While some broccoli cheddar soup recipes will have you use the broccoli florets only, I chop up the stalks small and use them as well. I also save broccoli stalks from when I’m only using the florets (in a salad, etc.) and freeze them to use when I make this soup.
To make it palm oil free, be sure to use heavy whipping cream without added ingredients such as Mono- & Diglycerides and Polysorbate 80. Organic heavy whipping cream is usually free of these additives. I found one (regular/non-organic) heavy whipping cream at Trader Joe’s without them.
To save time, you can use precut frozen broccoli florets and frozen chopped onions that you find in grocery stores. I tend to already have leftovers I’ve frozen and didn’t want to waste. Using fresh or frozen is fine.
When you avoid palm oil, you get used to making foods from scratch. This recipe is very easy, delicious, and perfect for a rainy, chilly afternoon. It’s a forgiving recipe meaning if you don’t have enough of an ingredient or want to add more, will still taste great. It’s mostly melted cheese, cooked broccoli, onions, garlic, and broth — what’s not to love?
Broccoli Cheddar Soup Recipe
This is a versatile recipe. Add more onion and garlic as you please. You can also add ½ cup thinly sliced carrots if you enjoy them. I prefer making this soup without carrots. This recipe uses cornstarch instead of flour which means it’s gluten free as well.
Broccoli Cheddar Soup Ingredients
- ½ stick salted butter
- 1 large onion, roughly chopped
- 6 – 7 garlic cloves, chopped
- 5 cups broccoli florets and stalks
- 1 teaspoon either tarragon, basil, or oregano
- 1 cup heavy whipping cream
- 4 cups vegetable broth
- 4 cups shredded cheddar cheese
- 2 bay leaves
- 4 tablespoons cornstarch, dissolved in 4 tablespoons of water
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- Extra salt and pepper to taste
- Optional: Grated cheddar cheese (or any type) for topping just before serving
Equipment Needed
- Large pot or Dutch oven
- Small bowl
- Cutting board
- Immersion blender, food processor, or blender – optional but helpful
- Knife
- Long spoon to stir
- Measuring cups and spoons
How to Make Broccoli Cheddar Soup
- Chop and dice onion by hand or pulse in food processor. Chop garlic cloves.
- In Dutch oven or pot, melt butter over medium heat.
- Add onions and garlic, cooking and stirring for 2 – 3 minutes.
- If necessary, shred cheese in high performance food processor or grate by hand. Put cheese in bowl and set aside.
- Stir in the heavy cream, broth, bay leaves, and tarragon and bring to a boil.
- Combine 4 tablespoons warm water with cornstarch. Add to the pot.
- Add chopped broccoli and salt and pepper. Stir to combine.
- Simmer uncovered for 10 minutes.
- Remove bay leaves.
- Remove pot from stovetop. Use the immersion blender to slowly blend the soup, breaking up bits of cooked broccoli and leaving some in pieces. Or you can take half the soup and pulse it in a high performance food processor or blender.
- Return pot to stove on medium heat. Add in shredded cheese a bit at a time, stirring until it melts.
- Serve as is or with fresh ground pepper and shredded cheese on top.
Storing
If you make the broccoli cheddar soup in advance or have leftovers, let it cool and store in a covered container in the refrigerator. It will be okay for 3 – 4 days. You can also freeze it for up to 3 months.
Serving Ideas
Serve immediately after making or reheat and serve when it’s convenient. When the flavors have a chance to meld together, it tastes even better. This is a great recipe to make the day before.
Cheddar broccoli soup is hearty and can stand on it’s own as a meal for lunch or dinner. Serve it with a salad, fruit, vegetables, etc. Add some bread or crackers, and it’s all you need. Of course, you can also serve it before the main course. It goes well with meats, fish, chicken, etc.
I love serving broccoli cheddar soup with Simple Mills Find Ground Sea Salt Almond Flour Crackers or bread
Tips and Notes
If you have unsalted butter, add 1/4 teaspoon of salt.
Chop broccoli into pieces so it cooks faster and will be easier to blend. Chop the stalk into small pieces so it cooks thoroughly.
You don’t have to use cheddar cheese to make broccoli cheese soup. Any cheese with a high moisture content and low melting point will work well. In addition to cheddar, some to consider are Monterey jack and fontina. You can also use a combination.
Be sure to use shredded cheese, not chunks. Finely shredded cheese is even better. Stir continuously so it doesn’t clump. The result should be a smooth and creamy cheese soup.
FAQs
How do you thicken broccoli cheddar soup?
To thicken broccoli cheddar soup, you can use an immersion blender or potato masher to mash some of the cooked broccoli. This will help thicken the soup. Be sure to use the correct amount of cornstarch and water (1:1 ratio). You should warm the water first and then whisk them together. Add it into the soup and mix. You can also add more heavy cream.
Why won’t my cheese melt in my broccoli cheddar soup?
