Three rustic bowls of creamy broccoli cheddar soup, garnished with croutons and pepper, seen from a top-down perspective.

This classic broccoli cheddar soup offers warmth and comfort in every spoonful. Imagine a rich, cheesy broth, loaded with tender broccoli and sweet carrots. This homemade version comes together in just about 30 minutes, delivering a taste experience far superior to any restaurant. Prepare for a truly satisfying and easy meal your family will adore.

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Why You’ll Love This Broccoli Cheddar Soup

You’ll love making this fantastic broccoli cheddar soup for many reasons. It’s incredibly simple to prepare, perfect for busy evenings. This hearty soup is the ultimate comfort food, satisfying hunger with its creamy texture. You can easily customize it with ingredients you already have on hand. It also makes excellent leftovers, ideal for meal prep throughout the week. Plus, its cheesy, veggie-packed goodness makes it a consistent hit with kids and adults alike.

Ingredients

For the ultimate creamy broccoli cheddar soup, gather these fresh ingredients:

4 tablespoons unsalted butter: Forms the base of our roux.
1 medium yellow onion, chopped: Adds a sweet, aromatic flavor.
½ teaspoon sea salt & Freshly ground black pepper: Essential seasoning.
3 garlic cloves, chopped: Boosts the soup’s savory depth.
¼ cup all-purpose flour: Thickens the soup beautifully.
2 cups whole milk or unsweetened almond milk: Creates a rich, smooth base.
2 cups vegetable broth: Provides a flavorful liquid foundation.
3 cups chopped broccoli florets: The star vegetable, packed with nutrients.
1 large carrot, julienned or finely chopped: Adds color and a touch of sweetness.
½ teaspoon Dijon mustard: A secret ingredient that enhances the cheese flavor without being overpowering.
8 ounces shredded sharp cheddar cheese (about 2 heaping cups): The key to that irresistible cheesy goodness.
Homemade croutons, for serving, optional: Perfect for a bit of crunch.

Notes & Substitutions

You can use either fresh or frozen broccoli florets in this broccoli cheddar soup. If using frozen, add them directly to the soup—no need to thaw. For the milk, whole milk provides the creamiest texture, but unsweetened almond milk works well for a slightly lighter or dairy-free option. Always use a block of sharp cheddar cheese and grate it yourself; pre-shredded cheeses often contain anti-caking agents that can make your soup grainy. Feel free to add other vegetables like cauliflower florets, or a tiny pinch of cayenne pepper for a subtle kick.

Equipment

You won’t need many specialized tools for this simple broccoli cheddar soup. A large pot or Dutch oven is essential for simmering. A whisk is crucial for making a smooth roux and incorporating the milk. You’ll also need a grater for the cheese and a sharp knife with a cutting board for preparing the vegetables.

Instructions

This homemade broccoli cheddar soup comes together quickly with these straightforward steps:

Sauté Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for about 5 minutes, or until the onion softens and becomes translucent.
Add Garlic & Flour: Stir in the chopped garlic and cook for just 1 minute more until fragrant. Sprinkle the all-purpose flour into the pot. Whisk continuously for 1 to 2 minutes. The flour mixture, known as a roux, will turn a light golden color and cook out its raw taste.
Build the Base: Slowly pour in the milk, about half a cup at a time, while continuously whisking to prevent lumps. The mixture will thicken. Once all the milk is incorporated and smooth, pour in the vegetable broth and stir well to combine.
Simmer Vegetables: Add the chopped broccoli florets, julienned or finely chopped carrots, and Dijon mustard to the pot. Stir everything together. Bring the soup to a gentle simmer, then reduce the heat to low. Continue to simmer for 15 to 20 minutes, or until the broccoli florets are tender when pierced with a fork.

Broccoli is an excellent source of vitamin C, vitamin K, and fiber, as detailed by the USDA Agricultural Research Service.

Melt the Cheese: Remove the pot from the heat or ensure the heat is very low to prevent curdling. Gradually add the shredded sharp cheddar cheese, a handful at a time, stirring gently after each addition. Continue stirring until all the cheese has melted completely and the soup becomes smooth and creamy.
Taste & Serve: Taste the broccoli cheddar soup and adjust the seasoning with more salt or pepper as needed. Serve immediately, garnished with homemade croutons if you like. Enjoy your deliciously homemade soup!

