This is my definition of the creamiest, cheesiest bowl of comfort. This creamy broccoli cheddar soup is loaded with tender broccoli, sweet carrots, and plenty of sharp cheddar cheese. It all comes together in one pot in about 40 minutes.
Homemade Broccoli Cheddar Soup - Cozy Comfort in One Pot
When the evenings get chilly, this is the soup I crave. It's rich and velvety, packed with veggies, and so much better than anything from a can.
If you've followed my broccoli series, from How To Steam Broccoli to Garlic Butter Sauteed Broccoli, you know broccoli is a favorite in my house. This soup is my coziest way to enjoy it.
The secret is a simple butter-and-flour roux and freshly shredded cheddar stirred in at the very end over low heat. That's what gives you a silky, smooth broccoli cheddar soup that's never grainy.
What Makes This Broccoli Cheddar Soup So Creamy?
You don't need a lot of heavy cream to make a rich, velvety soup. Here's what does the work:
- A butter roux: Cooking flour in butter thickens the soup and gives it a smooth, silky body.
- Whole milk and broth: Milk brings the creaminess, and broth adds savory depth. A splash of cream is optional for an extra-rich bowl.
- Freshly shredded sharp cheddar: It melts smoothly and gives the soup a bold, cheesy flavor.
- A little Dijon mustard: It brings out the cheddar flavor. You won't taste the mustard, I promise!
- Low heat for the cheese: Adding the cheese slowly over low heat keeps the soup silky instead of stringy or grainy.
- An optional partial blend: Blending some of the soup makes it extra thick while keeping plenty of broccoli bites.
Why You'll Love This Broccoli Cheddar Soup
- Creamy and cheesy: Rich, velvety, and full of sharp cheddar flavor.
- One pot: Everything cooks in a single pot, so cleanup is easy.
- Ready in 40 minutes: A cozy addition to your weeknight dinners.
- Packed with veggies: Broccoli and carrots in every spoonful. It's a great way to get kids eating their greens!
- Budget-friendly: Made with simple, affordable ingredients.
- Your texture, your way: Leave it chunky or blend it smooth.
Ingredients for Broccoli Cheddar Soup
- Butter: For cooking the onion and making the roux.
- Onion and garlic: They build a savory, aromatic base.
- All-purpose flour: Thickens the soup.
- Whole milk: Makes the soup creamy. 2% milk works too, but the soup will be a little thinner.
- Broth: Use low-sodium chicken or vegetable broth so you can control the salt.
- Heavy cream: Optional, for an extra-rich soup.
- Broccoli: About one large head, chopped into small florets. Don't throw away the stems! Peel and dice them, and they cook up just as tender. Have extra broccoli? Roast it with my Perfectly Crispy Oven-Roasted Broccoli.
- Carrot: Julienne or shredded, for sweetness and pretty color.
- Dijon mustard and smoked paprika: They add depth and make the cheese taste even cheesier.
- Nutmeg: Just a pinch. It's a classic partner for cheese sauces.
- Sharp cheddar cheese: An 8-ounce block, freshly shredded. This matters more than anything else in the recipe.
- Salt and black pepper: To taste.
You'll find the exact measurements in the recipe card at the end of this post.
How To Make Broccoli Cheddar Soup
Here is a simple walkthrough. You'll find the full measurements and instructions in the recipe card below.
Cook the Onion and Garlic
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and pepper, and cook for 4 to 5 minutes, until soft and translucent. Stir in the garlic and cook for about 1 minute, until fragrant.
Make the Roux
Sprinkle the flour over the onion and whisk constantly for 1 to 2 minutes, until it turns light golden and smells toasty. This simple step is what makes the soup thick and creamy.
Add the Liquids
Slowly pour in the milk while whisking, so no lumps form. Then whisk in the broth and the cream, if using, until smooth.
Simmer the Vegetables
Add the broccoli, carrot, Dijon mustard, smoked paprika, and nutmeg. Bring the soup to a gentle simmer, not a boil, and cook for 15 to 20 minutes, stirring occasionally, until the broccoli is tender.
