This Broccoli Cheddar Soup is a creamy, comforting classic that’s surprisingly simple to make. It features tender broccoli florets and sharp cheddar in a velvety smooth base. You’ll love how this one-pot wonder comes together for a cozy meal any day.
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Why You’ll Love This Broccoli Cheddar Soup
- Creamy & light: Perfectly balanced richness without feeling heavy.
- Vibrant broccoli texture: Tender-crisp florets add fresh pops in every spoonful.
- Sharp cheesy flavor: Aged cheddar delivers a tangy, savory punch.
- One-pot wonder: Easy cleanup and straightforward cooking process.
Ingredients & Tools
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups low-sodium vegetable or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 lb broccoli florets, chopped into bite-sized pieces
- 1 large carrot, grated
- 8 oz sharp cheddar cheese, freshly grated
- ½ tsp smoked paprika
- ¼ tsp nutmeg, freshly grated if possible
- To taste salt and black pepper
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, a box grater, and an immersion blender (optional, but helpful for a smoother finish).
Notes: Freshly grated cheese is essential—pre-shredded contains anti-caking agents that can make the soup grainy. A pinch of nutmeg enhances the cheesy, creamy notes.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 32 g |
| Carbs: | 16 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Grate your own cheese, seriously. Pre-shredded cheese is coated to prevent clumping, which can result in a less smooth, slightly gritty soup. Taking two minutes to grate a block of cheddar makes all the difference in texture.
- Don’t rush the roux. When you cook the butter and flour together, give it a full minute or two to bubble gently. This cooks out the raw flour taste and forms the foundation for your soup’s body.
- Chop the broccoli evenly. Cutting the florets into similar-sized pieces ensures they cook at the same rate, so you don’t end up with some mushy bits and some undercooked ones.
- Low and slow for the cheese. Always remove the pot from the heat before stirring in the cheese. Adding it while the soup is boiling can cause the fat to separate, leading to an oily surface.
How to Make Broccoli Cheddar Soup
Step 1: Start by melting the butter in your large Dutch oven or soup pot over medium heat. Once it’s foaming slightly, add the diced onion and cook, stirring occasionally, until it becomes soft and translucent—this should take about 5 to 6 minutes. You’ll notice the aroma sweetening as it cooks. Stir in the minced garlic and cook for just another 30 seconds until fragrant; you don’t want the garlic to brown, as that can make it bitter.
Step 2: Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a paste-like roux. Cook this for about 1 to 2 minutes, until it turns a very light golden color and smells a bit nutty. This step is crucial for thickening the soup and ensuring there’s no raw flour taste lingering in the background.
Step 3: Gradually pour in the broth, whisking continuously to prevent any lumps from forming. The mixture will thicken almost immediately. Once smooth, add the whole milk and heavy cream, still whisking to incorporate everything evenly. Bring the soup base to a gentle simmer—you’ll see small bubbles around the edges—but don’t let it boil vigorously.
Step 4: Stir in the chopped broccoli florets and the grated carrot. The carrot adds a subtle sweetness and a pop of color. Let the soup simmer gently for about 10 to 12 minutes, until the broccoli is tender but still bright green and slightly firm to the bite. You can test a floret—it should be easy to pierce with a fork but not falling apart.
Step 5: If you prefer a smoother soup, now is the time to use an immersion blender. Pulse it a few times right in the pot to break up some of the broccoli, but leave plenty of texture. For a chunkier soup, you can skip this step entirely. Stir in the smoked paprika and nutmeg, then season with salt and black pepper to taste.
Step 6: Remove the pot from the heat. Now, gradually add the freshly grated sharp cheddar cheese, stirring constantly until it’s fully melted and the soup is beautifully smooth. The residual heat is enough to melt the cheese without making it separate. Give it a final taste and adjust the seasoning if needed—sometimes a little extra pinch of salt really makes the cheese flavor pop.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Not recommended; dairy and cheese can separate and become grainy when thawed.
- Reviving: Reheat gently over low heat, stirring often. Add a splash of broth or milk if too thick.
Serving Suggestions
Complementary Dishes
- A crusty baguette or sourdough bread — There’s nothing better for dipping into that creamy soup and soaking up every last bit. The crisp crust and soft interior provide the perfect textural contrast.
