Name: Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups fresh broccoli florets (about 1 large head); 1 cup shredded sharp cheddar cheese; 1 medium onion, diced; 2 cloves garlic, minced; 3 cups vegetable broth; 1 cup whole milk; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1/4 teaspoon ground black pepper; 1/4 teaspoon salt

Hey y’all! When chilly nights roll in or you just need a cozy meal, there’s nothing like a steaming bowl of homemade Broccoli Cheddar Soup. This luscious, cheesy soup is packed with tender broccoli, melty cheddar, and a comforting creaminess that satisfies every craving. It’s perfect for family dinners, quick lunches, or serving guests at a casual gathering. Let’s get cooking!

Why You’ll Love This Broccoli Cheddar Soup

Creamy, cheesy texture that warms you from the inside out.
Takes just 35 minutes from prep to table—perfect for busy weeknights!
Loaded with nutritious broccoli for a vitamin-packed comfort food.
Easily customizable for different diets and flavor preferences.
Kid-friendly and ideal for leftovers!

Ingredients for Broccoli Cheddar Soup

4 cups fresh broccoli florets (about 1 medium head), chopped
1 medium carrot, peeled and diced
1 small yellow onion, finely chopped
3 garlic cloves, minced
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups low-sodium chicken broth (or vegetable broth)
2 cups whole milk
1 cup heavy cream
2 1/2 cups sharp cheddar cheese, freshly grated
1/4 teaspoon ground nutmeg
3/4 teaspoon salt (more to taste)
1/2 teaspoon black pepper
Optional: extra shredded cheddar or croutons, for garnish

Directions: How to Make Broccoli Cheddar Soup

Step 1: Sauté Vegetables

In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add chopped onion and carrot, sautéing for 3-4 minutes until softened and fragrant. Stir in minced garlic and cook for 1 additional minute.

Step 2: Make the Roux

Sprinkle in the flour, stirring continuously for 2 minutes to form a pale, bubbling roux (be careful not to brown it!).

Step 3: Add Broth & Broccoli

Gradually whisk in chicken broth and milk, ensuring there are no lumps. Bring to a gentle simmer. Add broccoli florets, salt, black pepper, and nutmeg.

Step 4: Simmer & Soften

Lower heat, cover, and simmer for 15 minutes, until broccoli is tender but still vibrant green.

Step 5: Blend for Creaminess

If you like a smoother soup, use an immersion blender directly in the pot to blend partially (or transfer half to a regular blender and pulse until you reach your preferred consistency). For a chunkier soup, skip this step.

Step 6: Add Cream & Cheese

Stir in the heavy cream, then gradually add shredded cheddar cheese a handful at a time, stirring until melted and smooth. Taste and adjust seasoning as needed.

Step 7: Serve

Ladle hot Broccoli Cheddar Soup into bowls. Garnish with extra cheese or crunchy croutons if desired. Enjoy!

Notes & Tips for Broccoli Cheddar Soup

Always use freshly grated cheddar for the best melt – pre-shredded cheese can make the soup gritty (more about cheese melting here).
If your soup is too thick, thin it out with a splash of extra broth or milk.
For a lighter soup, substitute half & half or whole milk for the heavy cream (learn more about using dairy in soups).

Broccoli Cheddar Soup Variations

Vegetarian version: Use vegetable broth instead of chicken broth.
Low-carb/Keto: Swap flour for 2 tablespoons almond flour or omit entirely for a thinner soup.
Spicy kick: Add a pinch of cayenne pepper or a dash of hot sauce when adding cheese.

Equipment Needed for Broccoli Cheddar Soup

Large soup pot or Dutch oven
Wooden spoon or silicone spatula
Whisk
Measuring cups and spoons
Immersion blender or countertop blender (optional for desired texture)

Storage & Shelf Life for Broccoli Cheddar Soup

Let soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. To freeze, portion cooled soup into freezer-safe bags or containers; freeze for up to 2 months. Thaw overnight in the fridge and reheat gently over low heat, stirring often to prevent cheese from separating (learn more about freezing soups at Bon Appétit).

Serving Recommendations for Broccoli Cheddar Soup

Serve in warm bowls with crusty sourdough bread or a baguette.
Pair with a crisp green salad tossed with vinaigrette.
Top with homemade croutons, extra cheese, or chopped chives for added flavor and texture.

Pro Tips for the Best Broccoli Cheddar Soup

Don’t boil the soup after adding the cheese—the heat can cause it to split or turn grainy (read more on The Kitchn).
Chop broccoli into small, even pieces for consistent texture and faster cooking.
Use sharp or extra-sharp cheddar for the most pronounced cheesy flavor.

Broccoli Cheddar Soup FAQ

Can I use frozen broccoli for this soup?: Yes, just thaw it first and drain any excess water to prevent the soup from getting watery.
How do I make Broccoli Cheddar Soup gluten-free?: Substitute the all-purpose flour with gluten-free flour or use cornstarch as a thickener.
Why is my soup grainy?: This usually happens from overheating after adding the cheese. Remove the pot from heat before stirring in cheese and blend until smooth.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Broccoli Cheddar Soup

Why You’ll Love This Broccoli Cheddar Soup

Ingredients for Broccoli Cheddar Soup