There’s something incredibly cozy about a warm bowl of soup on a chilly day, and this Cheddar Broccoli Soup Recipe really hits the spot. It’s creamy, comforting, and packed with just the right balance of sharp cheddar and fresh broccoli – perfect for those moments when you want something nourishing but still full of flavor.

The image shows three white bowls filled with thick soup. The soup is creamy and light orange in color, with visible pieces of bright green broccoli and thin orange carrot strips mixed throughout. On top of the soup in each bowl are large chunks of crispy golden-brown toasted bread. One of the bowls has a spoon resting inside it, and there are some crumbs scattered around it. Near the bowls is a plate with more golden-brown toasted bread pieces. The bowls and plate are placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheddar Broccoli Soup Recipe
Top Tip
How to Serve Cheddar Broccoli Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheddar Broccoli Soup Recipe

Why You'll Love This Recipe

I’ve made quite a few broccoli and cheddar soups over the years, but this version stands out because it’s truly achievable for any home cook and tastes like it’s from a cozy, gourmet cafe. It’s a simple recipe that doesn’t compromise on richness or freshness.

Balanced Creaminess: The cheese melts perfectly into the broth for a silky texture that’s not too heavy.
Fresh Veggies: The broccoli and carrot add vibrant color and just the right bit of crunch, keeping it lively.
Easy to Make: You’ll love how few ingredients it takes and how little fuss is involved, even on busy days.
Customizable Flavor: Adding Dijon mustard gives it a subtle tang that really enhances the cheddar’s sharpness without overwhelming it.

A creamy orange-yellow soup filled with small green broccoli florets and thin, bright orange carrot strips spread evenly throughout. The soup has a smooth and thick texture with visible small bits of onions, all in a large metal pot. A wooden spoon is partially submerged in the soup, scooping up some of it. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here come together beautifully to create a soup that’s rich, flavorful, and refreshingly wholesome. Each one plays a role in either building depth or balancing textures and tastes. Here are a few shopping tips so your soup turns out fantastic:

Flat lay of a small white ceramic bowl of unsalted butter, a medium yellow onion chopped on a white ceramic plate, a small white ceramic bowl of sea salt, a small white ceramic bowl of freshly ground black pepper, three whole uncracked garlic cloves, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of whole milk, a small white ceramic bowl of vegetable broth, a white ceramic plate with chopped fresh broccoli florets, a white ceramic plate with a large julienned carrot, a small white ceramic bowl of Dijon mustard, a white ceramic plate piled with shredded sharp cheddar cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: This lets you control the saltiness of your soup. Plus, it browns nicely with the onions for sweet, mellow flavor.
Yellow Onion: Adds natural sweetness and depth when softened – don’t rush this step!
Garlic: Gives a warm aromatics hit; freshly chopped is best for that punch.
All-Purpose Flour: Acts as a thickening agent for that creamy, velvety finish.
Whole Milk or Unsweetened Almond Milk: Whole milk gives richness, but almond milk is a great lighter or dairy-free alternative.
Vegetable Broth: The flavor base that ties everything together. Use a good-quality broth for best results.
Broccoli Florets: Fresh is best for texture and color, but frozen works in a pinch (just cook a bit longer).
Carrot: Adds sweetness, texture, and a splash of color that makes the soup more inviting.
Dijon Mustard: A secret weapon here – it adds a subtle tang that makes the cheddar flavor pop.
Shredded Cheddar Cheese: Sharp, flavorful cheddar is key – freshly shredded melts better than pre-shredded.
Homemade Croutons (Optional): Adds delightful crunch and a touch of garlicky goodness on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Cheddar Broccoli Soup Recipe is that it’s so easy to tweak. I often swap the carrots for sweet corn when they’re in season, or throw in some cooked bacon bits for an extra savory kick.

Variation: I once added a handful of cooked quinoa for a heartier, protein-packed version that was surprisingly delicious and kept us full longer.
Dairy-Free: Use almond milk and a dairy-free cheddar-style cheese for a vegan spin, but keep in mind the texture changes slightly.
Spice it Up: A pinch of cayenne or smoked paprika can add warmth and depth if you like a little heat.

Step-by-Step: How I Make Cheddar Broccoli Soup Recipe

Step 1: Soften the Onions in Butter

Start by melting the butter in a big, heavy-bottomed pot over medium heat. Once melted, toss in your chopped onion with a pinch of salt and some freshly ground black pepper. Cooking it slowly for about 5 minutes lets the onions become soft and sweet without browning – that’s important because it builds a mellow base without bitterness.

