Creamy Broccoli Cheddar Soup – Comforting, Simple, and Satisfying

This is the kind of soup you crave on a chilly evening: warm, creamy, and full of rich cheddar flavor. It feels cozy and familiar, but still fresh thanks to tender broccoli and a hint of aromatics. You don’t need fancy techniques or special equipment—just a pot, a whisk, and about 40 minutes.

Serve it with crusty bread or a simple salad, and you’ve got a complete, comforting meal.

Creamy Broccoli Cheddar Soup - Comforting, Simple, and Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 3 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 2 medium carrots, peeled and finely diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 2 cups whole milk (or 1 cup milk + 1 cup half-and-half for extra richness)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground nutmeg
• 1 bay leaf (optional)
• 4 cups broccoli florets, chopped small (include tender stems, peeled and diced)
• 2 cups sharp cheddar cheese, freshly grated
• Salt and freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional)
• Fresh chives or parsley, chopped, for garnish (optional)

Instructions

 

• Soften the aromatics: In a large pot over medium heat, melt the butter. Add the onion and carrots with a pinch of salt. Cook, stirring occasionally, until softened and lightly translucent, about 5–7 minutes. Add the garlic and cook 30 seconds, just until fragrant.
• Make the roux: Sprinkle the flour over the vegetables and stir to coat. Cook, stirring constantly, for 1–2 minutes. This cooks off the raw flour taste and builds a base for a silky texture.
• Add liquids: Slowly whisk in the broth, a little at a time, to prevent lumps. Add the milk, Dijon, nutmeg, and bay leaf. Bring to a gentle simmer, not a boil, stirring often.
• Cook the broccoli: Stir in the broccoli (including peeled, diced stems). Simmer uncovered until the broccoli is tender but still bright, 10–12 minutes. Adjust heat as needed to keep it at a gentle bubble.
• Adjust texture: For a smoother soup, use an immersion blender to blend briefly in the pot. For a chunkier soup, leave it as is or blend only a portion. Remove the bay leaf.
• Add the cheese: Take the pot off heat. Gradually add the cheddar by small handfuls, stirring until fully melted after each addition. Return to very low heat if needed, but do not boil. Season to taste with salt, pepper, and red pepper flakes if using.
• Serve: Ladle into bowls and garnish with chopped chives or parsley. Enjoy with toasted bread or a simple green salad.

What Makes This Special

This soup leans on real, everyday ingredients and smart technique to deliver restaurant-worthy results. It’s thick and velvety without being heavy, and the broccoli keeps a bit of bite for a satisfying texture. A touch of Dijon and a pinch of nutmeg quietly round out the flavor without making it taste “mustardy” or sweet.

Best of all, it’s easy to scale, easy to reheat, and friendly to weeknights and weekends alike.

Ingredients

• 3 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 2 medium carrots, peeled and finely diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 2 cups whole milk (or 1 cup milk + 1 cup half-and-half for extra richness)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground nutmeg
• 1 bay leaf (optional)
• 4 cups broccoli florets, chopped small (include tender stems, peeled and diced)
• 2 cups sharp cheddar cheese, freshly grated
• Salt and freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional)
• Fresh chives or parsley, chopped, for garnish (optional)

Instructions

1. Soften the aromatics: In a large pot over medium heat, melt the butter. Add the onion and carrots with a pinch of salt. Cook, stirring occasionally, until softened and lightly translucent, about 5–7 minutes.

   Add the garlic and cook 30 seconds, just until fragrant.

2. Make the roux: Sprinkle the flour over the vegetables and stir to coat. Cook, stirring constantly, for 1–2 minutes. This cooks off the raw flour taste and builds a base for a silky texture.
3. Add liquids: Slowly whisk in the broth, a little at a time, to prevent lumps.

   Add the milk, Dijon, nutmeg, and bay leaf. Bring to a gentle simmer, not a boil, stirring often.

4. Cook the broccoli: Stir in the broccoli (including peeled, diced stems). Simmer uncovered until the broccoli is tender but still bright, 10–12 minutes.

   Adjust heat as needed to keep it at a gentle bubble.

5. Adjust texture: For a smoother soup, use an immersion blender to blend briefly in the pot. For a chunkier soup, leave it as is or blend only a portion. Remove the bay leaf.
6. Add the cheese: Take the pot off heat.

   Gradually add the cheddar by small handfuls, stirring until fully melted after each addition. Return to very low heat if needed, but do not boil. Season to taste with salt, pepper, and red pepper flakes if using.

