If you’re craving a heartwarming, comforting dish that feels like a warm hug in a bowl, this Broccoli Cheddar Soup will absolutely hit the spot. It’s a creamy, cheesy delight featuring tender broccoli florets and a silky smooth texture that’s simply irresistible. Whether you’re making it for a cozy night in or to impress guests with something homemade and delicious, this Broccoli Cheddar Soup recipe is a reliable crowd-pleaser that combines nutrition and indulgence perfectly.

Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Broccoli Cheddar Soup lies in its simplicity and how each ingredient plays a starring role. From the richness of butter and sharpness of cheddar to the fresh crunch of broccoli and subtle zest of Dijon mustard, every element contributes to a luscious, flavorful soup that’s as vibrant in taste as it is color.

Unsalted butter: Adds a creamy base and helps sauté the onions and garlic to build flavor layers.
Yellow onion: Provides sweetness and depth when softened gently in butter.
Sea salt: Enhances all the natural flavors without overpowering.
Freshly ground black pepper: Adds just the right hint of spice.
Garlic cloves: Bring a fragrant warmth that complements the cheddar beautifully.
All-purpose flour: Creates a roux, thickening the soup into that perfect velvety texture.
Whole milk or unsweetened almond milk: Gives the soup its creamy base and richness.
Vegetable broth: Infuses the soup with savory depth and keeps it light and fresh.
Chopped broccoli florets: The star veggie providing vibrant green color and a tender bite.
Large carrot: Adds subtle sweetness and a pleasant texture contrast.
Dijon mustard: Lifts the flavors with a subtle tanginess that balances the cheese.
Shredded cheddar cheese: The lush, melty ingredient that makes this soup unforgettable.
Homemade croutons (optional): A crunchy topping to add contrast and a little extra love to each spoonful.

How to Make Broccoli Cheddar Soup

Step 1: Build the Flavor Base

Begin by melting the butter in a large pot over medium heat. Once melted, add the chopped onion, a pinch of sea salt, and freshly ground black pepper. Cook this mixture for about 5 minutes until the onions become soft and translucent, filling your kitchen with a savory aroma that signals the start of something delicious. Then stir in the garlic and cook for an additional minute to release its warm, inviting fragrance.

Step 2: Create the Roux and Add Liquids

Next, sprinkle in the all-purpose flour. This step is key to thickening your Broccoli Cheddar Soup to that creamy consistency you’re craving. Whisk constantly for 1 to 2 minutes until the flour turns a beautiful golden hue, which means it’s cooked perfectly and won’t taste raw. Then, slowly pour in your milk of choice while continuing to whisk, ensuring no lumps form as the soup’s base starts to cream up.

Step 3: Add Vegetables and Simmer

Pour in the vegetable broth, then introduce the chopped broccoli and julienned carrots to the pot. Don’t forget the Dijon mustard — a secret ingredient that brightens up the flavors just right. Stir everything together, then let it simmer gently for 15 to 20 minutes. This is when the broccoli softens to that tender texture we love without losing its vibrant green color.

Step 4: Melt in the Cheddar Cheese

Gradually add the shredded cheddar cheese in batches, stirring after each addition. This slow incorporation helps the cheese melt smoothly, creating a rich, luscious texture. Once all the cheese is melted, taste the soup and adjust seasoning with salt and pepper as needed. Your Broccoli Cheddar Soup is now ready to be ladled into bowls and enjoyed.

How to Serve Broccoli Cheddar Soup

Garnishes

Adding a thoughtful garnish transforms your Broccoli Cheddar Soup into a visually stunning and flavor-packed experience. Try sprinkling some extra shredded cheddar on top or a handful of crispy homemade croutons for delightful contrast. A sprinkle of fresh chopped chives or a dash of smoked paprika can add a delightful freshness or smoky touch that complements the creamy soup perfectly.

Side Dishes

This soup pairs beautifully with crusty bread or a warm baguette, perfect for dipping and soaking up every last drop. For a fresh counterbalance, a simple side salad with a light vinaigrette adds a crisp, refreshing bite. If you want to keep it classic, garlic bread or a grilled cheese sandwich makes for the ultimate comforting combo alongside your Broccoli Cheddar Soup.

Creative Ways to Present

For a fun twist, serve your soup in hollowed-out mini bread bowls to impress guests or kids alike. You can also layer it in clear glass mugs, showing off the vibrant green broccoli and rich cheddar layers. Another idea is turning the soup into a luscious dip alongside vegetable crudités or crackers for a party appetizer that’s both unexpected and delicious.

