Warm, cheesy, veggie-filled comfort in a bowl! This broccoli cheddar soup simmers with tender broccoli, shredded carrots, sharp cheddar, and a splash of cream.
Nothing quite says “cozy” like a pot of broccoli cheddar soup bubbling on the stove. Between the toasty smell of sautéed onions and garlic, the melty cheddar silkiness, and those tender little broccoli bites—you’ll be ladling seconds before the first spoonful cools.
Creamy Broccoli Cheddar Soup is basically a hug in soup form. There’s something satisfying (and maybe a little nostalgic?) about a pot of this warm, cheesy deliciousness, especially when it gets chilly or you’ve had one of those days. The cheesy richness is balanced by the carrots and broccoli, so it feels indulgent without tipping into guilt-laden territory. Whether it’s dinner for two with crusty bread or a next-day lunch situation, it’s got major “come back for more” vibes.
Table of Contents
Why You’ll Love this Creamy Broccoli Cheddar Soup
No fluff here, just a solid soup that checks all the right boxes. Great texture, that savory cheddar warmth, and it comes together on a regular ol’ stovetop—no gadgets or mystical timing required.
- Ridiculously simple to make: You won’t need fancy tools or culinary credentials, just a pot and a spoon (and some stirring enthusiasm).
- Creamy without being heavy: Thanks to a mix of broth and cream, it’s rich but won’t leave you needing an immediate nap.
- Kid and adult approved: Seriously, even the broccoli skeptics might surprise you after a few cheesy spoonfuls.
- Customizable to the moon: Got leftover cauliflower? A weird amount of Swiss cheese? Toss it in. This soup’s chill.
- Smells like restaurant soup, but better: There’s a magic moment when you stir in the cheddar and it turns all velvety and fragrant.
- Easy to pair with everything: Crusty bread, salad, grilled cheese, or even something fancier like this fettuccine carbonara for a weird but wonderful soup-and-pasta situation.
Ingredient Notes
All the classic players show up here, plus a few quiet MVPs (Dijon mustard, looking at you) that make things pop a little.
- Unsalted butter: You’re in charge of the salt this way. It sets up the sauté party for the onions and garlic.
- Yellow onion: Brings that mellow, slightly sweet foundation. Don’t rush it—soft, not brown.
- Garlic: Just three cloves, but they give that background warmth we all secretly crave.
- All-purpose flour: It thickens the soup and makes things creamy without dumping in a ton of cream.
- Chicken or veggie broth: Either works perfectly. I do slightly prefer chicken broth for that deep umami edge.
- Shredded carrots: These add a subtle sweetness and lovely specks of color throughout the soup.
- Dijon mustard: Just a teaspoon makes the cheddar cheddary-er somehow. Trust.
- Salt, pepper, and nutmeg: A little goes a long way. The nutmeg is tiny but mighty—a quiet woodsy note.
- Broccoli florets: Cut into small-ish pieces so they get tender but not mushy once simmered.
- Heavy cream: Makes the whole thing feel lush without becoming overly thick. Balance.
- Sharp cheddar cheese: Go for a block and grate it yourself. Pre-shredded can be dry and weirdly stubborn about melting.
How To Make This Creamy Broccoli Cheddar Soup
Let’s get comfy, crank up your favorite playlist, and dive in. This one’s pretty fun to make, especially when the cheese hits the pot and everything suddenly smells like heaven.
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Melt the butter and sauté the veggies: In a large pot, melt your butter over medium heat. Toss in the chopped onion and give it a few minutes to soften—no browning, just softened. Add your garlic and let it go for another minute, stirring enough to keep it comfy and golden.
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Whisk in the flour to make a roux: Sprinkle that flour over the buttery mixture and stir it around for 1–2 minutes. We’re not making roux for gumbo here, so just let it get lightly golden and smell a bit toasty.
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Slowly whisk in the broth: Now comes the pour-and-whisk portion of our day. Gradually add the broth, whisking the whole time to avoid lumpy chaos. Once it’s smooth, you’re good.
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Add in flavor and veggies: Stir in your shredded carrots, that sneaky Dijon, salt, pepper, and nutmeg. Now bring it all to a gentle boil (not an aggressive bubble-fest), then reduce to low.
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Fold in the broccoli and simmer: Add the florets, give things a stir, and cover the pot. Let it all mellow out and simmer for 15 to 20 minutes. You’ll know it’s done when the broccoli is fork-tender but still has some bounce.
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Add cream and melted cheese hugs: Once it’s off the heat or on very low, stir in the heavy cream and get cozy. Then it’s cheese time—add the grated cheddar in batches, stirring after each handful until it’s all velvety and dreamy.
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Final taste test and serve: Give it a taste and adjust salt and pepper if needed. Serve hot, extra cheese on top is encouraged if not mandatory.
Storage Options
So the soup turned out awesome and now you’ve got leftovers? Excellent. You’re officially winning at life.
In the fridge, this broccoli cheddar soup keeps like a champ for about 3 to 4 days. Just stash it in an airtight container once it cools off a bit. It’ll thicken slightly overnight, thanks to the cheese and flour, but that just means it clings more lovingly to your spoon the next day.
