I always thought you needed heavy cream to make a good broccoli cheddar soup. That’s how every restaurant does it, right? Turns out, you don’t need it at all—and honestly, I like this version better.
The secret is using milk and a little bit of cheese to create that creamy texture without all the heaviness. My kids actually finish their bowls now instead of complaining that it’s “too rich.” Plus, when you skip the cream, you can have a second serving without feeling like you need a nap afterward.
This soup comes together in about 30 minutes, and you probably already have most of the ingredients in your kitchen. It’s one of those recipes that makes you wonder why you ever bothered with the fancy stuff.
Why You’ll Love This Broccoli Cheddar Soup
- No heavy cream needed – This soup gets its creamy texture from evaporated milk instead, making it a bit lighter while still delivering that rich, comforting taste you crave.
- Ready in under an hour – You can have this warm, satisfying soup on the table in about 40-55 minutes, perfect for busy weeknights when you need something quick but homemade.
- Packed with vegetables – Between the broccoli, carrots, and potato, you’re getting plenty of veggies in every spoonful without sacrificing any of that cheesy goodness.
- Simple pantry ingredients – This recipe uses straightforward ingredients you probably already have on hand, so no need for a special grocery run.
What Kind of Cheddar Cheese Should I Use?
For this soup, you’ll want to use a good quality block of cheddar that you grate yourself rather than pre-shredded cheese from a bag. Pre-shredded cheese is coated with anti-caking agents that can make your soup grainy instead of smooth and creamy. Sharp cheddar will give you the most flavor, but medium cheddar works great too if you prefer a milder taste. If you’re feeling adventurous, you can even mix in a bit of smoked cheddar for extra depth, though regular cheddar on its own will give you that classic broccoli cheddar soup taste everyone loves.
Options for Substitutions
This soup is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Evaporated milk: This is what gives the soup its creamy texture without using heavy cream, so I wouldn’t skip it. If you absolutely need to substitute, try whole milk mixed with a bit of cream cheese or sour cream, but the texture won’t be quite the same.
- Chicken stock: Vegetable stock works perfectly if you want to make this vegetarian. Just keep in mind the flavor will be a bit lighter, so you might want to add a pinch of extra salt.
- Cheddar cheese: Sharp cheddar gives the best flavor, but you can use mild cheddar, Gruyere, or a mix of cheeses. Just avoid pre-shredded cheese if possible – it doesn’t melt as smoothly due to the anti-caking agents.
- Potato: The potato helps thicken the soup naturally. You can use any variety you have – russet, Yukon gold, or red potatoes all work fine. Just make sure to dice it small so it cooks quickly.
- Dijon mustard: Regular yellow mustard can work in a pinch, though you’ll lose some of that tangy depth. Start with half the amount and taste as you go.
- Butter: Olive oil can replace the butter if needed, though you’ll miss out on some of that rich flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with broccoli cheddar soup is adding the cheese while the soup is still boiling, which causes it to separate and become grainy instead of smooth and creamy. To avoid this, remove the pot from heat and let it cool for a minute or two before stirring in your grated cheddar, and make sure to add it gradually while stirring constantly. Another common error is cutting the broccoli into large chunks, which makes the soup harder to eat and less visually appealing – aim for small, bite-sized pieces that cook evenly and blend well with the other ingredients. Don’t skip whisking the flour into the evaporated milk before adding it to the soup, as this step prevents lumps from forming and helps thicken the soup to that perfect, spoonable consistency.
What to Serve With Broccoli Cheddar Soup?
This soup is hearty enough to be a meal on its own, but I love serving it with a warm, crusty bread bowl that you can tear apart and dip right into the cheesy goodness. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the cheddar and keeps things from feeling too heavy. If you’re feeding a crowd, consider adding some crispy bacon bits on top of the soup and serving it alongside buttered dinner rolls. For a cozy dinner, pair it with a ham and cheese panini or even just some saltine crackers for a no-fuss option that still hits the spot.
Storage Instructions
Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. It actually tastes even better the next day once all the flavors have had time to meld together. I like to make a big batch on Sunday and enjoy it throughout the week with some crusty bread or a simple side salad.
Freeze: You can freeze this soup for up to 3 months, though the texture might change slightly when you thaw it. Let it cool completely first, then store it in freezer-safe containers or bags. Just keep in mind that dairy-based soups can sometimes separate a bit after freezing, but don’t worry – it’ll still taste great.
