There’s something deeply comforting about a bowl of Broccoli Cheddar Soup – rich, velvety, and bursting with flavor. This beloved recipe combines the earthy freshness of broccoli with the irresistible creaminess of sharp cheddar cheese, creating a dish that feels like a warm hug in every spoonful.
Broccoli Cheddar Soup holds a special place in my kitchen memories.
I remember tasting it for the first time at a tiny café tucked into a street corner, served in a crusty bread bowl that steamed in the cool fall air.
Since then, I’ve recreated and refined this version at home, giving it a richer flavor, creamier texture, and fresher ingredients than the restaurant version.
It quickly became a family favorite, and now, it’s a staple I reach for every time I want something simple, wholesome, and satisfying.
Why You’ll Love This
1. Rich, Cheesy Flavor That’s Irresistible
This soup strikes the perfect balance between sharp cheddar and tender broccoli, creating a flavor-packed spoonful that delights the taste buds. The cheese doesn’t overpower—it enhances the earthy taste of the vegetables and the creamy base. If you’re a cheese lover, this dish will absolutely win your heart.
2. Nutrient-Packed Comfort Food
Broccoli is a powerhouse of vitamins C and K, fiber, and antioxidants, making this soup not only comforting but also nourishing. You get all the warmth and indulgence of a creamy soup while still loading your body with wholesome ingredients. It’s a perfect example of how healthy food can taste indulgent.
3. Quick & Easy Weeknight Meal
This recipe is beginner-friendly and takes under 40 minutes from start to finish. With minimal chopping and simple steps, it’s perfect for a busy weeknight dinner. Plus, it uses one pot—making cleanup a breeze.
4. Customizable for Every Diet
Whether you’re vegetarian, gluten-free, or low-carb, this soup can be easily adapted. You can substitute the cheese, swap out the dairy for plant-based milk, or thicken it with cauliflower or potatoes instead of flour. It’s a flexible recipe that caters to a wide variety of dietary preferences.
Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Cuisine Type(s): American, Comfort Food, Vegetarian
Servings: 4 bowls
Estimated Cost: $10–$12 (based on average U.S. grocery prices)
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Ladle
- Immersion blender (or regular blender)
- Cheese grater
- Measuring cups & spoons
- Optional: Soup bowls or bread bowls for serving
Ingredients
- 4 tablespoons unsalted butter – for sautéing and creating the base
- 1 medium yellow onion, diced – adds sweetness and depth
- 2 garlic cloves, minced – enhances flavor
- 1/4 cup all-purpose flour – thickens the soup (gluten-free flour can be used)
- 2 cups vegetable broth – the flavorful liquid base
- 2 cups whole milk – for a creamy texture (substitute with oat or almond milk for dairy-free)
- 1 cup heavy cream – extra richness (optional or use more milk for lighter version)
- 4 cups fresh broccoli florets, chopped – the star of the dish
- 1 large carrot, shredded or finely chopped – adds sweetness and color
- 1/2 teaspoon salt – to taste
- 1/4 teaspoon black pepper – freshly ground
- 1/4 teaspoon nutmeg – optional, for depth of flavor
- 2 cups sharp cheddar cheese, shredded – use freshly grated for best melt
- Optional toppings: extra shredded cheddar, croutons, or chopped parsley
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Melt the butter in a large soup pot over medium heat. Add the diced onion and cook for about 4–5 minutes, until softened and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant—don’t let it burn!
Step 2: Make the Roux
Sprinkle the flour over the butter-onion mixture and stir continuously for 1–2 minutes. This forms a roux, which will help thicken your soup. Cook just until the raw flour smell disappears and the mixture turns slightly golden.
Step 3: Add the Liquids
Slowly whisk in the vegetable broth, breaking up any lumps as you go. Then add the milk and cream. Stir until well combined. Bring the mixture to a gentle simmer—do not boil or the milk may curdle.
Step 4: Simmer with Vegetables
Add the chopped broccoli and shredded carrot to the pot. Season with salt, pepper, and nutmeg if using. Simmer uncovered for 10–15 minutes, until the broccoli is tender but not mushy.
Step 5: Blend for Creaminess
Using an immersion blender, blend the soup until you reach your desired texture. Some prefer it completely smooth, while others like to leave a few broccoli chunks for texture. If using a standard blender, blend in batches and be careful with the hot liquid.
Step 6: Stir in the Cheese
Lower the heat and slowly stir in the shredded cheddar cheese, one handful at a time. Stir constantly until the cheese is melted and the soup is velvety smooth. Taste and adjust seasoning as needed.
Nutrition Facts (Per Serving, Approximate)
- Calories: 410
- Protein: 14g
- Carbohydrates: 22g
- Dietary Fiber: 3g
- Total Fat: 30g
- Saturated Fat: 17g
- Sodium: 710mg
- Vitamin A: 120% DV
- Vitamin C: 100% DV
- Calcium: 40% DV
- Iron: 8% DV
Tips for Success
1. Use Freshly Grated Cheese
Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. For a creamier texture, always grate your own cheese from a block.
