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a photo of broccoli cheddar soup on a spoon

The Best Broccoli Cheddar Soup (Copycat Recipe)

Yield: 5
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Michelle Goth
This homemade version of broccoli cheddar soup is made quickly on the stove top! A classic soup recipe with cheesy flavor.
There are plenty of substitutions you can make for this recipe! I have a list above this recipe card.
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Ingredients
 

  • 4 cups broccoli florets, fresh, chopped into small pieces
  • 2 teaspoons olive oil
  • ½ cup yellow onion, finely chopped
  • 2 cloves garlic, minced

For the roux and broth:

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 6 cups low-sodium vegetable or chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1/2 teaspoon black pepper

Finishing ingredients:

  • 1 cup medium cheddar cheese, grated
  • 1 cup sharp cheddar cheese, grated
  • 1 cup heavy whipping cream
  • ¼ cup sour cream
  • 1 tablespoon Worcestershire sauce

Instructions
 

  • In the same large pot, add olive oil and heat to medium-high heat. Add onion. Sauté onions for 2-3 minutes until the onion starts to become fragrant, then add the garlic for a final 30 seconds of sautéing. Do not allow the garlic to burn. Frequent scrape the bottom of the pot with a wooden spoon to lift up any bits that get stuck.
  • Add butter to the pot. Melt butter over medium-low heat, do not remove the onions and garlic. Sprinkle in the flour and whisk continuously to make a roux (paste). Make sure the flour is fully incorporated otherwise the soup may have a grainy texture. Allow the roux to cook over medium heat until it turns a light toasted golden color. 
  • Next, pour in the broth slowly, whisking continuously to break up any lumps. Add spices and allow the mixture to come to a simmer. Simmer for 5 minutes, stirring occasionally or until the mixture begins to thicken.
  • Next, stir in the broccoli florets and allow to simmer in the soup for 6-8 minutes until they are tender. 
  • Transfer the soup to a blender or use an immersion blender to puree the soup until it is mostly smooth. You can also choose to just pulse the blender and leave some larger chunks of broccoli in the soup. 
  • Return the soup to the pot and reduce the heat to low. 
  • Add the grated cheeses and stir until the cheese melts.  Once melted, remove from heat and allow to cool for about 5 minutes before adding the final ingredients.
  • Finally, pour in the heavy cream, sour cream, and Worcestershire sauce. Stir vigorously until well combined. 
  • Taste, and add additional salt and pepper if needed to suite your tastes. 
  • Serve warm, garnished with extra cheese.

Notes

Four cups of broccoli crowns cut up will be right at or a little less than a pound of broccoli, depending on how much you can get packed into the cup. 
Make sure to remove the soup from the burner before adding the heavy cream and sour cream at the end. You want the soup to go down in temp a bit from its simmering temp, so I recommend letting it rest for 5-10 minutes before you add the dairy. And when you do add the dairy, whisk vigorously to incorporate it.
Serving: 1, Calories: 432kcal, Carbohydrates: 15g, Protein: 10g, Fat: 38g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 108mg, Sodium: 539mg, Potassium: 377mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1827IU, Vitamin C: 65mg, Calcium: 253mg, Iron: 1mg
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