Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (180 g) broccoli florets, chopped small (fresh or frozen)
- 1 1/4 cups (300 ml) low-sodium chicken or vegetable broth
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp mustard powder (optional but recommended)
- 1/8 tsp kosher salt, plus more to taste
- 1/8 tsp black pepper, plus more to taste
- 1 tsp cornstarch + 1 tbsp cold water (optional, for extra-thick soup)
- 3/4 cup (85 g) shredded sharp cheddar, plus more for topping
- 1 tbsp (15 g) cream cheese
- 2 tbsp (30 ml) heavy cream
Do This
- 1) In a large microwave-safe bowl, combine broccoli, broth, garlic powder, onion powder, mustard powder, salt, and pepper.
- 2) Microwave on HIGH (100% power) for 4 minutes; stir.
- 3) Microwave 3–4 minutes more on HIGH until broccoli is very tender.
- 4) Mash or blend until your preferred texture (smooth-ish or chunky).
- 5) Optional: Stir in cornstarch slurry; microwave 45–60 seconds until slightly thickened.
- 6) Stir in cream cheese until melted, then add cheddar a handful at a time.
- 7) Finish with heavy cream, taste, adjust seasoning, and top with extra cheddar.
Why You’ll Love This Recipe
- Café-style comfort in one bowl: Creamy, cheesy, and cozy without a stovetop.
- Fast but not fussy: Ready in about 15 minutes, with simple pantry-friendly seasonings.
- Thick and velvety: Cream cheese plus cheddar makes it rich; a quick slurry can make it extra thick.
- Flexible texture: Keep it chunky, blend it smooth, or do a mix of both.
Grocery List
- Produce: Broccoli florets (fresh) or a bag of frozen broccoli florets
- Dairy: Sharp cheddar cheese, cream cheese, heavy cream
- Pantry: Chicken or vegetable broth, garlic powder, onion powder, mustard powder (optional), cornstarch (optional), kosher salt, black pepper
Full Ingredients
Broccoli & Broth Base
- Broccoli florets: 2 cups (180 g), chopped into small bite-size pieces (fresh or frozen)
- Low-sodium broth: 1 1/4 cups (300 ml) chicken broth or vegetable broth
Seasonings
- Garlic powder: 1/4 tsp
- Onion powder: 1/8 tsp
- Mustard powder (optional): 1/8 tsp (adds classic “broccoli cheddar soup” depth)
- Kosher salt: 1/8 tsp, plus more to taste
- Black pepper: 1/8 tsp, plus more to taste
Make It Thick (Optional but Helpful)
- Cornstarch: 1 tsp
- Cold water: 1 tbsp
Cheesy, Creamy Finish
- Sharp cheddar, shredded: 3/4 cup (85 g), plus 2–3 tbsp (about 15–25 g) for topping
- Cream cheese: 1 tbsp (15 g)
- Heavy cream: 2 tbsp (30 ml)
Optional Garnishes
- Chives or green onion: 1 tsp finely sliced
- Croutons: 2 tbsp
- Hot sauce: 2–3 drops
- Extra black pepper: to taste
Step-by-Step Instructions
Step 1: Choose the right bowl and prep the broccoli
Use a large microwave-safe bowl with plenty of headroom (at least 1 1/2 to 2 quart capacity). This soup will bubble as it heats, and a bigger bowl helps prevent boil-overs.
Chop broccoli florets into small pieces so they cook quickly and evenly. If using frozen florets, no need to thaw; just break up any large frozen clusters.
Step 2: Heat the broccoli in broth
Add to the bowl: 2 cups (180 g) broccoli, 1 1/4 cups (300 ml) broth, 1/4 tsp garlic powder, 1/8 tsp onion powder, 1/8 tsp mustard powder (if using), 1/8 tsp kosher salt, and 1/8 tsp black pepper. Stir.
Microwave on HIGH (100% power) for 4 minutes. Carefully remove (the bowl will be hot), stir, and return to the microwave.
Step 3: Cook until the broccoli is very tender
Microwave again on HIGH for 3 to 4 minutes, or until the broccoli is very tender and easily smashed with a spoon. Total microwave time is typically 7 to 8 minutes, but it can vary slightly depending on your microwave and broccoli size.
If the soup is bubbling vigorously, pause and stir once midway through to prevent hot spots.
Step 4: Blend or mash to your favorite texture
For a classic café-style feel, partially blend: use an immersion blender right in the bowl for 10–20 seconds, leaving some broccoli pieces for texture.
No blender? Use a potato masher or the back of a spoon to mash the broccoli until the broth looks thicker and slightly creamy from the broken-down florets.
Step 5: Thicken (optional) for a cozy, spoon-coating soup
If you want the soup extra thick, stir 1 tsp cornstarch with 1 tbsp cold water until smooth. Pour the slurry into the hot soup and stir well.
Microwave on HIGH for 45–60 seconds, then stir. The soup should look slightly more glossy and thicker. If you want it thicker still, microwave an additional 15–30 seconds.
Step 6: Melt in cream cheese, then add cheddar gradually
Add 1 tbsp (15 g) cream cheese to the hot soup and stir until fully melted and smooth.
Now add the 3/4 cup (85 g) shredded cheddar a small handful at a time, stirring between additions until melted. Adding it gradually helps the cheese melt smoothly.
If the soup seems too hot or starts to look grainy, let it sit for 1 minute, then stir again. (Very high heat can sometimes make cheddar tighten up.)
Step 7: Finish with cream and adjust seasoning
Stir in 2 tbsp (30 ml) heavy cream. Taste and adjust with additional salt and black pepper as needed.
Serve hot, topped with a little extra cheddar and any garnishes you like (chives, croutons, or a few drops of hot sauce).
Pro Tips
- Shred your own cheddar if possible: Pre-shredded cheese often contains anti-caking agents that can make the soup slightly less smooth.
- Add cheese off the boil: If your soup is aggressively bubbling, let it rest 1 minute before stirring in cheddar for the creamiest melt.
- Control thickness easily: For thinner soup, add 2–4 tbsp broth. For thicker soup, use the cornstarch slurry or blend more thoroughly.
- Fresh vs. frozen broccoli: Frozen works great and is convenient; fresh can taste a bit brighter. Either way, chop small for quick cooking.
- Choose the right broth: Low-sodium broth lets the cheddar shine without turning the soup too salty.
Variations
- Extra protein: Stir in 1/2 cup (about 70 g) diced cooked chicken or 2 tbsp (about 15 g) bacon bits after the cheese melts.
- Vegetarian “loaded” version: Add 1/4 cup (25 g) finely diced sautéed or microwaved mushrooms, and top with croutons.
- Spicy kick: Add 1/8 tsp cayenne or 1/4 tsp smoked paprika with the seasonings, plus hot sauce to finish.
Storage & Make-Ahead
Cool leftover soup to room temperature for no more than 1 hour, then refrigerate in an airtight container for up to 3 days. Reheat in the microwave in a covered microwave-safe bowl at 50% power in 45-second intervals, stirring each time, until hot. (Gentler heat helps keep the cheese smooth.) If it thickens in the fridge, stir in 1–3 tbsp broth or water while reheating. Freezing is not ideal because cheese-based soups can become slightly grainy when thawed, but it will still be tasty if you don’t mind a small texture change.
Nutrition (per serving)
Approximate, for 1 large bowl (entire recipe): 520 calories, 35 g protein, 28 g carbohydrates, 32 g fat, 18 g saturated fat, 1,250 mg sodium, 5 g fiber, 8 g sugars. Values vary by broth and cheese used.
