There’s something irresistibly cozy about a steaming bowl of Broccoli Cheddar Soup, with its rich, velvety texture, vibrant green specks of broccoli, and ribbons of melted sharp cheddar. Whether you’re seeking a soul-warming lunch, an easy weeknight dinner, or just a reason to eat more vegetables (with a decadent twist), this soup is the definition of crowd-pleasing comfort food. With simple ingredients and a straightforward stovetop method, you’re just under an hour away from homemade soup bliss!

Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

Every component in this Broccoli Cheddar Soup is chosen for maximum comfort and flavor. From the fresh veggies to the rich dairy, each ingredient adds something special, creating a harmonious blend that’s both creamy and satisfying. Let’s walk through exactly what you’ll need and why each element matters.

Unsalted butter (4 tablespoons): The perfect base for sautéing aromatics, giving your soup a buttery flavor that pairs beautifully with cheese.
Yellow onion, diced (1 small): A touch of sweetness and depth starts off your flavor base—don’t skip this step.
Garlic, minced (2 cloves): Adds aromatic richness and that crave-worthy savory kick.
All-purpose flour (1/4 cup): Essential for thickening the soup and providing that classic creamy texture.
Low-sodium chicken or vegetable broth (2 cups): Lends a light, underlying savoriness—choose veggie broth for a fully vegetarian version.
Whole milk (2 cups): The heart of the soup’s creamy body; feel free to use 2% for a lighter touch.
Heavy cream (1 cup): Adds luscious silkiness and a richer mouthfeel—definitely not the time to hold back!
Broccoli florets, chopped small (4 cups): The star of the show, bringing vibrant color, nutrients, and substance.
Shredded carrots (1 cup): A hint of sweetness and color that rounds out each spoonful beautifully.
Sharp cheddar cheese, shredded (2 cups): Melts into pure golden bliss—sharp is best for extra tang.
Salt (1/2 teaspoon): Season as you go for the best flavor balance.
Black pepper (1/4 teaspoon): Just enough to perk up the flavors, without overpowering.
Pinch of nutmeg (optional): A classic chef’s secret for a whisper of warmth and complexity—highly recommended!

How to Make Broccoli Cheddar Soup

Step 1: Sauté the Aromatics

Start by melting your butter in a large pot over medium heat, then toss in the diced onion. Let it cook gently for about 4 to 5 minutes until it’s soft and fragrant. This step builds a sweet, savory foundation for your Broccoli Cheddar Soup. When the onion is nearly translucent, add the minced garlic and cook for another minute until you catch that irresistible, garlicky aroma.

Step 2: Make the Roux

With your aromatics ready, sprinkle the flour over the onions and garlic. Whisk or stir constantly for about 1 to 2 minutes. The flour will mix with the butter and start forming a thick, pale paste—this is your roux, which will thicken your soup to creamy perfection. Cooking it for a minute or two removes any raw flour taste.

Step 3: Add Liquids and Simmer

Gradually pour in the broth while whisking to avoid lumps, then follow with the milk and cream. Bring your mixture to a gentle simmer, stirring often so it stays luxuriously smooth and starts to thicken. This is the real secret to that signature silky texture found in the best Broccoli Cheddar Soup.

Step 4: Add Vegetables and Cook

Stir in the chopped broccoli florets and shredded carrots. Let everything cook together for 15 to 20 minutes, or until the vegetables turn perfectly tender. The broccoli becomes soft yet still holds its shape, while the carrots lend hints of color and a touch of sweetness throughout every bite.

Step 5: Stir in Shrdded Cheddar and Finish the Soup

Lower the heat and slowly stir in the shredded sharp cheddar cheese. Give it a moment to melt completely, swirling into a lush, cheesy blanket. Now’s the time to season with salt, black pepper, and that optional pinch of nutmeg if you’re feeling adventurous. For a smooth yet chunky texture, use an immersion blender to puree just part of the soup, leaving some broccoli and carrot pieces for texture. Serve up hot with extra cheese or a slice of crusty bread for the full experience.

