Name: Broccoli Cheddar Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 tablespoon butter; 1 small onion (diced); 1 clove garlic (minced); 4 cups broccoli florets (fresh or frozen); 2 cups chicken broth; ½ teaspoon dried thyme leaves; 4 ounces cream cheese (softened and cubed); 1 ½ cups half and half (or evaporated milk); 1 tablespoon cornstarch; 2 cups shredded sharp cheddar cheese; ⅓ cup shredded Parmesan cheese; salt and pepper to taste

Holly’s Recipe Highlights: Broccoli Cheddar Soup

Flavor: Rich and savory, with sharp cheddar and Parmesan balanced by tender broccoli, creamy dairy, and a hint of garlic and thyme.

Why Make It: Blending the cooked broccoli naturally thickens the soup, so you only need a small amount of cornstarch.

Technique: Add the shredded cheeses off the heat so they melt smoothly without separating.

Total Time: 40 Mins. Servings: 6 Cooking Method: Stovetop

Ingredient Notes

ingredients to make broccoli cheddar soup including cream cheese, thyme, garlic, parmesan, cheese, broth, cornstarch, cream, onion, broccoli, and butter

Broccoli: Fresh or frozen broccoli works well. Cut florets into small, even pieces so they cook quickly. Frozen broccoli can go straight into the soup but may soften a little faster.
Thyme: Dried thyme adds a subtle earthy flavor that complements both broccoli and cheddar. Italian seasoning can work in a pinch but will change the flavor slightly.
Cream Cheese: Adds body and a mild tang while helping create a creamy base. Soften and cube it so it incorporates easily before blending.
Half and Half: Adds richness without making the soup as heavy as one made entirely with heavy cream. Evaporated milk or light cream are good substitutes. Whole milk works but produces a lighter soup.
Cornstarch: Cornstarch thickens the soup without requiring a traditional flour roux. Whisk it into the cold half and half before adding it to the soup to prevent lumps.
Sharp Cheddar: Sharp or extra-sharp cheddar gives the biggest cheese flavor. Grating cheese from a block helps it melt more smoothly.

For another hearty version, try my broccoli potato soup.

How to Make Broccoli Cheddar Soup

Adding broccoli florets to sauteed onion and chicken broth to make broccoli cheddar soup.

Soften onion and garlic. Add chopped broccoli and chicken broth to the sautéed onion mixture. Simmer until tender.

Adding cream cheese cubes to sauteed onions and broccoli to make broccoli cheddar soup.

Add the cream cheese (full recipe below) and cook until softened.

A pot of broccoli cheddar soup after blending.

Remove some of the broccoli and then use an immersion blender to blend the remaining soup. Add the cream and cornstarch mixture and simmer.

Cheese and broccoli floating on top of a pot of broccoli cheddar soup.

Remove from heat and add reserved chopped broccoli, cheddar cheese, and Parmesan.

Grate the Cheddar: Grate cheddar from a block for the smoothest melt. Pre-shredded cheese can make the soup slightly grainy.
Remove From Heat: Take the soup off the heat before adding the cheddar and Parmesan. High heat can cause the cheese to separate instead of melting smoothly.
Use Frozen Broccoli: Frozen broccoli is an easy shortcut. Check it early since it can become tender faster than fresh broccoli.
For a Chunkier Soup: Reserve extra cooked broccoli before blending, then stir it back in at the end for more texture.
Adjust the Consistency: If the soup is too thick, stir in a splash of broth or half-and-half. If it’s too thin, simmer it briefly before adding the cheese.