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.

The image shows three white bowls filled with creamy broccoli soup, each bowl containing visible bright green broccoli florets and thin orange carrot strips within the yellowish soup base. On top of the soup, there are clusters of golden-brown crunchy bread pieces adding texture to the dish. One bowl in the upper left corner contains extra pieces of the same crispy bread. The bowls are placed on a white marbled surface with metal spoons beside and inside the bowls. The scene is bright and fresh, highlighting the vibrant vegetable colors and the crumbly golden bread topping, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Broccoli Cheddar Soup Recipe
Top Tip
How to Serve Creamy Broccoli Cheddar Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Broccoli Cheddar Soup Recipe

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.

A close-up view of creamy soup in a pot, showing a thick light orange base with small chunks of bright green broccoli florets and thin orange carrot strips spread evenly throughout. A wooden spoon is stirring the soup, partially covered with the creamy mixture, and is placed near the center right of the image. The texture looks smooth with visible bits of vegetables adding some softness and color contrast. The background surface has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh bright green broccoli florets, a large vibrant orange carrot julienned, a medium yellow onion chopped, three peeled garlic cloves, two whole brown eggs with clean shells, a small white bowl of pale yellow unsalted butter cubes, a small white bowl of fine all-purpose flour, a small white bowl of creamy whole milk, a small white bowl of golden vegetable broth, a small white bowl of bright yellow Dijon mustard, a small white bowl filled with shredded sharp cheddar cheese, a few grinds of freshly cracked black pepper and coarse sea salt crystals arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Broccoli Cheddar Soup - Serving Suggestion

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:

Can I make this soup vegan?

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.

How do I prevent the cheese from clumping in the soup?

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.

Can I use frozen broccoli in this recipe?

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.

What’s the best way to thicken broccoli cheddar soup if it’s too thin?

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.