7. Serve: Ladle into bowls and garnish with chopped chives or parsley.

   Enjoy with toasted bread or a simple green salad.

Keeping It Fresh

Let the soup cool slightly before storing. Keep it in airtight containers in the fridge for up to 4 days. Reheat gently over low heat, adding a splash of milk or broth to loosen if it thickens.

Avoid boiling when reheating; high heat can cause cheese to split and turn grainy. For freezing, the texture may change due to dairy, but you can still freeze it for up to 2 months. Thaw overnight in the fridge and reheat slowly, whisking in a bit of milk for smoothness.

Why This is Good for You

• Broccoli brings fiber, vitamin C, and antioxidants. It helps you feel full and supports immune function.
• Carrots add beta-carotene and natural sweetness. That small veggie base builds depth without extra sugar.
• Cheddar offers protein and calcium. Using sharp cheddar means you get more flavor with less cheese.
• Balanced comfort. The roux and milk create creaminess without relying on heavy cream alone, so it’s rich but not over the top.

Common Mistakes to Avoid

• Boiling after adding cheese. High heat can cause separation and a gritty texture.

  Melt cheese off heat or on low.

• Using pre-shredded cheese. It’s often coated with anti-caking agents that don’t melt as smoothly. Freshly grated is best.
• Skipping the roux cook time. Undercooked flour tastes starchy. Give it at least a minute to toast.
• Overcooking the broccoli. Mushy broccoli dulls flavor and color.

  Aim for tender with a bit of bite.

• Adding all the liquid at once. Whisking in gradually helps you avoid lumps and keeps the base silky.

Recipe Variations

• Lighter version: Use 2% milk and reduce cheese to 1–1.5 cups. Add extra aromatics and a squeeze of lemon at the end to brighten.
• Extra rich: Swap 1 cup of milk for half-and-half, and add an extra 1/2 cup cheddar. A small splash of cream at the end won’t hurt.
• Gluten-free: Use a gluten-free all-purpose flour blend, or thicken with 1.5 tablespoons cornstarch mixed with cold milk.

  Add the slurry after the broth and simmer to thicken, then proceed.

• Smoky twist: Add 2–3 strips of chopped, crisp bacon at the start and cook with the onion. Use a pinch of smoked paprika for depth.
• Veggie boost: Stir in a handful of spinach at the end for color. Or add diced potato with the broccoli for a heartier bowl.
• Spicy kick: Swap red pepper flakes for a chopped jalapeño sautéed with the onion, or add a dash of hot sauce at the end.
• Dairy-free option: Use olive oil instead of butter, and thicken with a cornstarch slurry.

  Swap milk for unsweetened oat or almond milk, and use a dairy-free cheddar that melts well.

FAQ

Can I use frozen broccoli?

Yes. Add it straight from the freezer and simmer until tender. It may soften a bit faster than fresh, so check early and avoid overcooking.

How do I make it thicker?

Simmer a few extra minutes to reduce slightly, or whisk 1 teaspoon cornstarch with 1 tablespoon cold milk and stir it in at a gentle simmer.

You can also blend a portion of the soup to add body.

What cheese works best?

Sharp or extra-sharp cheddar gives the most flavor. You can mix in a bit of Gruyère or fontina for extra meltability, but cheddar should lead the way.

Can I make it ahead?

Absolutely. Make the soup up to 2 days in advance.

Reheat gently on low, adding a splash of milk or broth to loosen and keep it smooth.

Why did my soup turn grainy?

It likely boiled after adding the cheese or used pre-shredded cheese with anti-caking agents. Next time, melt cheese off heat or on very low and use freshly grated.

How can I add protein?

Stir in shredded rotisserie chicken at the end, or top bowls with crispy bacon. For a vegetarian boost, add a can of rinsed white beans and mash a few to thicken.

What can I serve with it?

Crusty sourdough, garlic bread, a simple green salad, or a baked potato make great sides.

For a cozy combo, serve with a warm baguette and butter.

In Conclusion

Creamy Broccoli Cheddar Soup is simple comfort done right: a short ingredient list, familiar flavors, and a silky finish. With a few small tricks—gentle heat, fresh-grated cheese, and just-cooked broccoli—you get reliable, rich results every time. Make it your own with a smoky twist, a lighter touch, or a little heat.

Either way, you’ll have a warm bowl that tastes like home.