Broccoli Cheddar Soup

Why You’ll Love This Recipe

This soup is everything you love about a comforting bowl of cheesy broccoli goodness—it’s creamy, rich, and packed with flavor. It uses simple ingredients and comes together quickly in one pot. The tender broccoli and gooey melted cheddar make it an instant favorite for kids and adults alike. Serve it with crusty bread for the ultimate comfort meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butter
yellow onion
garlic
all-purpose flour
vegetable broth or chicken broth
whole milk or half-and-half
heavy cream (optional, for richness)
broccoli florets (fresh or frozen)
carrots (grated or julienned)
sharp cheddar cheese (freshly shredded)
salt
black pepper
ground mustard (optional, for depth of flavor)
paprika or cayenne pepper (optional, for a touch of spice)

Directions

1. In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook for 4–5 minutes until soft.
2. Stir in garlic and cook for another 30 seconds until fragrant.
3. Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to form a roux.
4. Slowly whisk in the broth and bring to a simmer, stirring until slightly thickened.
5. Add the milk (and cream if using), broccoli, and carrots. Simmer over medium-low heat for 15–20 minutes, or until the vegetables are tender.
6. Reduce heat to low. Stir in shredded cheddar cheese a handful at a time, stirring until melted and smooth.
7. Season with salt, pepper, and optional mustard or paprika to taste.
8. For a smoother texture, use an immersion blender to partially or fully puree the soup, or leave it chunky for a heartier feel.
9. Serve hot with extra cheese on top and bread on the side if desired.

Servings and timing

Serves 4–6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Low-carb version: Use cauliflower in place of some or all of the flour and/or carrots.
• Extra cheesy: Mix in Monterey Jack or Gruyère with the cheddar for added depth.
• Thicker soup: Simmer longer or add more flour to thicken to your liking.
• Add protein: Stir in diced cooked chicken or crumbled bacon for a heartier meal.
• Vegetarian: Use vegetable broth and ensure your cheese is vegetarian-friendly.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm over low heat on the stovetop, stirring often to prevent the cheese from separating. Add a splash of milk if it’s too thick.
This soup is not ideal for freezing, as the dairy and cheese can separate, but you can freeze it if needed. Thaw completely and reheat gently.

FAQs

Can I use frozen broccoli?

Yes, frozen broccoli works well. No need to thaw—just add a few extra minutes to the cooking time.

What cheese works best?

Sharp cheddar adds the most flavor. Always use freshly shredded cheese for better melting and texture.

How do I avoid grainy cheese in my soup?

Use low heat when adding cheese and stir constantly. Avoid pre-shredded cheese, which contains anti-caking agents.

Can I make this gluten-free?

Yes, use a gluten-free flour or cornstarch slurry to thicken the soup.

Is it okay to use just milk and skip the cream?

Absolutely. Whole milk works great on its own, but cream adds extra richness.

Can I make this ahead?

Yes! It reheats well. Store without the cheese if preparing in advance, and stir it in while reheating.

What should I serve with this soup?

Crusty bread, a green salad, or a grilled cheese sandwich pair perfectly with broccoli cheddar soup.

Can I use a blender?

Yes. Use an immersion blender for convenience or transfer in batches to a regular blender for a smoother consistency.

Can I leave the soup chunky?

Of course! It’s delicious both chunky and smooth—adjust the texture to your preference.

Why did my cheese clump or separate?

Adding cheese over high heat can cause it to break. Lower the heat and stir constantly when incorporating it.

Conclusion

Broccoli Cheddar Soup is a cozy, creamy classic that’s both comforting and incredibly satisfying. Whether you’re serving it as a main course or a side, this easy one-pot recipe is a delicious way to enjoy more veggies while indulging in rich, cheesy flavor. Make it once, and it’ll quickly become a regular part of your cold-weather meal rotation.

Broccoli Cheddar Soup

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Broccoli Cheddar Soup is a rich and creamy comfort food classic, loaded with tender broccoli, carrots, and sharp cheddar cheese in a velvety, flavorful base. Perfect for cozy meals any time of year.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 4–6
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 tbsp butter
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups vegetable broth or chicken broth
• 2 cups whole milk or half-and-half
• 1/2 cup heavy cream (optional)
• 4 cups broccoli florets (fresh or frozen)
• 1 cup grated carrots (or julienned)
• 2 cups sharp cheddar cheese, freshly shredded
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground mustard (optional)
• 1/4 tsp paprika or cayenne pepper (optional)

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Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
2. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Whisk in the flour and cook for 1–2 minutes to create a roux.
4. Slowly add the broth, whisking constantly to avoid lumps. Simmer until slightly thickened, about 3–5 minutes.
5. Add milk (and cream if using), broccoli, and carrots. Simmer for 15–20 minutes, until vegetables are tender.
6. Reduce heat to low. Add the shredded cheddar cheese a handful at a time, stirring until fully melted and smooth.
7. Season with salt, pepper, mustard, and paprika or cayenne if using. Taste and adjust as needed.
8. Optional: Use an immersion blender to blend part or all of the soup for a smoother texture.
9. Serve hot, garnished with extra cheese or herbs, and enjoy with bread or salad.

Notes

• Use freshly shredded cheese to prevent clumping and grainy texture.
• Soup thickens as it cools—add a splash of milk or broth when reheating.
• For a richer flavor, use both milk and heavy cream.

Nutrition

• Serving Size: 1.5 cups
• Calories: 340
• Sugar: 6g
• Sodium: 730mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 65mg