This Broccoli Cheddar Soup is creamy, cheesy, and the definition of comfort food. You get tender broccoli in a rich, melty cheddar base that tastes like your favorite café soup—only homemade and even cozier. Perfect for chilly nights, easy weeknight dinners, and meal prep lunches.
Introduction
If you’ve ever ordered broccoli cheddar soup and wished it was a little thicker and cheesier, you’re going to love this one. Broccoli Cheddar Soup is a reader favorite because it’s easy, reliable, and tastes better than restaurant soup.
The standout trick is making a quick roux (butter + flour) before adding the broth and dairy. That’s what gives you that smooth, creamy texture without being watery. Once you try this Broccoli Cheddar Soup, don’t be surprised if your family asks for it weekly.
Why You’ll Love This Broccoli Cheddar Soup
- Ultimate comfort food: Creamy cheese soup with tender broccoli is so cozy.
- Better than restaurant: Rich flavor and thick texture, made fresh at home.
- Easy weeknight dinner: Simple steps and common ingredients.
- Great for meal prep: Reheats well for lunches.
- Family-friendly: Mild, cheesy flavor that’s always a hit.
Ingredients for Broccoli Cheddar Soup
Vegetables
- Broccoli florets, chopped (5 cups): The star of the soup.
- Swap: Use a mix of florets and peeled chopped stems for less waste.
- Carrots, shredded or finely diced (1 cup): Adds sweetness and color.
- Swap: Omit if you want it super broccoli-forward.
- Onion, diced (1 small): Builds flavor.
- Garlic, minced (2 cloves): Adds cozy savory depth.
Soup Base
- Butter (4 tbsp): Starts the roux and adds richness.
- All-purpose flour (1/4 cup): Thickens the soup.
- Swap: Gluten-free all-purpose flour.
- Low-sodium chicken broth (3 cups): Adds savory flavor without too much salt.
- Swap: Vegetable broth.
- Milk (2 cups): Makes it creamy.
- Swap: Half-and-half for extra richness.
Cheese
- Sharp cheddar, freshly shredded (2 1/2 cups): Best flavor and smooth melt.
- Tip: Pre-shredded cheese can melt a little grainy, so shred if you can.
Seasoning
- Salt (3/4 tsp) + black pepper (1/2 tsp): Adjust to taste.
- Optional: Dijon mustard (1 tsp): Adds a tiny tang that boosts the cheese flavor.
How to Make Broccoli Cheddar Soup
- 1. Sauté onion and carrots in butter over medium heat for 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- 2. Stir in flour and cook 1 minute, stirring constantly. This keeps the soup smooth and thick.
- 3. Whisk in broth slowly, then pour in milk. Bring to a gentle simmer.
- 4. Add broccoli and simmer 10–12 minutes, until tender.
- 5. Lower heat to low and stir in cheddar a handful at a time until melted and creamy. If it looks too thick, whisk in a splash of milk.
- 6. Season with salt and pepper. Serve hot with crusty bread.
Tips for Perfect Broccoli Cheddar Soup
- Shred your own cheddar: It melts smoother and tastes sharper.
- Keep heat low for cheese: High heat can make cheese turn grainy.
- Simmer gently: A hard boil can thin the texture and overcook broccoli.
- Adjust thickness: Add milk for thinner soup, or simmer longer to thicken.
- Blend if desired: Blend a cup of soup and stir back in for extra creaminess.
Variations & Substitutions
- Add protein: Stir in cooked chicken pieces for a heartier soup.
- Extra veggie: Add chopped cauliflower with the broccoli.
- Spicy twist: Add a pinch of cayenne or hot sauce.
- Gluten-free: Use gluten-free flour blend and check broth.
- Leftover idea: Pour over baked potatoes for a cheesy topping.
Storing & Reheating
Store Broccoli Cheddar Soup in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, stirring often. If it thickens, add a splash of milk until creamy again.
Freezing is possible for up to 2 months, but dairy-based soups can change texture—reheat slowly and whisk well.
Serving Suggestions & Pairings
- Serve with crusty bread, garlic bread, or a simple salad.
- Pair with a turkey sandwich for a cozy lunch.
- Top with extra cheddar and black pepper.
- Great for meal prep lunches in thermoses.
Reader Review: “This broccoli cheddar soup is so creamy and tastes like the café version—maybe better. My whole family loved it!”
If you make this Broccoli Cheddar Soup, leave a rating and comment! Do you like it chunky, or do you blend it a bit for extra creamy texture?
Print
Broccoli Cheddar Soup (Best Ever, Easy, Cozy)
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This broccoli cheddar soup is thick, creamy, and comforting—an easy stovetop soup with melty cheddar in every bite.
Ingredients
4 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken broth
2 cups whole milk
2 cups broccoli florets, chopped
1 cup shredded carrots
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 1/2 cups shredded cheddar cheese
Instructions
Melt butter in a pot over medium. Cook onion 4 minutes. Add garlic 30 seconds.
Whisk in flour and cook 1 minute.
Slowly whisk in broth, then milk. Simmer 3 minutes.
Add broccoli and carrots. Simmer 12 to 15 minutes until tender.
Reduce heat to low. Stir in cheddar until melted. Taste and adjust seasoning.
Notes
Smooth option: Blend part of the soup for a creamier texture.
Don’t boil after cheese: Keep heat low to avoid grainy soup.
Tools: Large pot, whisk, blender optional.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American