There’s something irresistibly comforting about a bowl of velvety, cheesy soup that warms you from the inside out. This Creamy Broccoli Cheddar Soup Recipe is exactly that—rich, flavorful, and surprisingly simple to make. It’s perfect for cozy evenings or whenever you want a hug in a bowl.
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Why You'll Love This Recipe
This creamy broccoli cheddar soup quickly became a favorite in my kitchen because it hits all the right notes—comforting creaminess, fresh veggies, and that sharp cheddar punch you crave. Plus, it’s surprisingly easy to pull together even on a busy night.
- Simple, wholesome ingredients: It uses everyday pantry staples and fresh veggies for a nourishing meal without fuss.
- Perfect creamy texture: The smooth, cheesy base is just the right richness without being heavy or greasy.
- Versatile for all diets: Easily adaptable with almond milk for a dairy alternative or extra veggies for more nutrition.
- Comfort food classic: The kind of recipe that feels homemade and cozy, ideal for sharing with family or friends.
Ingredients & Why They Work
Each ingredient in this Creamy Broccoli Cheddar Soup Recipe plays a part in layering flavor and texture. The butter and sautéed onion create a savory base, while the cheese brings that unmistakable sharpness. I always suggest using fresh broccoli for the best taste and texture, and don’t skip the Dijon mustard—it adds a subtle zing that wakes up the whole soup.
- Unsalted butter: Adds richness and helps soften the onions without overpowering the soup’s flavor.
- Yellow onion: The sweet earthiness of sautéed onion provides depth to the broth.
- Sea salt: Enhances the natural flavors without the harshness of table salt.
- Black pepper: Freshly ground gives a mild heat and complexity.
- Garlic cloves: A subtle aromatic note that blends beautifully with cheddar.
- All-purpose flour: Thickens the soup to that perfect creamy consistency.
- Whole milk or unsweetened almond milk: Either keeps the soup creamy; almond milk works well if you want to lighten it up.
- Vegetable broth: Adds savory depth and complements the vegetables.
- Broccoli florets: The star veggie—fresh is best for texture and flavor.
- Carrot: Adds a hint of sweetness and a touch of color.
- Dijon mustard: A surprise ingredient that lifts the cheesy flavors beautifully.
- Shredded cheddar cheese: Use good quality sharp cheddar for the richest flavor and smooth melt.
- Homemade croutons (optional): Perfect for adding crunch to each spoonful.
Make It Your Way
I love tinkering with this Creamy Broccoli Cheddar Soup Recipe depending on the season or what’s in my fridge. You can easily switch up ingredients to fit your preferences, and honestly, that’s part of what keeps me coming back.
- Variation: Sometimes I swap half the broccoli for cauliflower to create a milder flavor and silkier texture—super comforting and perfect if you want a lighter green soup.
- Dairy-free option: I use unsweetened almond milk and a dairy-free cheese alternative for a creamy, flavorful soup free from dairy.
- Extra protein: Adding cooked shredded chicken or crispy bacon bits takes this soup from side dish to satisfying meal.
- Spice it up: A pinch of cayenne or smoked paprika adds warmth and a little kick if you want to jazz things up.
Step-by-Step: How I Make Creamy Broccoli Cheddar Soup Recipe
Step 1: Sauté the aromatics and build your base
Start by melting the butter in a large pot over medium heat. I like to watch the butter foam up and smell that toasty aroma before I add the chopped onion, along with salt and freshly ground pepper. Stir frequently and cook for about 5 minutes until the onion softens and turns translucent—this step is crucial because it develops a sweet, mellow flavor that forms the foundation of the soup. Then add the chopped garlic and sauté just until fragrant, about 1 minute—don’t let it burn or the soup will taste bitter.
Step 2: Make the roux and add the liquids
Sprinkle in the flour and whisk continuously for 1 to 2 minutes to cook out the raw flour taste and create a light roux. You’re aiming for a golden hue here—if the flour browns too much, it can add a nutty but slightly burnt flavor, so keep an eye on it. Slowly pour in the milk while whisking to avoid lumps. This will start to thicken as you bring it to a gentle simmer.
Step 3: Add broth, veggies, and mustard; simmer
Next up, pour in the vegetable broth, add broccoli florets, julienned or finely chopped carrots, and the Dijon mustard. Stir everything together, bring to a gentle simmer, and let it cook for 15 to 20 minutes. You want the broccoli tender but still with a bit of bite—not mushy. This simmering melds all the flavors and thickens the soup naturally, so patience here pays off.
Step 4: Melt in the cheese and finish seasoning
Turn the heat down to low and gradually add the shredded cheddar cheese, stirring after each handful until you get a smooth, creamy texture. This slow melting prevents the cheese from clumping or becoming grainy. Taste and add salt and pepper as needed. Serve it hot with some crunchy homemade croutons if you like the added texture.
