Broccoli Cheddar Soup
A velvety, partly blended broccoli soup loaded with sharp cheddar, ready in under an hour and far better than any bread-bowl version you have had.
By Priya Hollis, Head of Shop & Product
Published July 13, 2026
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Level
- Easy
Broccoli cheddar soup lives or dies by its texture, and this one gets it right. We blend most of the pot until silky, then stir back a couple of cups of chunky soup so every spoonful still has tender bites of broccoli.
The cheese goes in last, a handful at a time, over low heat. That patience is what keeps it smooth instead of stringy or grainy. A little dry mustard and a pinch of cayenne do not make the soup spicy; they make the cheddar taste more like itself.
Serve it with crusty bread for dunking, or ladle it into hollowed-out sourdough rolls when you want to lean all the way in.
- Ready in under an hour
- Silky, never grainy cheese
- Partly blended for texture
Ingredients
Directions
Melt the butter in a large Dutch oven over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 6 minutes.
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