If you’re craving comfort food that feels like a warm hug in a bowl, you’re going to love this Creamy Broccoli Cheddar Soup Recipe. It’s the kind of soup that’s perfect for chilly evenings, busy weeknights, or whenever you want something cozy and satisfying without spending hours in the kitchen. Trust me, once you try this, it’ll become your go-to soup for broccoli and cheese lovers everywhere!

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have most of these in your kitchen, making this soup easy to whip up anytime.
Rich & Creamy Texture: The combination of cheddar and milk creates that velvety smoothness everyone loves in a good broccoli cheddar soup.
Quick to Make: Ready in about 30 minutes, perfect for busy weeknights or last-minute dinner plans.
Customizable: You can switch up veggies, milk options, or add your own twist to make it your very own.

The image shows two white bowls of creamy soup placed on a white marbled surface. Each bowl contains a thick, light orange soup base with visible pieces of bright green broccoli florets and thin orange carrot strips mixed in. The soup is topped with golden brown toasted bread pieces that look crunchy and uneven in shape. A silver spoon is resting inside the top bowl. The soup has a smooth texture, and there are small black pepper specks scattered on top of the soup and bread pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this recipe plays an important role to build layers of flavor and create that signature creamy texture. Here’s what you’ll want to pick up and why they’re a great team for this broccoli cheddar soup.

Unsalted butter: Gives you control over salt and adds richness without overpowering flavors.
Yellow onion: Adds natural sweetness and depth when softened gently.
Sea salt: Enhances flavor without any bitterness—always better to use fresh sea salt if you can.
Freshly ground black pepper: A little bite that complements the creamy, cheesy soup.
Garlic cloves: Adds that subtle warm kick perfect for savory soups.
All-purpose flour: Helps thicken the soup into that velvety broth we all crave.
Whole milk or unsweetened almond milk: Whole milk makes it richer, but almond milk works well for a dairy-free swap.
Vegetable broth: Adds savory undertones and makes the soup lighter than if you used cream.
Broccoli florets: The star of the soup—fresh and chopped to cook perfectly tender.
Carrot: Adds a nice pop of color and natural sweetness.
Dijon mustard: A secret ingredient that brightens up and balances the richness beautifully.
Shredded cheddar cheese: Choose a good quality sharp cheddar for maximum flavor and melt factor.
Homemade croutons (optional): For that extra crunch if you want to get fancy.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Creamy Broccoli Cheddar Soup Recipe is how easy it is to tweak for your preferences or dietary needs. I love trying little twists to keep it fresh and exciting for my family.

Dairy-Free Version: Swap out the cheddar for a plant-based cheese and use almond milk — it’s surprisingly comforting this way!
Add Protein: Stir in some cooked chicken or crispy bacon bits for a heartier meal.
Veggie Boost: Sneak in some cauliflower or zucchini for extra nutrition without changing the texture too much.
Spicy Kick: Add a pinch of cayenne or smoked paprika to wake up the flavors.

How to Make Creamy Broccoli Cheddar Soup Recipe

Step 1: Sauté Onions and Garlic to Build Flavor

Start by melting butter in a large pot over medium heat. I like using a Dutch oven because it retains heat so well. Add the chopped onion, sea salt, and a few grinds of black pepper. Stir this gently for about 5 minutes until the onions soften and become fragrant. This slow sauté is key — rushing it will leave the soup flat in flavor. After the onions are translucent, toss in the garlic and cook for another minute. The garlic should be aromatic but not browned.

Step 2: Make the Roux and Add Liquids

Sprinkle the flour over the onion and garlic mixture. Whisk like crazy for 1 to 2 minutes until the flour takes on a light golden color. This step cooks out the raw taste of the flour and helps thicken your soup later on. Then, slowly pour in the milk while whisking constantly. The whisking keeps things smooth and lump-free, so don’t skip it! Once the milk is incorporated, add the vegetable broth, broccoli florets, julienned carrot, and the Dijon mustard. Give everything a good stir and bring it to a simmer.

Step 3: Simmer Until Broccoli is Tender

Let the soup simmer for 15 to 20 minutes. This gives the broccoli and carrots time to soften and lets all the flavors develop. I sometimes taste-test during this phase—I think it’s the trick to knowing when it’s just right. The broccoli should be tender but not mushy; if it’s too soft, the soup can get a bit grainy.

