Name: Broccoli Cheddar Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 tablespoons unsalted butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 3 tablespoons all-purpose flour; 3 cups low-sodium chicken broth; 2 cups whole milk; 4 cups broccoli florets, chopped small; 1 cup matchstick or finely chopped carrots; 2 cups shredded sharp cheddar cheese; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1/4 teaspoon paprika

Broccoli Cheddar Soup Recipe tastes rich, cheesy, and cozy with tender broccoli in every spoonful, like a hug in a bowl. It works great for busy weeknights or lazy weekends and takes about 40 minutes from start to finish. I have made this soup so many times that my family now measures winter in batches of broccoli cheddar.

Why Broccoli Cheddar Soup Recipe Is Worth It

This Broccoli Cheddar Soup Recipe gives you thick, creamy, cheesy comfort with simple ingredients you probably already keep in your kitchen. It feels like restaurant soup, but you control the salt, the cheese quality, and how many veggies go in.

You can serve it as a full meal with bread or salad, or use it as a starter for a cozy dinner. Leftovers taste even better the next day, which makes this a smart meal prep option.

“This Broccoli Cheddar Soup Recipe tastes like something from a cozy cafe, but it comes together in one pot at home and disappears fast. ★★★★★”

Ingredients You Need

Produce

4 cups fresh broccoli florets, chopped small
- Use fresh if possible; frozen broccoli works in a pinch, just thaw and pat dry.
1 medium yellow onion, finely diced
2 medium carrots, peeled and shredded or finely diced
2 cloves garlic, minced
Optional: 1 small stalk celery, finely diced, for extra flavor

Dairy

3 cups sharp cheddar cheese, freshly shredded
- Use block cheese and shred it yourself; pre-shredded cheese often contains anti-caking agents that make the soup grainy.
- I like a mix of sharp and extra sharp cheddar for deeper flavor.
3 tablespoons unsalted butter
2 cups whole milk
1 cup heavy cream
- You can swap half-and-half for a lighter version, but the texture turns slightly thinner.

Broth and liquids

3 cups low sodium chicken broth
- Use vegetable broth if you want a vegetarian broccoli cheddar soup recipe.
1 teaspoon Dijon mustard
- This does not make the soup taste like mustard; it just boosts the cheese flavor.

Thickener and seasonings

1/4 cup all purpose flour
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika or regular paprika
1/4 teaspoon garlic powder, if you like extra garlic flavor
Pinch of ground nutmeg, optional, for that classic creamy soup taste

Optional toppings

Extra shredded cheddar
Croutons or toasted bread cubes
Steamed broccoli florets for garnish
A sprinkle of chives or green onions

Equipment list

Large heavy-bottomed pot or Dutch oven
Wooden spoon or silicone spatula
Whisk
Chef’s knife and cutting board
Box grater or food processor for shredding cheese
Ladle
Immersion blender or regular blender (optional, if you want a smoother soup)

Quick Tips & substitutions

Shred your own cheddar so the soup turns smooth and melty.
Cut broccoli into small, bite-size pieces so it cooks quickly and blends into the soup nicely.
Use low sodium broth so you control the salt level; add more salt at the end if needed.
Swap chicken broth with vegetable broth for a vegetarian broccoli cheddar soup recipe.
Replace heavy cream with half-and-half or more milk for a lighter version, but simmer a bit longer to thicken.
Stir the cheese in off the heat so it melts gently and does not turn grainy.
Keep the heat at medium or medium-low once you add dairy so the milk does not scorch.
Use frozen broccoli if you feel short on time; just thaw, drain, and chop smaller.
Add a small splash of hot sauce or extra Dijon if the soup tastes flat; it brightens the cheese flavor.
If the soup thickens too much, whisk in a bit more warm broth or milk until it reaches your favorite consistency.

