Get ready to fall in love with the ultimate comfort food: Broccoli Cheddar Soup. This soul-warming classic delivers everything you crave in one bowl—tender broccoli, sweet carrots, and sharp cheddar cheese, all wrapped up in a creamy, velvety base. Whether you’re making it for a quick weeknight dinner or serving it up for a cozy lunch, this easy homemade version outshines anything you’ll find at a restaurant. With fewer than a dozen simple ingredients and a straightforward method, you’ll be amazed at how much flavor you can coax out of everyday staples!

Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Broccoli Cheddar Soup lies in its simplicity: every ingredient plays a starring role, contributing its own special touch to the finished dish. Let’s take a closer look at what goes into creating this irresistibly creamy soup:

Unsalted Butter: Adds a rich, silky base and helps sauté the aromatics without overpowering them.
Yellow Onion: Finely chopped onion brings a subtle sweetness and depth of flavor that forms the foundation of the soup.
Garlic: Just two cloves add a gentle, savory kick—don’t skip it!
All-Purpose Flour: This is your thickening agent, giving the soup its signature creamy texture without heaviness.
Low-Sodium Chicken Broth: Provides a savory backbone that keeps the soup light; swap for vegetable broth if you prefer a vegetarian version.
Whole Milk: Gives the soup a luscious, creamy mouthfeel—don’t be tempted to use skim!
Fresh Broccoli Florets: The star of the show; chop them small for even cooking and loads of broccoli in every bite.
Shredded Carrots: Add lovely color, subtle sweetness, and a tender bite.
Sharp Cheddar Cheese: Bold and tangy, sharp cheddar melts beautifully and gives the soup its unmistakable flavor.
Salt: Just enough to bring all the flavors together without overpowering the delicate cheese.
Black Pepper: A pinch of pepper wakes up the whole pot.
Nutmeg (Optional): Just a pinch adds a warm, nutty note that takes the soup over the top.

How to Make Broccoli Cheddar Soup

Step 1: Sauté the Aromatics

Start by melting the butter in a large pot over medium heat. Once it’s bubbling gently, add the chopped onion and let it cook for 4 to 5 minutes, stirring occasionally, until it becomes soft and translucent. Stir in the minced garlic and sauté for another 30 seconds, just until fragrant—this short step unlocks loads of flavor for your Broccoli Cheddar Soup.

Step 2: Make the Roux

Sprinkle the flour right over the onions and garlic, then stir constantly for about 1 to 2 minutes. This forms a roux, which thickens the soup later and gives it that classic, silky texture. You’ll know it’s ready when the flour has absorbed the butter and the mixture smells a bit nutty.

Step 3: Add Liquids and Simmer

Slowly whisk in the chicken broth, making sure there are no lumps, then pour in the whole milk. Keep whisking! Bring the mixture to a gentle simmer. This is where the base of your Broccoli Cheddar Soup starts to come together—smooth, creamy, and already delicious.

Step 4: Add the Vegetables

Add the chopped broccoli florets and shredded carrots to the pot. Reduce the heat to medium-low, cover, and let the soup simmer for 15 to 20 minutes. The goal is to get the vegetables perfectly tender but not mushy, so you have little bites of broccoli and carrot in every spoonful.

Step 5: Finish with Cheese and Seasoning

Once the veggies are soft, remove the pot from the heat and stir in the shredded sharp cheddar cheese. Watch it melt into the soup, turning everything rich and creamy. Season with salt, black pepper, and that optional pinch of nutmeg if you’re feeling fancy. For a smoother Broccoli Cheddar Soup, blend part (or all) of the soup with an immersion blender—or leave it chunky for more texture. Serve hot and enjoy!

How to Serve Broccoli Cheddar Soup

Garnishes

There’s nothing like a few well-chosen toppings to make your Broccoli Cheddar Soup extra inviting. Try a sprinkle of extra shredded cheddar, a little fresh-cracked black pepper, or even a handful of homemade croutons. If you’re feeling indulgent, a swirl of heavy cream or a sprinkle of chopped fresh chives adds a restaurant-style finish.

Side Dishes

This soup is wonderfully hearty on its own, but it also pairs beautifully with a warm, crusty baguette or a stack of buttery crackers for dipping. A simple green salad on the side can add a fresh, crisp contrast to the rich, cheesy soup. For a classic combo, serve it in a bread bowl—kids and grown-ups alike will love it!

