Can I make this broccoli cheddar soup vegetarian?

Yes! Just use vegetable stock instead of chicken broth. The rest of the ingredients are meat-free, but double-check your cheese if you need it rennet-free.

Why is my broccoli cheddar soup gritty?

It’s almost always from adding cheese too fast or over heat. Always remove the pot from heat and stir in cheese gradually.

How long does broccoli cheddar soup keep in the fridge?

You can store it for up to 3 days in a sealed container. Reheat slowly on the stove for best texture.

Can I freeze broccoli cheddar soup?

It’s not recommended. The milk and cheese tend to separate after freezing and reheating, resulting in a thin, grainy texture.

What if I only have pre-shredded cheese?

You can use it in a pinch, but the texture won’t be as smooth. For best results, grate it fresh from the block.

Creamy Broccoli Cheddar Soup in One Pot (No Cream Needed)

The Creamiest Broccoli Cheddar Soup You’ll Ever Make

Print Recipe

A rich and velvety broccoli cheddar soup made in just 30 minutes, packed with tender broccoli florets and freshly grated sharp cheddar. This cozy, one-pot dish is perfect for cold nights or easy family dinners.

Author: Benchi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 1.5 quarts (~4 servings)
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

5 tablespoons unsalted butter
½ medium yellow onion, chopped
⅓ cup all-purpose flour
2 cups chicken stock
1 celery stalk, finely diced
2½ cups broccoli florets, chopped into bite-size pieces
2 cups whole milk
2 cups shredded sharp cheddar cheese (freshly grated)
Salt and freshly ground black pepper, to taste
1 cup shredded cheddar (for garnish, optional)

Instructions

Melt butter in a large pot over medium heat.
Add chopped onion and cook for about 5 minutes until translucent.
Stir in flour and cook for 2 minutes to eliminate raw flour taste.
Gradually whisk in chicken stock until no lumps remain.
Stir in celery and broccoli and bring to a boil.
Reduce heat to medium-low and simmer for 15 minutes until broccoli is tender.
Stir in milk and simmer for 3 minutes until soup coats the back of a spoon.
Remove pot from heat and gradually stir in shredded cheddar in small handfuls, ensuring each addition melts fully before adding more.
Season with salt and pepper to taste.
Ladle into bowls and garnish with additional shredded cheddar if desired.

Notes

Use freshly grated cheese for the smoothest texture; pre-shredded cheese may cause grittiness.
Vegetable stock can be used for a vegetarian version.
To thicken thin soup, mix 1½ teaspoons cornstarch with ½ cup warm soup and stir back in.
Store in the refrigerator for up to 3 days; reheat slowly over low heat.
Freezing is not recommended as texture may become grainy.

Find it online: https://www.cookwithbenchi.com/broccoli-cheddar-soup/