A bowl of broccoli cheddar soup with a thick, creamy texture, topped with extra shredded cheddar and cracked pepper.
Broccoli cheddar soup is creamy, cheesy, and so comforting. You get tender broccoli in a rich, smooth cheese soup that feels like a restaurant favorite—only fresher and easier at home. This broccoli cheddar soup recipe is a cozy weeknight dinner and a meal prep favorite.
Introduction
The standout trick is making a simple roux with butter and flour. That thickens the soup so it’s creamy and velvety instead of watery.
Then you add the cheese off the heat so it melts smoothly without getting grainy. Trust me—low heat makes all the difference with cheese soups.
This broccoli cheddar soup is perfect with crusty bread, a side salad, or a simple sandwich.
Why You’ll Love This Broccoli Cheddar Soup
- Ultimate comfort food: Creamy, cheesy, and cozy.
- Better than restaurant: Fresh broccoli and smooth cheese sauce.
- One-pot dinner: Easy cleanup.
- Meal prep friendly: Great for lunches.
- Family-friendly: Mild flavors that still taste rich.
Ingredients for Broccoli Cheddar Soup
- Butter (4 tablespoons): Base for roux.
- Onion, diced (1 medium): Sweet savory flavor.
- Carrots, shredded or finely diced (1 cup): Adds sweetness and color.
- Garlic, minced (2 cloves): Big flavor boost.
- Flour (1/4 cup): Thickens the soup.
- Chicken broth, low-sodium (3 cups): Vegetable broth works too.
- Milk (2 cups): Makes it creamy; half-and-half works for richer soup.
- Broccoli florets, chopped (4 cups): Fresh is best; frozen works (thaw first).
- Sharp cheddar cheese, freshly shredded (3 cups): Best melt and flavor; avoid pre-shredded if possible.
- Salt (1 teaspoon) + black pepper (1/2 teaspoon): Season to taste.
- Pinch of nutmeg (optional): Cozy, subtle warmth.
Broccoli Cheddar Soup Recipe Step-by-Step
- 1. Sauté: Melt butter in a pot over medium heat. Cook onion and carrots 6–7 minutes until soft. Add garlic for 30 seconds.
- 2. Whisk: Sprinkle flour over the vegetables and whisk 1 minute until it smells slightly nutty.
- 3. Pour: Slowly whisk in broth, then milk, until smooth.
- 4. Simmer: Bring to a gentle simmer and cook 8–10 minutes, stirring often, until thickened.
- 5. Add broccoli: Stir in broccoli and simmer 8–10 minutes until tender.
- 6. Melt cheese: Turn heat to low (or off). Stir in cheddar a handful at a time until melted and smooth. Add nutmeg if using.
- 7. Serve: Taste and adjust salt and pepper. If it’s too thick, whisk in a splash of broth until silky.
Tips for Perfect Broccoli Cheddar Soup
- Shred your own cheddar for the smoothest melt.
- Keep heat low when adding cheese to prevent grainy texture.
- Simmer gently and stir often so it doesn’t scorch.
- Chop broccoli smaller for faster cooking.
- Add broth when reheating to loosen the soup.
Variations & Substitutions
- Extra protein: Stir in shredded chicken pieces.
- Spicy: Add a pinch of cayenne.
- Veggie-heavy: Add cauliflower florets with the broccoli.
- Gluten-free: Use a gluten-free flour blend for roux.
- Lighter: Use milk and reduce cheese by 1/2 cup.
Storing & Reheating
Fridge: Store 3–4 days.
Reheat: Warm on low, stirring often. Add broth to thin.
Freezer: Not ideal (dairy can separate), but you can freeze if needed and whisk well while reheating.
Serving Suggestions & Pairings
- Crusty bread or breadsticks
- Side salad
- Turkey sandwich or veggie sandwich
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian (if using vegetable broth)
Reader Review: So creamy and smooth. Adding the cheese off the heat made it perfect.
If you make broccoli cheddar soup, leave a rating and comment. Do you like extra broccoli or extra cheese?