There’s something so comforting about a warm bowl of broccoli and cheese swirling together into creamy goodness. This Broccoli Cheddar Soup Recipe is exactly that kind of soul-soothing dish—it’s rich, cheesy, and full of tender broccoli that melts in your mouth. It’s the kind of soup that makes you want to curl up with a good book or share with friends on a chilly day.
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Why You'll Love This Recipe
I have a soft spot for this Broccoli Cheddar Soup Recipe because it strikes the perfect balance between creamy comfort and fresh veggies. Plus, it comes together quickly and feels fancy enough to serve guests but cozy enough for a weeknight dinner. Honestly, it’s one of my go-to recipes when I want something nourishing but simple.
- Simple, wholesome ingredients: You likely have everything you need already in your kitchen, which makes it easy to whip up anytime.
- Perfectly creamy texture: The combination of butter, flour, and milk creates such a silky base without relying on heavy cream.
- Kid-friendly and customizable: You can tweak the veggies or cheese to suit your family’s preferences without losing that classic flavor.
- Comfort food with a fresh twist: The Dijon mustard adds a subtle tang that lifts the richness and ties it all together beautifully.
Ingredients & Why They Work
Let’s talk about the magic behind each ingredient in this Broccoli Cheddar Soup Recipe. Every component plays a role, from the creamy base to the fresh veggies and sharp cheese. Choosing quality ingredients helps the soup shine, so shop for the freshest broccoli and a cheddar that melts well but still packs flavor.
- Unsalted butter: Gives the soup richness without adding extra salt—you control the seasoning better this way.
- Yellow onion: Adds a subtle sweetness and depth once softened, building flavor in the base.
- Sea salt and freshly ground black pepper: Essential for seasoning and balance—you’ll want to taste as you go.
- Garlic cloves: Just a few cloves add that warm aromatic punch without overpowering.
- All-purpose flour: Works as a thickening agent for that silky soup texture.
- Whole milk or unsweetened almond milk: Provides creaminess; almond milk is a nice lighter alternative that still works well here.
- Vegetable broth: Adds savory depth—it’s better than water for building layers of flavor.
- Broccoli florets: The star veggie! Look for firm, bright green crowns for the freshest taste.
- Carrot: Adds natural sweetness and color, giving the soup a subtle but noticeable veggie boost.
- Dijon mustard: Just a hint brightens the soup and balances all that richness.
- Shredded cheddar cheese: I recommend a sharp cheddar for punchy flavor that melts into creamy perfection.
- Homemade croutons: Optional, but trust me—they add an amazing crunchy contrast.
Make It Your Way
I love how flexible this Broccoli Cheddar Soup Recipe can be—there are so many ways to tailor it to your taste or dietary needs. Whether you want to sneak in extra veggies or swap cheese types, it’s easy to make it your own without losing that classic comfort factor.
- Variation: I sometimes add a handful of cooked bacon bits or sautéed mushrooms for an earthy twist. It adds a smoky depth that’s irresistible.
- Dairy-free option: Using almond milk and nutritional yeast instead of cheddar can make it creamy and cheesy without dairy—great for sensitive tummies.
- Make it spicy: A pinch of cayenne or smoked paprika kicked up the flavor nicely the time I did it for a cozy fall dinner.
- Seasonal tweaks: Swap the broccoli for cauliflower or kale in colder months to keep things interesting but equally delicious.
Step-by-Step: How I Make Broccoli Cheddar Soup Recipe
Step 1: Build Your Flavor Base
Start by melting butter over medium heat in a large pot or Dutch oven. Once melted, toss in your chopped onion with a pinch of sea salt and a few turns of black pepper. Stir it often for about 5 minutes until the onions have softened and started to get a little translucent and sweet—that’s when you know the flavor is building. Next, add the minced garlic and cook for just another minute; be careful not to let the garlic brown or it’ll turn bitter.
Step 2: Thicken the Soup Base
Sprinkle the flour over the butter and onion mixture. Whisk continuously for about 1 to 2 minutes until the flour turns a light golden color. This cooks out the raw flour taste and is key to getting that smooth, thick texture. Slowly pour in the milk of choice while whisking to keep it lump-free. The slow pour and whisking are what save you from ending up with clumps.
Step 3: Add Veggies and Simmer
Pour in the vegetable broth, then toss in the chopped broccoli florets and julienned carrot. Stir in the Dijon mustard too—it really brings everything together. Bring the soup to a gentle simmer and cook for 15 to 20 minutes, or until the broccoli is tender but not mushy. The carrot adds a little natural sweetness that balances nicely with the mustard’s subtle tang.
Step 4: Get Cheesy and Creamy
Time for the star ingredient: cheddar cheese. Gradually add it in small handfuls, stirring well after each addition to help it melt slowly and evenly. Patience here pays off—with each new addition, the soup gets silkier and more flavorful. Once all the cheese has melded in, do a final taste and adjust salt and pepper as needed.
Top Tip
After making this Broccoli Cheddar Soup Recipe several times, I’ve picked up some handy tips that really make a difference between just good and wow-level soup.
