If you're looking for soup that's absolutely dreamy, extra cheesy, and packed with flavor, this Broccoli Cheddar Soup is the answer! Rich, velvety, and loaded with tender broccoli and gooey cheddar, it's everything comfort food should be.

What makes this recipe a must-try? It's an ultra-creamy one-pot wonder that's surprisingly simple to whip up with everyday ingredients. Perfect for a quick family dinner, a cozy lunch, or whenever you need a hug-in-a-bowl on a chilly day.

Inspired by my favorite café classic (hello, Panera Bread fans!), this soup is even better homemade. You'll love the bold cheddar, perfectly cooked broccoli, and how it always turns out irresistibly hearty.

Creamy bowl of Broccoli Cheddar Soup with crusty bread

Why You'll Love This Recipe

Ready in under an hour-easy weeknight comfort.
Ultra creamy, with cheesy richness in every spoonful.
Family-friendly and kid-approved (even broccoli skeptics!).
Versatile for meal prep, potlucks, or freezing for later.

Key Ingredients for Broccoli Cheddar Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Broccoli

This is the star of the soup, giving it vibrant color, fresh flavor, and lots of vitamins. Chop the broccoli into small, bite-size florets for even cooking. Both fresh and frozen broccoli work-just make sure frozen pieces aren't overly watery. Want a smoother soup? Dice the stems finely or blend them in after cooking.

Sharp Cheddar Cheese

Sharp cheddar creates the signature savory richness and tangy bite. For the creamiest texture, always shred cheese fresh from the block (pre-shredded cheese has anti-caking agents that resist melting). White or yellow cheddar both taste great, or try a mix for extra depth. Mild cheddar or even Colby Jack can be swapped in a pinch, though the flavor will be softer.

Carrots

Carrots add gentle sweetness and bulk to the soup, balancing out the bold cheddar. Thinly slice or grate them for quick cooking. In a hurry? Pre-shredded bagged carrots work as well.

Onion

Sautéed onion forms the aromatic backbone of the soup. Dice finely for a silky base that melts into the broth. Yellow or sweet onion are best, but white onion works too.

Milk and Cream

A blend of milk and cream gives this soup its luscious, silky consistency. Use whole milk for maximum richness, or lighten with 2 percent. You can substitute half-and-half for the cream, or use all milk for a lighter version.

Instructions for Broccoli Cheddar Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Start by melting the butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, until softened and translucent. Stir in the shredded carrot, cooking another 2 minutes until just tender. This aromatic base builds flavor right from the start.

Make the Roux

Sprinkle the flour over the vegetables, stirring constantly to form a smooth paste. Cook for about 1 minute, letting it bubble but not brown-this removes any raw flour taste and helps thicken the soup later.

Add Liquids and Broccoli

Slowly whisk in the broth, milk, and cream, scraping the bottom of the pot as you go. Add the chopped broccoli florets, then season with garlic powder, nutmeg, salt, and pepper. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.

Simmer Until Tender

Let the soup simmer for 10-12 minutes, until the broccoli is fork-tender but still bright green. Stir occasionally to prevent sticking. For a chunkier soup, leave the florets whole; for a creamier result, use an immersion blender to partially puree the soup right in the pot, blending to your desired consistency.

Add the Cheese

Reduce the heat to low. Gradually add the shredded cheddar a handful at a time, stirring constantly until the cheese melts smoothly into the soup. Taste and adjust salt and pepper as needed. If you like a little heat, sprinkle in red pepper flakes now.

Serve and Enjoy

Ladle piping hot soup into bowls, top with extra shredded cheddar or a sprinkle of black pepper, and serve immediately-preferably with crusty bread for dipping!

Recipe Variations

Make It Vegan

Swap the butter for olive oil or vegan margarine, use unsweetened plant-based milk (like cashew or oat), and sub in your favorite dairy-free cheese. The result is just as creamy and comforting!

Gluten-Free Option

Replace all-purpose flour with a 1:1 gluten-free blend or cornstarch (mix 2 tablespoons cornstarch with a splash of broth before adding). Be sure to check your broth and cheese for hidden gluten!

Add More Veggies

Boost the nutrition by adding chopped cauliflower, diced potatoes, or a handful of spinach. These veggies work beautifully and make the soup even heartier.

Give It a Kick

Stir in a pinch of cayenne pepper or a dash of hot sauce for a subtle, warming heat. Smoked paprika is also wonderful for a slightly smoky undertone.

Extra Savory Twist

Mix in a tablespoon of Dijon mustard or Worcestershire sauce for added depth. Crumbled cooked bacon or sautéed mushrooms make delicious garnishes too.

Serving Suggestions

Serve this Broccoli Cheddar Soup with a hunk of crusty sourdough baguette or a flaky biscuit for ultimate dipping satisfaction. Pair it with a crisp green salad for a well-rounded lunch or dinner, and top each bowl with more shredded cheddar or a sprinkle of chives for a picture-perfect finish.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. For reheating, warm gently on the stovetop over medium-low heat, stirring frequently to prevent curdling-add a splash of broth or milk if it's too thick. This soup also freezes well for up to 2 months; thaw overnight in the fridge and reheat gently for best results.

Frequently Asked Questions About Broccoli Cheddar Soup (FAQ)

Q: Can I use frozen broccoli instead of fresh?

A: Yes, frozen broccoli works great in this recipe! No need to thaw first, just add it straight to the simmering soup. The texture may be slightly softer than fresh but still delicious.

Q: Why did my cheese turn grainy or clump?

A: If the soup is too hot when you add the cheese, it can separate. Always reduce heat to low and add the cheese slowly, stirring until it's fully melted.

Q: Can I make this Broccoli Cheddar Soup ahead of time?

A: Absolutely! It reheats beautifully. Just store in the fridge for up to 4 days or freeze for longer storage. Reheat gently and stir well before serving.

There's nothing quite like homemade Broccoli Cheddar Soup to warm both body and soul. It's cheesy, dreamy, and so darn easy. Give this recipe a try and don't forget to leave a comment or a rating if you love it!