Step 2: Add Garlic and Flour

Next, stir in the chopped garlic, letting it cook just a minute until fragrant (don’t let it burn!). Then sprinkle the flour over the mixture and whisk continuously for 1 to 2 minutes. You’re looking for the flour to cook off and turn slightly golden – this is what thickens your soup beautifully.

Step 3: Whisk in Milk and Broth

Slowly pour in the milk while whisking so there are no lumps. Then add the vegetable broth, chopped broccoli florets, carrot, and the Dijon mustard. Stir everything to combine and let it come to a gentle simmer. I usually let it cook uncovered for about 15-20 minutes until the broccoli is tender – that’s when the magic happens.

Step 4: Melt in the Cheddar Cheese

Finally, turn the heat down and gradually stir in the shredded cheddar cheese, adding a little at a time and stirring after each addition. This way you avoid clumps and get a perfectly smooth, creamy soup. Taste and adjust salt and pepper if needed, then ladle it into bowls.

Top Tip

From my experience making this soup multiple times, there are a few little tricks that really help it shine. These tips help you get the best flavor and texture without any stress.

Whisk Continuously: When you add the flour and milk, keep whisking steadily to avoid lumps – it makes all the difference in smoothness.
Fresh Shredded Cheese: Always shred your own cheddar if you can because pre-shredded often has anti-caking agents that stop it from melting nicely.
Don’t Overcook the Broccoli: Simmer until just tender, not mushy, so you keep that fresh flavor and appealing texture.
Use Dijon Mustard: It might seem minor, but a bit of mustard really lifts the cheese flavor and adds complexity – trust me on this!

How to Serve Cheddar Broccoli Soup Recipe

cheddar broccoli soup - Serving Suggestion

Garnishes

I love to sprinkle a few homemade garlic croutons on top for crunch and add a touch of fresh thyme or chives. Sometimes I swirl in a little extra sharp cheddar before serving just to make it feel extra indulgent. A dash of black pepper right at the end also perks things up wonderfully.

Side Dishes

Pair this soup with a simple side salad dressed lightly with lemon vinaigrette or warm crusty bread to soak up every last drop. I’ve also found it’s a great companion to grilled cheese sandwiches – a classic combo you can’t go wrong with!

Creative Ways to Present

For a special gathering, I’ve served this soup in small cups topped with a sprinkle of crumbled crispy bacon and parsley—perfect for a party appetizer. Another fun idea is to ladle it into hollowed-out mini bread bowls for a playful touch that everyone loved.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge and try to enjoy them within 3 days. The soup actually tastes even better the next day once the flavors meld together – just give it a quick stir before reheating.

Freezing

This Cheddar Broccoli Soup Recipe freezes surprisingly well. I portion mine into freezer-safe containers (leave space to expand!) and thaw overnight in the fridge before reheating gently on the stove. I wait to add cheese until reheating if I can to keep it extra creamy.

Reheating

Reheat the soup slowly over medium-low heat, stirring often. Adding a splash of milk or broth while warming helps loosen it up if it’s thickened too much. Avoid boiling as that can cause cheese to separate and get grainy.

Frequently Asked Questions:

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this Cheddar Broccoli Soup Recipe. Just add it directly to the pot and simmer a bit longer until tender. However, fresh broccoli tends to hold a better texture and vibrant color if you have it available.

What type of cheddar cheese should I use?

Sharp cheddar cheese is best because it offers a bold flavor that stands out in the soup. I recommend shredding your own from a block instead of using pre-shredded cheese for smoother melting and creamier texture.

Can I make this soup vegan or dairy-free?

Absolutely! Substitute the butter with plant-based margarine or olive oil, use unsweetened almond milk or another plant-based milk, and swap the cheddar with a dairy-free cheese. The soup won’t be quite as creamy but still tasty and comforting.

How do I prevent the soup from becoming grainy when reheating?

To keep your Cheddar Broccoli Soup Recipe creamy during reheating, warm it gently over low heat and stir often. Adding a bit of milk or broth can help smooth things out. Avoid boiling the soup as that causes the cheese to separate and turn grainy.

Final Thoughts

This Cheddar Broccoli Soup Recipe has become a staple in my home, especially during cooler months when comfort means everything. It’s a recipe that’s easy to personalize, reliably delicious, and always brings that cozy feeling we all need after a long day. I hope you give it a try and find it as rewarding and tasty as I do – there’s nothing like serving up a warm bowl that feels handmade with love.