I’m so excited to share this Broccoli Cheddar Soup Recipe with you — it’s seriously one of those recipes I keep coming back to when I want something comforting, cozy, and packed with flavor. What makes it stand out for me is how creamy and cheesy it turns out, without feeling overly heavy. Plus, it’s super satisfying on a chilly day or whenever you need a hug in a bowl.
When I first tried this soup, I was struck by the perfect balance between vibrant broccoli, sharp cheddar, and the subtle tang of Dijon mustard, which really elevates the whole dish. You’ll find that it’s a great meal all on its own, but also easy to dress up with your favorite garnishes or sides. Trust me, making this Broccoli Cheddar Soup Recipe is easier than it sounds, and your family or guests will go crazy for it!
Why You’ll Love This Recipe
- Simple, wholesome ingredients: No fancy or hard-to-find items—just basics that blend into something amazing.
- Rich and creamy texture: Thanks to the combination of butter, milk, and cheddar cheese, it feels indulgent but still fresh.
- Perfect for meal prep: It reheats beautifully, so you can make it ahead and enjoy all week long.
- Customizable to your taste: Add in your favorite veggies or spices to make it uniquely yours.
Ingredients You’ll Need
These ingredients come together in harmony: the sharpness of cheddar cheese brightens up the earthy broccoli, while the butter and flour form a lovely base to make that silky soup texture you crave.
- Unsalted butter: Using unsalted butter lets you control the saltiness of the soup perfectly.
- Yellow onion: This adds a mild sweetness when sautéed, building your soup’s flavor base.
- Sea salt: I prefer sea salt because of its clean taste and texture, but any salt works.
- Freshly ground black pepper: Adds a bit of spice and warmth that complements the cheddar.
- Garlic cloves: Garlic rounds out the savoriness—don’t skip it!
- All-purpose flour: Helps thicken the soup to that luscious consistency.
- Whole milk or unsweetened almond milk: You can choose according to your preference—whole milk gives creaminess, almond milk keeps it lighter.
- Vegetable broth: Adds rich depth without overpowering the soup’s flavors.
- Broccoli florets: The star ingredient! Fresh is best, but frozen can work in a pinch.
- Carrot: Adds a touch of sweetness and a nice color contrast.
- Dijon mustard: Just a hint adds a subtle zing and complexity you won’t expect.
- Shredded cheddar cheese: Sharp or mild cheddar works—freshly shredded melts best for that creamy texture.
- Homemade croutons (optional): Crunchy and toasty, these elevate each spoonful.
Variations
I love mixing things up with this Broccoli Cheddar Soup Recipe depending on the season or what’s in my fridge. It’s a flexible dish that welcomes your creative touch, so don’t be shy about trying new twists!
- Make it dairy-free: Swap the milk for coconut milk and use a vegan cheddar alternative for a lovely plant-based version I’ve enjoyed on a tight schedule.
- Kick up the spice: Add a pinch of cayenne or a dash of smoked paprika to give the soup a warming kick my family loves on cold nights.
- Load it up: Toss in cooked bacon bits or sautéed mushrooms to add smoky or umami layers that I sometimes crave for a heartier meal.
- Use cauliflower: Substitute half the broccoli with cauliflower for a lighter, slightly sweeter take I found works beautifully.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Build Your Flavor Base
Start by melting the butter in a large pot over medium heat. Toss in the chopped onion with salt and pepper and let them soften gently for about 5 minutes — don’t rush this step because the sweetness that develops here makes all the difference. After the onion turns translucent, stir in the garlic for about a minute, just until fragrant. Then sprinkle the flour over the mixture and whisk constantly for 1 to 2 minutes; you’re looking for a golden hue, which shows your roux is cooked and ready to thicken the soup beautifully.
Step 2: Add Liquids and Veggies
Slowly pour in the milk while whisking constantly — this helps avoid lumps and achieves a velvety texture. Next, stir in the vegetable broth, the crisp broccoli florets, carrots, and Dijon mustard. Let everything simmer gently for 15 to 20 minutes until the broccoli is tender but still bright green — overcooking can make the soup dull and mushy, so keep an eye on it!
Step 3: Cheese It Up
Gradually add your shredded cheddar cheese, stirring well after each handful to make sure it melts smoothly into the soup. This is where your soup turns luscious and creamy, so be patient and keep the heat moderate to prevent the cheese from clumping. Once all the cheese is melted, taste and adjust the seasoning as needed — this final step really lets you tailor the soup to your liking.
Pro Tips for Making Broccoli Cheddar Soup Recipe
- Whisk to avoid lumps: When adding flour and then milk, whisk continuously—this little trick keeps your soup silky smooth every time.
- Use freshly shredded cheese: Pre-shredded cheese often has anti-caking agents that affect melting, so shred your cheese fresh for the creamiest soup.
- Don’t overcook broccoli: Simmer just until tender to keep that vibrant color and pleasant texture—trust me, it makes a big difference.
