Stovetop Broccoli Cheddar Soup

Sharp cheddar is my favorite because it gives the soup plenty of cheddar flavor without needing a ridiculous amount of cheese. I recommend buying a block and shredding it yourself. Pre-shredded cheese often contains anti-caking agents that can keep it from melting as smoothly.

Gruyère and parmesan are personal favorited to swap in here. Gruyère melts really smoothly and will provide an excellent texture.

I prefer fresh broccoli because you have more control over the texture. It stays tender with a little bite instead of becoming overly soft. Frozen is still a great shortcut when that’s what you have on hand.

Yes. Frozen broccoli works, but it tends to soften faster than fresh broccoli. Be aware that you may need to cook it for a little less time if you want the broccoli crowns to remain intact.

The heat is usually too high when the cheese is added. Turn the heat down or remove the pot from the heat before stirring in the cheese. High heat can cause the cheese to separate and give you that grainy texture nobody asked for.

I like to use flour to thicken the soup. Add the flour after the veggies are sauteed.

Absolutely. Peel away the tough outer layer, chop the stems into small pieces, and toss them in. They have plenty of broccoli flavor, so there’s no reason to waste them.

Pre-shredded cheese and excessive heat are two common culprits. Freshly grated cheddar melts much better. Add it gradually over low heat and stir until each addition melts before adding more.

Yes, you can use milk, half and half, full-fat coconut milk, or even 4-6oz of cream cheese. Just keep in mind that lower-fat substitutions typically produce a thinner, less rich soup.

A heavy-duty Dutch oven is ideal due to its thick walls and even heat distribution. It's perfect for soups and stews, and its size accommodates plenty of ingredients. I use this Dutch oven that can be found on Amazon.

A large soup pot or stock pot is another good choice. Use something with a heavy bottom.

If you want the soup to have a silky smooth texture without the broccoli florets, puree it with a hand blender or a high powered blender once it's cooked.

Don’t cook it forever. Chop the florets into similar-sized pieces and simmer them just until tender. Remember, they will continue to soften while sitting in the hot soup.

Cheese soups thicken quite a bit as they cool. Stir in a little broth or milk until it reaches the consistency you want.

Give it time to simmer and thicken before assuming something went wrong. If you add too much liquid on the front end, it’s much harder to fix later. Start conservatively with your liquid because you can always thin the soup out.

Yes. It’s a great make-ahead soup, but expect it to thicken in the refrigerator. Add a splash of broth or milk while reheating if necessary.

Store the soup in the refrigerator for up to 3-4 days. Ensure the container is tightly sealed to maintain freshness and prevent the soup from absorbing other odors from the fridge.

You can reheat it in the stove or in the microwave until warm.

You can freeze the soup tightly covered and sealed for a few months.
Thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stovetop over medium heat, stirring occasionally. If the soup has thickened, add a bit of milk or broth to achieve the desired consistency.