Why isn't my broccoli cheddar soup thickening?

If your broccoli cheddar soup isn’t thickening, it might be due to a couple of reasons. First, the ratio of liquid to cheese might be off. Too much liquid can make the soup runny. Also, overcooking the cheese or broccoli can break down the texture. Next time, try adjusting the liquid or use a thickening agent like cornstarch to help!

Why is my broccoli cheddar soup so watery?

When your broccoli cheddar soup turns out watery, it’s likely because of too much liquid or not enough thickening ingredients. First, check your ratio of liquid to cheese and vegetables. If it’s too high, the soup can become thin. You can also try simmering it longer or adding a bit of flour or cornstarch to thicken it up.

How do you thicken up broccoli soup?

To thicken up broccoli soup, try a few tricks! First, you can add a thickener like flour or cornstarch. Mix it with a bit of cold water before adding it to the soup. Another option is to purée part of the soup with a blender to add body and texture. You can also stir in some cream or cheese for a creamy boost!

Is broccoli cheddar soup supposed to be thick?

Yes, broccoli cheddar soup is typically thick and creamy! The richness comes from a combination of cheese, cream, and sometimes a thickening agent. If yours isn’t thickening, it could be due to too much liquid or not enough cheese. You want a soup that’s hearty and smooth, not too watery. So, make sure you’re using the right amounts of ingredients!

Why Isn’t My Broccoli Cheddar Soup Thick? Fix It Easily!

Ingredients

Scale

2 cups fresh broccoli, chopped into small florets

2 cups shredded sharp cheddar cheese

2 tbsp unsalted butter

2 tbsp all-purpose flour (or 1 tbsp cornstarch mixed with water)

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ cups whole milk (or 1 cup heavy cream for extra richness)

3 cups vegetable broth

1 medium carrot, shredded

½ tsp salt (adjust to taste)

¼ tsp freshly ground black pepper

Instructions

Sauté the aromatics – In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, stirring until soft and fragrant (about 3 minutes).
Make the roux – Sprinkle in the flour and stir continuously for about 1 minute until it forms a smooth paste. (If using cornstarch, mix it with a little water and add it later.)
Add broth and veggies – Gradually pour in the vegetable broth while stirring to avoid lumps. Add the broccoli and shredded carrot. Simmer for 10–15 minutes, until the broccoli is tender.
Blend for thickness – Use an immersion blender to puree part of the soup, leaving some chunks for texture. If you prefer it chunkier, mash some broccoli with a fork instead.
Melt in the cheese – Turn off the heat and slowly stir in the shredded cheddar cheese until fully melted and smooth. Add salt and pepper to taste. If the soup is too thin, let it sit for a few minutes—it thickens as it cools!
Serve and enjoy! – Ladle the soup into bowls and garnish with extra cheese or a drizzle of cream.

Notes

Use fresh cheese – Pre-shredded cheese contains anti-caking agents that can affect melting. Freshly shredded cheese gives the smoothest texture.
Simmer, don’t boil – Boiling can cause the cheese to separate and turn grainy. Keep the heat low for a creamy consistency.
To thicken a thin soup – Mix 1 tsp cornstarch with 2 tbsp water, stir it in, and simmer for a few minutes.
Make ahead & store – This soup thickens as it sits. Store leftovers in the fridge for up to 3 days and reheat gently on the stove.

Enjoy your delicious, homemade broccoli cheddar soup!

Author: Nina
Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sodium: 650mg
Fat: 18g
Carbohydrates: 24g
Fiber: 4g
Protein: 14g