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

Broccoli Cheddar Soup Recipe tastes rich, cheesy, and cozy with tender broccoli in a creamy, velvety base, perfect for anyone who loves comfort food in a bowl. It works great for busy weeknights or lazy weekends, since you can finish it in about 40 minutes from chopping board to table. I’ve cooked this on countless chilly evenings in my tiny apartment kitchen, usually in sweatpants and fuzzy socks.

Why Make This Broccoli Cheddar Soup Recipe at Home

Homemade broccoli cheddar soup tastes fresher and more flavorful than most restaurant versions, with real sharp cheddar and plenty of broccoli. You control the salt, the thickness, and the quality of the ingredients, so the soup fits your taste instead of the other way around.

You also save money when you cook this at home, especially if you use pantry staples like boxed broth and pre-shredded cheese. You can double the batch, stash some in the freezer, and future you will feel very grateful.

“This Broccoli Cheddar Soup Recipe tastes like a cozy restaurant favorite but even creamier and more flavorful at home, ★★★★★”

Ingredients You Need

Here is everything you need for a classic, creamy Broccoli Cheddar Soup Recipe.

Produce

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

Fats

3 tablespoons unsalted butter
1 tablespoon olive oil
- The oil keeps the butter from browning too fast.

Thickener

1/4 cup all purpose flour
- Gluten free option: use a 1:1 gluten free flour blend or 2 tablespoons cornstarch mixed with cold broth.

Liquid

3 cups low sodium chicken broth or vegetable broth
- Boxed broth works great; I often use Swanson or Pacific.
2 cups whole milk
1 cup half and half or heavy cream
- You can use all milk for a lighter soup, or all half and half for extra richness.

Cheese

3 cups sharp cheddar cheese, freshly shredded
- I strongly suggest you shred a block of cheddar. Pre-shredded cheese contains anti-caking agents that make the soup less smooth.
- Use a mix of sharp and extra sharp for bold flavor.

Seasoning

1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika or regular paprika
1/4 teaspoon dry mustard powder (optional, but it boosts the cheddar flavor)
Pinch of red pepper flakes (optional, for a tiny kick)

Optional add ins

1/4 cup grated Parmesan cheese for extra depth
1 teaspoon hot sauce for a subtle tang
Croutons or toasted bread crumbs for topping

Equipment

Large heavy bottomed pot or Dutch oven
Cutting board and sharp knife
Wooden spoon or silicone spatula
Whisk
Measuring cups and spoons
Box grater for the cheddar
Ladle
Immersion blender or regular blender (optional, if you want a smoother texture)

Tips & Mistakes

Cut broccoli florets small so they cook quickly and blend nicely into the soup.
Shred cheddar from a block so it melts smoothly and avoids a grainy texture.
Use sharp or extra sharp cheddar so the cheese flavor stands out against the creamy base.
Sauté onion and carrot until they turn soft and slightly golden to build deeper flavor.
Sprinkle flour over the veggies and stir well so the flour coats everything and avoids clumps.
Cook the flour for at least 1 to 2 minutes so the soup does not taste chalky.
Add broth slowly while you whisk so the mixture stays smooth and lump free.
Keep the heat at medium to medium low after adding dairy so the soup does not scorch or curdle.
Turn off the heat before you stir in the cheese so it melts gently and stays silky.
Season at the end, after the cheese, because cheddar adds salt and you avoid oversalting.
Do not boil the soup after adding cheese or the texture can turn grainy.
Use an immersion blender in short bursts if you want a smoother soup, and leave some broccoli pieces for texture.
Cool the soup before you refrigerate or freeze it so condensation does not water it down.
Reheat gently over low heat and stir often so the dairy base stays creamy.

How to Make Broccoli Cheddar Soup Recipe

Step 1: Prep the veggies and cheese

Chop the broccoli into small florets and dice the stems finely so you use the whole vegetable. Dice the onion, shred or dice the carrots, and mince the garlic. Shred the cheddar from a block and keep it in the fridge until you need it so it stays firm.

Step 2: Sauté the aromatics

Heat the butter and olive oil in a large pot over medium heat. Add the onion and carrot and cook 5 to 7 minutes, until they turn soft and lightly golden around the edges. Stir in the garlic and cook 30 seconds, just until it smells fragrant.

Step 3: Make the roux

Sprinkle the flour evenly over the veggies and stir constantly so the flour coats everything. Cook this mixture 1 to 2 minutes to remove the raw flour taste. The mixture will look thick and pasty, and that means it works correctly.

Step 4: Add broth and simmer the broccoli

Slowly pour in the broth while you whisk or stir, breaking up any lumps as you go. Add the chopped broccoli, salt, pepper, paprika, mustard powder, and red pepper flakes if you use them. Bring the soup to a gentle simmer and cook 10 to 12 minutes, until the broccoli turns tender.

Step 5: Add milk and cream

Lower the heat to medium low. Stir in the milk and half and half and mix until everything combines. Keep the soup just below a simmer and cook 5 to 7 minutes more, stirring often, until it thickens slightly and coats the back of a spoon.

Step 6: Adjust texture

Decide how chunky or smooth you want your Broccoli Cheddar Soup Recipe. For a chunkier soup, leave it as is and move to the cheese step. For a smoother soup, use an immersion blender in the pot and blend part or all of the soup until it reaches your preferred texture.

Step 7: Stir in the cheese

Turn the heat to low and let the soup stop bubbling. Add the shredded cheddar in small handfuls, stirring after each addition until it melts completely. Add Parmesan and hot sauce if you use them, then taste and adjust salt and pepper.

Step 8: Final simmer and serve

Let the soup sit over low heat 2 to 3 more minutes so the flavors come together. If the soup looks too thick, stir in a splash of broth or milk until it reaches the consistency you like. Ladle into bowls and top with extra shredded cheddar, croutons, or a little black pepper.

Variations I've Tried

I sometimes add small diced potatoes with the broccoli for a thicker, heartier soup that feels almost like chowder. I also swap half the cheddar for smoked gouda when I want a deeper, slightly smoky flavor. If I need a lighter version, I use all milk, skip the cream, and add an extra cup of broccoli to keep the soup satisfying.

You can also stir in a handful of baby spinach at the end and let it wilt for extra greens. If you cook for kids, chop the broccoli very small or blend the soup smooth so the veggies hide in the cheesy goodness.

How to Serve Broccoli Cheddar Soup Recipe

Serve this Broccoli Cheddar Soup Recipe steaming hot in wide bowls so the cheese aroma hits you first. Add toppings like extra shredded cheddar, crunchy croutons, toasted bread crumbs, or a swirl of plain Greek yogurt. Pair it with warm crusty bread, garlic toast, or a simple green salad for a full meal. I also love it in a bread bowl on extra cold nights, though my dishes love it less.

How to store

Fridge: Cool the soup to room temperature, then store it in airtight containers in the refrigerator for up to 3 to 4 days.
Freezer: Portion the soup into freezer safe containers, leave a little space for expansion, and freeze for up to 2 months. The texture may thicken slightly after thawing, but it still tastes great.
Thawing: Move frozen soup to the fridge and let it thaw overnight, or thaw gently in a covered pot over very low heat.
Reheating: Reheat on the stove over low to medium low heat, stirring often, and add a splash of milk or broth if it looks too thick. Avoid boiling so the dairy base stays creamy and smooth.