Nothing beats a warm bowl of creamy cheddar broccoli soup on a chilly day—especially when it’s rich, comforting, and made right at home. This easy cheddar broccoli soup recipe is packed with tender broccoli, sharp cheddar cheese, and a velvety smooth base that tastes even better than restaurant versions.Whether you’re looking for a quick weeknight dinner, a cozy lunch, or a comfort food classic, this homemade broccoli cheddar soup will become a staple in your kitchen.
🧀 Why You’ll Love This Cheddar Broccoli SoupReady in 30 minutesOne-pot recipeFamily-friendlyBudget-friendly ingredientsCreamy without being heavyPerfect for meal prep and leftoversThis recipe uses simple pantry staples and fresh broccoli to create a soup that’s thick, cheesy, and incredibly satisfying.
🥖 What to Serve With Broccoli Cheddar SoupCrusty bread or sourdoughGarlic breadSide saladBread bowls (always a crowd-pleaser!)
❄️ Storage & Reheating TipsRefrigerator: Store in an airtight container for up to 4 daysReheat: Warm slowly on the stove over low heat, stirring oftenFreezing: Not recommended due to the dairy base (can separate)
🧠 Tips for the Best Broccoli Cheddar SoupUse sharp cheddar for the most flavorDon’t boil after adding cheese—it can become grainyAdd a splash of cream if the soup thickens too muchWant protein? Add cooked chicken or crispy bacon
⭐ Frequently Asked QuestionsCan I make this soup gluten-free?Yes! Swap flour for cornstarch or a gluten-free flour blend.Can I use frozen broccoli? Absolutely—just add it directly to the soup and adjust cook time.How do I thicken broccoli cheddar soup?Simmer longer, add extra cheese, or blend part of the soup.
🧀 Final ThoughtsThis homemade cheddar broccoli soup is creamy, comforting, and incredibly easy to make. It’s perfect for busy weeknights, cold weather cravings, or anytime you need a bowl of cozy comfort food.If you try this recipe, let me know in the comments—and don’t forget to share it with a fellow soup lover ❤️
Cheddar Broccoli Soup
Ingredients
- 4 tablespoons butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth or vegetable broth
- 2 cups milk or half-and-half for extra creaminess
- 3 cups fresh broccoli florets chopped
- 1 large carrot shredded
- 2 cups sharp cheddar cheese freshly shredded
- Salt and pepper to taste
- Optional: pinch of paprika or mustard powder
- 👉 Pro tip: Always shred your own cheese—pre-shredded cheese doesn’t melt as smoothly.
Instructions
- In a large pot, melt butter over medium heat. Add onion and cook until soft, about 3–4 minutes. Stir in garlic and cook for 30 seconds.
- Sprinkle in flour and whisk continuously for 1–2 minutes to remove the raw flour taste.
- Slowly whisk in chicken broth, then milk. Bring to a gentle simmer.
- Add broccoli and shredded carrots. Simmer for 10–12 minutes, until broccoli is tender.
- Lower heat and stir in cheddar cheese a handful at a time until melted and smooth. Season with salt and pepper.
- Optional: Use an immersion blender for a smoother soup, or leave it chunky.
