There’s just something about a warm bowl of Broccoli Cheddar Soup that makes life feel a little lighter—like slipping into your favorite sweater on a chilly day. It’s creamy, cheesy, and hearty enough to feel like a meal, but it still has those bright bites of broccoli that whisper, “Hey, this is good for you too.”
As a mom of three, soup night is one of my secret weapons. Why? Because it’s one pot, fewer dishes, and everyone gets fed happily (yes, even my pickiest eater will gobble this up with a slice of buttered bread). This recipe has become my go-to when I want comfort without fuss—and I bet it’ll be yours too.
Table of Contents
Why You’ll Love This Broccoli Cheddar Soup
- One pot wonder – easy to make and easy to clean.
- Family-approved – cheesy enough for the kids, wholesome enough for you.
- Quick comfort – on the table in under an hour.
- Versatile – serve it in a bread bowl, with crackers, or alongside a crisp salad.
What Does Broccoli Cheddar Soup Taste Like?
Think creamy, rich cheddar sauce meets tender bites of broccoli with just the right kick of spices. The paprika and mustard give it depth, while a pinch of cayenne adds a gentle warmth (nothing too wild, promise). It’s the kind of soup that makes your kitchen smell heavenly—and might just draw your family to the table before you even call them.
Ingredients You’ll Need for Broccoli Cheddar Soup
When it comes to making the best Broccoli Cheddar Soup, the secret is starting with fresh, quality ingredients. Each component plays a role in creating that creamy, cheesy texture and rich, comforting flavor that makes this dish such a family favorite. Here’s what you’ll need:
- Butter (7 tablespoons, divided): Adds richness and helps create the roux, which thickens the soup.
- Olive Oil (1 tablespoon): A touch of healthy fat that balances the flavor.
- Yellow Onion (1 cup, finely diced): Provides a subtle sweetness that’s the flavor base of the soup.
- Garlic (1 ½ teaspoons, minced): Because what cozy soup is complete without garlic? It adds depth and warmth.
- Paprika (¾ teaspoon): Smoked paprika is wonderful here—it gives a slightly earthy, savory note.
- Ground Mustard (¾ teaspoon): Enhances the sharp cheddar flavor and adds a mild tang.
- Cayenne Pepper (⅛ teaspoon): Just enough heat to keep things interesting, but not overpowering.
- Salt & Black Pepper: Season generously to bring all the flavors together.
- Flour (6 tablespoons): Whisked into butter to create a roux, this thickens your soup to that luscious, creamy consistency.
- Chicken Broth (32 ounces, reduced-sodium): The liquid base that makes everything come together. For a vegetarian version, simply use vegetable broth.
- Half-and-Half (3 cups): This mix of milk and cream gives the soup its velvety texture without being overly heavy.
- Bay Leaf (1, optional): Infuses the broth with a subtle, herbal note.
- Fresh Broccoli (6 cups, chopped into bite-sized florets): The star of the show—fresh broccoli keeps its bright color and satisfying bite.
- Carrots (2 cups, shredded): For sweetness, texture, and a pop of color.
- Sharp Cheddar Cheese (12 ounces, freshly shredded): The heart of this recipe. Freshly shredding the cheese yourself is key for smooth melting.
- Hearty Buttered Bread or Bread Bowls (optional, for serving): Because dunking crusty bread into a hot bowl of cheesy soup is one of life’s simplest pleasures.
👉 If you’re a soup lover, you might also enjoy my cozy Olive Garden Chicken Gnocchi Soup or hearty Turkey Chili Recipe, both of which make wonderful companions to this classic Broccoli Cheddar Soup on chilly nights.
How to Make Broccoli Cheddar Soup
Making homemade Broccoli Cheddar Soup might sound like something you’d only order at a restaurant, but I promise it’s completely doable in your own kitchen. With one pot and a few simple techniques, you’ll have a creamy, comforting soup ready in under an hour. Here’s how to do it:
Step 1: Sauté the Flavor Base
- In a large soup pot, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat.
- Add your finely diced onion and cook for about 3–5 minutes, stirring occasionally, until the onion becomes soft and golden.
- Stir in the garlic, paprika, ground mustard, cayenne, and a pinch of black pepper. Cook for about 1 minute until fragrant—this is where the magical aroma begins.
👉 This step is similar to the base of my Classic Beef Chili—it’s all about layering flavor from the very beginning.
Step 2: Build the Roux
- Add the remaining 6 tablespoons of butter to the pot and let it melt completely.
- Sprinkle in the flour, whisking constantly for about 2 minutes.
- The mixture should look slightly bubbly and thick—this is your roux, and it’s what gives the Broccoli Cheddar Soup its creamy body.
Tip: Keep stirring! A roux can burn quickly if left alone.
Step 3: Add the Liquid Base
- Slowly whisk in the chicken broth (or vegetable broth if making it vegetarian). Add it gradually to prevent lumps.
- Once smooth, whisk in the half-and-half.
- Toss in the bay leaf (optional, but adds a lovely background flavor).
