If you’re craving something cozy, satisfying, and packed with flavor, this Creamy Broccoli Cheddar Soup Recipe is exactly what you need. I absolutely love how this soup turns out—rich, velvety, and loaded with cheesy goodness that’s perfectly balanced by tender broccoli and sweet carrots. Whether you’re making it for a chilly evening or just want an easy yet impressive meal, I promise you’re going to want to stick around and see how simple it is to whip up!

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Why You’ll Love This Recipe

Super Creamy Texture: This soup gets its luxurious texture from a simple roux and melty cheddar, making every spoonful dreamy.
Quick and Easy: I love that you can have it ready in about 35 minutes, perfect for weeknight dinners.
Vegetables Done Right: The broccoli is tender but not mushy, and the carrots add a nice sweetness to balance the savory flavors.
Family Favorite: My family goes crazy for this soup, making it a repeat recipe in our kitchen.

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 plays a role in building that perfect bowl of creamy, cheesy, and comforting soup. Don’t skip on good quality cheddar—it really makes a difference—and fresh broccoli to keep the flavor bright.

Unsalted butter: I use unsalted so I can control the seasoning better.
Yellow onion: Adds sweetness and depth when sautéed.
Sea salt: Enhances all the flavors naturally.
Freshly ground black pepper: Gives a little gentle heat and complexity.
Garlic cloves: Just a few cloves add a subtle, savory kick that you’ll appreciate.
All-purpose flour: This is what thickens the soup, turning it creamy.
Milk (whole or unsweetened almond): Whole milk makes it richer, but almond milk works if you prefer dairy-free.
Vegetable broth: Adds savory, umami depth without overpowering.
Broccoli florets: Fresh is best for texture and color.
Carrot: Julienned or finely chopped for a hint of sweet crunch.
Dijon mustard: A small amount brightens and balances the richness.
Shredded cheddar cheese: Sharp cheddar really amps up the cheesy flavor; freshly shredded melts best.
Homemade croutons (optional): I love adding these for a crunchy contrast on top.

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

I love that this Creamy Broccoli Cheddar Soup Recipe is so versatile. Over the years, I’ve played with a few tweaks that you might enjoy too — making it your own is part of the fun!

Adding cream or half-and-half: If you like ultra-rich, swap some of the milk for cream — it’s like a hug in a bowl.
Using sharp or aged cheddar: This bumps up the flavor beautifully; I sometimes mix cheddar with a bit of Gruyère for something special.
Making it vegan: Use almond milk and vegan cheese, plus olive oil instead of butter — the texture changes a bit but still delicious!
Extra veggies: Sometimes I toss in some cooked potatoes or cauliflower for a heartier soup.

How to Make Creamy Broccoli Cheddar Soup Recipe

Step 1: Sauté Your Aromatics to Build Flavors

Start by melting butter in a large pot or Dutch oven over medium heat. Then add your chopped onion, a pinch of sea salt, and several grinds of black pepper. Cook the onion for about 5 minutes until it’s soft and translucent — you want it tender but not brown. This step is where the base flavor gets rich and savory, so take your time. Next, toss in your chopped garlic and cook just for another minute until fragrant. Trust me, your kitchen will smell amazing!

Step 2: Make the Roux and Add Your Liquids

Sprinkle the flour over your onion and garlic mixture, then whisk continuously for about 1 to 2 minutes. You’ll notice the roux turns a light golden color—this is crucial for that creamy texture without a raw flour taste. Slowly pour in the milk while whisking continuously to avoid lumps. This gradual process makes the base silky smooth.

Step 3: Add Vegetables and Simmer to Perfection

Pour in the vegetable broth, then stir in your chopped broccoli florets, julienned carrots, and Dijon mustard. Stir to combine everything, then bring the soup to a gentle simmer. Let it cook for 15 to 20 minutes until the broccoli is tender but not mushy — this balance is what keeps each bite fresh and vibrant.

Step 4: Melt in the Cheddar, Season, and Serve

Gradually add the shredded cheddar a handful at a time, stirring constantly to melt the cheese smoothly into the soup. Once all cheese is incorporated, taste and adjust seasoning with salt and pepper. I like to serve mine topped with homemade croutons for that extra crunch you won’t want to miss!

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Pro Tips for Making Creamy Broccoli Cheddar Soup Recipe

Take Your Time with the Roux: Whisk the flour into the butter and onion mixture well to avoid lumps and get that silky base.
Use Freshly Shredded Cheese: Pre-shredded cheese often has additives that prevent smooth melting — freshly shredded is key.
Don’t Overcook the Broccoli: Keep an eye on the simmer so the broccoli stays tender without turning mushy.
Adjust Seasoning at the End: The cheese adds saltiness, so season carefully after melting it in.

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’m a big fan of topping this soup with crunchy homemade croutons—they add that perfect textural contrast. A sprinkle of extra sharp cheddar or a few fresh parsley leaves also brighten it up beautifully. Sometimes, a touch of crispy bacon or a dollop of sour cream makes it feel extra indulgent.

Side Dishes

Pair this soup with a warm crusty bread or soft dinner rolls to soak up every last bit. A light side salad with a tangy vinaigrette complements the creamy soup nicely, cutting through the richness. For a heartier meal, grilled cheese sandwiches are a timeless match that never disappoints.

Creative Ways to Present

For special occasions, serving the soup in mini bread boule bowls always wows guests and adds a fun twist. I’ve also ladled the soup into shot glasses as an appetizer at parties—it’s a great way to offer tasting portions while making things feel festive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. When reheating, stirring occasionally helps maintain the creamy texture, as it tends to thicken when chilled.

Freezing

This soup freezes well if you want to keep some on hand. I recommend freezing before adding cheese; then, when thawed, gently reheat and stir in the cheese for best results. Avoid freezing after the cheese is added to prevent separation.

Reheating

Reheat the soup slowly on the stove over low heat, stirring frequently. If it’s too thick, a splash of milk or broth helps bring back that perfect creamy consistency.

FAQs

Can I use frozen broccoli for this soup?

Absolutely! Frozen broccoli works fine especially if you’re in a pinch. Just add it to the soup a little earlier during the simmer so it has time to become tender. Keep in mind the texture might be a bit softer than fresh, but the flavor will still be delicious.
Is this recipe suitable for lactose-intolerant folks?

Yes! You can swap whole milk for unsweetened almond milk or other plant-based milks and use dairy-free cheese alternatives. Just be mindful that the texture and flavor profile may shift slightly, but it remains tasty and creamy.
How can I make the soup thicker or thinner?

For a thicker soup, reduce the amount of broth or let the soup simmer a bit longer uncovered. To thin it out, simply add more broth or milk until you reach your desired consistency.
Can I make this soup in a slow cooker?

You can, though I recommend sautéing the onions and garlic first for better flavor, then adding everything to the slow cooker except the cheese. Cook on low for 4-6 hours, then stir in the cheese at the end until melted and creamy.

Final Thoughts

This Creamy Broccoli Cheddar Soup Recipe has been a comforting go-to in my kitchen for years, especially when the weather turns cooler. It’s easy, forgiving, and hits all the right notes with cheesy richness and vegetable goodness. I genuinely hope you enjoy making it as much as I do—nothing beats that wholesome, homemade warmth served up in a bowl, shared with friends or family.