A bowl of broccoli cheddar soup with a creamy golden base, broccoli florets, and melted cheddar on top, served with crusty bread.
Broccoli cheddar soup is creamy, cozy, and tastes better than restaurant. This broccoli cheddar soup is packed with tender broccoli, a silky cheese base, and just enough seasoning to make the cheddar shine. It’s an easy weeknight dinner that feels like a warm hug in a bowl.
Introduction
The secret to the best broccoli cheddar soup is building a thick, smooth base first, then adding cheese on low heat so it melts silky, not grainy. This is one of those soups everyone asks for after one bite.
And it’s meal prep friendly. Just warm it gently and add a splash of broth if it thickens up.
Why You’ll Love This Broccoli Cheddar Soup
- Cozy comfort food: Creamy, cheesy, and extra satisfying.
- Better than restaurant: Fresh broccoli and real cheddar flavor.
- Easy weeknight dinner: One pot and simple steps.
- Family-friendly: Mild flavors with lots of cheese.
- Great for meal prep: Reheats well with a quick stir.
Ingredients for Broccoli Cheddar Soup
Image: Ingredients on counter including broccoli, carrots, onion, butter, flour, broth, milk, cheddar, and seasonings.
- Butter (4 Tbsp): Rich base for the soup.
- Onion (1 small, diced): Adds sweetness and depth.
- Carrot (1, grated): Adds color and gentle sweetness.
- Garlic (2 cloves, minced): Savory boost.
- Flour (1/4 cup): Thickens the soup.
- Broth (3 cups, low-sodium): Chicken broth is classic; vegetable broth works too.
- Milk (2 cups): Creamy texture; whole milk is best.
- Cheddar cheese (3 cups, shredded): The star; sharp cheddar gives best flavor.
- Broccoli florets (4 cups): Tender bites; frozen broccoli works if thawed and drained.
- Salt (to taste) + black pepper (1/2 tsp): Season gently.
How to Make Broccoli Cheddar Soup
Image: Four-panel collage showing sautéing veggies, whisking base, adding broccoli, and stirring in cheddar until creamy.
Broccoli Cheddar Soup Recipe Step-by-Step
- 1. Sauté the veggies.
Melt butter over medium. Cook onion and carrot 5–6 minutes. Add garlic 30 seconds.
- 2. Make the thick base.
Whisk in flour 1 minute. Slowly whisk in broth and milk. Simmer 4–6 minutes until thickened.
- 3. Cook the broccoli.
Add broccoli and simmer 10–12 minutes until tender.
- 4. Melt in the cheese.
Turn heat to low. Stir in cheddar a handful at a time until smooth.
- 5. Taste and serve.
Season with salt and pepper. Serve warm with bread.
Tips for Perfect Broccoli Cheddar Soup
- Low heat for cheese: Prevents grainy texture.
- Shred your own cheddar: Melts smoother.
- Adjust thickness: Add broth if needed.
Storing & Reheating
- Fridge: Store 3–4 days.
- Reheat: Warm over low, stirring often. Add broth if thick.
Reader Review
So creamy and cheesy! This tastes better than my favorite café soup.
Final Notes
If you make this broccoli cheddar soup, leave a rating and tell me—extra thick or more brothy?
Recipe Card: Broccoli Cheddar Soup
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 4 Tbsp butter
- 1 small onion, diced
- 1 carrot, grated
- 2 cloves garlic, minced
- 1/4 cup flour
- 3 cups low-sodium broth
- 2 cups milk
- 4 cups broccoli florets
- 3 cups shredded cheddar
- 1/2 tsp black pepper
- Salt, to taste
Instructions
- 1. Cook onion and carrot in butter 5–6 minutes; add garlic 30 seconds.
- 2. Whisk in flour 1 minute; whisk in broth and milk; simmer 4–6 minutes.
- 3. Add broccoli; simmer 10–12 minutes.
- 4. Turn heat low; stir in cheddar until smooth. Season and serve.