If you’re on the hunt for a comforting, creamy bowl of goodness that truly delivers on both flavor and nostalgia, Cream of Broccoli Soup with Cheddar is about to become your new go-to recipe. This classic soup brings together fresh broccoli, a hint of Yukon Gold potato for extra velvety texture, and a perfectly melted layer of sharp cheddar cheese. Everything melts together into a luscious, cozy meal that’s ready in a flash and guaranteed to warm you from the inside out. Whether you’re making it for busy weeknights, a light yet satisfying lunch, or entertaining guests who appreciate a bowl of something truly special, this Cream of Broccoli Soup with Cheddar has your back.

Cream of Broccoli Soup with Cheddar Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and fresh vegetables, you can create a soup that tastes like it came from a high-end bistro. Each ingredient plays a role—from building a savory base to achieving that signature cheesy finish.

Unsalted butter: Adds a rich, creamy flavor to the soup and helps sauté the aromatics to perfection.
Olive oil: Keeps everything silky smooth and prevents the butter from browning too quickly.
Medium onion (chopped): Lays down a sweet, savory foundation that gives the soup depth and balance.
Garlic (minced): Infuses every spoonful with a subtle aromatic zing.
Fresh broccoli florets: The star ingredient for bright green color, hearty texture, and earthy flavor.
Yukon Gold potato (peeled and diced): Naturally thickens the soup and brings a buttery smooth texture without needing heavy cream.
Low-sodium chicken or vegetable broth: Lends body and rounds out all the fresh flavors without overpowering them.
Whole milk or half-and-half: Gives the soup its trademark creaminess while letting the vibrant veggies shine.
Shredded sharp cheddar cheese: Melts into the soup to add tang, richness, and that mouthwatering cheesy stretch.
Salt: Essential for making all the flavors come alive—taste and adjust to your preference.
Black pepper: Adds gentle heat and ties all the ingredients together.
Extra shredded cheddar and fresh chives (optional): Perfect for a pop of color and even more cheesy goodness as a finishing touch.

How to Make Cream of Broccoli Soup with Cheddar

Step 1: Sauté the Aromatics

Begin by heating the unsalted butter and olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, just until it turns translucent and soft—this creates a beautifully fragrant base. Stir in the minced garlic and let it cook for 30 seconds. It should smell absolutely irresistible but be careful not to let it burn!

Step 2: Add the Vegetables and Broth

Now toss in the fresh broccoli florets and the diced Yukon Gold potato. Pour in the low-sodium broth, giving everything a good stir. Bring the mixture up to a gentle boil, then reduce the heat and let it simmer for 15 to 20 minutes. By the end of this step, you want all the vegetables to be super tender. This ensures the finished Cream of Broccoli Soup with Cheddar will be wonderfully smooth and luscious.

Step 3: Puree Until Smooth

Take the pot off the heat. Using an immersion blender, blitz the soup right in the pot until it’s completely smooth. If you don’t have an immersion blender, batch-blend the soup in a regular blender—just be sure to let the steam escape carefully. The soup at this stage will be strikingly green and inviting.

Step 4: Stir in Dairy and Cheddar

With the blended soup back on low heat, gently stir in your whole milk or half-and-half. Add the shredded sharp cheddar cheese, stirring until it’s fully melted and the soup takes on that luxurious creamy-cheesy texture. Season with salt and black pepper to taste. The cheddar here is what really turns this from an everyday veggie soup into a crowd-pleasing Cream of Broccoli Soup with Cheddar.

Step 5: Serve and Garnish

Ladle the soup into warm bowls and top with a sprinkle of extra cheddar and chopped fresh chives, if you like. Enjoy right away for maximum coziness!

How to Serve Cream of Broccoli Soup with Cheddar

Garnishes

To elevate your soup, sprinkle a bit more sharp cheddar over the top so it melts just slightly, and finish with a scatter of fresh chives for color and light oniony brightness. If you’re feeling fancy, add a dusting of smoked paprika or a few tiny broccoli florets for a bit of flair.