How to Make Broccoli Cheddar Soup Recipe

Step 1: Prep the veggies and cheese

Chop the broccoli into small florets and then slice any thick stems into tiny pieces so they cook at the same rate. Dice the onion, carrots, and celery, and mince the garlic. Shred the cheddar cheese and place it in the fridge while you cook so it stays cool and melts better later.

Step 2: Sauté the aromatics

Place a large heavy pot over medium heat and add the butter. When the butter melts and foams slightly, add the onion, carrots, and celery. Cook and stir for about 5 to 7 minutes until the veggies turn soft and smell sweet. Add the garlic and cook 30 seconds until it smells fragrant.

Step 3: Make the roux

Sprinkle the flour over the veggies and stir until everything looks coated and pasty. Cook this mixture for 1 to 2 minutes while you stir so the flour loses its raw taste and turns lightly golden. Keep the heat at medium so the flour does not burn.

Step 4: Add broth and seasonings

Slowly pour in the chicken broth while you whisk to avoid lumps. Stir in the salt, pepper, paprika, garlic powder, nutmeg if using, and Dijon mustard. Bring the mixture to a gentle simmer and stir often as it thickens slightly.

Step 5: Add broccoli and simmer

Add the chopped broccoli to the pot and stir it into the thickened broth. Lower the heat to medium-low and let the soup simmer for about 10 to 15 minutes. Stir occasionally until the broccoli turns tender and the stems feel soft when you poke them with a fork.

Step 6: Add milk and cream

Pour in the milk and heavy cream and stir well. Keep the heat at medium-low and let the soup heat until it steams and tiny bubbles form around the edges. Do not let it boil hard, since that can cause the dairy to separate and the soup to feel grainy.

Step 7: Blend to your preferred texture

Decide how chunky or smooth you want your broccoli cheddar soup recipe. For a smoother soup, use an immersion blender directly in the pot and blend until you reach your favorite texture. For a mix of creamy and chunky, blend only part of the soup or scoop a few cups into a blender, blend, then return it to the pot and stir.

Step 8: Stir in the cheddar

Turn off the heat before you add the cheese. Add the shredded cheddar in small handfuls, stirring after each addition until it melts completely. Taste and adjust with more salt and pepper if needed, and add a tiny splash of broth or milk if the soup feels too thick.

Step 9: Serve and garnish

Ladle the hot broccoli cheddar soup into bowls. Top with extra shredded cheddar, croutons, or a few bright green broccoli florets if you saved some. Sprinkle chives or green onions on top for a fresh pop of color and flavor.

Recipe Variations

Gluten free: Use a gluten free all purpose flour blend in place of regular flour, or thicken with a cornstarch slurry instead.
Low carb: Skip the flour and blend a larger portion of the broccoli to thicken the soup naturally.
Vegan: Use vegan butter, vegetable broth, and a rich unsweetened plant milk, then stir in a good melting vegan cheddar.
Extra protein: Add cooked shredded chicken or diced ham at the end and heat through.
Spicy: Stir in red pepper flakes or a bit of hot sauce to taste.
Extra veggie: Add cauliflower florets, spinach, or kale along with the broccoli.
Thicker texture: Simmer a few extra minutes or add a bit more cheese until it reaches your favorite thickness.

Ways to Serve Broccoli Cheddar Soup Recipe

With crusty bread, garlic bread, or warm dinner rolls for dipping.
Poured into a hollowed-out bread bowl for a fun, cozy meal.
Alongside a simple green salad or Caesar salad.
With grilled cheese sandwiches or cheese toast for extra comfort.
As a starter before roasted chicken or baked potatoes.
Over a baked potato as a cheesy broccoli topping.

Storage Success

Let the broccoli cheddar soup cool until it feels just slightly warm, then transfer it to airtight containers. Store it in the fridge for up to 4 days. Reheat it gently on the stove over low to medium heat and stir often, adding a splash of milk or broth if it thickens in the fridge. You can freeze it for up to 2 months, but stir well after thawing since creamy soups sometimes separate a bit in the freezer.