Broccoli Cheddar Copycat Soup

Introduction

If you’ve ever walked into a popular restaurant chain and been greeted by the rich, creamy aroma of a steaming bowl of Broccoli Cheddar Soup, you’re not alone. This beloved comfort food has captured hearts and appetites across America for decades. But what if you could recreate that same velvety, cheesy, broccoli-packed masterpiece right in your own kitchen—without the high price tag or mysterious ingredients? That’s where this Broccoli Cheddar Copycat Soup recipe comes in. Designed to mirror the flavor, texture, and overall indulgence of the famous restaurant version, this homemade alternative is not only delicious but customizable, affordable, and made with real, wholesome ingredients you can pronounce. Whether you’re feeding a hungry family on a chilly evening, packing leftovers for lunch, or simply craving a nostalgic taste of your favorite eatery, this soup delivers every time.

The History

Broccoli Cheddar Soup may feel like a timeless classic, but its origins are surprisingly modern. While soups featuring cheese and vegetables have existed for centuries, the specific combination of sharp cheddar and tender broccoli in a creamy base emerged in the United States during the mid-to-late 20th century. It gained widespread popularity in the 1980s and 1990s as American diners began embracing heartier, more flavorful fare beyond traditional tomato or chicken noodle varieties. The dish was catapulted into mainstream fame by national restaurant chains, particularly one well-known New England-based seafood restaurant that added it to their menu as a seasonal offering. Its overwhelming popularity led to year-round availability and a devoted fan base. Over time, “copycat” versions began appearing in home kitchens and online recipe sites, as people sought to replicate the thick, luscious texture and bold flavor profile without dining out. Today, Broccoli Cheddar Soup stands as a quintessential example of American comfort cooking—a perfect blend of nutrition and indulgence that continues to evolve with creative twists and healthier adaptations.

Ingredients Breakdown

The magic of a truly great Broccoli Cheddar Copycat Soup lies in the quality and balance of its ingredients. Each component plays a crucial role in achieving the signature creaminess, depth of flavor, and vibrant color that define the dish. Let’s break them down:

• Butter – Forms the base of the roux, adding richness and helping to cook the aromatics gently without burning.
• Yellow Onion – Provides a sweet, aromatic foundation. When sautéed, it enhances the overall savoriness of the soup.
• Garlic – Adds a subtle pungency and depth, elevating the flavor profile without overpowering the other ingredients.
• All-Purpose Flour – Used to thicken the soup via a roux, giving it that luxurious, velvety body reminiscent of restaurant-style versions.
• Chicken or Vegetable Broth – Acts as the liquid base, contributing savory notes and balancing the richness. Using low-sodium versions allows better control over salt levels.
• Whole Milk and Heavy Cream – These provide the creamy texture essential to the soup. Whole milk keeps it balanced, while heavy cream adds decadence and smoothness.
• Shredded Sharp Cheddar Cheese – The star ingredient! Opt for real, block cheddar (not pre-shredded) for optimal meltability and flavor. Sharp cheddar gives a tangy punch that defines the soup.
• Broccoli Florets – Fresh or frozen works well. Smaller florets cook evenly and blend seamlessly into the texture. Stems can be finely diced and used too—don’t waste them!
• Carrot – Often overlooked, carrots add natural sweetness, color, and nutrients. They also help thicken the soup slightly when blended.
• Dijon Mustard – A small amount brightens the flavors and cuts through the richness, enhancing the cheese without being detectable.
• Worcestershire Sauce – Adds umami depth and complexity, rounding out the savory elements.
• Nutmeg – Just a pinch! This warm spice complements dairy beautifully and enhances the overall aroma.
• Salt and Black Pepper – Essential for seasoning, adjusted to taste throughout cooking.
• Optional Add-Ins: Cooked bacon, diced potatoes, green onions, or even a splash of hot sauce for heat.

Using high-quality, fresh ingredients ensures the best results—especially when it comes to cheese and dairy. Pre-shredded cheeses often contain anti-caking agents that can make the soup grainy, so shredding your own cheddar is highly recommended.

