McAlister’s Broccoli Cheddar Soup Recipe

My family isn’t a big fan of regular fast food. That can be a good thing, but when I need to grab a quick meal, it’s not always easy to find something we all like. One place we do agree on is McAlister’s Deli. It’s one of the few “fast” spots that feels homemade, and their Broccoli Cheddar Soup is always a hit. It’s warm, creamy, cheesy, and perfect on a cold day.

Eating out adds up fast, though. That’s why I try to make our favorite meals at home. I’ve built a little collection of go-to recipes that we all love. Things like Green Bean Casserole and Cornbread are regulars in our kitchen now.

So today, I’m sharing my McAlister’s Broccoli Cheddar Soup Recipe that tastes just like the one from the deli. It’s simple to make, cozy, and super delicious. Best of all, it saves time and money – and my family gets a meal they truly enjoy!

Why You’ll LOVE This Copycat Recipe!

I know how good it feels to eat something warm and comforting after a long day. This copycat McAlister’s Broccoli Cheddar Soup recipe hits all the right notes – creamy, cheesy, and packed with tender broccoli. You don’t have to drive anywhere or wait in line. You can make it right in your own kitchen.

If you love easy meals that taste like they came from a restaurant, this soup will be your new favorite. I love how it makes the house smell so good while cooking. You’ll love how rich and filling it is, especially when you dip in a piece of crusty bread or a grilled cheese sandwich.

It’s one of those meals that makes everyone happy, even picky eaters. And once you make it once, it’ll be one of your go-to dishes too.

McAlister’s Broccoli Cheddar Soup Ingredients

Here’s everything you need to make this yummy soup.

• Broccoli (24 oz): Use fresh broccoli florets for the best taste and texture. Fresh broccoli holds its shape better and gives the soup a bright green color. Make sure to wash it well and cut it into small, bite-sized pieces. You can substitute with frozen broccoli if needed, but fresh tastes better.
• Butter (4 tablespoons): Regular salted butter works perfectly. This creates the base for the soup and adds richness. Do not use margarine – real butter makes a big difference in taste. You can use unsalted butter if you prefer to control the salt level.
• White onion (1/2 small): Yellow onions work too, but white onions have a milder flavor that doesn’t overpower the cheese. Chop it small so it cooks evenly. Sweet onions can be used as a substitute.
• Garlic (2 cloves): Fresh garlic gives the best flavor. Mince it finely so it spreads throughout the soup. Do not use garlic powder – fresh is always better. You can use 3 cloves if you love garlic flavor.
• All-purpose flour (4 tablespoons): This thickens the soup and prevents it from being too thin. Make sure to cook it well to avoid a raw flour taste. You can substitute with cornstarch if needed.
• Chicken broth (2 cups): Low-sodium chicken broth is preferred to control the salt level. Vegetable broth works for vegetarian version. You can use homemade broth for extra flavor.
• Shredded carrots (1 cup): These add sweetness and extra nutrition. Pre-shredded carrots can save time. You can grate your own carrots for fresher taste.
• Half and half (2 cups): Makes the soup creamy without being too heavy. Heavy cream can be used for a richer version. Whole milk works too but makes it less creamy.
• Cheddar cheese (3 cups, shredded): Freshly grated cheddar cheese is recommended. Pre-shredded cheese contains additives that prevent smooth melting. Sharp cheddar gives the best flavor.

Seasonings & Spices:

• Salt (1 tablespoon): Start with less and add more to taste. Different broths have different salt levels.
• Black pepper (1/2 teaspoon): Freshly ground black pepper tastes best, but pre-ground works fine too.
• Paprika (1/4 teaspoon): Adds a subtle smoky flavor and a nice color to the soup.
• Nutmeg (1/4 teaspoon): A secret ingredient that enhances the flavor of the cheese. Do not skip this.