Blend (Optional)
For a thicker, creamier soup, pulse it a few times with an immersion blender. Or transfer 1 to 2 cups to a blender, blend until smooth, and stir it back in. Remove the center cap of the blender lid and cover the hole with a towel so steam can escape.
Stir in the Cheese
Turn the heat down to low. Add the cheddar a handful at a time, stirring until each addition melts before you add the next. Taste and season with more salt and pepper.
Serve
Ladle the soup into bowls, sprinkle with extra cheddar, and serve with crusty bread for dipping.
Tips for a Smooth, Never-Grainy Soup
- Shred your own cheese: Pre-shredded cheese is coated with anti-caking agents that keep it from melting smoothly. A block of cheddar and a box grater make all the difference.
- Choose sharp or extra-sharp cheddar: It has the boldest flavor, so the soup tastes truly cheesy.
- Keep the heat low for the cheese: High heat makes cheese clump and turn grainy. Never let the soup boil once the cheese is in.
- Whisk the milk in slowly: Pouring it in gradually keeps the roux smooth and lump-free.
- Chop the broccoli small: Bite-size florets cook evenly and fit nicely on a spoon.
- Season at the end: Cheese is salty, so taste the soup after it melts before adding more salt.
- Adjust the thickness: Too thick? Add a splash of broth or milk. Too thin? Simmer a few minutes longer before adding the cheese.
Variations and Substitutions
- Broccoli potato cheese soup: Add 1 peeled and diced potato with the broccoli for a heartier soup. If you love potato soups, try my Creamy Hearty Potato Corn Chowder too.
- Lighter version: Use 2% milk and skip the cream.
- Vegetarian: Use vegetable broth.
- Gluten-free: Skip the flour. Thicken the simmering soup with 2 tablespoons of cornstarch whisked into 2 tablespoons of cold water.
- Mix up the cheese: Swap some of the cheddar for Gruyère, Monterey Jack, or smoked gouda.
- Frozen broccoli: Use 12 to 16 ounces of frozen florets, chopped, and simmer for just 8 to 10 minutes.
- Add protein: Stir in shredded rotisserie chicken or top each bowl with crumbled bacon.
What to Serve with Broccoli Cheddar Soup
- Bread bowls: Hollow out small round loaves and fill them with soup for a fun, restaurant-style meal.
- Crusty bread: A thick slice of my Easy Crusty No-Knead Dutch Oven Bread is perfect for dipping.
- Pull-apart bread: My No-Knead Garlic Pull-Apart Bread is always a hit with this soup.
- Cornbread or biscuits: Try my Easy Homemade Southern Cornbread or Easy Homemade Biscuits From Scratch.
- A fresh salad: My Refreshing Arugula Salad balances the rich, cheesy soup.
- Toppings: Extra cheddar, croutons, crumbled bacon, sliced green onions, or a crack of black pepper.
How to Store, Freeze and Reheat Broccoli Cheddar Soup
To store: Let the soup cool, then keep it in an airtight container in the fridge for up to 4 days. It thickens as it sits, so you may need to loosen it when reheating.
To reheat: Warm it gently in a pot over medium-low heat, stirring often, and add a splash of milk or broth if it's too thick. Avoid boiling it or reheating on high in the microwave, which can make the cheese separate.
To freeze: I don't recommend freezing the finished soup, since the cheese can separate and turn grainy when thawed. If you'd like to freeze some, freeze the soup before adding the cheese for up to 2 months. Thaw it overnight in the fridge, reheat gently, then stir in freshly shredded cheddar.
To make ahead: Make the soup up to 2 days ahead and reheat it gently before serving. It's perfect for meal prep!
Frequently Asked Questions
Why is my broccoli cheddar soup grainy?
The three most common reasons are pre-shredded cheese, heat that's too high, or letting the soup boil after the cheese goes in. Shred the cheese from a block and add it slowly over low heat.