Creative Ways to Present

When you really want to impress, serve your Broccoli Cheddar Soup in hollowed-out mini sourdough loaves for individual bread bowls. Or ladle the soup into small mugs for an appetizer course at a dinner party. You can even top each bowl with roasted broccoli florets or a sprinkle of smoked paprika for a pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

Broccoli Cheddar Soup keeps well in the refrigerator for up to 4 days. Allow it to cool to room temperature before transferring it to an airtight container. The flavors actually deepen as it sits, making the leftovers even more delicious!

Freezing

If you want to freeze your soup, let it cool completely, then portion it into freezer-safe containers. It’s best to leave a little space at the top for expansion. While the texture may change slightly due to the dairy, a gentle reheat will bring it right back to creamy perfection.

Reheating

To reheat Broccoli Cheddar Soup, warm it slowly on the stovetop over low heat, stirring frequently. If it seems too thick, add a splash of milk or broth to loosen it up. Microwaving works in a pinch, but be sure to stir every minute or so to prevent hot spots and ensure even heating.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli is a convenient option and works beautifully in Broccoli Cheddar Soup. Just add it straight from the freezer—no need to thaw first. You may need to simmer a few extra minutes to reach the perfect tenderness.

What’s the best way to get a smooth texture?

If you prefer a silky-smooth Broccoli Cheddar Soup, use an immersion blender to puree some or all of the soup right in the pot. For extra creaminess, blend completely; for a chunkier texture, just blend part of it and leave some vegetable pieces intact.

Can I make this soup vegetarian?

Definitely! Simply swap the chicken broth for a good-quality vegetable broth. The rest of the ingredients are already vegetarian-friendly, so you won’t lose any of that classic flavor.

What kind of cheddar cheese should I use?

Sharp cheddar is the traditional choice for Broccoli Cheddar Soup because it melts well and delivers bold, tangy flavor. For a twist, try mixing in a bit of smoked cheddar or extra-sharp cheddar if you want even more punch.

How can I make the soup richer or creamier?

For extra richness, stir in a splash of heavy cream just before serving. You can also add an extra handful of shredded cheese to the pot, or even stir in a dollop of sour cream for a tangy, velvety finish.

Final Thoughts

There’s a reason Broccoli Cheddar Soup is beloved by so many—it’s creamy, hearty, and delivers pure comfort in every spoonful. Give this recipe a try and see for yourself how easy (and rewarding) it is to make at home. I can’t wait for you to taste just how cozy and irresistible homemade Broccoli Cheddar Soup can be!

Broccoli Cheddar Soup Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This creamy and comforting Broccoli Cheddar Soup is a perfect blend of tender broccoli florets, shredded carrots, and sharp cheddar cheese simmered in a rich and velvety base made with butter, onions, garlic, flour, chicken broth, and whole milk. Ideal as a hearty appetizer or light meal, this stovetop soup is easy to prepare and delivers bold flavors with a smooth or chunky texture depending on your preference.

Ingredients

Scale

Main Ingredients

4 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
2 cups whole milk
3 cups fresh broccoli florets, chopped small
1 cup shredded carrots
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg (optional)

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Instructions

Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the finely chopped onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Make a Roux: Sprinkle in the all-purpose flour and stir constantly for 1–2 minutes, ensuring it forms a smooth paste without browning. This will help thicken the soup.
Add Liquids: Slowly whisk in the chicken broth followed by the whole milk, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer over medium heat.
Cook Vegetables: Add the chopped broccoli florets and shredded carrots to the pot. Reduce heat to medium-low, cover, and let simmer for 15–20 minutes, or until the vegetables are tender and cooked through.
Incorporate Cheese and Season: Remove the pot from heat. Stir in the shredded sharp cheddar cheese until completely melted and smooth. Season the soup with salt, black pepper, and a pinch of nutmeg if using.
Blend if Desired: For a creamier texture, use an immersion blender to partially puree the soup directly in the pot. Alternatively, leave it chunky to retain vegetable texture.
Serve: Ladle the hot soup into bowls and serve immediately for a delicious and warming meal.

Notes

To make this soup vegetarian, substitute chicken broth with vegetable broth.
Frozen broccoli can be used if fresh broccoli is not available; adjust cooking time accordingly.
For extra creaminess, add a splash of heavy cream just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
This soup can also be frozen; thaw completely and reheat with a splash of milk to restore creaminess.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American