Broccoli Cheddar Soup – Creamy, Comforting, and Simple

This is the kind of soup you crave on a cool evening: creamy, cozy, and packed with real flavor. Broccoli cheddar soup feels familiar and comforting, yet it’s quick enough to make on a weeknight. The broccoli stays vibrant and tender, the cheddar melts into a silky base, and a hint of mustard and garlic gives it depth.

No complicated steps, no hard-to-find ingredients—just wholesome, satisfying goodness. Make a pot once, and it’ll quickly become part of your regular rotation.

Broccoli Cheddar Soup - Creamy, Comforting, and Simple

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 2 cups whole milk (or 1 cup half-and-half + 1 cup milk for extra richness)
• 1 pound broccoli, cut into small florets and finely chopped stems
• 1 medium carrot, grated (optional but recommended)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground nutmeg (optional, but great with cheddar)
• 2–2 1/2 cups freshly shredded sharp cheddar cheese (about 8–10 ounces)
• Salt and freshly ground black pepper, to taste
• Red pepper flakes or a pinch of cayenne, to taste (optional)

Instructions

 

• Sweat the aromatics: In a large pot over medium heat, melt the butter. Add the onion and a pinch of salt. Cook 4–5 minutes until soft and translucent, then stir in the garlic for 30 seconds.
• Make the roux: Sprinkle in the flour and whisk to form a paste. Cook 1–2 minutes, stirring, until the raw flour smell fades. Don’t brown it—keep the heat moderate.
• Add liquids gradually: Whisk in the broth a little at a time until smooth, then add the milk. Bring to a gentle simmer, stirring often so nothing sticks.
• Add veggies and season: Stir in the broccoli, grated carrot, Dijon, nutmeg, and a pinch of salt and pepper. Simmer 10–12 minutes, stirring occasionally, until the broccoli is tender.
• Adjust texture: For a smoother soup, blend about half with an immersion blender right in the pot. For a chunky style, skip blending or blend just a little.
• Melt in the cheese: Reduce heat to low. Add the cheddar a handful at a time, stirring until fully melted before adding more. Keep the soup below a simmer to prevent curdling or graininess.
• Taste and finish: Add salt, pepper, and optional cayenne to taste. If it’s too thick, loosen with a splash of broth or milk. If it’s thin, simmer a few minutes more.
• Serve: Ladle into bowls and top with extra cheddar, cracked pepper, or a few red pepper flakes. Crusty bread on the side is never a bad idea.

What Makes This Recipe So Good

• Balanced texture: It’s creamy without being heavy, with tender broccoli pieces for a bit of bite.
• Real cheese flavor: Sharp cheddar brings bold, savory richness that doesn’t taste processed.
• Weeknight-friendly: Ready in about 35–40 minutes with basic pantry staples.
• Customizable: Blend it smooth or keep it chunky. Add carrots, cauliflower, or a pinch of spice.
• Budget-conscious: Uses affordable ingredients while tasting restaurant-worthy.

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 2 cups whole milk (or 1 cup half-and-half + 1 cup milk for extra richness)
• 1 pound broccoli, cut into small florets and finely chopped stems
• 1 medium carrot, grated (optional but recommended)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground nutmeg (optional, but great with cheddar)
• 2–2 1/2 cups freshly shredded sharp cheddar cheese (about 8–10 ounces)
• Salt and freshly ground black pepper, to taste
• Red pepper flakes or a pinch of cayenne, to taste (optional)

How to Make It

1. Sweat the aromatics: In a large pot over medium heat, melt the butter.

   Add the onion and a pinch of salt. Cook 4–5 minutes until soft and translucent, then stir in the garlic for 30 seconds.

2. Make the roux: Sprinkle in the flour and whisk to form a paste. Cook 1–2 minutes, stirring, until the raw flour smell fades. Don’t brown it—keep the heat moderate.
3. Add liquids gradually: Whisk in the broth a little at a time until smooth, then add the milk.

   Bring to a gentle simmer, stirring often so nothing sticks.