Top Tip
I’ve made this soup countless times, and these few tips have made a big difference in getting it just right every time—creamy, flavorful, and never grainy or bland.
- Whisk constantly when adding milk: This keeps lumps at bay and helps the soup thicken evenly.
- Don’t rush melting the cheese: Add it slowly over low heat to avoid clumping or separating.
- Use freshly grated cheddar: Pre-shredded cheese often contains anti-caking agents that don’t melt as smoothly.
- Watch your broccoli doneness: Keep the florets tender-crisp for texture—not mushy, which dulls the soup’s vibrant look and taste.
How to Serve Creamy Broccoli Cheddar Soup Recipe
Garnishes
I almost always top it with a little cracked black pepper and a sprinkle of extra shredded cheddar for good measure. Sometimes, I add crispy bacon bits or a swirl of sour cream to make it feel a little fancy. And homemade croutons or toasted bread on the side? Yes, please. It adds that perfect crunch to contrast all the creaminess.
Side Dishes
I often pair this soup with a fresh green salad dressed simply to cut through the richness. Or, for a heartier meal, a crusty baguette or grilled cheese sandwich is a classic combo I turn to—comfort food heaven right there.
Creative Ways to Present
For special occasions, I’ve served this soup in hollowed-out sourdough bread bowls—instantly makes it feel festive and fun. You can also sprinkle some toasted nuts or seeds on top for a unique twist or swirl in a bit of pesto for a fresh punch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The soup thickens as it cools, so just add a splash of broth or milk when reheating to get it back to that perfect creamy consistency.
Freezing
Freezing this soup is possible, but I recommend skipping the cheese until after thawing and reheating, as it can sometimes separate. Freeze the soup base alone in portions, thaw overnight in the fridge, then warm gently on the stove and stir in fresh shredded cheddar at the end.
Reheating
When reheating, do it over low heat and stir often to prevent scorching. Adding a little milk or broth helps the soup return to that silky texture we all love. Avoid using a microwave if you can—it’s harder to control the heat and can cause the cheese to break.
Frequently Asked Questions:
Yes! To make this Creamy Broccoli Cheddar Soup Recipe vegan, use a plant-based butter, unsweetened almond or oat milk, vegetable broth, and substitute cheddar cheese with a vegan cheddar-style cheese. The soup will still have great flavor and creaminess.
Add the cheese gradually over low heat, stirring continuously. Avoid boiling the soup once the cheese is added, as high heat can cause it to separate and clump. Using freshly shredded cheese rather than pre-shredded also helps.
Yes, frozen broccoli can be used in a pinch. Just add it directly to the soup and extend the simmering time slightly until it’s tender. However, fresh broccoli yields the best flavor and texture.
If your soup ends up too thin, you can simmer it a little longer to reduce and thicken it. Alternatively, make a slurry with equal parts flour and cold water, then whisk it into the simmering soup until desired thickness is reached. Be sure to cook it a few minutes longer to get rid of any raw flour taste.
Final Thoughts
This Creamy Broccoli Cheddar Soup Recipe holds a special place in my heart and kitchen. It never fails to bring comfort and smiles, whether I’m making it for a chilly weeknight or a casual gathering. I hope you’ll find as much joy in preparing and savoring it as I do—there’s something truly magical about this simple, creamy bowl that feels like home.
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Creamy Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a savory blend of vegetables. Perfect for a cozy lunch or dinner, this soup combines smooth textures and rich flavors in every spoonful.
Ingredients
Main Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
Optional Garnish
- Homemade croutons, for serving
Instructions
- Melt Butter and Cook Onion: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook, stirring occasionally, for 5 minutes or until the onion has softened.
- Add Garlic and Flour: Stir in the chopped garlic and cook for another minute until fragrant. Sprinkle in the all-purpose flour and whisk continuously for 1 to 2 minutes until the flour turns golden, creating a roux.
- Add Milk and Broth: Slowly pour in the milk while whisking continuously to avoid lumps. Then add the vegetable broth gradually, stirring to combine all ingredients smoothly.
- Add Vegetables and Simmer: Stir in the chopped broccoli florets, julienned carrot, and Dijon mustard. Bring the soup to a gentle simmer and cook for 20 minutes, or until the broccoli is tender.
- Melt Cheese and Season: Gradually add the shredded cheddar cheese, stirring after each addition until fully melted and the soup becomes creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with homemade croutons if desired. Serve hot for a comforting meal.
Notes
- Use whole milk for a richer soup or substitute with unsweetened almond milk for a lighter dairy-free option.
- For extra flavor, add a pinch of nutmeg or smoked paprika when adding the vegetables.
- If the soup is too thick, thin it with additional vegetable broth or milk to your desired consistency.
- Homemade croutons can be made by toasting cubed bread with olive oil, salt, and garlic powder.
- To make the soup smoother, use an immersion blender before adding the cheese, then stir in the cheese afterward to keep it creamy without becoming grainy.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
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