Creamy Broccoli Cheddar Soup

This broccoli cheddar soup is rich, creamy, and packed with cheesy goodness, making it the ultimate comfort food. Tender broccoli and perfectly melted cheddar come together in a smooth, velvety base that’s hearty yet simple to make. Ready in just 30 minutes, it’s the kind of cozy meal you’ll crave all season long.

Love More Soup Recipes? Try My Creamy Acorn Squash Soup or this Gordon Ramsay Butternut Squash Soup next.

This soup is creamy and comforting without being overly heavy, thanks to a balance of cheddar that keeps it rich but not overwhelming. The broccoli holds its texture instead of turning mushy, adding the perfect bite to every spoonful. With sharp cheddar shining through, it’s a cozy bowl that even picky eaters will happily devour.

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Ingredient List

Base Ingredients:

• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• ½ teaspoon sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 3 garlic cloves, chopped
• ¼ cup all-purpose flour

Liquid Base:

• 2 cups whole milk (or unsweetened almond milk for dairy-free option)
• 2 cups vegetable broth

Vegetables & Flavor:

• 3 cups broccoli florets, chopped into bite-sized pieces
• 1 large carrot, julienned or finely chopped
• ½ teaspoon Dijon mustard
• 8 oz sharp cheddar cheese, freshly grated

Friendly Notes: I’ve tried frozen broccoli when desperate – works fine, just toss it in frozen. But listen to me about the cheese: grate it yourself or regret it later. Those pre-shredded bags contain potato starch that makes everything weird and stringy.

Why These Ingredients Work

Look, I’m not a food scientist, but I’ve screwed up enough soups to know what works. The butter and flour thing? That’s just old-school cooking my grandma taught me. Keeps everything thick without adding heavy cream that makes you feel gross afterward.

That little bit of mustard is weird, I know. My sister-in-law told me about it and I thought she was nuts. But it works somehow – cuts through the cheese without making it taste like mustard. And about the cheddar – don’t even think about using mild. Tastes like nothing.

Essential Tools and Equipment

You need a big pot, obviously. I use my Dutch oven but any large pot works. Get a whisk – not one of those tiny ones, a real whisk. Trust me on this.

Sharp knife, cutting board, cheese grater. That’s it. Oh, and a wooden spoon for stirring, but you probably have that already.

How To Make Broccoli Cheddar Soup

Build Your Flavor Base

Melt butter in your biggest pot over medium heat. Add the onion, salt, and pepper, then cook for about 5 minutes until the onion looks translucent. Don’t rush this part – properly cooked onions make the difference between okay soup and incredible soup.

Add the Aromatics

Throw in the garlic and cook for one more minute until it smells amazing. Now sprinkle in the flour and whisk like your life depends on it for 1-2 minutes. The mixture should turn golden and smell nutty, not raw and floury.

Create the Creamy Base

Pour in the milk gradually while whisking constantly. I learned this the hard way after making lumpy soup three times in a row. Keep whisking until everything is smooth and creamy.

Add the Vegetables

Stir in the broth, broccoli, carrot, and that magical Dijon mustard. Bring to a gentle simmer and cook for 15-20 minutes. The broccoli should be tender enough to pierce with a fork but not falling apart.

The Cheese Magic

Turn the heat to LOW – I mean barely-on low. Add cheese a handful at a time, stirring after each addition. This takes patience, but rushing it will give you grainy, separated soup that nobody wants to eat.

You Must Know

I always save about ¼ cup of cheese to sprinkle on top of each bowl. It creates these little melty pockets that make every bite feel extra indulgent. My husband thinks I’m a genius, but really I just hate evenly distributed cheese.

Personal Secret: Do NOT add cheese over high heat. I did this once and ended up with stringy, separated mess that looked like vomit. My kids still bring it up. Keep it low, add it slow, and you’ll be fine.

Pro Tips & Cooking Hacks

Grate your own cheese. I bought pre-shredded once because I was lazy and it was gross. Didn’t melt right at all.

Whisk when you add the flour or you’ll get lumps. I still mess this up sometimes when I’m distracted.

Don’t cook the broccoli to death. Nobody wants mushy green mush in their soup.

Flavor Variations & Suggestions

My brother always adds bacon to everything. Can’t blame him – bacon makes this soup incredible. Just fry it up first and crumble it in.

Want it spicy? Add some red pepper flakes. My mom does this and it’s actually really good.

I throw in cauliflower sometimes when I have it. Tastes fine, adds more veggies for the kids.

Make-Ahead Options

This soup loves being made ahead! Make everything except adding the cheese, then refrigerate for up to 3 days. When you’re ready to eat, reheat gently and add the cheese at the end.

For freezing, skip the cheese completely and freeze the base for up to 3 months. Cheese soups get weird when frozen, but the base freezes beautifully. Thaw, reheat, and add fresh cheese when serving.

Recipe Notes & Baker’s Tips

If you get lumps anyway, just strain it through a strainer before adding the vegetables. Happens to me more than I’d like to admit.

Soup too thick? Add more milk. Too watery? Cook it longer without a lid. Pretty simple fixes.

Serving Suggestions

Serve this with crusty bread for dipping – sourdough is my favorite. Buttermilk biscuits work too if you’re feeling fancy. A simple green salad helps cut through all that richness.

My kids insist on Goldfish crackers sprinkled on top, and honestly? It’s not terrible. Fresh chives or green onions make it look more grown-up.

How to Store Your Broccoli Cheddar Soup

Fridge: Keeps for about 4 days covered. Sometimes 5 if you’re brave.

Freezer: Don’t freeze it with cheese already added. Looks awful when you thaw it. Freeze just the base part, then add cheese when you reheat.

Reheat it slow on the stove, not the microwave. Microwave makes it separate and look weird.

I really hope you try this recipe. It’s become our go-to when someone’s sick or when I need to use up broccoli before it goes bad. My family asks for it constantly now, which is both flattering and exhausting.

Allergy Information

This has dairy and gluten, obviously. If you can’t do dairy, try almond milk and dairy-free cheese, but I haven’t tested it myself.

For gluten-free, use gluten-free flour instead of regular flour. Should work the same way.

No nuts in this recipe.

Questions I Get Asked A Lot

What is the secret ingredient in broccoli cheddar soup?

That little bit of Dijon mustard. Sounds weird but it cuts through all the cheese without making it taste like mustard. My sister-in-law told me about it and I thought she was crazy.

What goes in broccoli cheddar soup?

Butter, onion, garlic, flour, milk, broth, broccoli, carrots, sharp cheddar, and that secret mustard. Pretty simple stuff you probably already have.

What gives broccoli soup flavor?

Don’t skip cooking the onions long enough – that’s where the flavor starts. Sharp cheddar instead of mild, and that mustard I keep talking about. Also, salt. Taste as you go.

What is a substitute for heavy cream in broccoli cheddar soup?

I don’t use heavy cream at all. The flour and butter make it creamy enough without making you feel gross after eating it. That’s the whole point.

Can I use frozen broccoli?

Yeah, just dump it in frozen. Takes a few extra minutes to cook through.

Why is my soup grainy and gross?

You added the cheese too fast or the heat was too high. Happens to everyone.

What cheese works best?

Sharp cheddar. Don’t use mild, it tastes like nothing.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your own variations and family additions to this cozy classic.