- A simple side salad with a tangy vinaigrette — The bright, acidic notes from a lemon-dijon dressing help cut through the richness of the soup, balancing the meal beautifully.
- Garlic herb croutons — Homemade croutons add a delightful crunch and an extra layer of savory flavor that takes the soup to the next level.
Drinks
- A crisp, dry hard cider — The slight sweetness and effervescence of the cider complement the sharp cheddar and creamy base without overpowering it.
- Chardonnay or a light lager — A buttery Chardonnay mirrors the soup’s richness, while a clean, crisp lager offers a refreshing counterpoint.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between spoonfuls, keeping each bite feeling fresh.
Something Sweet
- Classic apple crisp with vanilla ice cream — The warm, spiced apples and cool cream provide a comforting, homey finish that pairs wonderfully with the savory soup.
- Lemon bars — Their bright, tangy sweetness is a lovely, zesty contrast to the rich, cheesy flavors you’ve just enjoyed.
- Dark chocolate chunk cookies — A little bitterness from the dark chocolate balances the sweetness, making for a sophisticated yet simple dessert.
Top Mistakes to Avoid
- Mistake: Boiling the soup after adding the cheese. High heat can cause the cheese to break, resulting in a greasy, separated soup instead of a smooth, emulsified one. Always take it off the heat first.
- Mistake: Using pre-shredded cheese. The starch or cellulose coating on pre-shredded cheese prevents clumping in the bag but also prevents it from melting smoothly into your soup, leading to a grainy texture.
- Mistake: Over
Broccoli Cheddar Soup
Make the best creamy Broccoli Cheddar Soup at home with this easy one-pot recipe. Ready in 40 minutes! Get the simple, foolproof recipe now.
Ingredients
For the Ingredients
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3 tbsp unsalted butter
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1 medium yellow onion (finely diced)
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2 cloves garlic (minced)
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3 tbsp all-purpose flour
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4 cups low-sodium vegetable or chicken broth
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1 cup whole milk
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1 cup heavy cream
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1 lb broccoli florets (chopped into bite-sized pieces)
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1 large carrot (grated)
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8 oz sharp cheddar cheese (freshly grated)
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½ tsp smoked paprika
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¼ tsp nutmeg (freshly grated if possible)
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salt and black pepper (to taste)
Instructions
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Start by melting the butter in your large Dutch oven or soup pot over medium heat. Once it’s foaming slightly, add the diced onion and cook, stirring occasionally, until it becomes soft and translucent—this should take about 5 to 6 minutes. You’ll notice the aroma sweetening as it cooks. Stir in the minced garlic and cook for just another 30 seconds until fragrant; you don’t want the garlic to brown, as that can make it bitter.01
-
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a paste-like roux. Cook this for about 1 to 2 minutes, until it turns a very light golden color and smells a bit nutty. This step is crucial for thickening the soup and ensuring there’s no raw flour taste lingering in the background.02
-
Gradually pour in the broth, whisking continuously to prevent any lumps from forming. The mixture will thicken almost immediately. Once smooth, add the whole milk and heavy cream, still whisking to incorporate everything evenly. Bring the soup base to a gentle simmer—you’ll see small bubbles around the edges—but don’t let it boil vigorously.03
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Stir in the chopped broccoli florets and the grated carrot. The carrot adds a subtle sweetness and a pop of color. Let the soup simmer gently for about 10 to 12 minutes, until the broccoli is tender but still bright green and slightly firm to the bite. You can test a floret—it should be easy to pierce with a fork but not falling apart.04
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If you prefer a smoother soup, now is the time to use an immersion blender. Pulse it a few times right in the pot to break up some of the broccoli, but leave plenty of texture. For a chunkier soup, you can skip this step entirely. Stir in the smoked paprika and nutmeg, then season with salt and black pepper to taste.05
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Remove the pot from the heat. Now, gradually add the freshly grated sharp cheddar cheese, stirring constantly until it’s fully melted and the soup is beautifully smooth. The residual heat is enough to melt the cheese without making it separate. Give it a final taste and adjust the seasoning if needed—sometimes a little extra pinch of salt really makes the cheese flavor pop.06
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