Required Kitchen Tools

1. Large heavy-bottomed pot or Dutch oven
2. Wooden spoon or silicone spatula
3. Sharp knife for chopping vegetables
4. Cutting board
5. Measuring cups and spoons
6. Cheese grater (if grating fresh cheese)
7. Ladle for serving
8. Small bowl for mixing seasonings

How to Make McAlister’s Broccoli Cheddar Soup

Step 1 | Prepare the Vegetables

Wash broccoli and cut them into small, bite-sized pieces. Aim for pieces about the size of a quarter so they cook evenly and are easy to eat. Set the cut broccoli aside in a bowl.

Step 2 | Chop Onion and Garlic

Chop the onion into small pieces. Cut it finely to avoid big chunks of onion in the soup. Mince the garlic cloves – the smaller, the better, so the flavor spreads throughout the soup.

Step 3 | Melt the Butter

Place a large pot on the stove and turn the heat to medium. Add 4 tablespoons of butter and let it melt completely. Do not let it turn brown – it should be melted and hot.

Step 4 | Cook the Onion

Once the butter is melted, add the chopped onion to the pot. Cook for about 2 minutes, stirring occasionally. The onion should start to look clear and smell aromatic. This step builds the flavor base for the soup.

Step 5 | Add the Garlic

Add the minced garlic and cook for another minute. Stir it around to prevent burning. The combination of garlic and onion creates a rich, flavorful base.

Step 6 | Make the Roux

Sprinkle 4 tablespoons of flour over the onion and garlic mixture. Stir constantly for about a minute until everything is well combined. This creates a “roux,” which thickens the soup and gives it a creamy texture.

Step 7 | Add the Broth

Slowly pour in the chicken broth while stirring constantly. This step is crucial – adding it too quickly can cause lumps. Stir until the flour is completely dissolved and the mixture is smooth.

Step 8 | Add the Seasonings

Add the seasonings – salt, black pepper, paprika, and nutmeg. Stir everything together thoroughly. The soup base should be smooth and smell savory and spiced.

Step 9 | Add Carrots

Add the shredded carrots and mix them in. They add sweetness, help thicken the soup naturally, and give it a bright color.

Step 10 | Add Broccoli

Add all the broccoli pieces to the pot. Stir well to coat the broccoli in the soup base.

Step 11 | Simmer the Soup

Lower the heat and cover the pot. Let it simmer for 15 minutes. This allows the broccoli to cook through and the flavors to blend. Avoid lifting the lid too often.

Step 12 | Add Half and Half

After 15 minutes, remove the lid and gently stir in the half and half. The soup should now look creamy and rich.

Step 13 | Add the Cheese

Gradually add the grated cheddar cheese while stirring constantly. Fresh cheese melts more smoothly than pre-shredded cheese. Stir until the cheese is fully melted and the soup is velvety.

Step 14 | Finish and Serve

Turn off the heat once the cheese has completely melted. The McAlister’s Broccoli Cheddar Soup is now ready to serve.

Chef’s Note + Tips

• Keep the heat on medium-low when adding cheese to prevent it from becoming stringy
• Taste the soup before adding all the salt since different broths have different salt levels
• If your soup gets too thick, add more broth or half and half
• Fresh broccoli works better than frozen for texture
• Don’t skip the nutmeg – it really makes the cheese flavor pop
• Store leftover cheese separately and add when reheating for best results
• You can make this soup vegetarian by using vegetable broth instead of chicken broth

What to Serve with Broccoli Cheddar Soup

This creamy soup pairs perfectly with so many different foods. I love serving it with crusty bread or dinner rolls for dipping. The bread soaks up all that cheesy goodness, and it makes the meal more filling. Grilled cheese sandwiches are another classic combo – the crispy, buttery bread with melted cheese inside goes amazingly well with the creamy soup.

At McAlister’s, they serve this soup in a bread bowl, which is such a fun way to eat it. The bread soaks up all the creamy goodness. If you want to try this at home, you can buy bread bowls from most bakeries or make your own using round sourdough loaves.

Storing and Reheating Leftovers

This soup keeps well in the fridge for up to 3 days. Store it in a covered container and let it cool completely before refrigerating. The soup might get thicker as it cools, which is normal.

