There’s something so comforting about a warm bowl of homemade soup, especially one loaded with vibrant greens and melty cheese. This Broccoli Cheddar Soup Recipe brings that rich, cozy feeling right to your kitchen with simple ingredients and a creamy, cheesy finish you won’t forget.

The image shows three white bowls filled with thick soup. The soup is creamy and light orange in color, with visible pieces of bright green broccoli and thin orange carrot strips mixed throughout. On top of the soup in each bowl are large chunks of crispy golden-brown toasted bread. One of the bowls has a spoon resting inside it, and there are some crumbs scattered around it. Near the bowls is a plate with more golden-brown toasted bread pieces. The bowls and plate are placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Cheddar Soup Recipe
Top Tip
How to Serve Broccoli Cheddar Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cheddar Soup Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this Broccoli Cheddar Soup Recipe — it’s the perfect balance of creamy and veggie-filled, without being too heavy. I often make it for chilly evenings when I want something soothing but still nutritious.

Real Comfort Food: This soup hits the spot with its creamy texture and sharp cheddar flavor, making it feel like a warm hug in a bowl.
Simple Ingredients: You probably have everything you need already in your pantry and fridge, making it super easy to whip up on a whim.
Vegetable-Packed: The broccoli and carrot add freshness and a pop of color, making this soup both healthy and satisfying.
Customizable: Whether you want to go dairy-free or add a spicy kick, this recipe adapts beautifully to your preferences.

A creamy orange-yellow soup filled with small green broccoli florets and thin, bright orange carrot strips spread evenly throughout. The soup has a smooth and thick texture with visible small bits of onions, all in a large metal pot. A wooden spoon is partially submerged in the soup, scooping up some of it. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Broccoli Cheddar Soup Recipe plays a key role in creating that perfect creamy, cheesy goodness balanced with fresh veggies. Here’s why I love each one and a quick tip for shopping or prepping.

Flat lay of a small white ceramic bowl of unsalted butter, a medium yellow onion chopped on a white ceramic plate, a small white ceramic bowl of sea salt, a small white ceramic bowl of freshly ground black pepper, three whole uncracked garlic cloves, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of whole milk, a small white ceramic bowl of vegetable broth, a white ceramic plate with chopped fresh broccoli florets, a white ceramic plate with a large julienned carrot, a small white ceramic bowl of Dijon mustard, a white ceramic plate piled with shredded sharp cheddar cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Gives the soup that rich base without overpowering, and using unsalted lets you control the seasoning.
Yellow Onion: Adds a touch of sweetness and depth when softened — just make sure to chop it finely so it melts into the soup.
Sea Salt & Black Pepper: Essential for enhancing flavor, I recommend seasoning gradually and tasting as you go.
Garlic Cloves: Bring a subtle pungency that complements the cheese beautifully; freshly chopped is best.
All-Purpose Flour: This is your thickening agent—cook it well with the butter to avoid a raw flour taste.
Whole Milk or Unsweetened Almond Milk: Either works, depending on your preference for creaminess or dairy-free options.
Vegetable Broth: Adds savory depth without overpowering the veggies or cheese flavors; homemade broth amps it up even more.
Broccoli Florets: The star veggie here—chopped small for quick cooking and tender bites.
Carrot: Adds a hint of sweetness and a lovely pop of color; julienned or finely chopped for even cooking.
Dijon Mustard: A surprise ingredient that adds subtle tang and helps elevate the cheesy notes.
Shredded Cheddar Cheese: Sharp and melty cheddar is crucial — freshly shredded melts more smoothly than pre-shredded.
Homemade Croutons (Optional): For adding crunch and extra flavor on top, homemade is simple and delicious if you have time.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on the season or what I have on hand. This broccoli cheddar soup is like a blank canvas — you can tweak it without losing the essence of what makes it just so satisfying.

Go Dairy-Free: I swap out whole milk with unsweetened almond milk and use a dairy-free cheese alternative when I want a lighter version, and it still turns out creamy and delicious.
Add a Kick: A pinch of cayenne or smoked paprika adds a smoky warmth that’s great when I want a little extra flavor depth.
Make It Chunkier: I sometimes leave half the broccoli in bigger florets so you get those soft, cheesy bites alongside the smoother soup — it’s a nice texture contrast.
Protein Boost: Toss in some cooked shredded chicken or crispy bacon bits for a more filling meal.

