Broccoli and Cheddar Soup Recipe

I absolutely love this Broccoli and Cheddar Soup Recipe because it hits that perfect balance between creamy comfort and fresh veggie goodness. It’s one of those recipes that feels like a warm hug on a chilly day, yet it’s simple enough to whip up after a busy workday or when you’re craving something cozy. When I first tried this soup, I was amazed at how the sharpness of the cheddar pairs beautifully with the earthy broccoli and a subtle hint of mustard, making every spoonful a delight.

You’ll find that this soup works well any time you want a nourishing meal that’s both filling and light on the stomach. Plus, it comes together quickly with ingredients most of us keep on hand, so it’s a fail-safe go-to when you need dinner fast. The Broccoli and Cheddar Soup Recipe is also great for entertaining—my family goes crazy for it, and it always impresses guests without spending hours in the kitchen.

this …

Ingredients You’ll Need

The ingredients here are straightforward but work magic together. I like to use fresh broccoli and sharp cheddar to really maximize flavor, but if you’re short on time, frozen broccoli can work just fine. Picking a good-quality cheese makes a big difference in the richness of the soup.

• Unsalted butter: Essential for starting your base without adding extra salt; it gives a silky richness.
• Yellow onion: Adds sweetness and depth when sautéed gently.
• Sea salt: Use sparingly at first and adjust as you go for balanced seasoning.
• Freshly ground black pepper: Adds a subtle kick that brightens the soup.
• Garlic cloves: Fresh garlic gives a lovely aromatic punch; avoid pre-minced for best flavor.
• All-purpose flour: Helps thicken the soup to that creamy consistency we all love.
• Whole milk or unsweetened almond milk: I prefer whole milk for creaminess, but almond milk is a great dairy-free option.
• Vegetable broth: Provides a flavorful base and keeps the soup light.
• Broccoli florets: Fresh and chopped; I sometimes toss in the stems finely chopped so nothing goes to waste.
• Carrot: Julienned or finely chopped; adds subtle sweetness and color contrast.
• Dijon mustard: Just a touch adds complexity and brightens the cheese flavors.
• Shredded cheddar cheese: Use a sharp cheddar for the best cheesy punch — about two heaping cups for richness.
• Homemade croutons (optional): These add a delightful crunch and extra comfort factor when serving.

Variations

I love tweaking this Broccoli and Cheddar Soup Recipe depending on the season or who’s coming over. It’s so forgiving that you can try adding extra veggies or swapping dairy to keep everyone happy.

• Make it Vegan: I’ve swapped out butter for olive oil and used a vegan cheddar-style cheese – it still turns out creamy and satisfying.
• Extra Veggies: Once, I added cauliflower and a pinch of smoked paprika, and it gave the soup a lovely smoky depth my family loved.
• Spicy Kick: Add a small pinch of cayenne or a splash of hot sauce for a subtle warmth that perks up the flavors.
• Thicker or Thinner: Adjust the broth and milk ratio to your preference—more broth if you like it lighter, or less for a richer bowl.

How to Make Broccoli and Cheddar Soup Recipe

Step 1: Sautéing the Aromatics to Build Flavor

Start by melting the unsalted butter in a large pot or Dutch oven over medium heat. Once melted, add the chopped yellow onion along with sea salt and freshly ground pepper. Cook for about 5 minutes, stirring occasionally, until the onions soften and become translucent. This step is key because those softened onions add a gentle sweetness that balances the cheddar’s sharpness.

Step 2: Adding Garlic and Thickening the Base

Next up, toss in the chopped garlic and cook for just about a minute—don’t let it brown or it’ll turn bitter. Then, sprinkle in the flour. Whisk continuously for 1 to 2 minutes; you’ll notice the flour turns a beautiful golden color, which means you’re building a luscious roux. Constant whisking here helps prevent lumps, so keep that arm moving!

Step 3: Pouring in Milk and Broth, Adding Veggies

Slowly pour in your milk (whole milk or unsweetened almond milk works great) while whisking continuously to create a silky smooth base. Then add the vegetable broth, chopped broccoli florets, julienned carrots, and the Dijon mustard. Stir everything together and bring it to a gentle simmer. Let it cook uncovered for 15 to 20 minutes, until the broccoli is tender but still bright green—overcooking can dull the flavors.

Step 4: Melting in the Cheese for Creamy Goodness

Last but certainly not least, gradually stir in the shredded cheddar cheese, adding a little at a time and allowing it to melt fully before adding more. This slow addition helps keep the soup smooth rather than grainy. Once all the cheese is melted and the soup is luxuriously creamy, taste and adjust the seasoning with salt and pepper. Serve hot, optionally topped with crunchy homemade croutons for an extra-special touch.

How to Serve Broccoli and Cheddar Soup Recipe

Garnishes

I usually top the soup with crunchy homemade croutons or just a sprinkle of extra shredded cheddar for a melty finish. Freshly chopped chives or a tiny drizzle of good olive oil works wonderfully to add contrast and a fresh pop. A pinch of smoked paprika can also elevate the flavor if you want a little something extra.

Side Dishes

I love pairing this broccoli and cheddar soup with thick slices of crusty bread or a simple green salad with a lemon vinaigrette. For a heartier meal, roasted garlic mashed potatoes or a grilled cheese sandwich can make the meal feel extra special and satisfying.

Creative Ways to Present

For a dinner party, I’ve served this soup in mini bread bowls — they’re adorable and add edible charm. Another favorite is pouring it into small mason jars for a rustic yet elegant presentation. If you want to get playful, swirl in a little pesto or cream on top right before serving to wow your guests visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

Leftover broccoli and cheddar soup stores beautifully in an airtight container in the fridge for up to 3 days. When I reheat it, I usually stir it occasionally on low heat to keep the texture smooth and prevent the cheese from separating.

Freezing

I’ve had success freezing this soup, but I recommend doing so before adding the cheese. Freeze in portions, then thaw overnight in the fridge before reheating and stirring in fresh cheddar for that creamy finish.

Reheating

When reheating, do it gently on the stove over low heat, stirring frequently. Adding a splash of milk or broth helps loosen it up if it thickened too much, and stirring in freshly grated cheddar at the end restores its luscious creaminess.

FAQs

Final Thoughts

This Broccoli and Cheddar Soup Recipe has become such a beloved staple in my kitchen because it’s comforting, flavorful, and surprisingly quick to make. I always feel like I’m treating myself and my family to something special, without stressing over complicated prep. If you’re looking for a crowd-pleasing soup that’s warm, hearty, and creamy with just the right balance of veggies and cheese, you’ll want to give this recipe a try. I can’t wait to hear how you make it your own!

Print