When reheating, do it slowly on the stove over low heat. Stir frequently to prevent the bottom from burning. If the soup seems too thick, add a splash of broth or milk to thin it out. You can also reheat individual portions in the microwave, but stir every 30 seconds to heat evenly.

I don’t recommend freezing this soup because the cheese and cream can separate when thawed. It’s better to make smaller batches and enjoy it fresh. You’ll know the soup has gone bad if it smells sour or develops an off taste.

McAlister’s Broccoli Cheddar Soup Recipe FAQs

McAlister’s Broccoli Cheddar Soup Recipe

Make McAlister’s Broccoli Cheddar Soup at home in just 50 minutes! Creamy, cheesy, and cozy – the perfect comfort meal everyone will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Additional Time (cooling, resting) 5 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 375

Ingredients Equipment Method

Ingredients

  

• 24 oz broccoli florets fresh, chopped into bite-sized pieces
• 1/2 small white onion finely chopped
• 2 cloves garlic minced
• 1 cup shredded carrots
• 2 cups half and half
• 3 cups shredded sharp cheddar cheese freshly grated
• 4 tablespoons butter salted or unsalted
• 4 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth or vegetable broth for vegetarian option
• 1 tablespoon salt adjust to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon ground nutmeg

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Sharp knife for chopping vegetables
• Cutting board
• Measuring cups and spoons
• Cheese grater (if grating fresh cheese)
• Ladle for serving
• Small bowl for mixing seasonings

Method

 

1. Wash broccoli and cut them into small, bite-sized pieces. Aim for pieces about the size of a quarter so they cook evenly and are easy to eat. Set the cut broccoli aside in a bowl.
2. Chop the onion into small pieces. Cut it finely to avoid big chunks of onion in the soup. Mince the garlic cloves – the smaller, the better, so the flavor spreads throughout the soup.
3. Place a large pot on the stove and turn the heat to medium. Add 4 tablespoons of butter and let it melt completely. Do not let it turn brown – it should be melted and hot.
4. Once the butter is melted, add the chopped onion to the pot. Cook for about 2 minutes, stirring occasionally. The onion should start to look clear and smell aromatic. This step builds the flavor base for the soup.
5. Add the minced garlic and cook for another minute. Stir it around to prevent burning. The combination of garlic and onion creates a rich, flavorful base.
6. Sprinkle 4 tablespoons of flour over the onion and garlic mixture. Stir constantly for about a minute until everything is well combined. This creates a “roux,” which thickens the soup and gives it a creamy texture.
7. Slowly pour in the chicken broth while stirring constantly. This step is crucial – adding it too quickly can cause lumps. Stir until the flour is completely dissolved and the mixture is smooth.
8. Add the seasonings – salt, black pepper, paprika, and nutmeg. Stir everything together thoroughly. The soup base should be smooth and smell savory and spiced.
9. Add the shredded carrots and mix them in. They add sweetness, help thicken the soup naturally, and give it a bright color.
10. Add all the broccoli pieces to the pot. Stir well to coat the broccoli in the soup base.
11. Lower the heat and cover the pot. Let it simmer for 15 minutes. This allows the broccoli to cook through and the flavors to blend. Avoid lifting the lid too often.
12. After 15 minutes, remove the lid and gently stir in the half and half. The soup should now look creamy and rich.
13. Gradually add the grated cheddar cheese while stirring constantly. Fresh cheese melts more smoothly than pre-shredded cheese. Stir until the cheese is fully melted and the soup is velvety.
14. Turn off the heat once the cheese has completely melted. The McAlister’s Broccoli Cheddar Soup is now ready to serve.

This McAlister’s Broccoli Cheddar Soup Recipe has become one of my go-to comfort foods. It’s simple to make, tastes amazing, and costs much less than eating out.

The creamy texture and rich cheese flavor make it perfect for cold days or when you want something cozy and satisfying.

Give it a try and see how close it comes to the original – I think you’ll be surprised!