Broccoli Cheddar Soup

Broccoli Cheddar Soup is creamy, cheesy, and incredibly comforting. It’s one of those cozy bowls I crave when the weather cools down or when I just want something rich and satisfying. Packed with tender broccoli, sharp cheddar, and a velvety broth, this soup comes together easily and always hits the spot.

Why I Love This Recipe

I love this soup because it combines wholesome vegetables with indulgent flavor. The broccoli gives it texture and nutrition, while the cheddar adds richness and that perfect cheesy depth. It feels hearty enough to be a full meal on its own, especially when I serve it with warm bread or a simple side salad. And the best part? I can make it in one pot without a lot of fuss.

Ingredients

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

• Fresh broccoli, chopped into small florets

• Carrots, shredded or thinly sliced

• Onion, finely diced

• Garlic, minced

• Butter

• All-purpose flour

• Milk (whole or 2%)

• Chicken or vegetable broth

• Sharp cheddar cheese, shredded

• Salt

• Black pepper

• Paprika or nutmeg (optional, for extra depth)

Directions

1. I melt the butter in a large pot over medium heat. I add the onion and sauté until soft, then stir in the garlic.

2. I sprinkle in the flour and cook for a minute or two, stirring constantly to form a roux.

3. I slowly whisk in the milk and broth, making sure the mixture is smooth.

4. I add the carrots and broccoli, bring the soup to a simmer, and cook for about 15–20 minutes until the veggies are tender.

5. I reduce the heat to low and stir in the shredded cheddar until melted and smooth.

6. I season with salt, pepper, and a pinch of paprika or nutmeg if I want extra flavor.

7. I serve it hot, optionally topped with more cheese or croutons.

Servings and Timing

This recipe makes 4–6 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Sometimes I blend half the soup for a creamier texture while leaving some chunks for bite. I’ve added cauliflower or spinach for more veggies, or stirred in cooked rice or small pasta to make it heartier. For a lighter version, I use low-fat milk and less cheese. I’ve even made it spicy with a little cayenne or crushed red pepper.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over low heat, stirring to keep the cheese from separating. If it’s too thick, I add a splash of milk or broth. It can be frozen, but I find the texture is best when eaten fresh or refrigerated rather than frozen.

FAQs

Can I use frozen broccoli?

Yes, I’ve used frozen broccoli in a pinch. I add it straight to the soup and simmer until tender. Fresh broccoli gives a slightly better texture, but both work.

What’s the best cheese for this soup?

I always use sharp cheddar for bold flavor. I grate it myself for the smoothest melt—pre-shredded cheese can sometimes make the soup grainy.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend or cornstarch instead of all-purpose flour to thicken the soup.

How do I make it vegetarian?

I use vegetable broth instead of chicken broth, and everything else stays the same. It’s already meat-free and easy to adapt.

Can I freeze this soup?

Technically yes, but dairy-based soups can separate when thawed. If I do freeze it, I reheat it slowly while whisking to help it come back together.

Conclusion

Broccoli Cheddar Soup is one of those warm, feel-good meals I love turning to again and again. It’s comforting, easy to make, and full of flavor. Whether I’m cooking for the family or meal prepping for the week, this soup always brings cozy vibes to the table. Add a slice of crusty bread, and I’m all set.

Broccoli Cheddar Soup

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

Broccoli Cheddar Soup is a creamy, rich, and comforting one‑pot soup made with tender broccoli, sweet carrots, sharp cheddar cheese, and a velvety broth. Perfect with crusty bread or a side salad for a cozy meal.

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Ingredients

• 4 cups fresh broccoli florets, chopped
• 1 cup carrots, shredded or thinly sliced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all‑purpose flour (or gluten‑free flour blend)
• 2 cups milk (whole or 2%)
• 2 cups chicken or vegetable broth
• 2 cups sharp cheddar cheese, shredded
• Salt, to taste
• Black pepper, to taste
• 1/4 teaspoon paprika or nutmeg (optional)

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Instructions

1. Melt the butter in a large pot over medium heat. Add the diced onion and sauté until soft, about 3–4 minutes. Stir in the garlic and cook until fragrant.
2. Sprinkle in the flour and cook for 1–2 minutes, stirring constantly to form a roux.
3. Slowly whisk in the milk and broth, making sure the mixture stays smooth.
4. Add the carrots and broccoli. Bring the soup to a gentle simmer and cook for 15–20 minutes, until the vegetables are tender.
5. Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth.
6. Season with salt, pepper, and optional paprika or nutmeg to taste.
7. Serve hot, optionally topped with extra cheese or croutons.

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Notes

• For an extra creamy texture, blend half the soup with an immersion blender, then stir it back in.
• Stir in cooked rice or small pasta to make it heartier.
• Use cauliflower or spinach along with or instead of broccoli for more veggies.
• If the soup becomes too thick, add a splash of milk or broth to loosen it.

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Nutrition

• Serving Size: 1 bowl (about 1 1/2 cups)
• Calories: 280
• Sugar: 8g
• Sodium: 640mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 45mg