Broccoli Cheddar Soup is a classic comfort bowl that combines tender broccoli florets with creamy, melted cheddar cheese. It’s warm, rich, and just a little bit cheesy, making it perfect for chilly days or when you need a simple, satisfying meal. The soup has a smooth, velvety texture, with just enough bite from the fresh broccoli and sharp cheddar to keep it fun and flavorful.
I love making this soup when I want something quick but still feel like I’m treating myself. One of my favorite tricks is to sprinkle a little extra cheese on top right before serving— it melts perfectly and adds that little pop of extra cheesiness that everyone enjoys. Plus, it’s a great way to sneak some veggies into the day without anyone even noticing.
My go-to serving suggestion is a slice of crusty bread or a warm, buttered roll alongside the soup. It’s a simple combo, but dipping that bread into the rich cheddar broth makes the meal feel extra cozy. Whenever I make this, it tends to disappear quickly around the table, which tells me it’s a winner every time.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are best for the bright flavor and texture. You can use frozen broccoli if needed—just thaw and drain before adding.
Cheddar Cheese: Sharp cheddar gives this soup its lovely cheesy punch. Mild cheddar works too but has a gentler flavor. For a dairy-free option, try vegan cheddar alternatives.
Half-and-Half or Milk: Half-and-half makes the soup creamy without being too heavy. You can substitute whole milk or a plant-based milk like oat or cashew if you want it lighter or dairy-free.
Chicken or Vegetable Broth: Using broth adds depth. For vegetarians, opt for vegetable broth. If you want a richer base, homemade broth is fantastic.
How Do You Get That Smooth, Creamy Texture Without Making It Too Thick?
The trick is making a good roux—a mixture of butter and flour cooked together first. This thickens the soup without lumps. Stir constantly when adding the milk and broth to keep it smooth.
- Melt butter, cook onions, and garlic.
- Whisk in flour and cook for 2 minutes to remove raw taste.
- Slowly pour in liquid, whisking constantly.
- Simmer until thickened, then add broccoli.
- Blend part of the soup to get creamy, but leave some broccoli chunks for texture.
Adding cheese last and stirring gently helps it melt smoothly without clumping. Keep heat low here to avoid the cheese breaking down.
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it heats evenly and is easy to stir everything together.
- Immersion blender or regular blender – an immersion blender makes blending quick; a regular blender works well too but be careful with hot liquids.
- Measuring cups and spoons – for accurate amounts of ingredients and seasonings.
- Cheese grater – to shred your cheddar fresh for the best flavor and texture.
- Wooden spoon or spatula – easy to stir and scrape the bottom as the soup thickens.
Flavor Variations & Add-Ins
- Use cooked bacon or ham bits for a smoky, meaty twist—perfect for extra protein and flavor.
- Add a dash of hot sauce or cayenne pepper for a little heat—great if you like a spicy kick.
- Sauté some chopped carrots or celery with the onions to add more veggies and sweetness.
- Stir in a splash of white wine or apple cider vinegar at the end for brightness and depth.
How to Make Broccoli Cheddar Soup
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups half-and-half cream or whole milk
- 2 cups chicken broth or vegetable broth
- 4 cups fresh broccoli florets (about 1 large head)
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
- Extra shredded cheddar, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so you should have a warm, cheesy soup ready in about 30 minutes total. Perfect for a quick yet comforting meal!
Step-by-Step Instructions:
1. Cook the Onion and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook for about 4 to 5 minutes, or until soft and translucent. Then stir in the minced garlic and cook for another 30 seconds until you can smell its aroma.
2. Make the Roux:
Sprinkle the flour over the onion and garlic mixture. Whisk constantly to combine and cook for about 2 minutes. This step helps remove the raw flour taste and will thicken your soup.
3. Add Liquids and Simmer:
Slowly whisk in the half-and-half and broth, making sure to stir well to avoid lumps. Turn the heat up to medium-high and bring the mixture to a gentle simmer. Stir frequently to keep the soup smooth.
4. Cook the Broccoli:
Add the fresh broccoli florets to the simmering soup. Cook for about 8 to 10 minutes until the broccoli is tender but still has a little bite.
5. Blend the Soup:
Use an immersion blender to puree most of the soup until it’s smooth but with some broccoli pieces left for texture. If you don’t have an immersion blender, carefully blend half the soup in a regular blender, then stir it back in.
6. Add Cheese and Season:
Lower the heat to medium-low. Stir in the shredded cheddar cheese and Dijon mustard (if using), stirring gently until the cheese melts and the soup becomes creamy. Season with salt and freshly ground black pepper to your taste.
7. Serve and Enjoy:
Ladle the hot soup into bowls and sprinkle with extra shredded cheddar and a little black pepper. Serve warm with crusty bread or buttery biscuits for a satisfying meal.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works fine! Just thaw it completely and drain any excess water before adding to the soup to prevent it from becoming watery.
How Can I Make This Soup Creamier?
Using half-and-half or whole milk helps keep it creamy. You can also stir in a little cream or add more cheese for extra richness.
Can I Make Broccoli Cheddar Soup Ahead of Time?
Absolutely! Make the soup, cool it completely, and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
What’s the Best Way to Reheat without the Cheese Separating?
Warm the soup slowly over low heat and stir frequently. Avoid boiling to keep the cheese from breaking down and becoming grainy.
