broccoli Cheddar Soup and Slow Cooker Crockpot Broccoli Cheddar Soup for more variations. Are you a fan of the Panera version? You won’t go back after this one!
Key Ingredients
- Broccoli Florets
- Onions: Brandi’s Tip: Grab pre-chopped veggies if you can afford them. This will save a lot of time. I love the Trader Joe’s Mirepoix combination that includes chopped onions, celery, and carrots in one container for a few dollars. You can use that entire package in this recipe. Most standard grocers will carry pre-chopped vegetables
- Carrots
- Garlic: Brandi’s Tip: Grab pre-peeled garlic in the grocery store.
- Broth
- Salt and Pepper
- Flour
- Heavy Cream
- Cheddar Cheese
What Type of Broccoli to Use
The best type of broccoli to use is fresh broccoli florets. Here are some tips:
- Fresh Broccoli: Fresh broccoli florets are ideal because they have a bright green color, crisp texture, and a slightly sweet taste that complements the creamy, cheesy soup base.
- Broccoli Stems: Don’t get rid of the stems. They can be peeled, chopped, and added to the soup. They provide additional flavor and texture.
- Frozen Broccoli: If you don’t have fresh broccoli, you can use frozen. Just ensure it is fully thawed and drained before adding it to the soup. Excess water will create a watery texture.
- Broccoli Crowns: Broccoli crowns are the tops of the broccoli stalks with the dense clusters of florets. They are convenient as they often require less preparation.
What Type of Cheddar to Use
I use sharp cheddar. Here are some things to think about:
- Sharp Cheddar: Has a strong, pronounced flavor that stands out in the soup. It adds a tangy and robust taste that complements the broccoli well.
- Extra Sharp Cheddar: For an even more intense cheddar flavor, extra sharp cheddar is a great choice. It has a bolder taste but can be slightly harder to melt smoothly, so ensure it’s finely shredded.
- Mild Cheddar: If you prefer a more subtle cheese flavor, use mild. It melts easily and blends well, providing a creamy texture without overpowering the soup.
If you are looking to substitute, just about any cheese flavor you like will work. Gruyère and parmesan are personal favorited to swap in here. Gruyère melts really smoothly and will provide an excellent texture.
Buy Blocks of Cheese and Grate Them Yourself
If you have made my recipes in the past, you know I always recommend to grate the cheese yourself from a block rather than using pre-shredded cheese. Pre-shredded cheese contains anti-caking agents like potato starch that will affect melting.
Pre-shredded will not melt the same and the soup won’t be as creamy.
How to Make Stovetop Broccoli Cheddar Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add onions, carrots, celery, and garlic and cook until translucent.
- Sprinkle the flour throughout and stir well to combine.
- Gradually whisk in chicken broth. Stir repeatedly. Add in the broccoli, and salt and pepper to taste.
- Bring the mixture to a rolling boil and then lower the heat to simmer and cover the pot with the lid.
- Remove the lid and add the heavy whipping cream and grated cheddar. Stir to combine and allow the cheese to melt.
How to Thicken the Soup
Flour is used to thicken the soup. Mixing flour with the vegetables and broth will allow the soup to thicken as it simmers. It will further thicken once the heavy whipping cream and grated cheddar are added.
How to Substitute Heavy Whipping Cream
Half-and-Half: It’s a mixture of whole milk and cream, so it has less fat than heavy cream but still provides richness. You can use the same amount as noted in the recipe.
Milk: You can also use the same amount of any milk you wish. Keep in mind milk is not as thick as cream, so the soup will not have the same texture.
Greek Yogurt or Sour Cream: For a tangy flavor and creamy texture, use plain Greek yogurt. Thin it with a bit of milk or water to achieve the desired consistency.
Full Fat Coconut Milk: If you’re looking for a dairy-free alternative, coconut milk (from a can) works well. It has a rich, creamy texture and adds a subtle coconut flavor.
Cream Cheese: 4-6 oz of softened cream cheese will work at thickening and adding richness.
Toppings and Add-Ins Ideas
- Bacon
- Croutons
- Parmesan Cheese
- Tortilla Strips
- Green Onions
- Parsley
- Chives
- Hot Sauce
What Type of Pot to Use
A heavy-duty Dutch oven is ideal due to its thick walls and even heat distribution. It’s perfect for soups and stews, and its size accommodates plenty of ingredients. I use this Dutch oven that can be found on Amazon.
A large soup pot or stock pot is another good choice. Use something with a heavy bottom.
Smooth Texture
If you want the soup to have a silky smooth texture without the broccoli florets, puree it with a hand blender or a high powered blender once it’s cooked.
How to Store
Store the soup in the refrigerator for up to 3-4 days. Ensure the container is tightly sealed to maintain freshness and prevent the soup from absorbing other odors from the fridge.
How to Reheat
You can reheat it in the stove or in the microwave until warm.
How to Freeze
You can freeze the soup tightly covered and sealed for a few months.
Thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stovetop over medium heat, stirring occasionally. If the soup has thickened, add a bit of milk or broth to achieve the desired consistency.
More Soup Recipes
Grilled Cheese and Tomato Soup
White Lasagna Soup
Creamy Chicken Wild Rice Soup
Creamy Salmon Corn Chowder
Cajun Jambalaya Soup
Marry Me Chicken Soup
Stovetop Broccoli Cheddar Soup
Ingredients
- 1 teaspoon olive oil
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 3-4 garlic cloves Minced
- 1/4 cup all-purpose flour
- 3 cups broth I used chicken, you can also use vegetable broth.
- 4 cups chopped broccoli florets You can use also use frozen thawed broccoli.
- salt and pepper to taste
- 1 cup heavy cream
- 2 cups grated cheddar cheese
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onions, carrots, celery, and garlic and cook until translucent, about 3-4 minutes.1 teaspoon olive oil, 1/2 cup diced onions, 1/2 cup diced carrots, 3-4 garlic cloves
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying.1/4 cup all-purpose flour
- Gradually whisk in the broth. Stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon. Add in the broccoli, and salt and pepper to taste.Ensure the broccoli is submerged in liquid. Add additional broth or water if necessary.3 cups broth, 4 cups chopped broccoli florets, salt and pepper to taste
- Bring the mixture to a rolling boil and cover the pot with the lid and lower the heat to low to let the soup simmer for about 15-20 minutes until the soup thickens and the broccoli has softened.
- Remove the lid and add the heavy whipping cream and grated cheddar. Stir to combine and allow the cheese to melt.Taste the soup repeatedly and make adjustments to the spices as necessary.1 cup heavy cream, 2 cups grated cheddar cheese
- Cool before serving.