- Whisk slowly when adding milk: Pour the milk in gradually while whisking constantly to avoid lumps and ensure a smooth sauce base every time.
- Don’t overcook your broccoli: Keep an eye on the simmer so the broccoli stays tender-crisp rather than mushy, which gives a nicer texture and fresher flavor.
- Cheese timing matters: Add cheese at the end on low heat to prevent it from separating or getting gritty—it should melt gently into the soup.
- Freshly grated cheese is best: Pre-shredded cheese often has anti-caking agents that prevent smooth melting, so grate your own if you can.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
I almost always top this soup with homemade croutons—they add a wonderful crunch contrast. Sometimes I sprinkle a bit of extra sharp cheddar or a few fresh chives for color and a mild onion kick. A drizzle of olive oil or a few grinds of black pepper finish it beautifully.
Side Dishes
This soup pairs perfectly with warm crusty bread—try a rustic sourdough or a soft dinner roll. On busy days, I like serving it alongside a simple green salad to keep things light but balanced. Grilled cheese sandwiches are also a natural match if you want to go all in on the cheesy comfort theme.
Creative Ways to Present
For a special occasion, I’ve served this Broccoli Cheddar Soup Recipe in mini bread bowls—kids loved tearing into the warm crust. Another fun idea is to swirl in a bit of pesto for a pop of color and extra herb flavor right before serving, which impresses guests every time.
Make Ahead and Storage
Storing Leftovers
Leftover soup stores really well in an airtight container in the fridge for up to 3 days. I usually cool it completely before sealing to keep things fresh. The flavor actually deepens overnight, so it often tastes even better the next day.
Freezing
While you can freeze this soup, keep in mind the broccoli’s texture will soften further once thawed. I find freezing works best if you keep it slightly undercooked initially and add any last-minute cheese after reheating. Freeze in portion-sized containers for easy defrosting.
Reheating
I reheat leftovers gently on low heat, stirring often to prevent the cheese from clumping or separating. Sometimes I add a splash of milk or broth to loosen the texture back up. It’s definitely better reheated slowly rather than nuked fast and furious.
Frequently Asked Questions:
Yes! Swap the butter for a plant-based alternative, use unsweetened almond or oat milk, and replace cheddar cheese with nutritional yeast or a vegan cheese substitute. Just be mindful the flavor and texture will shift but still be delicious.
The trick is to whisk continuously when adding the milk and pour it in slowly. This helps the flour blend smoothly into the butter and onions without clumping. Also, make sure you cook the flour for a couple of minutes first to remove the raw taste.
Yes, frozen broccoli can be used—but since it’s more watery, you might need to reduce some broth or cook the soup a bit longer to get a thicker consistency. Also, frozen broccoli tends to cook faster, so keep an eye on it to avoid overcooking.
This usually happens when cheese is added to soup that’s too hot or overcooked. To prevent this, add cheese gradually on low heat and stir gently to melt it slowly. Using freshly shredded cheese instead of pre-packaged shredded cheese also helps keep texture smooth.
Final Thoughts
This Broccoli Cheddar Soup Recipe has been a little kitchen hug for me on many chilly afternoons, and I’m excited for you to feel the same warmth and comfort it brings. It’s approachable, adaptable, and downright delicious, which makes it a recipe worth keeping in your arsenal. I hope it becomes one of your favorites to share with family and friends as much as it is for me.
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Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and comforting Broccoli Cheddar Soup combines tender broccoli florets with sharp cheddar cheese in a rich, flavorful base. Perfect as a cozy meal or starter, it features a smooth, cheesy texture and a hint of Dijon mustard for depth. Serve with optional homemade croutons for added crunch.
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
Vegetables & Flavorings
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
Cheese & Garnish
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons, for serving (optional)
Instructions
- Melt Butter and Cook Onions: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper, then cook while stirring for 5 minutes until the onions soften.
- Add Garlic and Flour: Stir in the chopped garlic and cook for another minute. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until the flour becomes golden, creating a roux.
- Incorporate Milk: Slowly pour in the milk while whisking continuously to prevent lumps and create a smooth base for the soup.
- Add Broth and Vegetables: Stir in the vegetable broth, chopped broccoli, julienned carrot, and Dijon mustard. Mix well to combine all ingredients.
- Simmer Soup: Let the soup simmer gently for 20 minutes, or until the broccoli is tender and fully cooked through.
- Add Cheese: Gradually add the shredded cheddar cheese in batches, stirring thoroughly after each addition until the soup is creamy and all cheese is melted.
- Adjust Seasoning and Serve: Taste and adjust the seasoning with salt and pepper if needed. Serve hot, optionally topped with homemade croutons for added texture.
Notes
- To make this soup vegan, substitute cheddar cheese with a plant-based cheese alternative and use unsweetened almond milk.
- For a thicker soup, increase the flour slightly or reduce the broth by ¼ cup.
- Freshly grated cheese melts better than pre-shredded for a smoother texture.
- Homemade croutons can be made by toasting cubed bread with olive oil and garlic powder until crisp.
- Use low-sodium vegetable broth to control the saltiness.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
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