2. Don’t Boil After Adding Cheese
High heat can cause the cheese to separate or become grainy. Keep the heat low and stir gently until it melts.
3. Adjust Thickness to Preference
If the soup is too thick, stir in a little extra broth or milk. For a thicker consistency, let it simmer uncovered a bit longer or add more cheese.
4. Use an Immersion Blender Carefully
For a partially chunky soup, pulse the immersion blender a few times. Be cautious while blending hot soup, especially if using a countertop blender—never fill it more than halfway.
Common Questions
Can I use frozen broccoli instead of fresh?
Yes! Thaw and drain frozen broccoli before adding it to the soup. It may cook faster, so reduce simmering time slightly.
How do I make it gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free blend or use cornstarch (mixed with cold milk before adding). The flavor and thickness will still be excellent.
Can I make this dairy-free or vegan?
Absolutely. Use plant-based butter, dairy-free milk like oat or cashew, and a vegan cheddar-style cheese. Keep in mind that flavor and creaminess may vary by brand.
How long does it last in the fridge?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring often.
Variations & Substitutions
- Add Protein: Stir in cooked, shredded chicken or crispy bacon for extra heartiness.
- Low-Carb Version: Skip the flour and cream; use heavy cream and a bit of cream cheese for thickness.
- Extra Veggies: Add cauliflower, spinach, or kale for a veggie boost.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño for heat.
Serving & Pairing Suggestions
This soup pairs wonderfully with crusty bread, garlic toast, or sourdough bowls. For a complete meal, serve alongside a crisp green salad or a turkey sandwich. Want to impress dinner guests? Top it with a swirl of cream and fresh chives before serving.
Storage & Reheating Tips
Store the soup in an airtight container in the fridge for 3–4 days. Reheat on the stovetop over medium-low heat, stirring frequently to prevent curdling. To freeze, cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Health Benefits & Nutritional Insights
Broccoli is high in antioxidants, supports immune health, and is known for its anti-inflammatory properties. Even with the cheese and cream, this soup offers fiber, calcium, and essential vitamins. Use low-fat dairy or dairy-free alternatives to make it lighter while retaining nutritional value.
Creamy Broccoli Cheddar Soup
Ingredients
- 4 tablespoons unsalted butter – for sautéing and creating the base
- 1 medium yellow onion diced – adds sweetness and depth
- 2 garlic cloves minced – enhances flavor
- ¼ cup all-purpose flour – thickens the soup gluten-free flour can be used
- 2 cups vegetable broth – the flavorful liquid base
- 2 cups whole milk – for a creamy texture substitute with oat or almond milk for dairy-free
- 1 cup heavy cream – extra richness optional or use more milk for lighter version
- 4 cups fresh broccoli florets chopped – the star of the dish
- 1 large carrot shredded or finely chopped – adds sweetness and color
- ½ teaspoon salt – to taste
- ¼ teaspoon black pepper – freshly ground
- ¼ teaspoon nutmeg – optional for depth of flavor
- 2 cups sharp cheddar cheese shredded – use freshly grated for best melt
- Optional toppings: extra shredded cheddar croutons, or chopped parsley
Instructions
- Melt the butter in a large soup pot over medium heat. Add the diced onion and cook for about 4–5 minutes, until softened and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant—don’t let it burn!
- Sprinkle the flour over the butter-onion mixture and stir continuously for 1–2 minutes. This forms a roux, which will help thicken your soup. Cook just until the raw flour smell disappears and the mixture turns slightly golden.
- Slowly whisk in the vegetable broth, breaking up any lumps as you go. Then add the milk and cream. Stir until well combined. Bring the mixture to a gentle simmer—do not boil or the milk may curdle.
- Add the chopped broccoli and shredded carrot to the pot. Season with salt, pepper, and nutmeg if using. Simmer uncovered for 10–15 minutes, until the broccoli is tender but not mushy.
- Using an immersion blender, blend the soup until you reach your desired texture. Some prefer it completely smooth, while others like to leave a few broccoli chunks for texture. If using a standard blender, blend in batches and be careful with the hot liquid.
- Lower the heat and slowly stir in the shredded cheddar cheese, one handful at a time. Stir constantly until the cheese is melted and the soup is velvety smooth. Taste and adjust seasoning as needed.
Notes
Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. For a creamier texture, always grate your own cheese from a block. 2. Don’t Boil After Adding Cheese
High heat can cause the cheese to separate or become grainy. Keep the heat low and stir gently until it melts. 3. Adjust Thickness to Preference
If the soup is too thick, stir in a little extra broth or milk. For a thicker consistency, let it simmer uncovered a bit longer or add more cheese. 4. Use an Immersion Blender Carefully
For a partially chunky soup, pulse the immersion blender a few times. Be cautious while blending hot soup, especially if using a countertop blender—never fill it more than halfway.
Broccoli Cheddar Soup is the ultimate comfort food—rich, flavorful, and surprisingly easy to make at home.
Whether you’re making it for a cozy family dinner, a meal-prep lunch, or a fall gathering, this recipe delivers every time.
Give it a try, serve it in a bread bowl if you’re feeling fancy, and enjoy every warm, cheesy spoonful!
