Creamy, cozy, and loaded with tender broccoli and melty cheddar, this Cheesy Broccoli Cheddar Soup is the comfort-in-a-bowl you’ll crave on chilly nights. It’s rich without being heavy, thanks to a simple roux that creates a silky base for sharp cheddar to shine. Serve it with crusty bread, garlic toast, or a quick green salad and you’ve got an easy weeknight dinner that tastes like your favorite café classic—only better.
The trick to big flavor is layering: sauté aromatics in butter, bloom a few spices, then whisk in broth and milk for a velvety foundation. A quick simmer softens the broccoli while keeping its color vibrant. Grate your own cheese (no pre-shredded anti-caking agents) and stir it in off the heat for the smoothest, glossiest finish. It’s comforting, kid-friendly, and ready in about 35 minutes.
Key Ingredients & Substitutions
Every element adds depth or texture, and most have easy swaps.
Broccoli: Fresh florets and peeled, finely chopped stems for tender bite and minimal waste. Frozen florets work—add straight from the bag and simmer a few extra minutes.
Cheddar cheese: Sharp or extra-sharp for big flavor. Avoid pre-shredded; grate from a block for better melt. Part-skim mozzarella adds stretch if you want it extra gooey.
Butter & flour: Classic roux for body. Gluten-free? Use a 1:1 GF flour or whisk in 1 tablespoon cornstarch with the milk instead.
Milk & cream: A mix gives richness without heaviness. Use all half-and-half, or lighten with evaporated milk. Dairy-free: see FAQs.
Chicken or vegetable broth: Low-sodium lets you season to taste.
Aromatics: Onion, carrot, and garlic add sweetness and backbone (think broccoli-cheddar chowder vibes).
Seasonings: Dijon for subtle tang, paprika for warmth, and a pinch of nutmeg (classic with creamy sauces).
Equipment You’ll Need
- 4–6 quart pot or Dutch oven
- Chef’s knife and cutting board
- Box grater (for cheese)
- Whisk and wooden spoon
- Immersion blender (optional, for partial purée)
Flavor Variations & Add-Ins
- Loaded broccoli-cheddar: Top bowls with crumbled bacon, extra cheddar, and chives.
- Broccoli “baked potato”: Stir in diced cooked potatoes and finish with sour cream.
- Cauli-broccoli blend: Swap half the broccoli for cauliflower for ultra-creamy texture.
- Jalapeño cheddar: Sauté a minced jalapeño with the onion; finish with a dash of hot sauce.
- Light & bright: Add a squeeze of lemon at the end and garnish with parsley.
How to Make Cheesy Broccoli Cheddar Soup
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 1 medium carrot, finely diced or grated
- 3–4 garlic cloves, minced
- 1/4 cup all-purpose flour (see GF swap above)
- 3 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or 1 cup milk + 1 cup half-and-half)
- 1/2 cup heavy cream (optional for extra richness)
- 1–1 1/4 pounds broccoli (about 6–7 cups florets + finely chopped peeled stems)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sweet or smoked paprika
- 1/8 teaspoon ground nutmeg
- 3/4–1 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, plus more to taste
- 8 ounces sharp cheddar, freshly grated (about 2 packed cups)
- Optional toppings: Extra cheddar, bacon, chives, croutons
How Much Time Will You Need?
Prep: ~10 minutes. Cook: 20–25 minutes. Total: about 35 minutes.
Step-by-Step Instructions:
1. Sauté the aromatics
Melt butter in a large pot over medium heat. Add onion, carrot, and a pinch of salt. Cook, stirring, until softened, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
2. Make the roux
Sprinkle flour over the veggies. Cook, stirring constantly, 1–2 minutes until the flour smells toasty and looks pasty—do not brown. This step prevents a raw-flour taste.
3. Whisk in liquids
Slowly whisk in broth until smooth, scraping the pot. Add milk (and cream if using). Stir in Dijon, paprika, nutmeg, 3/4 teaspoon salt, and black pepper. Bring to a gentle simmer.
4. Add broccoli & simmer
Stir in chopped broccoli florets and stems. Simmer uncovered over medium-low, stirring occasionally, until broccoli is tender but still bright green, 8–10 minutes.
5. Blend to your preferred texture
For a café-style soup, partially purée with an immersion blender, leaving some chunks. Or remove 2 cups of soup, purée until smooth in a blender (vent lid), and return to the pot. Keep heat low.
6. Add the cheese off heat
Turn off the heat. Sprinkle in cheddar a handful at a time, stirring gently until melted and silky before adding more. Taste and adjust salt and pepper. If the soup is too thick, add warm broth or milk to loosen.
7. Serve
Ladle into bowls and top with a little extra cheddar, bacon, and chives if you like. Serve with crusty bread or garlic toast.
Pro Tips for Best Texture & Taste
Follow these simple cues for a smooth, flavorful soup every time.
- Grate your own cheese: Pre-shredded can turn grainy. Freshly grated melts smoother.
- Low heat for melting: Add cheese off heat; boiling can cause separation or graininess.
- Season in layers: Salt the aromatics lightly, then finish at the end after cheese goes in (cheddar is salty).
- Don’t over-blend: A partial purée keeps texture while making the base velvety.
- Thin as needed: If it thickens as it rests, whisk in warm broth or milk to desired consistency.
Frequently Asked Questions
Can I make it gluten-free?
Yes. Replace flour with a 1:1 GF flour or skip the roux: simmer soup as directed, then whisk 1 tablespoon cornstarch with 2 tablespoons cold milk and stir into the simmering soup until thickened.
How do I make it dairy-free?
Use plant butter or olive oil, and substitute unsweetened almond or cashew milk for dairy milk. Add 1/2–3/4 cup canned coconut milk for richness and 1/4 cup nutritional yeast for cheesy notes. Use a good dairy-free cheddar that melts well and add off heat.
Can I use frozen broccoli?
Absolutely. Add frozen florets straight to the pot and simmer 2–3 minutes longer. Avoid overcooking to keep color bright.
How should I store and reheat?
Refrigerate up to 4 days or freeze up to 2 months. Reheat gently over low heat, adding a splash of milk or broth to loosen. Avoid boiling to keep the cheese smooth.
Why did my soup turn grainy?
Common causes are high heat when adding cheese or using pre-shredded cheese. Keep heat low/off, add cheese gradually, and use freshly grated cheddar.