If you’re searching for the ultimate comfort food, look no further than Cheddar Broccoli Soup. This luxuriously creamy soup brings together the earthy freshness of broccoli, the richness of sharp cheddar, and just the right hint of garlic and onion. It’s a beloved favorite on chilly evenings, ideal for a family meal or solo night in, and comes together quickly without sacrificing flavor. Cheddar Broccoli Soup is hearty, wholesome, and, trust me, absolutely irresistible.

Cheddar Broccoli Soup Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a few well-chosen ingredients can turn into something so delicious. Each element in this Cheddar Broccoli Soup recipe adds its own color, taste, or comforting texture—no ingredient is wasted, and every one shines!

Butter: Gives the soup its signature richness and a buttery base that’s downright crave-worthy.
Olive oil: Balances the butter and provides a subtle flavor boost to the sautéed veggies.
Onion: Brings savory depth and a gentle sweetness that underpins every spoonful.
Garlic: Adds aromatic warmth, making the soup extra inviting and full of flavor.
All-purpose flour: Works as a thickener for that perfect velvety texture.
Vegetable or chicken broth: Delivers a savory foundation and helps all the flavors meld beautifully.
Whole milk: Lends creaminess without being too heavy.
Heavy cream: For ultra-smooth, dreamy texture (this is what makes the soup feel indulgent and comforting).
Fresh broccoli florets: The star of the show—choose crisp, green florets and chop them small for even cooking and the best texture.
Carrot: A pop of color and just a hint of sweetness to balance the savory flavors.
Salt: Essential for bringing all the components together and enhancing every flavor.
Black pepper: Adds a gentle kick; use freshly cracked for the most aroma.
Ground mustard (optional): Elevates the cheese flavor and adds tangy complexity—highly recommended!
Sharp cheddar cheese: The rich, bold cheese that melts into the broth, making this Cheddar Broccoli Soup utterly delicious.

How to Make Cheddar Broccoli Soup

Step 1: Sauté the Aromatics

Start by placing a large pot on the stove and warming up the butter with olive oil over medium heat. Once melted and shimmering, toss in your diced onion. Sauté for about 4–5 minutes until the onion becomes translucent and soft, stirring often. This step builds the classic, savory base for your Cheddar Broccoli Soup, so don’t rush it.

Step 2: Add Garlic and Flour

Next, stir in the minced garlic. Let it cook for just 30 seconds—enough to release its fragrance without burning. Then sprinkle the flour over the onions and garlic, stirring constantly for 1–2 minutes to create a light roux. This thickening agent is what guarantees every spoonful is creamy and lush.

Step 3: Whisk in Liquids

Slowly pour in the broth while whisking, making sure to smooth out any lumps. Gradually add the whole milk and heavy cream, whisking continuously. You’ll see the soup taking shape with a beautiful pale golden color. Bring everything to a gentle simmer (not a full boil) to help it thicken perfectly.

Step 4: Add Broccoli, Carrots, and Seasonings

Now for the veggies: Add the chopped broccoli florets and shredded carrot right into the pot. Season with salt, pepper, and, if you’re bold, that dash of ground mustard. Let the soup simmer uncovered for 15–20 minutes. The broccoli should be fork-tender and the carrots enticingly soft.

Step 5: Melt in the Cheddar

Remove the pot from heat and stir in the shredded sharp cheddar cheese a handful at a time, mixing gently until fully melted. This step transforms your soup into a cheesy, decadent delight. If you love your Cheddar Broccoli Soup silky-smooth, blend it with an immersion blender. Prefer a rustic, chunky feel? Just ladle it straight from the pot and enjoy!

How to Serve Cheddar Broccoli Soup

Garnishes

Give your Cheddar Broccoli Soup a final flourish with a sprinkling of extra shredded cheddar cheese, a handful of homemade croutons, or a crack of fresh black pepper. If you’re feeling fancy, a touch of chopped chives or a swirl of cream makes every serving look restaurant-worthy.