Side Dishes

This soup is practically made for bread dunking! Serve alongside thick slices of crusty sourdough, a warm baguette, or even a classic grilled cheese sandwich for the full comfort food experience. For a lighter twist, try with a crisp green salad tossed in a punchy vinaigrette on the side—total bliss.

Creative Ways to Present

Take your Cream of Broccoli Soup with Cheddar to the next level by serving it in small mugs or shot glasses at parties, or ladle it into hollowed-out bread bowls for a truly impressive presentation. For date night or holiday dinners, drizzle a swirl of cream on top and finish with microgreens or herbed croutons for color and crunch.

Make Ahead and Storage

Storing Leftovers

Leftover Cream of Broccoli Soup with Cheddar keeps beautifully in the fridge for up to 4 days. Let it cool completely before transferring to an airtight container. The flavors deepen overnight, so leftovers are extra delicious!

Freezing

If you’d like to stash some away for busy days, wait until the soup has fully cooled, then ladle it into freezer-safe containers. Cream and cheese-based soups can sometimes separate, but this one holds up surprisingly well for about 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, pour the soup into a saucepan and warm gently over medium-low heat, stirring often until heated through. If it has thickened a bit, just whisk in a splash of broth or milk to restore its original creaminess. Avoid boiling to keep the cheesy texture smooth and luscious.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works perfectly in this recipe if you don’t have fresh on hand. Just toss it in straight from the freezer, no need to thaw first—your Cream of Broccoli Soup with Cheddar will still be vibrant and flavorful.

What kind of cheddar is best?

Sharp cheddar is the secret weapon for really bold, tangy flavor. You can use medium cheddar if you prefer a milder taste, or even add a blend of cheeses to get your ideal level of richness and meltiness.

Can I make this soup vegan?

Definitely! Just swap out the butter for olive oil, use a non-dairy milk like oat or almond, and pick a good-quality vegan cheddar. The result is still super creamy and surprisingly cheesy.

Will this recipe work with other vegetables?

Yes! While broccoli is the classic choice, you can mix in cauliflower, spinach, or even carrots to customize your soup. Just keep the ratios similar and blend until smooth for a creamy finish.

How do I avoid grainy or separated cheese?

The key is to stir in the cheese off the heat or over very low heat, letting it melt gradually. High heat can cause the cheese to break and get grainy, so be gentle for that dreamy, silky Cream of Broccoli Soup with Cheddar texture.

Final Thoughts

I can’t wait for you to try this Cream of Broccoli Soup with Cheddar and experience how quick and satisfying homemade comfort food can be. Each spoonful is creamy, flavorful, and packed with goodness—perfect for sharing or enjoying a quiet meal on your own. Give it a go and let it become your new favorite way to savor broccoli and cheddar together!

Cream of Broccoli Soup with Cheddar Recipe

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4.7 from 16 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy goodness of this flavorful Cream of Broccoli Soup with Cheddar. This comforting soup is a perfect blend of tender broccoli, rich cheddar cheese, and aromatic seasonings, making it a satisfying meal on its own or paired with your favorite sandwiches.

Ingredients

Scale

Soup:

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups fresh broccoli florets
1 medium Yukon Gold potato, peeled and diced
4 cups low-sodium chicken or vegetable broth
1 cup whole milk or half-and-half
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish (optional):

Extra shredded cheddar cheese
Fresh chives

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Instructions

Sauté Aromatics: In a large pot, melt butter with olive oil over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 30 seconds.
Cook Vegetables: Add broccoli, potato, and broth. Bring to a boil, then simmer for 15-20 minutes until tender.
Puree Soup: Remove from heat and blend until smooth. Return to heat, stir in milk, cheddar until melted.
Season and Serve: Season with salt, pepper. Ladle into bowls, garnish with extra cheddar, chives. Serve warm.