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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
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Cheddar Broccoli 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 comforting and creamy broccoli cheddar soup made with fresh broccoli, sharp cheddar cheese, and a blend of aromatic vegetables. This easy stovetop recipe is perfect for a cozy meal and can be enjoyed with homemade croutons on top.
Ingredients
Soup Base
- 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
Vegetables
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
Additional Ingredients
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons, for serving (optional)
Instructions
- Prepare the base: 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 while stirring for 5 minutes until the onion softens.
- Add garlic and flour: Stir in the chopped garlic and cook for an additional minute. Sprinkle the all-purpose flour over the mixture and whisk continuously for 1 to 2 minutes until the flour turns golden.
- Incorporate liquids: Slowly pour in the milk while whisking continuously to avoid lumps. Then add the vegetable broth, stirring to combine everything.
- Add vegetables and simmer: Stir in the chopped broccoli florets, julienned carrot, and Dijon mustard. Simmer the soup for 20 minutes or until the broccoli is tender.
- Melt the cheese: Gradually add the shredded cheddar cheese in batches, stirring after each addition until all the cheese melts and the soup turns creamy.
- Season and serve: Taste and adjust seasoning if necessary. Serve hot, optionally topped with homemade croutons for extra texture.
Notes
- To make the soup vegan, substitute cheddar cheese with a plant-based cheese alternative and use unsweetened almond milk.
- The Dijon mustard adds a subtle tang, but can be omitted if unavailable.
- Homemade croutons can be made by cubing stale bread, tossing with olive oil and seasoning, then baking until crispy.
- For a smoother texture, blend the soup partially or fully before adding cheese.
- Use fresh or frozen broccoli florets depending on availability.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg

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