Can I use frozen broccoli?
Yes! Chop the frozen florets into small pieces and simmer them for 8 to 10 minutes instead of 15 to 20.
How do I make broccoli cheddar soup thicker?
Simmer the soup uncovered for a few extra minutes before adding the cheese, or blend part of it. You can also stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).
What's the best cheese for broccoli cheddar soup?
Sharp or extra-sharp cheddar from a block. Mild cheddar melts well too, but the flavor is softer.
Can I use the broccoli stems?
Absolutely. Peel off the tough outer layer, dice the stems, and add them with the florets. They're tender and full of flavor.
Can I make this soup without flour?
Yes. Skip the roux and thicken the simmering soup with a cornstarch slurry. That also makes it gluten-free.
Is broccoli cheddar soup kid-friendly?
Very! If your kids are picky about veggies, blend the soup completely smooth.
What can I do with leftover broccoli?
So many things! Try my guides on How To Boil Broccoli or How To Microwave Broccoli in Minutes for quick, easy sides.
More Cozy Soups and Fall Recipes to Try
If you love a warm bowl of soup as much as I do, here are some favorites to make next.
- The Ultimate Tomato Basil Soup
- Homemade Chicken Noodle Soup
- Lemon Chicken Orzo Soup
- Delicious Creamy Pumpkin Soup
- Hearty Vegetable Beef Soup
- Homemade Cream of Mushroom Soup
- Easy Fluffy Pumpkin Pancakes
- Soft Pumpkin Chocolate Chip Cookies
Creamy Broccoli Cheddar Soup
Equipment
- Large pot or Dutch oven
- Whisk
- Wooden Spoon
- Box grater
- Immersion blender (optional)
- A sharp chef's knife
- A sturdy cutting board
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 3 cloves garlic minced
- ¼ cup (32g) all-purpose flour
- 2 cups (480ml) whole milk
- 2 cups (480ml) low-sodium chicken or vegetable broth
- ½ cup (120ml) heavy cream optional
- 4 cups broccoli florets about 12 ounces, chopped into bite-size pieces
- 1 large carrot julienned or shredded
- 1 teaspoon Dijon mustard
- ¼ teaspoon smoked paprika
- pinch ground nutmeg
- 8 ounces sharp cheddar cheese about 2 heaping cups, freshly shredded, plus more for topping
Instructions
- Cook the aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and pepper and cook for 4 to 5 minutes, until soft. Stir in the garlic and cook for 1 minute.
- Make the roux: Sprinkle in the flour and whisk constantly for 1 to 2 minutes, until light golden.
- Add the liquids: Slowly pour in the milk, whisking constantly, then whisk in the broth and cream until smooth.
- Simmer: Add the broccoli, carrot, Dijon mustard, smoked paprika, and nutmeg. Bring to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally, until the broccoli is tender. Do not let it boil.
- Blend (optional): For a thicker soup, pulse a few times with an immersion blender, or blend 1 to 2 cups in a blender and stir it back in.
- Add the cheese: Reduce the heat to low. Stir in the cheese a handful at a time, letting each addition melt before adding more. Taste and adjust the salt and pepper.
- Serve: Ladle into bowls and top with extra cheddar. Serve warm with crusty bread.
Notes
- Shred the cheese from a block. Pre-shredded cheese has anti-caking agents that can make the soup grainy.
- Keep the heat low once the cheese goes in, and never let the soup boil.
- Peel and dice the broccoli stems and add them with the florets.
- Frozen broccoli works too. Use 12 to 16 ounces and simmer for 8 to 10 minutes.
- For gluten-free, skip the flour and thicken the simmering soup with 2 tablespoons of cornstarch whisked into 2 tablespoons of cold water.
- Store in the fridge for up to 4 days. Reheat gently over medium-low heat, adding a splash of milk or broth if needed.
- I don't recommend freezing the finished soup, since the cheese can separate. To freeze, freeze it before adding the cheese, then stir in fresh cheese when reheating.
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