- Lower the heat and let the soup simmer gently for 15 minutes, whisking occasionally.
During this stage, the soup thickens and takes on that creamy texture we all love in Broccoli Cheddar Soup.
Step 4: Add the Vegetables
- While the soup simmers, chop the broccoli florets into bite-sized pieces and shred the carrots.
- Stir them into the simmering base and cook for 10–15 minutes until the broccoli is tender but still has a little bite.
You can decide whether to blend part of the soup for a smoother texture, or keep it chunky for that classic hearty feel. Personally, I love leaving it chunky—it feels more homemade and satisfying.
Step 5: Melt in the Cheese
- Turn off the heat (this is important so the cheese doesn’t get grainy).
- Slowly add the freshly shredded sharp cheddar cheese, one handful at a time, stirring gently until melted.
- Taste the soup and adjust seasoning with salt and black pepper. Sometimes I add up to 1 teaspoon of salt at this point.
The moment the cheese melts into the creamy base is when this Broccoli Cheddar Soup really transforms into the comforting classic you know and love.
Step 6: Serve and Enjoy
- Ladle the soup into bowls or, for a fun restaurant-style touch, serve in warm bread bowls.
- Add extra shredded cheddar on top if you like, and don’t forget some hearty buttered bread on the side for dipping.
👉 For another cozy bread-and-soup combo, you might want to try my Cheddar Garlic Herb Potato Soup next—it pairs beautifully with the same crusty bread.
Tips and Tricks for Perfect Broccoli Cheddar Soup
- Freshly shred your cheese. Pre-shredded cheese can make the soup grainy. Trust me, it’s worth the extra 2 minutes.
- Keep the heat low when adding cheese so it melts smoothly.
- Blend or not to blend? I love mine chunky, but you can blend part of the soup for a creamier texture.
- Bread bowls = magic. Not necessary, but boy do they make this soup feel restaurant-worthy.
- Leftovers fix: If it thickens in the fridge, just add a splash of broth or half-and-half when reheating.
Storage for Broccoli Cheddar Soup
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently over low heat. Don’t rush—cheese doesn’t like high heat.
- Freezer: I don’t recommend freezing this one since the dairy can separate, but it’s usually gone before you’d even try.
FAQs
Can I make this vegetarian?
Yes! Just swap the chicken broth for vegetable broth.
Can I make it lighter?
Use whole milk instead of half-and-half, though it won’t be quite as creamy.
Can I use frozen broccoli?
Absolutely. Just thaw and drain well before adding to the pot.
Conclusion
This Broccoli Cheddar Soup is creamy, cozy, and made with everyday ingredients—perfect for when you want comfort food without the chaos. Next time the weather cools down (or you just need a hug in a bowl), grab your pot and make this recipe. And if you’re a soup lover like me, you’ll also want to try my Turkey Chili or Olive Garden Chicken Gnocchi Soup next.
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Broccoli Cheddar Soup – The Best Creamy Comfort Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Broccoli Cheddar Soup is easy, made all in one pot, and packed with bold flavor thanks to the perfect blend of spices. Ready in under an hour, it’s the ultimate comfort food for chilly days.
Ingredients
- 7 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion (about 1 onion)
- 1–1/2 teaspoons minced garlic
- 3/4 teaspoon paprika (smoked recommended)
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper, to taste
- 6 tablespoons flour
- 32 ounces reduced-sodium chicken broth (or vegetable broth)
- 3 cups half-and-half
- 1 bay leaf (optional)
- 6 cups chopped broccoli, bite-size pieces
- 2 cups shredded carrots
- 12 ounces freshly shredded extra-sharp Cheddar cheese (about 3–1/4 cups)
- Hearty buttered bread or bread bowls, for serving (optional)
Instructions
1. Heat 1 tablespoon butter and olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until golden (3–5 minutes).
2. Add garlic, paprika, mustard, cayenne, and pepper to taste. Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
3. Add the remaining 6 tablespoons butter and melt. Whisk in flour and cook for 2 minutes, whisking constantly, until it thickens.
4. Gradually whisk in chicken broth. Once combined, slowly add half-and-half, whisking constantly.
5. Reduce heat to medium-low, add bay leaf, and simmer for 15 minutes, whisking occasionally or until nicely thickened.
6. While the soup simmers, chop broccoli and shred cheese.
7. Add broccoli and carrots to the soup.
8. Let the soup cook on low for 10–15 minutes, or until the broccoli is tender to your liking, stirring occasionally.
9. Blend some of the soup for a smoother texture if desired, or leave it chunky.
10. Turn off the heat. Stir in cheese gradually, a handful at a time, until melted.
11. Taste and adjust seasoning with salt as needed.
12. Serve immediately in bread bowls or with hearty buttered bread on the side.
Notes
Note: Half-and-half is a blend of milk and cream, typically found near the milk section in grocery stores.
To make it vegetarian, simply use vegetable broth instead of chicken broth.
Store leftovers in the fridge for up to 3 days. Reheat slowly on low heat to avoid separation, and add a splash of broth or half-and-half if needed to thin.