Step-by-Step Recipe

1. Prepare Ingredients: Chop 1 medium yellow onion, mince 2 cloves of garlic, dice 1 medium carrot into small pieces, and cut about 3 cups of broccoli florets into bite-sized pieces. Shred 2 cups of sharp cheddar cheese from a block and set aside.
2. Melt Butter: In a large pot or Dutch oven over medium heat, melt 4 tablespoons (½ stick) of unsalted butter.
3. Sauté Aromatics: Add the chopped onion and carrot to the melted butter. Cook for 5–7 minutes, stirring occasionally, until softened and slightly translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Create the Roux: Sprinkle ¼ cup of all-purpose flour over the vegetables. Stir constantly for 2–3 minutes to cook out the raw flour taste and form a golden paste (roux).
5. Add Liquids Gradually: Slowly pour in 4 cups of low-sodium chicken or vegetable broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly—about 5 minutes.
6. Incorporate Dairy: Reduce the heat to low. Stir in 1 cup of whole milk and 1 cup of heavy cream. Do not boil, as high heat can cause the dairy to curdle.
7. Add Vegetables: Stir in the broccoli florets. Simmer uncovered for 15–20 minutes, or until the broccoli is tender but still holds its shape.
8. Season the Soup: Add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, ⅛ teaspoon ground nutmeg, ½ teaspoon black pepper, and salt to taste (start with ½ tsp). Adjust seasonings as needed.
9. Melt in the Cheese: Remove the pot from heat. Gradually stir in the shredded cheddar cheese, a handful at a time, until fully melted and smooth. Return to very low heat if necessary, but avoid boiling after adding cheese.
10. Adjust Consistency: If the soup is too thick, thin it with additional broth or milk, ¼ cup at a time, until desired consistency is reached. For a smoother texture, use an immersion blender to partially puree the soup—about 30 seconds will give you a creamy base with chunks of broccoli remaining.
11. Taste and Final Adjustments: Taste and adjust salt, pepper, mustard, or Worcestershire as needed. The soup should be rich, creamy, cheesy, and well-balanced.
12. Serve Warm: Ladle into bowls and garnish with extra shredded cheese, chopped green onions, crumbled bacon, or a swirl of cream if desired.

Tips

• Shred Your Own Cheese: Pre-shredded cheese contains cellulose or potato starch to prevent clumping, which can result in a gritty or oily texture when melted. Always shred cheddar from a block for the smoothest melt.
• Don’t Boil After Adding Dairy: High heat can cause milk and cream to separate or curdle. Keep the temperature low when incorporating dairy and melting cheese.
• Use an Immersion Blender Wisely: For that signature copycat texture—creamy with bits of broccoli—blend just 1/3 to 1/2 of the soup. This creates body without turning it into a completely smooth purée.
• Boost Flavor with Umami: A dash of soy sauce or miso paste (½ tsp) can deepen the savory notes without making the soup taste salty or Asian-inspired.
• Make Ahead Friendly: This soup reheats beautifully. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring frequently and adding a splash of milk or broth if needed.
• Avoid Freezing (With Caution): Dairy-based soups can separate when frozen due to fat and protein breakdown. If freezing, consider omitting cream and adding it fresh upon reheating. Freeze for up to 2 months.
• Control Thickness: Restaurant versions are often thicker than home recipes. For a richer mouthfeel, increase the roux slightly (add another tablespoon of butter and flour), or add mashed potato or instant potato flakes (1–2 tbsp) as a natural thickener.
• Brighten Before Serving: A squeeze of lemon juice (½ tsp) just before serving can lift the flavors and cut through the richness, making each bite more vibrant.

Variations and Customizations

One of the greatest things about this Broccoli Cheddar Copycat Soup is how easily it adapts to different tastes, dietary needs, and kitchen inventories. Here are some popular variations:

• Creamier Version: Replace ½ cup of the milk with cream cheese (4 oz) for an ultra-rich, velvety texture.
• Smoky Bacon Twist: Cook 4–6 strips of bacon until crispy, crumble, and reserve for topping. Use 1 tablespoon of bacon grease in place of butter for added smokiness.
• Loaded Baked Potato Style: Add 1 cup of diced cooked potatoes and top with sour cream, chives, and extra bacon.
• Gluten-Free Option: Substitute all-purpose flour with cornstarch (mix 2 tbsp cornstarch with ¼ cup cold broth, then stir in) or a gluten-free flour blend to make a roux.
• Dairy-Free/Vegan Version: Use plant-based butter, unsweetened cashew or oat milk, and vegan cheddar shreds. Thicken with a cashew cream base (soaked and blended cashews) for richness.
• Extra Protein: Stir in shredded rotisserie chicken, cooked turkey, or white beans (like cannellini) for a heartier meal.
• Spicy Kick: Add a pinch of cayenne pepper, diced jalapeño, or a few dashes of hot sauce (like Frank’s RedHot) for a warming contrast to the creamy base.
• Roasted Broccoli Variation: Roast broccoli florets at 400°F for 20 minutes before adding to the soup for a deeper, nuttier flavor.
• Slow Cooker Method: Sauté onions, carrots, and garlic first, then transfer to a slow cooker with broth, milk, and broccoli. Cook on low for 4–5 hours. Stir in cheese and cream at the end.
• Kid-Friendly Version: Puree the entire soup until smooth and serve with fun toppings like goldfish crackers or mini bagel chips.

