This cozy Broccoli Cheddar Soup recipe is creamy, cheesy, and weeknight-easy. One pot, and done in 30 minutes!
Broccoli Cheddar Soup is a quick dinner that’s total comfort food.
Craving a lighter bowl next? Save Vegetable Orzo Soup.
Broccoli Cheddar Soup Ingredients
- Butter
- Onion
- Garlic
- Fresh broccoli florets, in bite-sized pieces
- Shredded Carrots they are undetectable in the finished soup, but add depth to the flavor base and contribute cheesy color. Don’t skip!
- Chicken or vegetable broth (I use Better than Bouillon concentrated chicken stock + water)
- Whole milk
- Heavy cream (or a heavy cream substitute)
- All-purpose flour
- Dijon mustard
- Kosher salt
- Black pepper
- Ground nutmeg
- Sharp cheddar cheese (grate your own cheese for best results)
- Sour cream or full-fat Greek yogurt
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
- Lighter dairy: Use half-and-half or evaporated milk in place of cream.
- Vegetarian: Choose vegetable broth; a splash of soy adds umami.
- Gluten-free: Use a 1:1 GF flour or a cornstarch slurry.
- Smoky: Finish with smoked paprika or crisp bacon.
- More veg: Add diced celery, cauliflower florets, diced potatoes or a mixture for extra body.
- Another veggie-forward option: Try Vegetable Orzo Soup, Easy Potato Soup, my best Tomato Soup Recipe or Creamy Potato Zucchini Soup.
Grab These Tools
- Large pot or Dutch oven
- Box grater
- Immersion blender (or regular blender/food processor)
How to Make Broccoli Cheddar Soup: An Easy Guide
It’s a classic roux-based soup with a gentle simmer and a slow cheese melt.
Sauté the Aromatics
Melt butter in a large pot on the stove over medium-high heat. Cook onion until soft, about 5 minutes. Stir in garlic for 1 minute until fragrant.
Build the Base
Sprinkle flour over the onions and stir for 2 minutes to form a roux. Slowly whisk in broth until smooth (or stir in broth concentrate then water, pictured in step 3, then add water, step 4).
Add broccoli, carrot, Dijon, salt, pepper, and nutmeg. Cover and simmer on medium-low for 10 minutes, until broccoli is very tender.
Love a blended, smooth soup? Try my Zucchini Potato Soup, too.
Finish Creamy
Stir in milk and cream, bring just to a simmer, then remove from heat. Add cheddar by handfuls, stirring between additions until fully melted and smooth. Swirl in sour cream or Greek yogurt.
Blend or Keep Chunky
Blend with an immersion blender, or blend just half and return it for a creamy-chunky texture. If you prefer a very hearty consistency, you can even just lightly mash the vegetables.
Taste and adjust salt and pepper. Serve hot with extra cheddar on top.
4 Common Mistakes When Making Broccoli Cheese Soup
Here are the most frequent mix-ups to avoid when making broccoli cheddar soup:
- Boiling after adding cheese: High heat turns it grainy.
- Using pre-shredded cheese: Anti-caking agents resist melting and can have a powdery mouthfeel.
- Rushing the roux: Undercooked flour tastes starchy.
- Overcooking veg: Simmer gently to keep broccoli sweet.
Make Ahead and Storage
This soup keeps well and reheats creamy with a little care.
Storing Leftovers
- Fridge: Cool quickly and refrigerate in an airtight container up to 4 days.
- Texture guard: If thick, whisk in a splash of milk when reheating.
- Cheese on top: Save a handful to sprinkle fresh when serving.
Freezing
- Yes, with care: Cool fully; freeze flat up to 2 months.
- Thaw gently: Overnight in the fridge; whisk while reheating.
- Add last: Stir in sour cream/yogurt after thawing.
Reheating Broccoli Cheddar Soup
- Stovetop: Low heat, whisk often; add milk as needed.
- Microwave: Short bursts with stirring between.
- No boil: Keep below a simmer.
How to Serve This Broccoli Cheddar Soup Recipe
Serve in a bread bowl for that classic Panera’s broccoli cheddar soup vibe.
