There’s something incredibly comforting about a bowl of warm, cheesy soup bubbling on the stove—and this Cheddar Broccoli Soup Recipe is a classic that hits all the right notes. It’s creamy, flavorful, and packed with fresh broccoli, making it a perfect meal for any chilly day.

The image shows three white bowls filled with thick soup. The soup is creamy and light orange in color, with visible pieces of bright green broccoli and thin orange carrot strips mixed throughout. On top of the soup in each bowl are large chunks of crispy golden-brown toasted bread. One of the bowls has a spoon resting inside it, and there are some crumbs scattered around it. Near the bowls is a plate with more golden-brown toasted bread pieces. The bowls and plate are placed on a white marbled surface. 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 Cheddar Broccoli Soup Recipe
Top Tip
How to Serve Cheddar Broccoli Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheddar Broccoli Soup Recipe

Why You'll Love This Recipe

I can’t get enough of how cozy and rich this soup is, yet it feels wholesome and satisfying without being heavy. It’s a recipe I keep coming back to whenever I want something quick, nourishing, and deeply comforting.

Simple, Wholesome Ingredients: You probably have most of these in your pantry and fridge already, making it a breeze to whip up.
Perfectly Creamy Texture: The combo of butter, flour, milk, and cheese creates that luscious, velvety body that makes each spoonful so satisfying.
Veggie-Packed Goodness: Chopped broccoli and carrot add fresh flavor and a bit of brightness, balancing the richness beautifully.
Customizable and Kid-Friendly: You can easily adjust the cheese amount, swap dairy for plant-based milk, or sneak in other veggies to suit your taste.

A creamy orange-yellow soup filled with small green broccoli florets and thin, bright orange carrot strips spread evenly throughout. The soup has a smooth and thick texture with visible small bits of onions, all in a large metal pot. A wooden spoon is partially submerged in the soup, scooping up some of it. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Cheddar Broccoli Soup Recipe is all about using ingredients that complement each other perfectly—the sweetness of onion and carrot, the sharpness of cheddar, and the earthy bite of fresh broccoli. Fresh produce elevates the flavor, while the milk and butter make the soup silky-smooth.

Flat lay of a small white ceramic bowl of unsalted butter, a medium yellow onion chopped on a white ceramic plate, a small white ceramic bowl of sea salt, a small white ceramic bowl of freshly ground black pepper, three whole uncracked garlic cloves, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of whole milk, a small white ceramic bowl of vegetable broth, a white ceramic plate with chopped fresh broccoli florets, a white ceramic plate with a large julienned carrot, a small white ceramic bowl of Dijon mustard, a white ceramic plate piled with shredded sharp cheddar cheese, 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: Controls the saltiness and creates the base for the roux to thicken the soup.
Yellow onion: Adds natural sweetness and depth when softened properly.
Sea salt & black pepper: Basic seasoning — salt enhances all the flavors, and freshly ground pepper adds a mild kick.
Garlic cloves: Brings a warm, savory aroma that pairs beautifully with the cheddar.
All-purpose flour: Essential for thickening the soup through the roux method without lumps.
Whole milk or unsweetened almond milk: Makes the soup creamy—milk choice affects richness and dietary needs.
Vegetable broth: Adds a savory background flavor and keeps the soup light.
Broccoli florets: The star veggie, fresh and chopped for texture and nutrition.
Carrot: Adds color, subtle sweetness, and a nice crunch if not overcooked.
Dijon mustard: A sneaky flavor booster that adds complexity without overpowering.
Shredded cheddar cheese: The “wow” factor—sharp, melty, and indulgent.

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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 tweaking this Cheddar Broccoli Soup Recipe depending on who I’m feeding and what I have on hand. Sometimes I roll with a bit more sharp cheddar for a bolder kick or swap in smoked gouda for a smoky twist. Don’t be afraid to make it your own!

Variation: When my kids want a smoother soup, I blitz it briefly with an immersion blender right before adding the cheese—super creamy but with tasty bits still hiding in there.
Dairy-Free: Use unsweetened almond milk and a dairy-free cheese alternative; it tastes surprisingly close to the original.
Add Protein: Stir in cooked chicken or crispy bacon to make it a heartier meal.

Step-by-Step: How I Make Cheddar Broccoli Soup Recipe

Step 1: Soften the onions and garlic

Start by melting butter in a large pot over medium heat. Toss in your chopped onion with salt and pepper, and cook gently for about 5 minutes, stirring often until the onion is soft and translucent. Then add garlic and cook for just another minute to wake up those flavors without burning the garlic—it can get bitter fast.

