McAlister’s Broccoli Cheddar Soup Recipe

The combo of broccoli and cheddar has been a staple in home kitchens for decades. Cheese soups have long been part of comfort food culture, but the creamy broccoli-cheddar blend became especially trendy in the late 20th century.

McAlister’s helped popularize this pairing, turning it into a go-to dish in American delis and cafés. McAlister’s Broccoli Cheddar Soup recipe is a must-try on rainy days or after a long day. It provides warmth, nostalgia, and familiar comfort with every spoonful.

Why You Love This Copycat Recipe!

McAlister’s inspires our homemade take; the result is smoother and richer than many chunkier versions. The cheddar brings sharpness, while the tender broccoli adds an earthy sweetness. Subtle seasonings boost the flavor without overwhelming it.

Unlike other heavy broccoli and cheese soups, this lighter version skips the excess cream and butter. Instead, it uses milk, broth, and sharp cheddar to deliver full flavor with fewer calories, leaving you feeling warm and satisfied.

McAlister’s Broccoli Cheddar Soup Ingredients

• 4 Cups of Fresh Broccoli Florets: Fresh broccoli gives the best texture and flavor. Chop into bite-sized pieces.
• 1 Small Onion (Minced): Add sweet, savory depth. You can use 1 tsp onion powder.
• 1 Medium Carrot (Peeled and Shredded): Adds slight sweetness and color.
• 2 Cups Sharp Cheddar Cheese (Grated): Bold, tangy kick. Grate yourself for better melting.
• 2 Tablespoons Unsalted Butter: Adds richness to the soup. You can use Margarine or dairy-free butter.
• 2 Cups Half and Half: Makes the soup rich and creamy. Substitute: Whole milk or milk and cream blend
• ½ Tablespoon Olive Oil: Helps sauté veggies and adds a smooth taste. Canola or vegetable oil works too.
• 3 Cups Low-Sodium Chicken Stock: Forms the base and keeps it less salty.
• ½ Teaspoon Kosher Salt: Enhances all the flavors.
• ½ Teaspoon Garlic Powder: Adds mild garlicky flavor. Or use 1 minced garlic clove.
• ½ Teaspoon Black Pepper: Gives a gentle kick. Or White pepper for a milder flavor
• 2 Tablespoons Cornstarch: Thickens the soup to a creamy texture.

Kitchen Tools You Will Need

1. Instant Pot or Pressure Cooker
2. Box Grater or Food Processor
3. Cutting Board and Knife
4. Measuring Cups and Spoons
5. Whisk
6. Ladle
7. Mixing bowl

How To Make McAlister’s Broccoli Cheddar Soup

Step 1: Sauté the Veggies
Start by turning your Instant Pot to sauté mode. Add olive oil and butter. Once melted, toss in the minced onion and shredded carrot. Let them cook for about 3 to 4 minutes until soft and golden. This builds a sweet, buttery base that makes the soup rich in flavor. While this cooks, chop your broccoli into small florets so they cook evenly.

Step 2: Add Broccoli and Stock
When the onion and carrot are ready, hit “Cancel” to stop sautéing. Pour in about 2¾ cups of chicken stock, saving the rest for later. Use a spoon to scrape the bottom of the pot so no bit’s stick. Add the salt, pepper, and garlic powder, then drop in the broccoli florets.

Step 3: Pressure Cook the Soup
Close the lid, set the vent to “Sealed,” and cook on manual for 0 minutes. Yes, zero minutes! It just needs to come to pressure to steam the broccoli until tender. Once it finishes, let the soup sit for 5 minutes, then do a slow release of the steam. Open carefully because it is extremely hot.

Step 4: Thicken the Soup
After opening the lid, turn the Instant Pot back into sauté mode. Mix the leftover chicken stock with cornstarch in a bowl until smooth. Pour this into the soup while stirring. In 2–3 minutes, you will see it thicken into a creamy base.

Step 5: Add Dairy and Cheese
Lower the heat and stir in half and half. Slowly sprinkle in the grated cheddar cheese, stirring until it melts completely. Make sure you stir gently so the cheese blends smoothly without clumping.

Step 6: Finish and Serve
Put the lid back on, but do not seal it, and let the soup sit for 2–3 minutes. This helps the cheese settle in fully. Give it one last stir, then ladle into bowls and serve warm.

Chef’s Note + Tips

1. Grating your own cheese from a block is the best secret for a super smooth soup.
2. Shredding the carrot finely helps it melt into the soup and adds sweetness.
3. Do not rush melting the cheese; low heat keeps the soup smooth and avoids clumping.
4. Do not skip the natural pressure release step – it prevents the broccoli from getting mushy.
5. Make sure to scrape the bottom of the pot when adding stock to prevent burning.
6. If you do not have an Instant Pot, you can make this on the stovetop – just simmer for 15-20 minutes.
7. Add the cornstarch mixture slowly while stirring to prevent lumps.
8. For extra flavor, add a bay leaf while pressure cooking and remove it before serving.
9. You can store it in the fridge in an airtight container.

Make Ahead & Storage Tips

McAlister’s Broccoli Cheddar Soup is a perfect make-ahead meal. You can make this soup 4 days in advance to heat up for quick lunches or dinners throughout the week. When reheating, warm it gently on the stove over low heat, stirring often so the cheese does not separate.

Freezing is possible but tricky because of the dairy. If you freeze it, use a freezer-safe container and leave some space for expansion. Freeze for up to 2 months. Thaw in the fridge overnight, then reheat slowly on the stove. Stir often to prevent separation.

To check if your soup has gone bad, smell it first. If it has a sour odor, changes color, or feels slimy, it is time to throw it out. Always trust your senses before eating leftovers.

