Broccoli Cheddar Soup is the perfect blend of creamy, cheesy goodness with tender broccoli pieces that make every spoonful comforting and tasty. It’s thick, warm, and has that rich cheddar flavor that sticks with you in the best way. If you love a classic soup that’s simple but so satisfying, this one usually hits the spot.
I really like making this soup when I want something easy but still special. The cheese melts beautifully into the broth, and I always sneak in extra broccoli because I love that little bit of crunch and freshness it adds. It’s one of those soups that feels a little fancy but is actually super quick to whip up on a weeknight.
My favorite way to enjoy this soup is with some crusty bread on the side for dipping. It’s also great served in a bread bowl if you’re feeling extra cozy. This soup reminds me of cooler days when you just want to warm up with something homey, and it’s always a hit with friends and family. I can’t help but go back for seconds every time!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best texture and flavor, but frozen works well too and is super convenient. Just thaw before cooking.
Cheddar Cheese: Sharp cheddar is my favorite for flavor. You can use mild cheddar or even a blend with Monterey Jack if you prefer a milder taste.
Butter and Flour (Roux): These create the base and thicken the soup. For a gluten-free version, try a gluten-free flour blend or cornstarch.
Half-and-Half or Milk: Half-and-half makes the soup creamier, but whole milk works fine too. For dairy-free, try coconut milk or another creamy plant-based milk.
Broth: Chicken broth adds richness, but vegetable broth keeps it vegetarian and still tasty.
How Do I Make Broccoli Cheddar Soup Smooth and Creamy Without Lumps?
Making the roux and mixing liquids properly is key to a creamy soup without lumps.
- Whisk the flour into melted butter well and cook a couple of minutes—this removes any raw flour taste.
- When adding broth, pour slowly while whisking constantly to break up lumps.
- Simmer gently until it thickens before adding milk or half-and-half bit by bit.
- Add cheese off the heat to prevent it from clumping or curdling.
These simple steps help you get a silky soup every time! If you want it extra smooth, you can use an immersion blender, but leaving some broccoli chunks adds nice texture.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it gives plenty of room to stir and simmer everything together.
- Whisk – makes mixing the roux and broth smooth and lump-free.
- Cutting board and knife – for chopping broccoli and onions easily.
- Measuring cups and spoons – to keep everything just right.
- Immersion blender (optional) – for pureeing the soup for a creamier texture if desired.
Flavor Variations & Add-Ins
- Swap sharp cheddar for smoked Gouda or Monterey Jack for different cheesy flavors.
- Add cooked bacon bits or crumbled sausage for extra richness and protein.
- Stir in a splash of hot sauce or a pinch of red pepper flakes for some heat.
- Mix in some cooked potatoes or carrots for added sweetness and texture.
How to Make Broccoli Cheddar Soup?
Ingredients You’ll Need:
Main Ingredients:
- 4 cups broccoli florets (fresh or frozen)
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups vegetable broth or chicken broth
- 2 cups half-and-half or whole milk
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: pinch of nutmeg or smoked paprika for extra flavor
- Fresh parsley or chives, chopped (for garnish)
- Crusty bread or bread rolls (for serving)
How Much Time Will You Need?
This Broccoli Cheddar Soup takes about 30 minutes from start to finish. You’ll spend about 10 minutes prepping the ingredients and 20 minutes cooking, with gentle simmering and melting of the cheese for a creamy finish. Perfect for a cozy meal without a long wait!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook for another minute, taking care not to let it burn.
2. Make the Roux:
Sprinkle the flour over the onions and garlic, whisking constantly to combine. Keep whisking and cook this mixture for about 2 minutes until it’s lightly golden. This roux will thicken your soup and add rich flavor.
3. Add Broth and Simmer:
Slowly whisk in the broth to prevent lumps. Bring the mixture to a gentle simmer and cook until the soup thickens slightly, about 5 to 7 minutes.
4. Cook the Broccoli:
Add the broccoli florets to the pot, cover, and cook for about 10 minutes, or until the broccoli is tender yet still bright green.
5. Stir In Dairy:
Lower the heat to low. Slowly pour in the half-and-half or milk, stirring to combine. Warm the soup gently—do not let it boil.
6. Add Cheese and Season:
Remove the pot from heat and stir in the shredded cheddar until melted and smooth. Taste and season with salt, pepper, and if you like, a pinch of nutmeg or smoked paprika for a little extra flavor.
7. Decide Your Texture:
If you prefer a chunkier soup, serve it as is with plenty of broccoli pieces. For a smoother texture, use an immersion blender to puree part or all of the soup.
8. Serve and Garnish:
Ladle the soup into bowls and top with extra shredded cheddar and freshly ground black pepper. Sprinkle with chopped parsley or chives for a fresh touch. Serve hot with crusty bread or rolls for dipping.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works great in this soup. Just thaw it completely and drain any excess water before adding it to avoid thinning the soup too much.
How Can I Make This Soup Dairy-Free?
Swap the butter for olive oil or a dairy-free margarine, use a plant-based milk like almond or oat milk, and try a dairy-free cheddar-style cheese to keep the creamy, cheesy flavor without dairy.
Can I Prepare Broccoli Cheddar Soup Ahead of Time?
Absolutely! You can make the soup and refrigerate it for up to 3 days. Reheat gently on the stove, stirring occasionally, and add a splash of milk if it’s too thick.
What’s the Best Way to Store Leftovers?
Cool the soup completely, then store it in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.
