Broccoli Cheddar Soup is a classic comfort food that warms you up from the inside out. This creamy soup combines fresh broccoli florets and sharp cheddar cheese into a smooth, cheesy broth that’s both filling and flavorful. It’s perfect for chilly days when you want something cozy and satisfying without too much fuss.
I love making this soup because it’s so simple but feels special every time. The way the cheddar melts into the creamy base and clings to the tender broccoli is just unbeatable. I like to add a little extra cheese on top or swirl in some black pepper to give it just a touch of kick. It always reminds me of childhood dinners and the happy, cozy moments shared around the table.
This soup is perfect served with a crusty piece of bread or a warm grilled cheese sandwich for dunking. I often make a big batch so we can enjoy it for leftovers — it tastes even better the next day. If you want a quick way to feel cozy and nourished, broccoli cheddar soup is a great go-to that never lets you down.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives a nice texture and bright flavor. If fresh isn’t available, frozen broccoli works fine—just thaw before adding to the soup.
Cheddar cheese: Sharp cheddar adds great tang and richness. For milder taste, try a mild cheddar or mix in colby cheese. Avoid pre-shredded cheese with anti-caking agents to prevent clumps.
Butter & Flour (Roux): The butter-flour combo thickens the soup, creating that creamy base. For gluten-free options, use a gluten-free flour or cornstarch mixed with cold water as a thickener.
Milk or Half-and-Half: Whole milk keeps it smooth without being too heavy. Half-and-half or cream will make soup richer; skim milk lightens it up but may be less creamy.
Broth: Use chicken or vegetable broth for the base. Low-sodium versions let you control the saltiness better. Homemade broth adds more depth if you have it on hand.
How Do You Achieve a Smooth, Creamy Texture Without Clumps?
The key is making the roux and adding liquids gradually. Follow these tips:
- Cook the butter and flour together for 1-2 minutes to get rid of the raw flour taste.
- Slowly whisk in the broth, stirring constantly to avoid lumps.
- Don’t rush adding the milk—stir gently while heating to keep it smooth.
- When adding cheese, lower the heat to prevent it from clumping or becoming grainy.
- Use sharp cheddar that melts well and grate it yourself for best results.
If you want a velvety soup, blending part of the broccoli helps create body and creaminess. Just don’t purée it all—you want little broccoli chunks for that nice bite.
Equipment You’ll Need
- Large soup pot – perfect for cooking all your ingredients evenly and giving plenty of room to stir.
- Wooden spoon or silicone spatula – great for scraping the bottom and gently stirring your soup without scratching the pot.
- Whisk – helps you blend the flour and butter smoothly to make a lump-free roux.
- Immersion blender or regular blender – useful for partially pureeing the soup to get that creamy texture.
- Measuring cups and spoons – essential for getting the right amounts for your soup base and seasonings.
Flavor Variations & Add-Ins
- Swap sharp cheddar for smoked cheddar to add a slightly smoky depth to the soup.
- Add cooked diced bacon or ham for a meaty, salty boost that pairs perfectly with the cheese.
- Stir in some cooked potatoes or carrots with the broccoli for extra heartiness and sweetness.
- Mix in a pinch of cayenne pepper or smoked paprika to give the soup a little warm spice kick.
How to Make Broccoli Cheddar Soup
Ingredients You’ll Need:
- 4 cups fresh broccoli florets, chopped into small pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth or vegetable broth
- 2 cups whole milk (or half-and-half for creamier texture)
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard (optional, for depth of flavor)
- Salt and freshly ground black pepper, to taste
- Pinch of ground nutmeg (optional)
- Bread slices or croutons, for serving (optional)
How Much Time Will You Need?
You’ll need about 35 minutes total to make this soup, with around 10 minutes for prep (chopping broccoli, onion, and garlic) and 25 minutes for cooking, including simmering the broccoli and melting the cheese just right.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook it until it’s soft and see-through, about 3 to 5 minutes. Then, stir in the minced garlic and cook for 1 more minute until it smells wonderful.
2. Make the Roux and Add Broth:
Sprinkle the flour over the onion and garlic, stirring constantly to create a roux. Cook this for about 2 minutes to get rid of the raw flour taste, but be careful not to let it brown. Next, slowly whisk in the chicken or vegetable broth, stirring until the mixture is smooth.
3. Cook the Broccoli:
Add your broccoli florets to the pot and bring everything to a gentle simmer. Let it cook until the broccoli is tender, which should take about 10 to 12 minutes.
4. Blend the Soup:
Use an immersion blender to blend the soup partially—this keeps some broccoli chunks for a nice texture. If you don’t have an immersion blender, you can carefully blend half of the soup in a regular blender, then pour it back into the pot.
5. Add Milk and Cheese:
Turn the heat down to low and slowly stir in the milk or half-and-half, warming the soup gently without letting it boil (this keeps the milk from curdling). Add the shredded cheddar cheese little by little, stirring until it melts fully and the soup is creamy. If you like, stir in Dijon mustard, and season with salt, pepper, and a pinch of nutmeg.
6. Serve and Enjoy:
Give the soup a taste and adjust the seasoning if needed. Keep it warm on low heat until you’re ready to serve. Ladle the soup into bowls, topped with a little extra shredded cheese and freshly cracked pepper. Serve with toasted bread or croutons on the side for a perfect cozy meal.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just thaw it completely and drain any excess water before adding to the soup to avoid watering it down.
How Do I Store Leftover Broccoli Cheddar Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the cheese from separating.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the butter with olive oil, use dairy-free milk (like almond or oat milk), and try a dairy-free cheese alternative. The flavor will be slightly different but still delicious.
Can I Prepare This Soup in Advance?
Yes! Make the soup fully, then cool and refrigerate it for up to 2 days. When reheating, warm slowly over low heat and stir well to maintain a creamy texture.