Pro Tips & Troubleshooting

Grate Your Own Cheese: Always grate your own block of sharp cheddar. Pre-shredded cheese contains starches that can make your broccoli cheddar soup grainy or prevent it from melting smoothly.
Whisk Constantly: When adding flour and then milk, whisk continuously. This prevents lumps in your roux and ensures a silky, smooth soup base.
Low Heat for Cheese: Turn off the heat or reduce it to very low before adding the cheese. High heat can cause the cheese to separate and become stringy or curdle, ruining the creamy texture.
Reheating Leftovers: Gently reheat leftover broccoli cheddar soup on the stovetop over low heat. Add a splash of milk or broth if it seems too thick, stirring frequently until warmed through.
Adjusting Thickness: If your soup is too thick, thin it with a little extra broth or milk until it reaches your desired consistency. If it’s too thin, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and whisk it into the simmering soup until thickened.

Serving, Storage, & Variations

Serving Suggestions

Serve this comforting broccoli cheddar soup with a side of crusty bread for dipping, or with homemade croutons for a satisfying crunch. A light green salad with a simple vinaigrette pairs wonderfully, balancing the richness of the soup. For an even heartier meal, consider serving it alongside roasted vegetables like asparagus or Brussels sprouts.

Storage

Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 3 days. For freezing, allow the soup to cool completely before transferring it to freezer-safe containers. Creamy soups can sometimes separate when frozen and reheated, but freezing individual portions helps. Thaw overnight in the fridge and reheat gently on the stovetop, whisking well.

Variations

Add Protein: Boost the heartiness by stirring in cooked, shredded chicken breast or some rinsed white beans during the last few minutes of simmering.
Spice It Up: For a subtle warmth, add a pinch of red pepper flakes along with the garlic.
Different Cheeses: Experiment with other cheeses! Monterey Jack offers a milder, meltier quality, while Gruyere adds a nutty, more complex flavor to your broccoli cheddar soup.

The Cheese Professor offers excellent advice on choosing the best cheeses for soup, highlighting those with ideal meltability and smooth texture.

Vegetarian/Vegan: Easily adapt this recipe by using plant-based milk and vegetable broth. For a fully vegan version, substitute the butter with olive oil or a vegan butter alternative, and use your favorite high-quality vegan cheddar cheese shreds.

Nutrition Information

This homemade broccoli cheddar soup is packed with wholesome ingredients, offering a nourishing meal. It provides a good source of protein, essential for muscle health, and fiber from the vegetables, which aids in digestion. You’ll also benefit from vitamins like C and K from the broccoli and Vitamin A from the carrots. Please note that nutritional values can vary based on specific ingredients and portion sizes. This information is a general guideline.

Nutrient	Amount (Approximate per serving)
Calories	350-400
Protein	15-20g
Fat	25-30g
Carbohydrates	20-25g
Fiber	4-6g
Sodium	600-700mg
Vitamin A	Excellent Source
Vitamin C	Excellent Source
Calcium	Excellent Source

FAQ

Can I freeze broccoli cheddar soup? Yes, you can freeze it! Cool the soup completely before freezing in airtight containers for up to 2-3 months. Thaw in the refrigerator and reheat gently on the stovetop.
How do I make this soup gluten-free? Easily make this broccoli cheddar soup gluten-free by swapping the all-purpose flour for a gluten-free all-purpose flour blend or by thickening with a cornstarch slurry instead.
Can I make this soup dairy-free/vegan? Absolutely! Use unsweetened almond milk or another plant-based milk, vegan butter, and a good quality vegan cheddar cheese to make a delicious dairy-free or vegan version.
Why did my soup curdle? Your soup might curdle if the heat is too high when adding the cheese, or if you use pre-shredded cheese with anti-caking agents. Always add cheese off the heat or on very low, and grate your own.

Conclusion

This creamy broccoli cheddar soup is more than just a meal; it is a warm hug in a bowl, perfect for any day of the week. Its rich flavor, combined with the ease of preparation, makes it an instant family favorite. We encourage you to try this recipe and experience the deliciousness yourself. Don’t forget to share your comments and rate the recipe once you’ve enjoyed this incredible homemade broccoli cheddar soup!