How to Serve Broccoli Cheddar Soup

Garnishes

A simple sprinkle of more sharp cheddar or a handful of finely chopped fresh chives brings a lovely color contrast and extra flavor. For a crunch factor, try scattering a few homemade croutons, crisp bacon bits, or a light drizzle of olive oil on top just before serving. Garnishing Broccoli Cheddar Soup is a playful way to add personality to each bowl.

Side Dishes

Broccoli Cheddar Soup is famously delicious with thick slices of warm, crusty bread—the kind that soaks up every drop. For lighter pairings, serve alongside a crisp green salad or even a baked potato for a cozy, filling meal. Cheese breadsticks or garlic knots are also fantastic companions for extra cheesy goodness.

Creative Ways to Present

For a wow-worthy presentation, hollow out a round sourdough loaf and serve your Broccoli Cheddar Soup inside—bonus points if you warm the bowl! Or, ladle the soup into petite mugs or espresso cups for an appetizer at parties. If serving kids, top with a happy face of shredded cheese and carrot coins to spark extra smiles.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, transfer leftover Broccoli Cheddar Soup into airtight containers. Keep in the refrigerator for up to 4 days. The flavors only improve with time, so your lunch the next day might be even more delicious than the first bowl!

Freezing

To freeze, ladle cooled soup into resealable freezer bags or sturdy containers, leaving some space for expansion. Broccoli Cheddar Soup freezes beautifully for up to 2 months. Thaw overnight in the fridge before reheating, as this helps maintain the creamy consistency.

Reheating

Warm the soup gently on the stovetop over low heat, stirring often and adding a splash of broth or milk if it’s become too thick. If using the microwave, cover loosely and heat in 1-minute intervals, stirring well in between to prevent uneven spots or cheese separation.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Just toss in frozen broccoli right from the bag, no need to thaw first. It cooks quickly and gives the same beautiful green color and flavor.

What’s the best cheese for Broccoli Cheddar Soup?

Sharp cheddar is truly the classic choice—it melts smoothly and packs the boldest flavor punch. If you love a twist, try mixing in a bit of pepper jack or smoked gouda for added dimension.

How can I make my soup even thicker?

If you prefer a thick, almost spoon-standing consistency, use less broth or let your Broccoli Cheddar Soup simmer uncovered a few minutes longer. You can also puree more of the soup with an immersion blender for a luxurious, extra-thick result.

Is Broccoli Cheddar Soup vegetarian?

Yes, simply use vegetable broth instead of chicken broth to keep it completely vegetarian—none of the rich, creamy flavor is sacrificed!

Can I make this recipe lighter?

You sure can. Swap out some or all of the heavy cream for additional whole or 2% milk, or use half-and-half. The soup will still taste creamy, just with a lighter body.

Final Thoughts

If you’re craving that perfect marriage of savory, cheesy, and veggie-packed goodness, give Broccoli Cheddar Soup a try. This is warmth in a bowl—and once you taste how easy and satisfying homemade soup can be, you’ll want to share it with everyone you love.

Broccoli Cheddar Soup Recipe

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4.9 from 17 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a bowl of creamy and comforting Broccoli Cheddar Soup. This classic soup is loaded with tender broccoli, shredded carrots, and sharp cheddar cheese, creating a flavorful and satisfying dish perfect for any day.

Ingredients

Scale

Broccoli Cheddar Soup Ingredients:

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

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Instructions

In a large pot, melt the butter over medium heat. Add the diced onion and cook for 4–5 minutes until soft.
Stir in the garlic and cook for 1 minute more.
Sprinkle in the flour and whisk constantly for 1–2 minutes to form a roux.
Gradually whisk in the broth, followed by the milk and cream. Bring to a gentle simmer, stirring often.
Add the chopped broccoli and shredded carrots. Cook for 15–20 minutes until the vegetables are tender.
Reduce the heat to low, then stir in the shredded cheddar cheese until melted and smooth.
Season with salt, pepper, and a pinch of nutmeg. If using, use an immersion blender to slightly puree the soup for a smoother texture, leaving some chunks.
Serve warm with extra cheese or crusty bread.

Notes

You can use frozen broccoli if fresh isn’t available.
For a lighter version, substitute half-and-half or whole milk for the heavy cream.
Soup thickens as it cools—add a splash of broth or milk when reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American