4. Add veggies and season: Stir in the broccoli, grated carrot, Dijon, nutmeg, and a pinch of salt and pepper. Simmer 10–12 minutes, stirring occasionally, until the broccoli is tender.
5. Adjust texture: For a smoother soup, blend about half with an immersion blender right in the pot. For a chunky style, skip blending or blend just a little.
6. Melt in the cheese: Reduce heat to low.

   Add the cheddar a handful at a time, stirring until fully melted before adding more. Keep the soup below a simmer to prevent curdling or graininess.

7. Taste and finish: Add salt, pepper, and optional cayenne to taste. If it’s too thick, loosen with a splash of broth or milk. If it’s thin, simmer a few minutes more.
8. Serve: Ladle into bowls and top with extra cheddar, cracked pepper, or a few red pepper flakes.

   Crusty bread on the side is never a bad idea.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Reheating: Warm gently over low heat, stirring often. Add a splash of milk or broth to loosen. Avoid boiling to keep the cheese smooth.
• Freezing: Dairy-based soups can separate when frozen.

  If you must freeze, do it before adding the cheese; add cheese after reheating. Freeze up to 2 months.

Benefits of This Recipe

• Vegetable-forward: A generous amount of broccoli adds fiber, vitamins, and color.
• Family-friendly: The creamy, cheesy base wins over picky eaters.
• Flexible ingredients: Works with fresh or frozen broccoli and different dairy options.
• Meal prep-friendly: Holds well for a few days and reheats nicely with care.
• Comfort without fuss: Feels indulgent yet comes together with simple steps and reliable results.

Common Mistakes to Avoid

• Overheating after adding cheese: High heat causes grainy, separated soup. Keep it low and steady.
• Skipping the flour cook time: Undercooked roux leads to a raw flour taste.

  Give it 1–2 minutes.

• Adding all the liquid at once: This can cause lumps. Whisk gradually for a smooth base.
• Huge broccoli pieces: Keep florets small so they cook evenly and fit nicely on a spoon.
• Using pre-shredded cheese: It often contains anti-caking agents that prevent smooth melting. Freshly shred for best texture.

Alternatives

• Gluten-free: Replace flour with 2 tablespoons cornstarch.

  Whisk with cold milk to make a slurry, then add to the hot soup and simmer until thick.

• Lighter version: Use 2% milk and reduce butter to 2 tablespoons. The soup will be a bit less silky but still satisfying.
• Extra-rich: Use half-and-half or add a splash of heavy cream at the end.
• Vegetarian: Use vegetable broth. For extra savory depth, add 1 teaspoon white miso or a dash of soy sauce.
• Add-ins: Cauliflower florets, sautéed mushrooms, or diced potatoes (par-cooked) fit right in.
• Spice variations: Smoked paprika, a pinch of cayenne, or a splash of hot sauce adds warmth.
• Cheese swaps: Mix in a little Gruyère for nuttiness or white cheddar for a sharper bite.

FAQ

Can I use frozen broccoli?

Yes.

Don’t thaw first—add it straight to the simmering soup. It may cook a bit faster, so start checking tenderness around 7–8 minutes.

Why did my soup turn grainy?

Cheese can seize if the heat is too high or if pre-shredded cheese is used. Keep the heat low, add cheese gradually, and use freshly shredded cheddar.

How do I make it smooth and creamy?

Blend some or all of the soup with an immersion blender before adding cheese.

For extra creaminess, finish with a splash of cream.

What’s the best cheddar to use?

Sharp or extra-sharp cheddar gives the best flavor. A blend of sharp cheddar and a little Gruyère or Monterey Jack melts beautifully and adds complexity.

Can I make it ahead?

Yes. Cook as directed, cool, and refrigerate.

Reheat gently over low heat, thinning with a bit of milk or broth if needed.

Is there a way to make it without flour?

Use a cornstarch slurry (2 tablespoons cornstarch mixed with 2–3 tablespoons cold milk) and add after the broth and milk come to a simmer. Stir until thickened, then proceed.

Wrapping Up

Broccoli cheddar soup is a classic for good reason: it’s comforting, quick, and full of real flavor. With a handful of pantry staples and fresh broccoli, you can make a pot that beats takeout every time.

Keep the heat gentle, shred your own cheese, and season to taste—you’ll end up with a cozy bowl that’s simple, satisfying, and perfect any night of the week.