Step-by-Step: How I Make Broccoli Cheddar Soup Recipe

Step 1: Building Flavor with Onion and Garlic

Start by melting butter over medium heat in a large pot or Dutch oven. When it’s fully melted, add the chopped onion, sea salt, and a few good twists of black pepper. Stir frequently — I like cooking it until onions turn soft and translucent, about 5 minutes. Then toss in the garlic, stirring for just about a minute until fragrant, being careful not to let it burn.

Step 2: Thickening the Base

Sprinkle in the all-purpose flour and whisk continuously for 1 to 2 minutes. This step cooks out the raw flour taste and helps form a smooth base for your soup. You'll notice the mixture will thicken slightly and take on a light golden hue.

Step 3: Creating the Creamy Broth

Slowly pour in your whole milk (or almond milk), whisking the entire time to keep things lump-free. Once that’s combined, add your vegetable broth along with the chopped broccoli, carrot, and Dijon mustard. Give it all a good stir to combine.

Step 4: Simmering to Perfection

Let the soup simmer gently for 15 to 20 minutes until the broccoli is tender but not mushy. This simmering step lets all the flavors marry and the broccoli soften enough for that lovely silky texture.

Step 5: The Cheesy Finale

This is the best part — gradually add the shredded cheddar cheese, stirring after each handful until it’s fully melted and the soup becomes luxuriously creamy. Taste and adjust with more salt or pepper as needed. Serve hot, garnished with homemade croutons if you like that extra crunch.

Top Tip

Over the years, I've learned a few little tricks that really lift this Broccoli Cheddar Soup Recipe from good to unforgettable. Trust me on these — they save you time and make a big taste difference.

Cook Your Flour Properly: Whisking the flour in butter until golden prevents that pasty taste and creates a smooth gravy-like base that’s essential for creamy soup.
Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that can make your soup grainy; shredded sharp cheddar melts best and tastes rich.
Don’t Overcook Broccoli: Simmer until tender but still bright green to keep that fresh flavor and nice texture.
Season Gradually: Add salt and pepper in stages so you can fine-tune the flavor without overdoing it.

How to Serve Broccoli Cheddar Soup Recipe

broccoli cheddar soup - Serving Suggestion

Garnishes

I’m a huge fan of topping this soup with homemade croutons that soak up the broth but still stay crunchy. Sometimes I sprinkle a little extra shredded cheddar or cracked black pepper on top for an inviting look and extra flavor punch.

Side Dishes

This soup pairs beautifully with a crisp green salad or a hunk of crusty bread — perfect for dipping. On busy nights, I’ll serve it alongside roasted chicken or even a light sandwich to round out the meal.

Creative Ways to Present

For a cozy dinner party, try serving this soup in mini hollowed-out bread bowls—it looks impressive but is surprisingly easy. You can even add a swirl of cream or a sprinkle of fresh herbs like chives for a fancy finishing touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it taste even better the next day. Just give it a good stir before reheating.

Freezing

This soup freezes well in portions, though I recommend leaving out the croutons until you serve it again. Freeze in freezer-safe containers for up to 3 months — just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. Adding a splash of milk or broth helps restore that creamy texture if it thickens too much.

Frequently Asked Questions:

Can I make this Broccoli Cheddar Soup Recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free alternative like rice flour or cornstarch. Just whisk it in the same way to thicken your soup.

What’s the best cheese to use for this soup?

Sharp cheddar is my go-to for this recipe because it melts beautifully and has a robust flavor that pairs perfectly with broccoli. You can also experiment with a mix of cheddar and Monterey Jack for extra creaminess.

Can I use frozen broccoli instead of fresh?

Yes, you can! Frozen broccoli works well if that's what you have on hand. Just reduce the simmering time slightly since frozen broccoli is typically blanched and cooks faster.

How do I avoid the cheese from clumping or becoming grainy?

Using freshly shredded cheese and adding it gradually while stirring helps avoid clumping. Also, keep the heat low when melting the cheese to preserve creaminess and prevent separation.

Final Thoughts

This Broccoli Cheddar Soup Recipe has become one of those dishes I reach for when I want something both nourishing and indulgent at the same time. The best part is how easy it is to make and how happy it makes everyone around the table. I hope you enjoy making and sharing it as much as I do — it really has a way of turning an ordinary night into something special.