Broccoli Cheddar Soup

There’s something about a steaming bowl of broccoli cheddar soup that instantly feels like a hug in a bowl. I love pulling a pot of this from the stove on chilly afternoons, the kitchen filling with that cheesy, slightly nutty aroma while the broccoli keeps its bright green pop. This recipe grew from my weeknight “rescue dinners” — the ones where I want comfort without fuss — and it always delivers. Creamy, velvety broth, little tender florets, and sharp cheddar that melts into ribbons: it hits warm, cozy, and satisfying notes every time. If you’ve ever wanted a restaurant-style bowl that still feels homey, tuck in — I’ll walk you through every step.

Quick Facts

• Yield: Serves 4–6
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This broccoli cheddar soup tastes rich without feeling heavy. It makes a velvety, cheesy base that’s studded with tender, bright-green broccoli — spoonfuls feel silky and comforting. It’s simple enough for a weeknight, but cozy enough to impress company. Plus, it freezes well and reheats like a dream. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 2 tbsp butter (or 1 tbsp butter + 1 tbsp olive oil)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup) — optional, for sweetness and color
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 2 cups half-and-half (or 1½ cups whole milk + ½ cup heavy cream)
• 4 cups broccoli florets (about 1 large head, cut into bite-size pieces; frozen works, too)
• 2 cups sharp cheddar cheese, shredded (pack it in — sharp gives the best flavor)
• 1 tsp Dijon mustard
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper, plus a pinch of cayenne if you like heat
• Pinch of freshly grated nutmeg (optional — it brightens the cream)

For the Sauce / Garnish (if applicable):

• Optional: 4 slices bacon, cooked and crumbled, or ¼ cup chopped chives for garnish

How I Make It

Step 1:

Heat a large heavy pot over medium heat. Add butter and swirl until it foams; if you use oil, add it now. Toss in the chopped onion and carrots and cook, stirring occasionally, until they soften and the onion turns translucent — about 5–7 minutes. The kitchen smells sweet and cozy here; that caramelized onion note builds the backbone of the soup.

Step 2:

Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes so the raw flour taste cooks off and you form a roux. You’ll hear a gentle sizzle and see the mixture thicken slightly — that’s perfect.

Step 3:

Slowly whisk in the broth to avoid lumps, then pour in the half-and-half. Bring the pot up to a gentle simmer over medium-low heat. Add the broccoli, Dijon, salt, and pepper. Simmer uncovered for about 10–12 minutes, stirring occasionally, until the broccoli becomes tender and the soup thickens to a creamy consistency. You’ll see the color shift to a deeper green and smell a fresh, earthy aroma.

Step 4:

Turn the heat to low. Stir in the shredded cheddar a handful at a time, stirring until each addition melts into the soup. Keep the heat low so the cheese melts smooth and doesn’t become grainy. Taste and adjust seasoning; add a pinch of nutmeg or a dash of cayenne if you want depth or warmth.

Step 5:

Use an immersion blender for a slightly smoother texture (leave some chunks for interest), or transfer half the soup to a blender and pulse carefully — always vent the lid so steam escapes. Serve hot with a sprinkle of chives or crumbled bacon and extra shredded cheese. I love pairing it with crunchy crusty bread or grilled cheese for dunking. Enjoy the steam, the creamy mouthfeel, and that cheddar pull!

Pro Tips

• Grate your own cheddar from a block. Pre-shredded cheese contains anti-caking agents and won’t melt as smoothly.
• If the soup gets too thick, thin it with a splash of broth or milk — add 1–2 tbsp at a time until it reaches the texture you like.
• Want a brighter broccoli flavor? Steam the florets separately for 3–4 minutes, then add them in near the end so they stay vibrant and not mushy.
• Freeze in single portions for easy lunches. Leave a little headspace in containers because cream expands when frozen.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Use vegetable broth to keep this vegetarian. It changes the savory base slightly but still tastes rich.
• Swap half-and-half for coconut milk for a dairy-free version — expect a subtle coconut note and slightly thinner texture.
• Replace flour with gluten-free flour or a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) — cornstarch thickens a little clearer.
• Trade sharp cheddar for Gruyère or a mix of cheddar + Monterey Jack for different flavor profiles.

Variations & Tips

• Add crisp bacon on top for smoky contrast.
• Make it spicy: stir in ¼–½ tsp red pepper flakes or a splash of hot sauce.
• Kid-friendly: blend fully until silky, use mild cheddar, and skip the cayenne.
• Protein boost: stir in shredded rotisserie chicken at the end (ensure cooked to 165°F if reheating raw additions).
• Creative twist: roast the broccoli first at 425°F for 12–15 minutes for a caramelized, slightly charred flavor.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the soup up to 3 days ahead and store it covered in the fridge. Reheat gently over low heat, stirring so the cheese reincorporates. If it thickens too much, loosen with broth or milk.

Can I double the recipe?

Sure thing. Use a larger pot and watch the simmering time — it may take a few extra minutes for the larger volume to come to temperature, but cooking steps remain the same.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so ~1½ tbsp oil for 2 tbsp butter) and consider adding a touch of richness with a splash of cream.

How do I know it’s done?

The broccoli should be tender when pierced with a fork and the broth should coat the back of a spoon in a creamy way. The cheese will melt smoothly and the soup will steam gently without boiling hard.

What if I don’t have ingredient X?

No worries — swap chicken broth for vegetable broth, use frozen broccoli if fresh isn’t available, or use milk + a little heavy cream instead of half-and-half.

How I Like to Serve It

I ladle this soup into deep bowls and add a drizzle of good olive oil, a scattering of chives, and plenty of freshly cracked black pepper. Serve with warm crusty bread, a simple green salad, or cut grilled cheese sandwiches into strips for dunking. This soup fits weeknight family dinners, chilly weekend lunches, or cozy nights in with a movie.

Notes

• Store leftovers in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.
• Reheat slowly over low heat and stir often; add a splash of broth or milk if the soup becomes too thick. If you add cooked chicken, ensure it reaches 165°F before serving.

Final Thoughts

Closing: This broccoli cheddar soup makes winter (or any day) instantly cozier — now go impress someone — or just yourself — with your homemade masterpiece!