There are a few reasons your cheese isn’t melting in your broccoli cheddar soup. Shredding the cheese before melting it is important. If you use a hard cheese (which has a low moisture content) it may not melt properly. Also check that the heat is high enough. Adding in the shredded cheese slowly and stirring it will help it to melt.
Thicken this broccoli cheddar soup recipe with cornstarch and a 1:1 ratio with water to make it gluten free
Why did my broccoli cheddar soup curdle?
Broccoli cheddar soup can curdle if you cook it at too high of a temperature.
How do you fix curdled broccoli cheddar soup?
Some ideas to fix curdled cheese in soup are to try blending it with an immersion blender or transferring it to a food processor or blender and blending until smooth. Another option is to slowly whisk in a small amount of heavy whipping cream, which can help smooth it out.
How do you add cheese to soup without curdling it?
To add cheese to soup without curdling it, shred the cheese finely and evenly. Gradually add the cheese to the soup while continuously stirring over low heat. This helps the cheese to melt evenly and avoid clumping. If you are using a sharp or acidic cheese, add it toward the end of cooking to minimize the risk of curdling. Adding additional heavy cream or coconut cream can also help prevent curdling.
Can I use frozen broccoli to make broccoli cheddar soup?
Yes, using frozen broccoli is a great time saver. Be sure it doesn’t have freezer burn or it will alter the taste. You can use frozen onions as well.
Can I make this soup vegetarian?
Yes, you can use vegetable broth instead of chicken broth and substitute the heavy cream with coconut cream or a non-dairy milk. If you are avoiding palm oil, read labels.
How do I store leftover broccoli cheddar soup?
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Don’t fill the container all the way as it may expand as it freezes.
Can I freeze broccoli cheese soup?
Yes, you can freeze cheddar broccoli soup for up to 3 months. Let it thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Making Broccoli Cheddar Soup
This soup is comforting and filling. It has a sharp and tangy flavor. It’s also versatile. You can add extra onion and garlic to your liking. You can make it as serve it immediately but as with most things with several ingredients, when the flavors have a chance to meld overnight, it tastes better the next day.
It’s a winner in our house and so easy to set out without a lot of other foods because it’s so filling as is. We usually enjoy it with Simple Mills Almond Flour Crackers. They are gluten free crackers that are also palm oil free (rare in crackers) which I buy in a 2-bag box at Costco. Other times, I will serve this soup with a loaf of homemade French bread. Add a salad and/or some fruit, and you have a delicious lunch or dinner.
Please check out my other soup recipes for white bean pasta soup and roasted vegetable soup.
Thanks for reading this broccoli cheddar soup recipe. I try to make most all of our foods from scratch and always make easy recipes. If you make it, please let me know how it went and what you served it with.
Broccoli Cheddar Soup
Equipment
- Dutch oven or large pot
- Immersion blender, food processor, or blender optional
- Knife
- Long spoon to stir
- Measuring cups and spoons
Ingredients
- ½ stick salted butter
- 1 large onion roughly chopped
- 6 - 7 garlic cloves chopped
- 5 cups broccoli florets chop stalks small if using
- 1 teaspoon either tarragon basil, or oregano
- 1 cup heavy whipping cream
- 4 cups vegetable broth or chicken broth
- 4 cups shredded cheddar cheese or Monterey jack or combination
- 2 bay leaves
- 4 tablespoons cornstarch dissolved in 4 tablespoons of water
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- Extra salt and pepper to taste
- Optional: Grated cheddar cheese or any type for topping just before serving
Instructions
- Chop and dice onion by hand or pulse in food processor. Chop garlic cloves.
- In Dutch oven or pot, melt butter over medium heat.
- Add onions and garlic. Cook and stir for 2 - 3 minutes.
- If necessary, shred cheese in high performance food processor or grate by hand. Put cheese in bowl and set aside.
- Stir in heavy cream, broth, bay leaves, and tarragon/other and bring to a boil.
- In a small bowl, add 4 tablespoons warm water with cornstarch. Add to the pot.
- Add chopped broccoli and salt and pepper. Stir to combine.
- Simmer uncovered for 10 minutes.
- Remove bay leaves.
- Remove pot from stovetop. Use the immersion blender to slowly blend the soup, breaking up bits of cooked broccoli and leaving some in pieces. Or you can take half the soup and pulse it in a high performance food processor or blender.
- Return pot to stove on medium heat. Add in shredded cheese a bit at a time, stirring until it melts.
- Serve as is or with fresh ground pepper and shredded cheese on top.
Notes
- If you have unsalted butter, add 1/4 teaspoon of salt.
- Chop broccoli into pieces so it cooks faster and will be easier to blend.
- You can also use Monterey jack and fontina cheeses.
- Use shredded or grated cheese, not chunks. Finely shredded cheese is even better. Stir continuously.