There’s something utterly irresistible about Broccoli Cheddar Soup—it’s rich, creamy, and has just the right balance of wholesome veggies and melty cheese. This dish is my go-to on chilly days when I’m craving comfort in a bowl, and it never fails to fill the house with cozy, savory aromas. With its creamy broth, gentle hints of nutmeg, and a nourishing punch of green, Broccoli Cheddar Soup manages to be both indulgent and nourishing. Whether you’re making dinner for the family or treating yourself to a weekend lunch, this beloved classic always delivers big flavor with minimal fuss.

Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Broccoli Cheddar Soup is how a handful of everyday ingredients come together to create something truly memorable. Each addition plays a starring role in the soup’s flavor, creaminess, or vibrant color, so don’t hesitate to use the best options you have on hand.

Unsalted butter: Gives the soup its rich base and helps everything sauté without burning.
Small onion (chopped): Adds sweetness and aromatic depth right from the start.
Garlic cloves (minced): A little goes a long way to bring warmth and complexity.
All-purpose flour: Thickens the soup, so you get that signature velvety texture.
Low-sodium chicken or vegetable broth: Keeps things savory while letting the fresh flavors shine through.
Whole milk: Delivers the creamy richness that makes every spoonful satisfying.
Fresh broccoli florets (chopped small): The essential green heart of the soup! Small pieces cook quickly and evenly.
Large carrot (grated or finely chopped): Lends a subtle sweetness and lovely color contrast.
Shredded sharp cheddar cheese: Use quality cheese for the dreamiest melt and tangy flavor.
Salt: Enhances all the savory notes and balances the cheese.
Black pepper: Adds a gentle heat and depth to the finish.
Pinch of ground nutmeg (optional): Just a dash brings out the soup’s warm, comforting undertones.

How to Make Broccoli Cheddar Soup

Step 1: Sauté Aromatics

Start by melting the butter in a large pot over medium heat. Once it’s foaming, add your chopped onion. Stir and cook for about 4 to 5 minutes, letting the onions turn soft and translucent. The gentle aroma lets you know the base of your Broccoli Cheddar Soup is building flavor. When the onions are ready, toss in the minced garlic and let it cook for about a minute—just until fragrant, so it won’t turn bitter.

Step 2: Make the Roux

With the onions and garlic perfectly softened, sprinkle in the flour. This is your key to a thick and luxurious soup. Keep whisking as it cooks for 1 to 2 minutes; you want to remove any raw flour taste while preparing for serious creaminess later. The mixture should look slightly golden but not browned.

Step 3: Add Broth and Milk

Still whisking, gradually pour in the broth, then the milk. This method keeps the roux smooth and lump-free. Turn up the heat a bit and bring everything to a gentle simmer. The soup will start to thicken slightly—this is exactly what you want before adding the stars of the show!

Step 4: Simmer the Vegetables

Now, add your chopped broccoli and shredded carrot. Stir, then reduce the heat to low so nothing sticks. Let it gently simmer for about 15 to 20 minutes, stirring now and then. The vegetables will soften, and their flavors will mingle beautifully in your creamy base. You’re looking for tender broccoli with a bit of bite—not mushy at all.

Step 5: Finish with Cheese and Seasoning

Remove the pot from the heat and gradually stir in the shredded sharp cheddar cheese. Watch as it melts into silkiness! Season with salt, pepper, and a pinch of nutmeg if you’re using it. Give the soup a taste and adjust as needed. If you like your Broccoli Cheddar Soup extra smooth, blend part or all of it using an immersion blender. Ladle into bowls while hot and get ready for the best part—enjoying your creation!

How to Serve Broccoli Cheddar Soup

Garnishes

A finishing touch can truly make your Broccoli Cheddar Soup sing. Try a sprinkle of extra cheddar cheese on top, a few crisp croutons for crunch, or a twist of black pepper. If you want a burst of color, a sprinkle of finely chopped chives or fresh parsley adds freshness and a lovely green pop.

