Few dishes bring as much joy on a chilly day as a warm bowl of broccoli cheddar soup. It’s creamy, rich, a little indulgent, yet filled with fresh, tender veggies. A comfort food classic that feels both homey and somehow luxurious at the same time.

This recipe is famous for being quick – ready in about 30 minutes – yet the flavors taste like they’ve been simmering all afternoon. It’s the kind of soup that makes people ask for seconds before they’ve even finished their first spoonful.

When’s the Best Time to Serve Broccoli Cheddar Soup?

This soup shines hardest on cold evenings when you want something cozy. The velvety base and melted cheddar make it feel extra warming, almost like pulling a blanket over your taste buds.

But it isn’t just a winter dish. Spring nights with lingering chill also welcome this comfort food. Pair it with lighter salads for balance, or enjoy it solo as a satisfying bowl that stands on its own.

Ingredients Needed for the Recipe

• 4 tablespoons unsalted butter – for a rich base
• 1 medium yellow onion, chopped – adds sweetness and depth
• ½ teaspoon sea salt – flavor booster
• Freshly ground black pepper – balance the creaminess
• 3 garlic cloves, chopped – for warm aroma
• ¼ cup all-purpose flour – helps thicken the soup
• 2 cups whole milk (or almond milk) – creamy foundation
• 2 cups vegetable broth – keeps soup light yet savory
• 3 cups chopped broccoli florets – the star ingredient
• 1 large carrot, julienned or finely chopped – color and crunch
• ½ teaspoon Dijon mustard – a touch of tang
• 8 ounces shredded cheddar cheese (preferably sharp) – bold cheesy richness
• Homemade croutons (optional) – for topping with crunch

Ingredient Substitutions

No whole milk on hand? Try almond milk or oat milk – unsweetened works best. The soup may be a touch lighter, but still creamy and flavorful.

If cheddar feels too sharp, swap to Colby or Monterey Jack. You can even sneak in a handful of Parmesan for extra depth. As for the veggies – cauliflower slides in effortlessly if you don’t have enough broccoli.

How to make Broccoli Cheddar Soup ?

Step 1: Build a Flavorful Base

Melt the butter in a large pot or Dutch oven. Toss in the chopped onion, salt, and pepper, letting them soften over medium heat. Your kitchen will smell cozy already.

Step 2: Add Garlic and Flour

Next, stir in the garlic – it takes just a minute for its fragrance to bloom. Sprinkle in flour and whisk constantly, creating a golden roux that thickens the soup later.

Step 3: Pour in the Liquids

Slowly whisk in the milk to smooth out the flour and butter. Then add vegetable broth, bringing a mix of richness and savory depth. The roux works its magic as the base thickens.

Step 4: Add Vegetables

Time for the stars! Add broccoli florets, carrots, and Dijon mustard. Let them simmer gently for about 15 to 20 minutes. By the end, the broccoli should be soft yet vibrant green.

Step 5: Stir in the Cheese

Lower the heat, take it slow, and gradually add shredded cheddar. Stir as it melts, little by little, folding into the soup. Suddenly, you’ve got a smooth, cheesy dream in your pot.

Step 6: Taste and Serve

Season with more salt or pepper as needed. Spoon into bowls and, if you like, crown each with crunchy croutons. That’s it – pure comfort in every bite.

Pairing Ideas to Make It a Meal

This soup doesn’t always need company, but if you want balance, serve it with crusty bread for dipping. The bread soaks up the creamy base like a charm.

A fresh green salad with lemon vinaigrette adds brightness against the heaviness. Or go classic – sandwich pairings like grilled cheese or turkey melts will turn it into a diner-inspired feast.

Tips

• Grate Your Own Cheese. Pre-shredded cheese is coated in starch to prevent clumping – it doesn’t melt as smoothly. Freshly grated cheese ensures a silky finish every time.
• Keep the Heat Low. When you add the cheese, gentle heat is your best friend. Too high, and you risk separating the soup into gloopy strands. Slow and steady wins here.
• Whisking is Key. From butter to flour to milk, whisking keeps everything blended. No lumps, no grainy texture – just creamy perfection.
• Leftovers. Store in the fridge for up to 3 days. Reheat gently on the stove (never a quick microwave blast!). Low heat preserves its creaminess without breaking.