Make Ahead and Storage

Storing Leftovers

Broccoli Cheddar Soup keeps beautifully in the fridge for up to 3 to 4 days. Store it in an airtight container to maintain its creamy texture and fresh flavors. When ready to enjoy again, you’ll find the flavors even have had time to deepen, making every spoonful just as satisfying as the first.

Freezing

While this soup can be frozen, note that the texture may change slightly because of the cheese and milk. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. It can be stored frozen for up to 2 months. Thaw in the fridge overnight before reheating gently on the stove.

Reheating

Reheat your Broccoli Cheddar Soup slowly over low to medium heat, stirring frequently to prevent sticking and to help the cheese stay creamy without separating. If the soup appears too thick, simply add a splash of milk or broth to loosen it to your preferred consistency. Avoid microwaving for best texture and flavor.

FAQs

Can I use low-fat milk instead of whole milk for Broccoli Cheddar Soup?

Yes, you can substitute low-fat milk to reduce calories, but whole milk will give you the creamiest and richest texture that really makes the soup feel indulgent.

Is there a way to make this soup vegan?

To make a vegan Broccoli Cheddar Soup, use a plant-based milk like almond or oat milk, vegetable broth, and replace cheddar cheese with a dairy-free cheese alternative or nutritional yeast for cheesy flavor.

Can I add other vegetables?

Absolutely! Cauliflower, zucchini, or even spinach can be a great addition to bulk up the soup and add extra nutrients without overpowering the classic broccoli and cheddar flavor.

What is the best cheddar cheese to use?

A sharp or extra-sharp cheddar provides the best punch of flavor and melts beautifully into the soup, but feel free to use mild cheddar if that suits your palate better.

How thick should the soup be?

The ideal Broccoli Cheddar Soup is creamy and thick enough to coat the back of a spoon but still spoonable and elegant—not too thin or overly heavy.

Final Thoughts

There’s something truly magical about a bowl of homemade Broccoli Cheddar Soup that brings comfort and joy with every spoonful. This recipe strikes the perfect balance of cheesy richness and fresh, vibrant vegetables, making it a wonderful go-to for chilly evenings or anytime you need a little extra warmth. I’m sure once you try it, this soup will become a favorite you’ll want to make again and again!

Broccoli Cheddar Soup Recipe

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★★★★★

4.8 from 30 reviews

A comforting and creamy Broccoli Cheddar Soup made with fresh broccoli florets, sharp cheddar cheese, and a blend of aromatic vegetables, perfect for a warm and hearty meal.

Author: zara
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmering
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Soup Base

4 tablespoons unsalted butter
1 medium yellow onion, chopped
½ teaspoon sea salt
Freshly ground black pepper, to taste
3 garlic cloves, chopped
¼ cup all-purpose flour
2 cups whole milk or unsweetened almond milk
2 cups vegetable broth
3 cups chopped broccoli florets
1 large carrot, julienned or finely chopped
½ teaspoon Dijon mustard

Cheese

8 ounces shredded cheddar cheese (about 2 heaping cups)

Optional

Homemade croutons, for serving

Instructions

Sauté Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook while stirring for about 5 minutes until the onions are softened and translucent.
Add Garlic and Flour: Stir in the chopped garlic and cook for an additional minute until fragrant. Sprinkle the all-purpose flour over the mixture and whisk continuously for 1 to 2 minutes, allowing the flour to cook and turn a light golden color.
Add Liquids: Slowly pour in the whole milk or unsweetened almond milk while whisking continuously to prevent lumps. Then add the vegetable broth, stirring to combine all ingredients smoothly.
Add Vegetables and Simmer: Stir in the chopped broccoli florets, julienned carrot, and Dijon mustard. Bring the mixture to a gentle simmer and cook for 15 to 20 minutes, or until the broccoli is tender when pierced with a fork.
Incorporate Cheese: Gradually add the shredded cheddar cheese in batches, stirring after each addition until the cheese fully melts and the soup becomes creamy and smooth.
Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally topped with homemade croutons for added texture.

Notes

Use whole milk for a richer soup or unsweetened almond milk as a lower-fat alternative.
For a smoother texture, use an immersion blender to lightly puree part of the soup before adding the cheese.
If you prefer a thicker soup, add a bit more flour in the initial roux or reduce the broth slightly.
Homemade croutons add a delightful crunch and are recommended but optional.
Leftover soup can be stored in the refrigerator up to 3 days or frozen for up to 2 months.