This broccoli cheddar soup is a classic stovetop recipe made with tender broccoli, shredded carrots, onion, and a creamy cheddar cheese base. It's rich and comforting without being complicated, making it a great option for easy weeknight dinners or cozy lunches.
A Quick Look at the Recipe
✅ Recipe Name: Broccoli Cheddar Soup
🕒 Ready In: ~45 minutes
👪 Serves: 6 servings
🍽 Calories: ~420 per serving
🥣 Main Ingredients: Broccoli, cheddar cheese, onion, carrot, milk, cream
📖 Dietary Info: Vegetarian option, gluten-free option
👌 Difficulty: Easy - one pot, stovetop cooking
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The soup starts with a simple roux for thickness, then simmers gently so the vegetables soften and the flavors develop before finishing with milk, cream, and melted cheddar cheese. Everything comes together in one pot, keeping the process straightforward and reliable.
If you enjoy simple comfort soups like this one, you may also like our Butternut Squash Soup, Beef Barley Soup, or other Healthy Soup Recipes that come together with minimal effort.
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Why You'll Love this Broccoli Cheddar Soup:
Classic comfort food: Creamy, cheesy, and familiar without being overly heavy.
One-pot recipe: Everything cooks in a single pot for easy cleanup.
Simple ingredients: Made with everyday pantry and refrigerator staples.
No blender required: The soup stays chunky and hearty without extra steps.
Great for leftovers: Reheats well for lunches or quick dinners.
Key Ingredients:
- flour. Thickens the soup. All-purpose flour works best, but you can substitute a gluten-free blend if needed.
- chicken broth. Adds depth. use homemade chicken broth to adjust the seasoning more easily. Vegetable broth also works.
- fresh broccoli florets. Fresh florets are ideal for texture and flavor, but frozen can be used in a pinch.
- mild cheddar cheese. Mild cheddar melts well and gives that classic flavor. For the best texture, shred it yourself instead of using pre-shredded cheese.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Swap the all-purpose flour for a gluten-free flour blend or use cornstarch to thicken the soup.
- Use different milk: Half-and-half can replace the milk and cream for a slightly lighter texture, or use all milk for a less rich soup.
- Change the cheese: Sharp cheddar adds more flavor, while mild cheddar keeps the soup smooth and classic.
- Add protein: Stir in cooked chicken or crispy bacon near the end for a heartier soup.
- Make it thicker or thinner: Adjust the consistency by adding a little more broth to thin or letting the soup simmer longer to thicken.
- Make it vegetarian: Use vegetable broth instead of chicken broth for a fully vegetarian version.
How to Make Broccoli Cheddar Soup:
- Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and shredded carrot and cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.
- Step 2: Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to form a roux. The mixture should look thick and lightly bubbly but not browned.
- Step 3: Slowly pour in the chicken broth while whisking or stirring to prevent lumps. Bring the soup to a gentle simmer.
- Step 4: Add the chopped broccoli, reduce the heat to medium-low, and let the soup simmer uncovered for 20-25 minutes, or until the broccoli is tender.
- Step 5: Stir in the milk and heavy cream. Keep the heat low and cook for 5 minutes, stirring occasionally.
- Step 6: Gradually add the shredded cheddar cheese, stirring constantly until fully melted and smooth.
Recipe Notes & Tips:
- Keep the heat low when adding cheese: High heat can cause the cheese to become grainy or separate.
- Shred your own cheese if possible: Pre-shredded cheese often contains anti-caking agents that don't melt as smoothly.
- Simmer, don't boil: A gentle simmer helps the broccoli soften without breaking down too much.
- Adjust thickness as needed: If the soup is too thick, add a splash of broth or milk; if too thin, let it simmer a bit longer.
- Serving suggestions: Serve with Einkorn Biscuits or pair with Arugula Fig Salad for a cozy, complete dinner.
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How to Store:
Refrigerate: Allow the soup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
Reheat: Warm on the stovetop over low heat, stirring often. Add a splash of broth or milk if it thickens too much in the fridge.
Freeze: This soup can be frozen, but the texture may change slightly due to the dairy. For best results, freeze before adding the cheese and cream, then stir those in when reheating.
Broccoli Cheddar Soup FAQs:
Broccoli cheddar soup can turn grainy if the cheese is added over high heat or if pre-shredded cheese is used. Keeping the heat low and adding freshly shredded cheese gradually helps the soup stay smooth.
Yes. Broccoli cheddar soup can be made ahead and stored in the refrigerator for several days. Reheat gently over low heat, stirring often, to prevent the cheese from separating.
Broccoli cheddar soup is thickened using a roux made from butter and flour. If additional thickening is needed, the soup can be simmered longer or thickened with a small slurry of cornstarch and water.
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Broccoli Cheddar Soup
Ingredients
- ¼ cup butter
- ½ cup onion, diced
- 1 cup carrot, shredded
- ½ cup flour
- 2 cups chicken broth
- 3 cups broccoli florets, chopped
- 1 cup milk
- 1 cup heavy whipping cream
- 2 cups mild cheddar cheese, shredded
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and shredded carrot and cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.
- Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to form a roux. The mixture should look thick and lightly bubbly but not browned.
- Slowly pour in the chicken broth while whisking or stirring to prevent lumps. Bring the soup to a gentle simmer.
- Add the chopped broccoli, reduce the heat to medium-low, and let the soup simmer uncovered for 20-25 minutes, or until the broccoli is tender.
- Stir in the milk and heavy cream. Keep the heat low and cook for 5 minutes, stirring occasionally.
- Gradually add the shredded cheddar cheese, stirring constantly until fully melted and smooth. Do not let the soup boil.
- Taste and adjust seasoning with salt and pepper if needed. Serve warm.
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Nutrition
Notes
- Keep the heat low when adding cheese: High heat can cause the cheese to become grainy or separate.
- Shred your own cheese if possible: Pre-shredded cheese often contains anti-caking agents that don't melt as smoothly.
- Simmer, don't boil: A gentle simmer helps the broccoli soften without breaking down too much.
- Adjust thickness as needed: If the soup is too thick, add a splash of broth or milk; if too thin, let it simmer a bit longer.
- Serving suggestions: Serve with Einkorn Biscuits or pair with Arugula Fig Salad for a cozy, complete dinner.
Jake says
Delicious and creamy, this is one of my favorite ways to eat broccoli. Tastes like Panera but without the cost and preservatives.