How to Store and Reheat This Soup?

Cool it fully before storing in airtight containers. This soup chills well for up to three days, keeping both flavor and texture intact.

When reheating, skip the microwave – use the stovetop over medium-low heat. Stir frequently, and add a splash of broth or milk if it feels too thick. Patience is the secret for creamy results.

Best Occasions to Make Broccoli Cheddar Soup

Family dinners during the holidays? Perfect. Potluck parties? This soup pleases everyone, especially when kept warm in a slow cooker. Even a casual weeknight works – it’s quick enough to whip up after work.

It’s also a soulful dish for self-care evenings. Picture this: one big bowl, your favorite show, and nothing else to distract you. That’s cozy living, right there.

Print Recipe

Broccoli Cheddar Soup Recipe

Author: katie Smith Cooking Method: Stovetop Cuisine: American Courses: Appetizers, Main Course, Soup

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 6 Estimated Cost: $ 8.50 Calories: 320

Best Season: Fall, Winter

Description

This homemade Broccoli Cheddar Soup is the ultimate comfort food — rich, creamy, and even better than the restaurant version! Packed with tender broccoli, sharp cheddar, and a velvety roux-based broth, it's ready in just 30 minutes. Perfect for chilly nights, meal prep, or impressing your family with a cozy, satisfying meal.

Ingredients

Servings

• 4 tbsp unsalted butter
• 1 medium yellow onion (chopped)
• 0.5 tsp sea salt (plus more to taste)
• freshly ground black pepper (to taste)
• 3 cloves garlic (chopped)
• 0.25 cup all-purpose flour
• 2 cups whole milk (or unsweetened almond milk for a lighter version)
• 2 cups vegetable broth
• 3 cups broccoli florets (chopped into bite-sized pieces)
• 1 large carrot (julienned or finely chopped)
• 0.5 tsp Dijon mustard
• 8 oz sharp cheddar cheese (shredded, about 2 heaping cups)
• homemade croutons (for serving, optional)

Instructions

1. Sauté Aromatics

   In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion, salt, and several grinds of black pepper. Cook for 5 minutes, stirring occasionally, until softened. Stir in garlic and cook for 1 minute until fragrant.
   Do not brown the onion or garlic.
   Mark as complete

2. Make the Roux

   Sprinkle in the flour and whisk continuously for 1–2 minutes until the mixture turns golden and forms a smooth paste. Slowly pour in the milk, whisking constantly to prevent lumps.
   This roux is the base for a creamy, thick soup.
   Mark as complete

3. Simmer Vegetables

   Add vegetable broth, chopped broccoli, carrot, and Dijon mustard. Stir to combine. Bring to a gentle simmer and cook for 15–20 minutes, or until broccoli is tender.
   Covering the pot helps speed up cooking.
   Mark as complete

4. Melt in the Cheese

   Reduce heat to low. Gradually add shredded cheddar, stirring well after each addition until fully melted and the soup is creamy.
   Add cheese slowly over low heat to prevent separation.
   Mark as complete

5. Serve

   Taste and adjust seasoning with additional salt and pepper. Ladle into bowls and serve hot, optionally topped with homemade croutons.
   For extra richness, stir in a splash of heavy cream before serving.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1.5 cups

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 12g60%

Trans Fat 0.5g

Cholesterol 50mg17%

Sodium 720mg30%

Potassium 780mg23%

Total Carbohydrate 24g8%

Dietary Fiber 4g16%

Sugars 8g

Protein 14g29%

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Calcium 300 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy. For the creamiest texture, shred a block of sharp cheddar yourself.
• Dairy-Free Option: Use unsweetened almond milk and a plant-based cheddar for a vegan version. Add nutritional yeast for a cheesy flavor boost.
• Storage: Cool and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop—never boil after adding cheese.
• Freezing: Not recommended, as dairy-based soups can separate when frozen and thawed.
• Serving Ideas: Serve with crusty bread, sourdough, or homemade croutons. A side salad or roasted veggies make a perfect companion.
• Make It Heartier: Stir in cooked chicken, bacon, or white beans for extra protein.

Keywords: broccoli cheddar soup, creamy soup, cheesy soup, comfort food, easy soup recipe, homemade soup, family dinner, 30-minute meal