Reheat: Warm it up gently on the stovetop over medium-low heat, stirring often so it doesn’t stick to the bottom. You can also use the microwave in 1-minute intervals, stirring between each one. If it seems too thick after reheating, just add a splash of milk or stock to thin it out to your liking.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1650-1850
- Protein: 65-75 g
- Fat: 85-100 g
- Carbohydrates: 115-130 g
Ingredients
- 2 large carrots (diced)
- 14 fl oz evaporated milk
- 14 oz broccoli florets
- 4 cups chicken broth
- 7 oz cheddar cheese (freshly shredded gives better texture)
- 1 potato (7 oz)
- 3 tbsp plain all-purpose flour (I use King Arthur)
- 4 garlic cloves (minced)
- 4 tbsp butter (I like Kerrygold for this)
- 1 white or brown onion (finely chopped)
- 1 tbsp Dijon mustard
Step 1: Sauté the Aromatics
- 4 tbsp butter
- 1 white or brown onion (finely chopped)
- 4 garlic cloves (minced)
Melt the butter in a large pot over medium heat.
Add the finely chopped onion and cook until it becomes translucent.
Next, stir in the minced garlic and sauté for another minute until fragrant.
Step 2: Simmer the Vegetables
- 1 potato (7 oz)
- 4 cups chicken broth
- 14 oz broccoli florets
- 2 large carrots (diced)
Add the peeled and diced potato, chicken broth, and broccoli florets to the pot with the sautéed aromatics.
Bring the mixture to a simmer and cook until the vegetables begin to soften.
Halfway through the cooking time, add the diced carrots and continue to simmer until all the vegetables are completely tender, about 20 minutes total.
I like to grate the carrots for a smoother texture in the final soup.
Step 3: Mix the Thickener
- 14 fl oz evaporated milk
- 3 tbsp plain all-purpose flour
In a separate bowl, whisk together the evaporated milk and all-purpose flour until the mixture is completely smooth and free of lumps.
Step 4: Thicken the Soup Base
- evaporated milk and flour mixture (from Step 3)
Pour the evaporated milk and flour mixture (from Step 3) into the pot with the simmered vegetables.
Stir well and let the soup continue to cook until it thickens slightly and becomes creamy.
Step 5: Add Cheese and Mustard
- 7 oz cheddar cheese (freshly shredded)
- 1 tbsp Dijon mustard
Reduce the heat to low and add the freshly shredded cheddar cheese and Dijon mustard.
Stir until the cheese is completely melted and the soup is smooth and flavorful.
If desired, season to taste with salt and pepper.
Personally, I always taste at this stage and adjust with a little extra cheese or mustard if I feel the soup needs a flavor boost.
Step 6: Serve the Soup
Ladle the hot broccoli cheddar soup into bowls and serve immediately, optionally with warm bread on the side.
Enjoy!
Cheesy Broccoli Cheddar Soup No Cream
Ingredients
- 2 large carrots (diced)
- 14 fl oz evaporated milk
- 14 oz broccoli florets
- 4 cups chicken broth
- 7 oz cheddar cheese (freshly shredded gives better texture)
- 1 potato (7 oz)
- 3 tbsp plain all-purpose flour (I use King Arthur)
- 4 garlic cloves (minced)
- 4 tbsp butter (I like Kerrygold for this)
- 1 white or brown onion (finely chopped)
- 1 tbsp Dijon mustard
Instructions
- Melt the butter in a large pot over medium heat. Add the finely chopped onion and cook until it becomes translucent. Next, stir in the minced garlic and sauté for another minute until fragrant.
- Add the peeled and diced potato, chicken broth, and broccoli florets to the pot with the sautéed aromatics. Bring the mixture to a simmer and cook until the vegetables begin to soften. Halfway through the cooking time, add the diced carrots and continue to simmer until all the vegetables are completely tender, about 20 minutes total. I like to grate the carrots for a smoother texture in the final soup.
- In a separate bowl, whisk together the evaporated milk and all-purpose flour until the mixture is completely smooth and free of lumps.
- Pour the evaporated milk and flour mixture (from Step 3) into the pot with the simmered vegetables. Stir well and let the soup continue to cook until it thickens slightly and becomes creamy.
- Reduce the heat to low and add the freshly shredded cheddar cheese and Dijon mustard. Stir until the cheese is completely melted and the soup is smooth and flavorful. If desired, season to taste with salt and pepper. Personally, I always taste at this stage and adjust with a little extra cheese or mustard if I feel the soup needs a flavor boost.
- Ladle the hot broccoli cheddar soup into bowls and serve immediately, optionally with warm bread on the side. Enjoy!
