This one-pot broccoli cheddar soup combines spoon-size broccoli, shredded carrot and sharp cheddar in a creamy broth. The most important step is simple: stop the simmer before adding the cheese, then stir it in gradually off the heat. That keeps the soup smooth instead of oily or grainy.
How to keep broccoli cheddar soup smooth
Cheddar can separate when it meets high heat. Grate a block of sharp cheddar before you start, let the vegetables finish cooking, and take the pot off the burner. Add the cheese one small handful at a time, stirring until each addition disappears before adding the next.
Keep the broccoli pieces small enough to fit on a spoon. If you prefer a thicker soup without making it heavy, briefly blend only one or two cups of the cooked soup and return it to the pot. The remaining florets still give every bowl texture.
Fresh or frozen broccoli
Fresh broccoli gives the best control over floret size. Frozen broccoli also works: thaw it, drain away excess water and chop any large pieces before adding it. Because frozen broccoli is partly softened already, begin checking it several minutes earlier.
Complete the meal
Serve the soup with crusty bread, a crisp green salad or a simple sandwich. For another cozy bowl, try our Lemon Chicken Orzo Soup or Golumpki Soup.
Editorial note: This formulation is newly published from trend and competitor research. A separate kitchen-test record has not been supplied, so no kitchen-tested or nutrition claim is made. The hero is an editorially generated food image and is not test evidence.
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