I’m excited to share my Creamy Broccoli Cheddar Soup, packed with fresh broccoli and a creamy cheese base that uses straightforward ingredients for an easy weeknight option.

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I love messing with soup recipes until they surprise me. This Broccoli Cheese Soup is the kind that smells like dinner is about to get real, with bright broccoli florets folded into velvety sharp cheddar cheese that hits you with both comfort and a little bite.

I pulled ideas from everything from Broccoli Cheese Soup With Velveeta Easy Recipes to an old favorite titled Creamy Broccoli Cheddar Soup, and then did my own, slightly impatient, twist. The result is rich, not fussy, and always gets asked for seconds even when I say there isnt much left.

You might find it oddly addictive.

Ingredients

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Crunchy green florets add fiber vitamins and fresh vegetal flavor, brightens the soup.
Sharp cheddar brings creamy fat, savory punch, melts into gooey comforting cheesy goodness.
Sweet roasted onion build savory base, provides mild sweetness and aromatic depth.
Carrots add subtle sweetness, extra fiber and a hint of earthy color.
Garlic gives warm pungent lift, small amount goes a long way in flavor.
Whole milk and cream give rich mouthfeel, smooth texture and delicate sweetness.
All purpose flour thickens the soup, creates silky body without changing flavor much.
Dijon adds bright tangy depth, ties cheese and broccoli flavors together nicely.

Ingredient Quantities

4 tablespoons unsalted butter

1 medium yellow onion, chopped

2 medium carrots, peeled and diced

2 cloves garlic minced

1/4 cup all purpose flour

4 cups low sodium chicken or vegetable broth

2 cups whole milk

1 cup heavy cream or half and half

4 cups broccoli florets (about 1 large head)

8 ounces sharp cheddar cheese, shredded (about 2 cups)

1 teaspoon Dijon mustard

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

Pinch of ground nutmeg

How to Make this

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1. Chop the onion, peel and dice the carrots, mince the garlic and cut the broccoli into florets, setting aside about 1 cup of florets for garnish if you want some texture on top.

2. In a large pot over medium heat melt 4 tablespoons unsalted butter, add the chopped onion and diced carrots and cook, stirring occasionally, until the onion is soft and translucent about 5 to 7 minutes.

3. Add the minced garlic and cook 30 seconds until fragrant, then sprinkle in 1/4 cup all purpose flour and stir constantly for 1 to 2 minutes to cook the raw flour taste.

4. Slowly whisk in 4 cups low sodium chicken or vegetable broth, scraping up any browned bits from the bottom, then stir in 2 cups whole milk and 1 cup heavy cream or half and half; bring to a gentle simmer.

5. Add the broccoli (reserve was set aside earlier), reduce heat a little and simmer until the broccoli is very tender, about 10 to 12 minutes.

6. Use an immersion blender to puree the soup to your desired texture, or transfer about half to a blender and pulse, leaving some chunks if you like a heartier soup. Be careful with hot liquids.

7. Turn the heat to low and, very important, do not let the soup boil. Gradually stir in 8 ounces sharp cheddar cheese, a handful at a time so it melts smoothly, and stir in 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and a pinch of ground nutmeg. Tip: grate the cheese fresh for best melting.

8. If the soup seems too thick thin it with a little more milk or broth, taste and adjust seasoning. If it looks grainy you probably let it boil, so keep it low and slow.

9. Serve hot topped with the reserved broccoli florets and extra shredded cheddar if you want, and enjoy.

Equipment Needed

1. Large heavy-bottomed soup pot for cooking the soup
2. Chef’s knife and cutting board to chop the veg, carrots and onion (keep the knife sharp)
3. Vegetable peeler and a small paring knife for detail work
4. Measuring cups and measuring spoons for flour, milk and broth
5. Whisk and a wooden spoon to stir and scrape the bottom of the pot
6. Immersion blender or a blender to puree, be careful with hot liquids
7. Box grater for shredding fresh cheddar (best melting this way)
8. Ladle and heatproof bowls for serving, plus tongs or a slotted spoon to place the reserved florets on top

FAQ

Can I make this soup vegetarian? Yes, just swap the chicken broth for a good low sodium vegetable broth and check your cheddar label for vegetarian rennet. Lots of cheddars are vegetarian but some use animal rennet, so pick one labeled vegetarian if that matters to you.

Is pre shredded cheese okay to use? It works in a pinch but it often has anti caking agents that stop it from melting smooth. For the creamiest texture buy a block and shred it yourself, then add it off the heat and stir until melted.