Side Dishes

Pair your warm bowl with classic sides like a crusty hunk of sourdough or a buttery piece of garlic bread. For something lighter, serve with a crisp green salad dressed simply with lemon and olive oil. This soup also welcomes a side of apple slices or grapes, balancing its richness with fresh, juicy sweetness.

Creative Ways to Present

If you’re making Broccoli Cheddar Soup for a crowd or feeling playful, serve it in hollowed-out bread bowls so every bite has a bit of chewy crust. For an elevated twist, dollop with a swirl of crème fraîche or top with roasted chickpeas. Tiny soup shooters in espresso cups make a fun appetizer for parties—or pack it in a wide-mouthed thermos for a lunch that’s anything but ordinary.

Make Ahead and Storage

Storing Leftovers

To keep your Broccoli Cheddar Soup tasting its best, let it cool slightly before transferring to airtight containers. Store in the refrigerator for up to 4 days. The flavors deepen beautifully overnight, making for especially tasty leftovers.

Freezing

While the soup can be frozen, know that dairy-rich soups sometimes separate or get grainy when thawed. If you do freeze, cool completely and store in freezer-safe containers for up to 2 months. Stir gently as you reheat to help the cheese come back together, and avoid repeatedly freezing and thawing.

Reheating

Reheat Broccoli Cheddar Soup slowly over low heat, stirring often to prevent sticking or curdling. If it’s too thick, add a splash of milk or broth to loosen it up. The cheese will melt back into the soup with a little patience, restoring its velvety texture.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! If fresh broccoli isn’t on hand, frozen florets work wonderfully and save prep time. Just add them straight from the freezer and reduce the simmering time slightly, as they soften faster.

How do I make the soup gluten-free?

You can easily substitute the all-purpose flour with a gluten-free blend or use cornstarch as a thickener. Just mix the cornstarch with a little cold milk or broth before adding to prevent lumps.

What should I do if my soup is too thick?

Simply whisk in extra broth or milk a little at a time until you reach your desired consistency. The soup should be creamy but never stodgy, so don’t be afraid to adjust until it feels just right.

Can I make Broccoli Cheddar Soup vegan?

You sure can! Use a plant-based butter and unsweetened non-dairy milk, and try a good-quality vegan cheddar cheese. Vegetable broth will add all the savory notes you need to make a fabulous vegan version.

Is it okay to blend the soup completely smooth?

Yes, if you love a silky texture, blend all or part of the soup until it’s as smooth as you like. An immersion blender makes this especially easy, but a countertop blender works too (just be careful with hot liquid).

Final Thoughts

I hope this Broccoli Cheddar Soup finds a place in your kitchen and warms up plenty of afternoons ahead. With just a bit of chopping and stirring, you can bring home that classic, cozy flavor anytime the craving strikes. Give it a try, and don’t be surprised if it becomes your new comfort food favorite!

Broccoli Cheddar Soup Recipe

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4.8 from 25 reviews

Author: Emma
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Broccoli Cheddar Soup is a creamy and comforting dish perfect for a cozy meal. With the goodness of fresh broccoli, sharp cheddar cheese, and warm spices, it’s a flavorful soup that’s easy to make.

Ingredients

Scale

Broth Base:

4 tablespoons unsalted butter
1 small onion, chopped
2 garlic cloves, minced
¼ cup all-purpose flour
2 cups low-sodium chicken or vegetable broth
2 cups whole milk

Soup:

3 cups fresh broccoli florets, chopped small
1 large carrot, grated or finely chopped
2 cups shredded sharp cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper
Pinch of ground nutmeg (optional)

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Instructions

In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened.
Stir in the garlic and cook for 1 minute more.
Sprinkle in the flour and cook, whisking constantly, for 1–2 minutes to form a roux.
Slowly pour in the broth while whisking, followed by the milk.
Bring to a simmer and cook until slightly thickened, about 5 minutes.
Add the broccoli and carrot, reduce heat, and simmer for 15–20 minutes until the vegetables are tender.
Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
Season with salt, pepper, and nutmeg if using. Serve warm.

Notes

For a smoother texture, blend part or all of the soup using an immersion blender.
You can also use frozen broccoli, just reduce the cooking time slightly.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American