What to Serve with McAlister’s Broccoli Cheddar Soup

• Crusty Bread: Dip a slice of warm, crusty French bread into the soup. The bread’s crunchy texture contrasts with the soup’s creaminess, and the mild flavor soaks up the cheesy goodness perfectly.
• Grilled Cheese Sandwich: A classic combo! The gooey, melted cheese in the sandwich matches the soup’s richness, creating a comforting, indulgent meal. Use sourdough for extra tang.
• Green Salad: A fresh salad with lettuce, cucumber, and a light vinaigrette balances the soup’s heaviness. The crisp veggies add a refreshing crunch that complements the creamy texture.
• Roasted Potatoes: Crispy roasted potatoes seasoned with herbs go well with the soup. Their earthy flavor enhances the broccoli’s taste, making each bite satisfying.
• Garlic Breadsticks: Soft, garlicky breadsticks are perfect for dipping. The garlic adds a savory kick that blends with the soup’s cheddar flavor for a great combo.
• Baked Chicken Tenders: Simple baked chicken tenders add protein. Their mild flavor lets the soup shine while making the meal more filling.
• Apple Slices: Thin apple slices add a sweet, crisp contrast. The fruit’s freshness cuts through the soup’s richness, creating a balanced and delightful pairing.

If you enjoy trying copycat recipes at home, you might also like my Wood Ear Mushroom Recipe for a lighter option, or the Chili Recipe if you are craving something hearty and meaty.

McAlister’s Broccoli Cheddar Soup Recipe FAQs

Here, we have you covered with some frequent questions about McAlister’s Broccoli Cheddar Soup Recipe.

1. Can I make this soup vegetarian?

Yes, you can easily make McAlister’s Broccoli Cheddar Soup vegetarian. Swap the chicken stock for low-sodium vegetable stock. The flavor remains rich and delicious. Use vegetarian cheese if you are strict about it.

2. Can I use a regular pot instead of an Instant Pot?

Absolutely! Use a large pot over medium heat for sautéing the veggies. Follow the same steps but simmer the broccoli in the stock for about 10 minutes until soft.

3. What if my soup is too thin?

If your McAlister’s Broccoli Cheddar Soup is too thin, mix an extra tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the soup while it is on sauté mode or simmering. Let it cook for 2–3 minutes until it thickens.

4. Can I add other vegetables to the soup?

Yes, you can add veggies like cauliflower, zucchini, or spinach to McAlister’s Broccoli Cheddar Soup. Chop them into small pieces and add them to the broccoli.

5. How do I prevent the cheese from curdling?

To avoid curdling in McAlister’s Broccoli Cheddar Soup, add the cheese slowly over low heat or with the Instant Pot off. Stir gently and do not let the soup boil after adding the cheese. Using freshly grated cheese helps, as pre-shredded cheese has additives that can cause curdling.

McAlister’s Broccoli Cheddar Soup Recipe

Make McAlister’s Broccoli Cheddar Soup Recipe at home in just 35 minutes. A creamy, cheesy, and easy soup recipe for cozy meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Additional Time 5 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 4 cups fresh broccoli florets
• 2 cups sharp cheddar cheese grated
• ½ tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small onion minced
• 1 medium carrot peeled and shredded
• 3 cups low-sodium chicken stock divided
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 2 tablespoons cornstarch
• 2 cups half and half

Equipment

• Measuring cups and spoons For accurate ingredient amounts.
• Whisk To mix the cornstarch and stock smoothly.
• Ladle For serving the hot soup.
• Mixing bowl To combine the cornstarch and stock.
• Cutting board and knife To chop broccoli and mince onions.
• Box Grater or Food Processor For grating cheese and shredding carrots.
• Instant Pot or pressure cooker Cooks the soup quickly and evenly.

Method

 

1. Start by turning your Instant Pot to sauté mode. Add olive oil and butter. Once melted, toss in the minced onion and shredded carrot. Let them cook for about 3 to 4 minutes until soft and golden. This builds a sweet, buttery base that makes the soup rich in flavor. While this cooks, chop your broccoli into small florets so they cook evenly.
2. When the onion and carrot are ready, hit “Cancel” to stop sautéing. Pour in about 2¾ cups of chicken stock, saving the rest for later. Use a spoon to scrape the bottom of the pot so no bit’s stick. Add the salt, pepper, and garlic powder, then drop in the broccoli florets.
3. Close the lid, set the vent to “Sealed,” and cook on manual for 0 minutes. Yes, zero minutes! It just needs to come to pressure to steam the broccoli until tender. Once it finishes, let the soup sit for 5 minutes, then do a slow release of the steam. Open carefully because it is extremely hot.
4. After opening the lid, turn the Instant Pot back into sauté mode. Mix the leftover chicken stock with cornstarch in a bowl until smooth. Pour this into the soup while stirring. In 2–3 minutes, you will see it thicken into a creamy base.
5. Lower the heat and stir in half and half. Slowly sprinkle in the grated cheddar cheese, stirring until it melts completely. Make sure you stir gently so the cheese blends smoothly without clumping.
6. Put the lid back on, but do not seal it, and let the soup sit for 2–3 minutes. This helps the cheese settle in fully. Give it one last stir, then ladle into bowls and serve warm.

There is something deeply satisfying about recreating restaurant favorites at home, especially when they bring that same cozy, nostalgic feeling. It reminds me of eating out with family after school or enjoying warm, comforting lunches during college.

Sharing recipes like this McAlister’s Broccoli Cheddar Soup recipe comes from a love of comfort food and the way it brings people together.