Step 4: Melt in the Cheddar Cheese

Now for the magical part: stirring in the shredded cheddar cheese a little at a time. Don’t dump it all in at once — you want to allow each handful to melt slowly so the soup turns beautifully creamy. Keep stirring gently so your cheddar blends in evenly without clumping. Taste and adjust salt and pepper here, since cheddar adds saltiness.

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Pro Tips for Making Creamy Broccoli Cheddar Soup Recipe

Use Sharp Cheddar: A sharper cheddar melts better and adds a deeper flavor—definitely my top cheese choice here.
Whisk, Whisk, Whisk: Continuous whisking when adding flour and milk helps avoid lumps every time.
Don’t Overcook the Broccoli: Keep an eye during simmering to maintain that perfect tender-crisp texture.
Serve Fresh: This soup tastes best right after cooking; reheat gently to keep its creamy texture intact.

How to Serve Creamy Broccoli Cheddar Soup Recipe

A creamy, thick soup with a light yellow base filled with small green broccoli florets and thin orange carrot strips scattered throughout, with bits of lightly cooked onion visible. A wooden spoon is partially submerged in the soup, showing a smooth texture with small vegetable pieces, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this broccoli cheddar soup with a sprinkle of extra shredded cheddar or a little handful of crispy homemade croutons. A dash of freshly ground black pepper or even some chopped green onions also adds a nice pop. These garnishes add texture and that little something special that turns simple soup into company-worthy fare.

Side Dishes

This soup goes perfectly with crusty bread or a warm, buttery garlic baguette. For a lighter meal, a crisp side salad with tangy vinaigrette complements the richness. My family’s favorite is serving this with grilled cheese sandwiches—the combo is just unbeatable for cozy nights.

Creative Ways to Present

For holiday dinners or special occasions, I like serving this soup in mini bread bowls. It feels festive and fun, plus you get the best of both worlds—soup and bread! Another idea is to swirl in a little crème fraîche or a drizzle of pesto on top just before serving, which adds a fresh, elegant touch.

Make Ahead and Storage

Storing Leftovers

After making the soup, I usually store leftovers in an airtight container in the fridge. It keeps well for up to 3 days. One thing I learned is to cool it completely before sealing to avoid sogginess or condensation, which can mess with the texture.

Freezing

I’ve frozen this Creamy Broccoli Cheddar Soup Recipe a few times, and it works great! Just make sure to freeze it in portions so you can thaw only what you need. The texture loosens slightly after freezing but reheating with gentle stirring helps bring it back to life.

Reheating

I always reheat this soup gently over low heat on the stovetop, stirring frequently so the cheese doesn’t separate. Sometimes I add a splash of milk if it seems too thick. Microwaving works, too—just do it in intervals and stir in between to keep it smooth.

FAQs

Can I use a different type of cheese for this soup?

Absolutely! While cheddar is classic for this soup, you can experiment with Monterey Jack, Gruyère, or even a blend of cheeses. Just keep in mind some melt better than others, so choose cheeses labeled as good melting varieties for the best creamy texture.
Is it possible to make this soup vegan or dairy-free?

Definitely! Swap the butter for a vegan alternative, use unsweetened almond or oat milk, and select a dairy-free cheese substitute. Nutritional yeast can add a cheesy flavor, too. The soup’s richness will be a bit different but just as tasty with some tweaks.
Can I blend the soup to make it smoother?

Yes! After the broccoli is cooked, you can blend part or all of the soup using an immersion blender or a countertop blender for a velvety smooth texture. I sometimes blend half and leave half chunky to keep a nice balance of creaminess and bite.
What’s the best way to thicken the soup if it’s too thin?

If your soup turns out thinner than you like, whisk in a little extra flour mixed with cold milk or cornstarch slurry, then cook it a few more minutes until thickened. Cooking it uncovered can also reduce liquid to concentrate thickness.

Final Thoughts

I absolutely love how this Creamy Broccoli Cheddar Soup Recipe turns out every time—rich, cheesy, and packed with wholesome veggies. It’s been a family favorite that I’ve made dozens of times, and honestly, it feels like a little celebration in a bowl. If you’re looking for an easy, comforting dish that feels homemade and special, give this recipe a try. I can’t wait to hear what you think!