Broccoli Cheddar Soup is pure comfort in a bowl—lush, creamy, and packed with tender veggies and melty sharp cheese. The robust flavors of fresh broccoli and sweet, earthy carrots are perfectly complemented by the rich cheddar base, making every spoonful a cozy invitation to slow down and enjoy. Whether you’re fighting off a chilly day or just craving something warm and satisfying, this soup brings both nostalgia and restaurant-worthy flavor right to your own kitchen.

Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

This Broccoli Cheddar Soup only needs a handful of everyday ingredients, but each one is crucial for building layers of flavor, silky texture, and that gorgeous golden-green color. Here’s what you’ll need, plus a few tips for best results!

Unsalted butter (4 tbsp): Sets a rich and creamy foundation for the soup; using unsalted lets you control the seasoning.
Chopped onion (1 small): Adds sweetness and depth; chop finely for a smooth base.
Minced garlic (2 cloves): Provides an aromatic kick—freshly minced makes all the difference.
All-purpose flour (¼ cup): Thickens the soup and gives it that luxurious, silky mouthfeel.
Half-and-half (2 cups): Delivers creaminess without being too heavy; can swap for heavy cream to amp up richness.
Low-sodium chicken or vegetable broth (2 cups): Balances richness and helps the flavors develop slowly as everything simmers.
Fresh broccoli florets (4 cups, chopped small): The star of the show—cutting into small pieces helps it cook faster and blend in beautifully.
Grated carrots (1 cup): Offers sweetness and gorgeous color; grating ensures they melt right into the soup.
Salt (½ tsp): Essential for brightening up all the flavors.
Black pepper (¼ tsp): Gives gentle heat and depth.
Nutmeg, pinch (optional): Just a pinch deepens the flavor and adds warmth—don’t skip if you love that subtle touch!
Shredded sharp cheddar cheese (2 cups): Use good quality sharp cheddar for a bold, nutty, tangy flavor that melts creamy and smooth.

How to Make Broccoli Cheddar Soup

Step 1: Sauté the Aromatics

Start by melting the butter over medium heat in a large pot. When it bubbles gently, add the chopped onion and sauté for three to four minutes, stirring occasionally. This brings an irresistible sweetness and heavenly aroma to your Broccoli Cheddar Soup. Once the onions are soft and translucent, stir in the minced garlic and cook just until fragrant—about thirty seconds is all you need.

Step 2: Make the Roux

Now, it’s time to lay the foundation for that velvety texture. Sprinkle the flour over your onion and garlic mixture. Stir constantly for one to two minutes; this step cooks off the raw flour taste and binds the butter and aromatics. You’ll notice the mixture becomes thick and pasty—this is exactly what you want!

Step 3: Whisk in the Liquids

Gradually whisk in the half-and-half, followed by the chicken or vegetable broth. Patience is key here—adding the liquid slowly ensures a smooth, lump-free base. Keep stirring until everything is beautifully combined and perfectly creamy. You’ll see the roux loosen and become a luxurious soup base that’s ready to soak up flavors.

Step 4: Simmer with Vegetables & Seasonings

Toss in your chopped broccoli florets, grated carrots, salt, pepper, and a pinch of nutmeg if you like a subtle hint of warmth. Stir well and bring the mixture to a gentle simmer. Let the soup bubble away for 15 to 20 minutes, stirring every so often. This is when the veggies become tender and the broth turns a bright, inviting shade of green-gold.

Step 5: Add the Cheddar & Blend (Optional)

Remove your pot from the heat, then add shredded cheddar cheese a handful at a time, stirring with each addition until it’s all melted, gooey, and seamlessly blended. For extra creaminess, blend part of the soup with an immersion blender right in the pot—leave it partly chunky if you love texture, or go silky smooth if that’s your thing. Return to heat for a minute or two if needed, then you’re ready to ladle it up!

How to Serve Broccoli Cheddar Soup

Garnishes

A bowl of Broccoli Cheddar Soup craves a finishing touch! Sprinkle a little extra shredded cheddar on top just before serving so it melts into the soup’s surface. Croutons or toasted bread cubes add satisfying crunch, while a swirl of cream or a pinch of fresh cracked black pepper can make it restaurant-worthy. Chopped fresh parsley or chives give a burst of color and a hint of herbal brightness.

Side Dishes

This soup pairs so well with a hunk of crusty baguette, a warm sourdough roll, or a thick slab of country bread—perfect for dunking into all that creamy broth. For a heartier meal, serve alongside a crisp green salad with vinaigrette to balance the richness, or pair with a sandwich (grilled cheese is a classic combo!).

Creative Ways to Present

For a fun twist, ladle Broccoli Cheddar Soup into hollowed-out bread bowls and let the soup soak into the crust. You can also serve it in small mugs at a party or as a first course at a dinner gathering, topped with a mini cheddar crisp. Try finishing with a drizzle of hot sauce or a sprinkle of smoked paprika for a hint of personality!

Make Ahead and Storage

Storing Leftovers

Got extras? Lucky you! Let the Broccoli Cheddar Soup cool completely before pouring it into airtight containers. Store in the fridge for up to four days—the flavors only get better as they mingle. Just be sure to give it a good stir when you reheat, as the cheese may thicken a bit in the fridge.

Freezing

While dairy-based soups can sometimes separate a bit after freezing, this soup does freeze surprisingly well if you follow a couple of tricks: cool the soup completely, transfer to airtight freezer containers, and leave a little space at the top for expansion. Freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating

Warm up Broccoli Cheddar Soup gently over low to medium heat on the stove, stirring often to restore its creamy texture. If it’s thickened too much, splash in a little milk or broth to loosen it up. You can also microwave it in 30 to 45 second bursts, stirring between each, for easy single servings.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works in a pinch—just add it straight to the pot from frozen and reduce the simmering time by a few minutes since it cooks faster than fresh. You’ll still get that lovely texture and bright green color.

Is this soup gluten-free?

As written, Broccoli Cheddar Soup contains all-purpose flour for thickening, so it isn’t gluten-free. You can easily substitute a gluten-free flour blend, or try cornstarch mixed with a little cold liquid for the roux step instead.

Can I make this vegetarian?

Definitely! Just use vegetable broth in place of chicken broth. Everything else in the recipe is naturally vegetarian, making it perfect for plant-based eaters or Meatless Monday nights.

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

To achieve a super smooth Broccoli Cheddar Soup, blend a portion or all of the soup with an immersion blender before adding the cheese. You can also use a standard blender in batches (just let the soup cool slightly first to avoid splatters!).

Why does my cheese sometimes clump or get grainy?

This can happen if the soup is too hot when you add the cheese. Always remove the pot from the heat before stirring in the cheese a little at a time. Use freshly shredded cheese for the best melt and avoid pre-shredded varieties, which often contain anti-caking agents.

Final Thoughts

If you’re looking for a bowl of pure comfort and creamy flavor, Broccoli Cheddar Soup delivers every single time. It’s surprisingly easy, deeply satisfying, and just might become your favorite way to cozy up on a chilly evening. Give this recipe a try and see why it’s a classic that never goes out of style!