Broccoli Cheddar Soup

Why You’ll Love This Recipe

I love how this soup checks all the boxes: easy to make, full of wholesome ingredients, and rich with cheesy goodness. It’s creamy without being overly heavy, and the fresh broccoli adds both nutrition and vibrant color. The combination of sautéed onions, garlic, and carrots builds a deep, savory base, while the melted cheddar cheese finishes everything off with bold flavor. Whether it’s for a weeknight dinner or a cozy lunch, this soup always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chopped onion

• Chopped carrots

• Broccoli florets

• Unsalted butter

• Fresh garlic, minced

• Italian seasoning

• Kosher salt

• Freshly ground black pepper

• Ground mustard

• All-purpose flour (or a gluten-free alternative)

• Low-sodium vegetable broth (or chicken broth for added depth)

• Whole milk

• Heavy cream (or evaporated milk as a substitute)

• Shredded sharp cheddar cheese

Directions

1. In a large pot or Dutch oven, I melt the butter over medium heat and sauté the chopped onion and carrots until they begin to soften.

2. I add in the minced garlic, Italian seasoning, salt, black pepper, and ground mustard, stirring for about 30 seconds to bring out the flavors.

3. I sprinkle in the flour and stir constantly until no white streaks remain, letting it cook briefly to get rid of the raw flour taste.

4. I slowly pour in the vegetable broth, milk, and cream while stirring to create a smooth base.

5. Once the liquid is simmering, I add the broccoli florets and let them cook until tender, about 10–15 minutes.

6. I reduce the heat to low, stir in the shredded cheddar cheese, and keep stirring until the cheese is completely melted and the soup is smooth.

7. I taste and adjust the seasoning if needed, then serve it warm with fresh bread or croutons.

Servings and Timing

This recipe makes about 4–6 servings, depending on portion size. It takes just 10 minutes to prep and 20 minutes to cook, making it a perfect 30-minute dinner for any night of the week.

Variations

I like to switch things up from time to time depending on what I have on hand:

• Add protein: Stir in cooked, shredded chicken or crispy bacon for a heartier version.

• Use different cheese: Swap in gouda, Monterey Jack, or even a mix of cheeses for a new flavor.

• Go veggie-heavy: Add in chopped cauliflower, peas, or spinach for more texture and nutrition.

• Make it lighter: Use half-and-half instead of cream, or stick with just milk and broth for a thinner soup.

• Blend it: For a smooth soup, I blend half or all of it using an immersion blender, then stir the cheese in at the end.

Storage and Reheating

I store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat or in the microwave, stirring often. If the soup thickens in the fridge, I just add a splash of broth or milk to thin it out. I don’t recommend freezing it, since the cream and cheese can separate during thawing and affect the texture.

FAQs

Can I use frozen broccoli?

Yes, I’ve used frozen broccoli when I’m short on fresh. I just add it directly to the soup and cook until tender—no need to thaw.

Why is my soup grainy?

Sometimes cheese can separate if the soup is too hot when added. I make sure to reduce the heat before stirring in the cheese to keep it smooth and creamy.

Can I make this soup gluten-free?

Definitely. I just substitute the all-purpose flour with a 1:1 gluten-free blend or cornstarch to thicken the soup.

What should I serve with this soup?

I love serving it with crusty bread, homemade breadsticks, or even a grilled cheese sandwich for dipping.

Can I make this ahead of time?

Yes, I often make it a day ahead—it tastes even better the next day as the flavors meld. Just reheat it slowly and stir well before serving.

Conclusion

Broccoli Cheddar Soup is a creamy, comforting classic I always come back to. It’s full of rich flavor, hearty veggies, and melted cheese, all made in one pot and ready in just 30 minutes. Whether it’s for a chilly night, a lazy weekend lunch, or a meal prep option for the week, this soup never disappoints.