Our better-than-ever broccoli cheddar soup recipe is lighter and brighter than some you may have had in the past. It boasts a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream or the roux that many recipes call for—which means that, minus the optional garnish, this creamy soup is also gluten-free. Grating a block of sharp cheddar is crucial for this comfort food classic as the preshredded stuff is often mixed with an anti-caking agent that can wreak havoc with the silky texture of this delicious soup.
The other main player in broccoli cheese soup is, of course, the green stuff. The broccoli florets play two roles in this recipe: Half are added to the puréed base lending it a verdant hue, while the rest are mixed in toward the end, offering a nice crunch to break up the richness. Finally, in a nod to crusty bread bowls, we’ve added cheddar-topped croutons to every serving.
For a dairy-free broccoli soup, check out Andy Baraghani’s recipe with turmeric, peanuts, and crispy shallots or Hetty McKinnon’s broccoli and cashew number for a cream of broccoli soup experience that is completely vegan.
Editor’s note: This recipe was originally published October 14, 2020.
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What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$28 At Bon Appétit Market
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Dutch Oven
$133 $80 At Amazon
Wooden Spoon
$7 At Amazon
Vegetable Peeler
$12 $10 At Amazon
Cake Tester
$3 At Amazon
Box Grater
$12 $9 At Amazon
Blender
$40 At Amazon
Rimmed Baking Sheet
$30 At Amazon
Recipe information
Yield
4 servings
Ingredients
2
4
3
½
2
1
8
4
½
Preparation
Step 1
Halve 2 onions. Peel and coarsely chop. Peel and smash 4 garlic cloves, then coarsely chop. No need to break out your best knife skills because it’s all going to get blended, but try to cut everything into somewhat even pieces so they cook at the same rate.
Step 2
Melt 3 Tbsp. unsalted butter in a large Dutch oven or pot over medium-low heat. Add onion, garlic, and ½ tsp. red pepper flakes; season with salt and black pepper. Stir to combine, then cover pot and cook, stirring occasionally, until softened and just starting to take on color, 8–10 minutes.
Step 3
Meanwhile, trim bottoms of 2 heads of broccoli, then peel. Separate hefty stalks from florets (the thin, little stalks attached to broccoli tops are fine to leave attached to the crowns). Set aside florets. Coarsely chop stalks into 1"–2" pieces. Peel 1 medium russet potato. Coarsely chop into 1"–2" pieces.
Step 4
Add broccoli stalks and potato pieces to pot and stir to coat in butter. Pour in 5 cups water, add 1 Tbsp. salt, and bring to a boil over high heat. Reduce heat to medium-low and keep at a simmer. Cover pot and cook until broccoli stalks and potatoes are completely tender (test with a cake tester, paring knife, or fork), 20–25 minutes.
Step 5
Meanwhile, chop reserved florets into small pieces (you can take the time to separate them into baby florets or just have at them with your chef’s knife). Grate 8 oz. sharp cheddar cheese on the large holes of a box grater. You should have about 2 1/2 cups.
Step 6
Add half of florets to pot, cover, and cook until bright green, 3–5 minutes. Transfer to a blender, let cool for 5 minutes, and purée until smooth. Some blender advice: Don't fill your blender more than halfway—work in batches as necessary. To avoid explosions, remove the center lid from the blender and cover with a kitchen towel. Alternatively, use an immersion blender. Your soup won’t be quite as smooth, but it will still be great. Return purée to pot.
Step 7
Return to medium heat and add remaining florets. Cover pot and cook until bright green, another 3–5 minutes. Add 2 cups cheddar cheese and stir until smooth. Cover and reduce heat to low; set aside while you make the cheddar croutons.
Step 8
Heat broiler. Broil 4 thick slices rustic white bread (if using) on a rimmed baking sheet until lightly browned (watch closely: broilers vary dramatically in power!), 2–3 minutes. Turn bread over (soft side up), then sprinkle with reserved cheddar cheese and a few flecks of red pepper flakes. Continue to broil until cheese is bubbling and browned in spots, 2–3 more minutes.
Step 9
Remove soup from heat and stir in ½ cup plain Greek yogurt. Season generously with black pepper; taste for salt.
Step 10
Cut cheese toasts (if using) into 1" (spoon-sized!) pieces. Divide soup among bowls. Top with cheddar croutons or reserved cheese.
How would you rate Broccoli Cheddar Soup With Cheesy Croutons?
Leave a Review
Reviews (129)
Back to TopUse a handheld immersion blender instead Amazingly light, delicious, flavorful, yet hearty & filling Topped with toasted cheese bread elevates this soup (similar to French Onion soup) Freezes beautifully (fills about three 32oz restaurant-style containers)
Anonymous
3/20/2024
Seriously fantastic, so silky and creamy. My husband begs me to make this more often. The first time I made it, I thought it would be simpler to use the immersion blender and I was dead wrong! The immersion blender is a pain with this - you end up sweating over a steaming pot trying to get the gritty texture to go smooth, and it never gets close. I use a blender now and it’s a game changer for this soup - silky smooth and suddenly restaurant-quality. It’s easier too - no steam in the face. Final bonus - this soup is somehow very filling in addition to being lick-the-bowl delicious. A winner!
Anonymous
Minnesota
12/18/2023
why use a blender? use an immersion blender. Efficient, less to clean no problems.
Ruth Pi
CT
9/20/2022
I have never had Greek yogurt in a soup like this but I think it’s part of what makes this recipe! I used a block of sharp cheddar and highly recommend it. It has plenty of flavor with using water or stock. This will be THE broccoli cheddar soup go-to from now on!
Kristen Pauli
Edwardsville, IL
3/16/2022
A beautifully light version of broccoli cheddar soup! This one is a keeper!
Anonymous
Philadelphia
3/13/2022
I followed this recipe exactly. Pretty much the only thing I could taste were the onions. This could have possibly been my fault - maybe the onions I had were huge? maybe I should have cooked them longer? I will say that the cheesy croutons were fantastic. I have made them a few times to accompany other dishes.
Erica
Long Island, NY
3/8/2022
This is a great recipe. I’ve made it twice and modified it the second time. I used half water, half chicken stock. I added in a carrot with the potato and broccoli stalks. I also added a few chunks of American cheese with the cheddar. Delicious! I love the crisp tender broccoli pieces in the finished soup.
Meghan
Wrightsville, PA
2/17/2022