Step 2: Make the roux and add milk

Sprinkle in the flour and whisk constantly for 1 to 2 minutes. You want the mixture to turn slightly golden—this cooks out the raw flour taste. Slowly pour in the milk while whisking nonstop to avoid lumps. This part is the key to a silky, lump-free soup, so take your time here!

Step 3: Add broth, veggies, and simmer

Pour in your vegetable broth, then add chopped broccoli, carrots, and Dijon mustard. Stir it all together and let it simmer gently for 15 to 20 minutes until the broccoli is tender but still bright green. You’ll know it’s perfect when the veggies are soft but haven’t lost their color or shape.

Step 4: Melt in the cheese and season

Gradually stir in the shredded cheddar cheese, one handful at a time. Keep stirring until all the cheese is silky smooth and melted into the soup. Taste and adjust the seasoning with salt and pepper if needed, then remove from heat. That cheesy finish is what really lifts this soup into comforting heaven.

Top Tip

Over the years tinkering with this Cheddar Broccoli Soup Recipe, I’ve learned a few simple tricks that make all the difference between “meh” and “wow.” These have saved me from grainy cheese or watery soup more than once!

Slow Cheese Addition: Always add the cheese off the heat to avoid overheating it, which can cause clumping or graininess.
Whisk Milk Slowly: Pour milk bit by bit while whisking the roux to keep the base smooth and lump-free.
Fresh Veggies: Use fresh broccoli and carrots rather than frozen for better texture and flavor.
Don’t Overcook: Keep a close eye so broccoli stays vibrant—the last thing you want is dull, mushy soup.

How to Serve Cheddar Broccoli Soup Recipe

cheddar broccoli soup - Serving Suggestion

Garnishes

I’m a fan of topping this soup with homemade croutons for a little crunch, plus a sprinkle of extra shredded cheddar or a pinch of smoked paprika for some color and warmth. Sometimes I even swirl in a dollop of sour cream or Greek yogurt to cut the richness.

Side Dishes

This soup pairs beautifully with crusty bread or a warm baguette—perfect for dipping. I also like a simple green salad with a light vinaigrette to balance the cheesy richness. On busy nights, a few garlic knots on the side make for a comforting feast.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls—so fun and fancy! You can also ladle it into individual ramekins, top with extra cheese, and pop under the broiler for a quick bubbly, golden crust that impresses every time.

Make Ahead and Storage

Storing Leftovers

I keep leftover Cheddar Broccoli Soup in an airtight container in the fridge for up to 3 days. The soup thickens as it cools, so add a splash of milk when reheating to loosen it back up to that creamy, pourable consistency I love.

Freezing

You can freeze this soup, but I recommend leaving out the cheese and adding it fresh when reheating to keep the texture perfect. Freeze in portions, then thaw overnight in the fridge before warming gently on the stove.

Reheating

Reheat gently over low to medium heat, stirring often. Add a little milk or broth if it gets too thick. This slow warming keeps the cheese smooth and prevents it from splitting or becoming grainy.

Frequently Asked Questions:

Can I use frozen broccoli in this Cheddar Broccoli Soup Recipe?

You can use frozen broccoli, but I suggest adding it later in the cooking process so it doesn't get overly mushy. Fresh broccoli generally yields better texture and flavor in this soup.

What’s the best cheese to use for cheddar broccoli soup?

Sharp or extra-sharp cheddar works best because it melts smoothly and provides that classic tangy flavor. Avoid pre-shredded cheese with anti-caking agents, as it can make the soup less creamy.

Can I make this soup vegan or dairy-free?

Absolutely! Substitute unsweetened almond milk or another plant-based milk, and use a vegan cheddar-style cheese or nutritional yeast for cheesy flavor. The texture will be slightly different but still delicious.

How can I make the soup thicker or thinner?

To thicken the soup, let it simmer a bit longer uncovered, or add a little extra flour in the roux. To thin it, stir in milk or broth gradually until you reach the desired consistency. Adding cheese will also thicken while adding richness.

Final Thoughts

This Cheddar Broccoli Soup Recipe holds a special place in my kitchen rotation—it’s one of those dishes that warms you up from the inside out and brings a smile with every bite. Give it a try, tweak it as you like, and soon it might become your go-to comfort food too!