Health Considerations and Nutritional Value

While Broccoli Cheddar Soup is undeniably comforting, it’s worth considering its nutritional content—especially if you’re watching calories, fat, sodium, or cholesterol. Here’s a general analysis per 1-cup serving (approximate):

• Calories: ~280–350
• Total Fat: ~20–25g (mostly from butter, cream, and cheese)
• Saturated Fat: ~12–15g
• Cholesterol: ~60–80mg
• Sodium: ~600–900mg (depending on broth and added salt)
• Carbohydrates: ~15–20g
• Fiber: ~3–4g (from broccoli and carrot)
• Protein: ~10–12g (from cheese and dairy)
• Vitamins & Minerals: Rich in Vitamin A (from carrots and dairy), Vitamin C and K (from broccoli), calcium, and phosphorus.

Healthier Swaps:

• Use reduced-fat cheddar (but still shred it yourself).
• Replace half the cream with evaporated skim milk or Greek yogurt (add off-heat to prevent curdling).
• Opt for low-sodium broth and limit added salt.
• Boost fiber and volume with extra vegetables like cauliflower, zucchini, or celery.
• Reduce butter to 2 tablespoons and use olive oil for part of the fat.

This soup can be part of a balanced diet when enjoyed in moderation. Pair it with a side salad or whole-grain bread for a complete, satisfying meal.

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 medium carrot, finely diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 3 cups broccoli florets (fresh or frozen)
• 2 cups sharp cheddar cheese, shredded from a block
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ⅛ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• Optional: Crispy bacon, green onions, extra cheese for garnish

Directions

1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add onion and carrot; cook for 5–7 minutes until soft. Stir in garlic and cook 30 seconds more.
3. Sprinkle in flour and stir constantly for 2–3 minutes to form a roux.
4. Gradually whisk in broth until smooth. Bring to a simmer and cook 5 minutes to thicken.
5. Stir in milk, cream, broccoli, Dijon mustard, Worcestershire sauce, nutmeg, salt, and pepper.
6. Simmer uncovered for 15–20 minutes, or until broccoli is tender.
7. Remove from heat and stir in cheddar cheese one handful at a time until melted and smooth.
8. For desired texture, use an immersion blender to partially puree the soup.
9. Adjust seasoning and consistency with additional broth or milk if needed.
10. Serve hot, garnished with green onions, bacon, or extra cheese.

FAQ

Can I make this soup vegetarian or vegan?
Yes! Use vegetable broth and substitute dairy with plant-based alternatives. Choose a high-melt vegan cheddar and creamy non-dairy milk like cashew or oat.

Why did my soup turn out grainy?
This usually happens when using pre-shredded cheese (due to anti-caking agents) or overheating the soup after adding cheese. Always shred your own cheese and keep heat low.

Can I freeze Broccoli Cheddar Soup?
It’s not ideal due to dairy separation, but possible. Omit cream before freezing. Thaw overnight in the fridge and reheat gently, adding fresh cream upon warming.

How can I make the soup thicker?
Add an extra tablespoon of flour to the roux, mash some of the cooked broccoli into the soup, or stir in 1–2 teaspoons of instant potato flakes.

Can I use frozen broccoli?
Absolutely. Add it directly to the soup—no need to thaw. Cooking time may vary slightly.

What kind of cheese works best?
Sharp cheddar provides the classic flavor, but you can mix in Gruyère, Colby Jack, or smoked cheddar for complexity.

How long does it last in the fridge?
Up to 4 days in an airtight container. Reheat gently on the stove to preserve texture.

Is this soup kid-friendly?
Yes! Many children love the cheesy, creamy taste. Try blending it fully for picky eaters or letting them add their own toppings.

Summary

Recreate the rich, creamy, and irresistibly cheesy Broccoli Cheddar Soup you love from restaurants—all in your own kitchen with simple, real ingredients. This copycat version delivers bold flavor, perfect texture, and endless customization options for a comforting meal any day of the week.