If you're craving cozy comfort food that's easy to make at home, this Broccoli Cheddar Soup is your answer. It's rich, creamy, and made completely from scratch with simple ingredients you probably already have on hand. No canned soup, no shortcuts, just classic comfort food done right.
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This Broccoli Cheddar Soup comes together in one pot and is perfect for chilly evenings, quick weeknight dinners, or anytime you're craving something warm and satisfying. Even better, it comes together fast with pantry staples, frozen broccoli, good cheddar, and about 30 minutes.
Serve it with a crisp green salad dressed with a sharp vinaigrette to balance the richness or with easy pulled beef sandwiches for the ultimate comfort food combo. Looking for a gluten free version? Be sure to check out our Instant Pot Broccoli Cheese soup.
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Why I Love This Recipe
- Perfect balance of flavors - Grated carrots add subtle sweetness that complements the sharp cheddar.
- Secret flavor booster - Dry mustard amplifies the cheese flavor without tasting mustardy.
- Creamy without heavy cream - Partially pureeing with an immersion blender creates creamy texture while keeping tender broccoli florets intact.
- Beginner-friendly - This impressive-looking recipe is done in 30 minutes, is incredibly forgiving, and easy to nail on the first try.
Ingredients
You only need a handful of ingredients (that you probably already have on hand) to make this easy, cheesy broccoli cheddar soup.
Ingredient Notes
- Milk: Whole milk gives this soup a creamy taste without the fat of heavy cream.
- Broccoli: Frozen works best for this soup because it keeps the bright green color. Fresh broccoli can be used as well, but your soup won't be the same vibrant color.
- Broth: Chicken broth adds extra flavor. Feel free to swap in veggie broth.
- Extra Sharp Cheddar Cheese: Buy a block and shred it yourself; the taste is a game changer.
- Onion: Sweet, yellow or white onion can be used.
- Carrots: Take 2 medium carrots and grate them. The flavor is much sweeter than the bagged matchstick carrots.
- Flour: All-purpose flour is best.
- Butter: Either salted or unsalted butter will work in the recipe; adjust your seasoning if you use unsalted.
See recipe card for quantities.
Instructions
This creamy soup is ready to eat in 30 minutes!
Step 1
Cook the onions and carrots in butter until soft and then add flour to make a roux.
Step 2
Add the broccoli, milk, chicken broth and seasonings and cook until broccoli is tender.
Step 3
Add the cheese a handful at a time and stir constantly until melted.
"My family loveS this recipe!"
This was the best broccoli cheddar soup ever - my family absolutely loved it! It shows up regularly in our dinner rotation.
Rachel
Storage
This soup keeps well in the refrigerator for up to four days. When reheating, add a splash of milk or broth and warm it gently over medium-low heat, stirring frequently. Don't let it boil or the cheese might separate.
I have had luck freezing this soup and gently reheating it. Some dairy-based soups with cheese can get grainy when thawed. Reheat slowly and make sure it doesn't boil to prevent separation.
Top Tip
Amp up the protein in your soup by using Fairlife whole milk!
FAQ
Always shred your own cheese. Pre-shredded cheese is coated with anti-caking agents that can make your soup grainy. Five minutes with a box grater is worth it, I promise.
Using an immersion blender is the secret to the best soup. It partially purees the the soup and creates that luxurious, creamy texture without needing heavy cream, while still leaving plenty of tender broccoli florets to sink your spoon into.
Some people like their broccoli cheddar soup completely smooth, in which case you can blend it all. Others prefer more chunk, so they barely blend it at all. There's no wrong answer, it's all about what makes you happy.
Absolutely! Put one-two cups of the soup in a blender or food processor and pulse until smooth. Be careful with hot liquids in the blender, remove the center cap to let steam escape and start on the lowest power level.
Tips for the Best Broccoli Cheese Soup
- Shred your own cheese for the smoothest texture; pre-shredded cheese doesn't melt as well.
- Add cheese gradually, stirring constantly to prevent it from becoming grainy.
- Blend only part of the soup to keep it hearty and textured.
- For a thicker soup, simmer a few extra minutes before blending.
Related REcipes
Looking for other belly warming soups? Try some of our other reader favorites.
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Recipe
Broccoli Cheddar Soup
Ingredients
- 4 tablespoons butter
- ½ medium onion, diced
- 2 carrots, grated
- ¼ cup flour
- 2 cups whole milk
- 2 cups chicken broth
- ½ teaspoon dry mustard
- ½ teaspoon white pepper
- ½ teaspoon salt
- 16 ounces frozen broccoli florets
- 8 ounces extra sharp cheddar, grated
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Instructions
- Melt butter in a dutch oven over medium heat. Add the onion and sauté until onion is soft, about 5 minutes. Add carrots and stir to combine.4 tablespoons butter, ½ medium onion, diced, 2 carrots, grated
- Add the flour and cook for one minute, stirring constantly to cook the flour.¼ cup flour
- Add the milk and chicken broth stir to incorporate2 cups whole milk, 2 cups chicken broth
- Add the seasonings and broccoli and cook over medium low heat for 10-15 minutes or until broccoli is tender.½ teaspoon dry mustard, ½ teaspoon white pepper, ½ teaspoon salt, 16 ounces frozen broccoli florets
- Use an immersion blender to puree some of the broccoli florets or to desired consistency. See notes if you don't have an immersion blender.
- Add the cheese a handful at a time and stir constantly to melt. Remove from heat and serve immediately.8 ounces extra sharp cheddar, grated
Notes
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Nutrition
Nutrition info not guaranteed to be accurate.
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