Side Dishes

This soup is made for dunking! Serve it alongside a slice of warm, crusty bread, a fluffy dinner roll, or a crisp green salad for balance. Grilled cheese sandwiches are a classic pairing, turning the meal into the coziest lunch or dinner ever.

Creative Ways to Present

For a wow-factor presentation, ladle Cheddar Broccoli Soup into bread bowls or mini cocottes. Serve alongside roasted veggie skewers or surprise guests with a “build-your-own” topping bar—think crumbled bacon, toasted nuts, or red pepper flakes for a pop of color and crunch.

Make Ahead and Storage

Storing Leftovers

If you have soup left over, let it cool completely before transferring it to an airtight container. It’ll keep beautifully in the refrigerator for up to four days, making for a fuss-free lunch or dinner option midweek. The flavors actually meld and grow deeper as it sits!

Freezing

Cheddar Broccoli Soup can be frozen, though keep in mind the dairy and cheese might cause slight separation when thawed. Simply cool the soup first, divide it into smaller freezer-safe portions, and store for up to two months. Stir well when reheating to regain that creamy consistency.

Reheating

For the best results, reheat the soup gently over low to medium heat on the stovetop, stirring frequently. If microwaving, cover loosely and heat in 1-minute intervals, stirring after each, until hot. If the texture thickens after storing, add a splash of milk or broth to loosen it back up.

FAQs

Can I use frozen broccoli in this Cheddar Broccoli Soup?

Yes, frozen broccoli works wonderfully if you’re short on fresh. Just thaw and drain it well before using so you don’t water down the soup. It’s a convenient swap that still delivers great flavor and texture.

Is this soup vegetarian?

It certainly can be! Use vegetable broth in place of chicken broth and be sure your cheddar cheese is vegetarian-friendly (some brands use animal rennet). You get the same creamy taste while keeping it meat-free.

Can I make this Cheddar Broccoli Soup gluten-free?

Absolutely—swap out the all-purpose flour for your favorite gluten-free flour blend or potato starch. The soup will still turn out beautifully thick and luscious for gluten-sensitive friends or family.

How do I prevent the cheese from clumping or becoming grainy?

Add the shredded cheddar cheese off the heat, gradually and in small handfuls, stirring constantly. This keeps things smooth and prevents the cheese from separating or clumping for velvety results every time.

What proteins go well if I want to add more substance?

If you’d like a heartier meal, try stirring in cooked, diced chicken breast, or top bowls with crispy bacon. Even chickpeas can make a fun, filling vegetarian add-in!

Final Thoughts

This Cheddar Broccoli Soup is genuine comfort in a bowl—easy enough for busy evenings, but special enough to impress anyone. So grab your favorite spoon and get ready to savor every creamy, cheesy, veggie-packed bite. Your coziest dinner ever awaits!

Cheddar Broccoli Soup Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and creamy Cheddar Broccoli Soup that is perfect for a cozy meal. This vegetarian soup is rich and flavorful, filled with tender broccoli florets, shredded carrots, and melted sharp cheddar cheese.

Ingredients

Scale

Soup:

2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups vegetable or chicken broth
2 cups whole milk
1 cup heavy cream
4 cups fresh broccoli florets, chopped small
1 medium carrot, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground mustard (optional)
2 cups shredded sharp cheddar cheese

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Instructions

In a large pot, melt butter with olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until softened.
Stir in garlic and cook for 30 seconds. Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux.
Slowly whisk in the broth, then add milk and heavy cream, whisking until smooth. Bring to a gentle simmer.
Add chopped broccoli, shredded carrot, salt, pepper, and mustard if using. Simmer uncovered for 15–20 minutes until the broccoli is tender.
Remove from heat and stir in cheddar cheese until melted and smooth. Use an immersion blender for a smoother texture if desired, or leave it chunky.
Serve hot with crusty bread or croutons.