Toppings and Add-Ins
- Extra sharp cheddar, cracked pepper, pinch of nutmeg.
- Crispy bacon or smoked almonds.
- Chives, scallions, or hot sauce.
- Round it out with crispy Air Fryer Broccoli on top.
Side Dishes to Serve with Broccoli Cheddar Soup
- Easy Buttermilk Drop Biscuits
- Crusty bread, like my homemade No Knead Dutch Oven Bread
- For more broccoli goodness, bake Cheesy Chicken Broccoli and Rice Casserole or my Asian Chicken and Broccoli.
FAQs About Broccoli Cheddar Soup
Just skimming through? Here are some quick answers to the commonly-asked questions.
Using frozen broccoli works well. The answer is yes because frozen florets are blanched and tenderize quickly. Add them straight from the freezer in the simmer step and cook until soft. If extra moisture thins the soup, whisk in a little more cheese to tighten.
Soup can turn grainy if overheated. The reason is that high heat causes proteins to seize and fat to separate. Remove the pot from heat before adding cheese and stir in handfuls. Use block cheddar you grate yourself to ensure a smooth melt.
Making the soup vegetarian is simple. Use vegetable broth instead of chicken broth. For umami depth, add a splash of soy or a tiny pinch of MSG. Finish with the same cheddar and sour cream for a satisfying, meatless bowl.
Thickening without flour is easy. Blend a portion of the soup to release starches from vegetables. You can also use a cornstarch slurry, whisking it into a gentle simmer until glossy. Adding a little extra cheddar will also firm the texture.
The best cheddar is sharp or extra-sharp, grated from a block. This wording matters because pre-shredded cheese contains anti-caking agents that resist melting. A white aged cheddar gives bold flavor and a clean finish. Mild cheddar works, but tastes less pronounced.
You can freeze it with care. Dairy can separate, so cool fully and freeze up to two months. Thaw in the fridge and reheat gently while whisking. Add a splash of milk to help it emulsify and stir in extra cheese or sour cream at the end.
Making it kid-friendly means softer texture and mellow flavor. Dice broccoli small, cook it until very tender, and blend part of the soup smooth. Choose a medium-sharp cheddar and skip nutmeg if your kids prefer simpler flavors.
Using half-and-half works fine. The statement here is that half-and-half simplifies the dairy while keeping it rich. If the soup feels slightly thinner, melt in a bit more cheddar after removing from the heat, or blend a portion to add body.
Other Cozy Soups You’ll Love
Easy Broccoli Cheddar Soup
Video
Ingredients
- 4 tbsp butter
- 1 ¼ cups finely chopped onion about 1 large
- 2 tsp minced garlic about 2 cloves
- 4 cups broccoli florets bite-sized (fresh or frozen)
- 1 cup shredded carrot about 1 large
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream or half-and-half or evaporated milk
- ¼ cup all-purpose flour
- 1 tsp Dijon mustard
- 2 ½ tsp kosher salt plus more to taste
- ½ tsp black pepper
- ¼ tsp ground nutmeg optional
- 2 cups shredded sharp cheddar block, grated
- ¼ cup sour cream or full-fat Greek yogurt
Instructions
- Sauté aromatics: Melt butter in a large pot over medium heat. Add onion and cook until softened, 5 minutes. Stir in garlic for 1 minute.
- Make the base: Sprinkle flour over onions and cook, stirring, for 2 minutes. Slowly whisk in broth until smooth. Add broccoli, carrot, Dijon, salt, pepper, and nutmeg. Cover and simmer on medium-low for 10 minutes, until broccoli is very tender.
- Finish creamy: Stir in milk and cream. Bring just to a simmer, then remove from heat. Slowly add cheddar by handfuls, stirring after each addition until melted and smooth. Stir in sour cream or yogurt.
- Blend (optional): For a smoother soup, blend half with an immersion blender, then return it to the pot. Or lightly mash vegetables to thicken.
- Taste and adjust: Add more salt and pepper to taste. Serve with extra cheddar on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious broccoli soup recipe. Turned out excellent.