Can you freeze it? Technically… yes. But here’s the thing. Cream and cheese don’t always play nice in the freezer. You can freeze it in individual portions for up to 2 months, just know it might separate a little when you reheat. A quick blitz with an immersion blender (or some serious whisking) usually brings it back together again.
To reheat, go low and slow. Warm it on the stovetop over low heat, stirring often. Or in the microwave at 50% power, pausing to stir every 30 seconds or so. Just don’t boil it into oblivion; the cheese will fight back.
Variations and Substitutions
This soup’s pretty flexible. Don’t be afraid to riff depending on what your fridge throws at you.
- Swap the cream for half-and-half or whole milk: You’ll lose a little richness, but it stays creamy and cozy, I promise.
- Add cauliflower: If your broccoli situation is slightly lacking, cauliflower fits right in and catches cheese like a champ.
- Use white cheddar or mix it up: Sharp white cheddar, Swiss, even a little Gruyère? It’s a flavor party as long as it melts well.
- Roast the broccoli first: For an extra savory depth. Just roast your florets tossed in oil at 425°F for 15 minutes before stirring in.
- Toss in some cooked chicken: Rotisserie chicken works great here and turns a comforting soup into a full-on meal.
- Go lighter on flour: For a thinner consistency, use just 2 tablespoons flour instead of 1/4 cup for a brothy-er finish.
What to Serve with Creamy Broccoli Cheddar Soup
Broccoli cheddar soup is fantastic solo, but oh boy, does it know how to make friends on a dinner table. A few pairings and you’ve basically got comfort food nirvana.
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A thick slice of sourdough or whole grain bread is the classic move. Bonus points if it’s been toasted with a little butter. You can even go next level and float some croutons or shaved parmesan on top of the soup for texture play.
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Try a big leafy salad with a zingy vinaigrette to balance out the richness. Even better, toss in some dried cranberries or toasted almonds for that sweet-salty-crunchy hit. It gives the meal a little dimension, you know?
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A simple grilled cheese is kind of an obvious star here. But you could get wild and try one with bacon or tomato. Wait, better yet, try it alongside bacon basil cornbread muffins. Trust me. They’re crumbly, salty, herby little miracles.
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Want to go seafood? Sounds odd, but something like pan-seared cod works surprisingly well. Elegant meets cozy—the dream team for dinner companions.
Frequently Asked Questions
Can I make this broccoli cheddar soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken. Everything else in the recipe is already meat-free, so it’s a super easy switch. If you’re really leaning into the veggie vibes, you could even throw in some chopped kale or cauliflower for extra oomph.
Why did my cheese turn gritty instead of creamy?
Ah, the classic cheese melt betrayal. The two main culprits are heat and pre-shredded cheese. High heat can cause the proteins in cheese to seize up and go grainy. Always lower the heat before you add the cheese, and stir constantly as it melts. Also, grating your cheese fresh makes a big difference—pre-shredded often has additives that mess with melting.
Can I blend the soup for a smoother texture?
Totally. If you want a smoother, more velvety bowl, go for an immersion blender and pulse it right in the pot. Just be sure you leave a few broccoli and carrot bits if you like a little texture. Or transfer part of the soup to a blender, blend until smooth, then stir it back in for a best-of-both-worlds vibe.
Is it gluten-free if I skip the flour?
Leaving out the flour helps, but you’d still need to check your broth and mustard to make sure they’re certified gluten-free. To thicken it without flour, try a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) or just go thinner with less cream and no thickener. It’ll still be delicious, just a little more brothy.
Creamy Broccoli Cheddar Soup
Ingredients
- 4 tbsp (60 g) unsalted butter
- 1 medium (150 g) yellow onion finely chopped
- 3 cloves garlic minced
- 1/4 cup (32 g) all-purpose flour
- 4 cups (950 ml) chicken or vegetable broth
- 1 cup (110 g) shredded carrots
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 g) salt plus more to taste
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 4 cups (250 g) broccoli florets cut into small pieces
- 1 cup (240 ml) heavy cream
- 2 cups (210 g) sharp cheddar cheese freshly grated, plus more for serving
Equipment
- Large pot
- Wooden Spoon or Whisk
- Knife
- Cutting board
- Cheese grater
Instructions
- In a large pot, melt butter over medium heat. Add onion and sauté until softened, about 4 minutes. Stir in the garlic and cook for another minute until fragrant.
- Sprinkle flour over the veggies and stir continuously for 1-2 minutes until the flour smells slightly nutty and turns a pale golden color, forming a roux.
- Gradually whisk in the broth, pouring slowly and whisking constantly to avoid lumps. Bring to a gentle simmer.
- Add shredded carrots, Dijon mustard, salt, pepper, and ground nutmeg. Stir, then bring to a gentle boil, then reduce heat to low.
- Add broccoli florets. Cover and simmer for 15-20 minutes, stirring occasionally, until broccoli is fork-tender but not mushy.
- Reduce heat to low. Stir in heavy cream until the soup is creamy and blended.
- Slowly add grated cheddar by the handful, stirring after each addition to ensure it melts smoothly. When all cheese is melted in and the soup is velvety, taste and adjust seasoning as needed.
- Ladle into bowls. Garnish with more cheddar if desired. Serve hot with crusty bread.