- Add cheese gradually: Stirring in the cheese bit by bit helps prevent clumping and ensures a smooth finish.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
I usually top this soup with a sprinkle of extra cheddar for that gooey finish and some freshly cracked black pepper. Sometimes, I add crispy homemade croutons for crunch or a touch of chopped chives to bring a fresh pop of color and flavor. These little touches make the soup feel even more special without much effort.
Side Dishes
Pair it with crusty bread or a warm baguette to scoop up every last bit. I also love serving it alongside a simple green salad or a grilled cheese sandwich if I want a more filling meal. The combo is so comforting — my family goes crazy for it on chilly evenings.
Creative Ways to Present
For special occasions, I like to serve the soup in mini bread bowls — it’s such a fun, rustic way to impress guests. You can also drizzle a little extra sharp cheddar sauce or herb oil on top for a restaurant-style presentation. Bringing a bit of flair to such a humble soup always gets compliments!
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. Just give it a good stir before reheating—sometimes the cheese settles a bit, but that’s easy to fix.
Freezing
Freezing broccoli cheddar soup isn’t always ideal because dairy can separate, but I’ve found freezing works better if you reduce the cheese slightly and add it fresh when reheating. Store in freezer-safe containers and thaw in the fridge overnight for best results.
Reheating
I gently reheat leftover soup on the stove over low heat, stirring frequently. If it gets too thick, add a splash of milk or broth to loosen it up. Reheating slowly keeps the texture creamy and prevents the cheese from getting grainy.
FAQs
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Can I use frozen broccoli in this Broccoli Cheddar Soup Recipe?
Absolutely! Frozen broccoli is a convenient option and can work well in this soup. Just be mindful that it might release extra water, so you may want to reduce the broth slightly or simmer the soup a bit longer to reach your desired thickness.
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What can I substitute for cheddar cheese?
If you want to mix things up or accommodate dietary needs, try a sharp Monterey Jack, gouda, or even a dairy-free cheese alternative designed for melting. Just choose a cheese with good flavor and melting properties for the best results.
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Is this soup suitable for vegetarians?
Yes! This recipe uses vegetable broth and no meat, so it’s perfect for vegetarians. Just double-check your broth ingredients to ensure it’s truly vegetarian-friendly.
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Can I make this soup gluten-free?
Sure can! Swap the all-purpose flour for a gluten-free thickener like cornstarch or gluten-free flour blends. Just mix it with a little cold milk before adding to avoid lumps, and adjust the thickness as you go.
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Can I add other vegetables to this Broccoli Cheddar Soup Recipe?
Definitely! Cauliflower, spinach, or even leeks make great additions. I’ve tossed in sautéed mushrooms before for extra umami, which adds wonderful depth and texture.
Final Thoughts
This Broccoli Cheddar Soup Recipe has become a staple in my kitchen for so many reasons—it’s easy to make, comforting, and full of vibrant flavors that remind me of cozy family dinners. I highly encourage you to try it out as your go-to soup when you want something nourishing and delicious with very little fuss. Once you taste that creamy, cheesy goodness with perfectly tender broccoli, you’ll understand why I’m always reaching for this recipe. Enjoy every spoonful!
Print
Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Broccoli Cheddar Soup features tender broccoli and sweet carrots in a creamy, cheesy base, perfect for a cozy meal. Made with a rich roux and simmered until perfectly smooth and flavorful, it’s a great way to enjoy a classic soup with a fresh homemade touch.
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- 1/4 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
- 1/2 teaspoon Dijon mustard
Cheese & Garnish
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons, for serving (optional)
Instructions
- Sauté the Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook while stirring for about 5 minutes until the onion softens and becomes translucent.
- Add Garlic and Create Roux: Stir in the chopped garlic and cook for another minute until fragrant. Sprinkle in the flour and whisk continuously for 1 to 2 minutes, allowing the flour to cook and turn a golden color, which helps to eliminate any raw flour taste.
- Add Milk and Broth: Slowly pour in the milk while whisking constantly to avoid lumps. Once the milk is fully incorporated, add the vegetable broth. Stir to combine all the liquids.
- Add Vegetables and Mustard: Add the chopped broccoli florets, julienned carrot, and Dijon mustard to the pot. Stir well to evenly distribute the ingredients.
- Simmer: Let the soup simmer gently for 15 to 20 minutes, stirring occasionally, until the broccoli is tender and the flavors meld together.
- Melt in the Cheese: Gradually stir in the shredded cheddar cheese a little at a time, stirring well after each addition until all the cheese is melted and the soup reaches a creamy consistency.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as desired. Serve hot, optionally topped with homemade croutons for added crunch.
Notes
- Use whole milk for a richer taste, or almond milk for a lighter, dairy-free option.
- This soup can be blended partially if you prefer a smoother texture, but it’s delicious as is with chunky vegetables.
- Leftover soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For a thicker soup, reduce the broth by simmering longer or increase the amount of cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 55mg