Why does my soup get grainy or oily and how do I stop that? Graininess usually comes from overheating the cheese or adding it while the soup is boiling. Remove the pot from heat, add cheese slowly while whisking, and do not boil after the cheese is in. Freshly shredded cheese helps, and make sure your roux is cooked briefly before adding milk.

Can I freeze this soup? Yes, but dairy can separate after freezing. For best results freeze without the heavy cream or add a little less cream, then thaw overnight and reheat gently, stirring in a splash of fresh milk or cream to bring it back together.

How do I make the soup silky smooth or more chunky? For silky smooth use an immersion blender or blend in batches until totally smooth, strain if you want extra silkiness. For chunkier soup reserve some broccoli florets, chop them bigger and stir them in near the end so they stay tender but intact.

Can I use lower fat milk or dairy alternatives? You can, but the soup will be less rich. Whole milk and some cream give the best texture. If you use low fat or plant milk choose thicker kinds like oat or soy, and you may need to thicken a little more with a longer roux or a small cornstarch slurry.

Broccoli Cheese Soup Recipe Substitutions and Variations

Unsalted butter: swap with extra‑virgin olive oil or vegan butter, 1:1. Olive oil gives a slightly fruitier flavor, vegan butter keeps the richness if you want dairy free.
Whole milk + heavy cream: use full‑fat canned coconut milk or homemade cashew cream, 1:1. Keeps the soup silky and rich, just expect a tiny coconut/cashew note.
Sharp cheddar: replace with Gruyere or Monterey Jack, 1:1 for meltability and a milder, nuttier profile. For a dairy free option try vegan cheddar shreds or nutritional yeast plus a bit of cashew cream.
All purpose flour (for the roux): use a cornstarch slurry or arrowroot instead — about 2 tablespoons cornstarch mixed with cold water to replace 1/4 cup flour. Or use a 1:1 gluten free flour blend if you need gluten free.

Pro Tips

– Grate the cheddar fresh and let it sit at room temp for 10 minutes before stirring it in. Pre-shredded cheese has weird anti caking stuff on it that makes soup grainy, and adding really cold cheese to hot liquid makes it seize up. Add the cheese in small handfuls off the heat and stir gently so it melts smooth.

– Give some of the broccoli a quick roast or pan-sear for the garnish. Toss florets with a little oil, salt and pepper and roast until they get browned edges. That crunchy, slightly charred bite makes the whole bowl taste way more interesting than just all-pureed veg.

– When you blend, don’t overdo it. Pulse half the soup or leave back a cup of florets for texture, otherwise it gets gloopy. If you use a blender, let the soup cool a bit, only fill it halfway, and hold the lid with a towel so hot splashes dont happen.

– Want to store or freeze it? Freeze the base without the cream or whole milk, then add dairy when you reheat. Dairy separates when frozen and thawed. Also always reheat slowly on low heat and never let it come to a rolling boil after the cheese goes in or it’ll turn grainy.

Broccoli Cheese Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m excited to share my Creamy Broccoli Cheddar Soup, packed with fresh broccoli and a creamy cheese base that uses straightforward ingredients for an easy weeknight option.

Servings

servings

Calories

383

kcal

Equipment: 1. Large heavy-bottomed soup pot for cooking the soup
2. Chef’s knife and cutting board to chop the veg, carrots and onion (keep the knife sharp)
3. Vegetable peeler and a small paring knife for detail work
4. Measuring cups and measuring spoons for flour, milk and broth
5. Whisk and a wooden spoon to stir and scrape the bottom of the pot
6. Immersion blender or a blender to puree, be careful with hot liquids
7. Box grater for shredding fresh cheddar (best melting this way)
8. Ladle and heatproof bowls for serving, plus tongs or a slotted spoon to place the reserved florets on top

Ingredients

4 tablespoons unsalted butter
1 medium yellow onion, chopped
2 medium carrots, peeled and diced
2 cloves garlic minced
1/4 cup all purpose flour
4 cups low sodium chicken or vegetable broth
2 cups whole milk
1 cup heavy cream or half and half
4 cups broccoli florets (about 1 large head)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1 teaspoon Dijon mustard
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Pinch of ground nutmeg

Directions

Chop the onion, peel and dice the carrots, mince the garlic and cut the broccoli into florets, setting aside about 1 cup of florets for garnish if you want some texture on top.
In a large pot over medium heat melt 4 tablespoons unsalted butter, add the chopped onion and diced carrots and cook, stirring occasionally, until the onion is soft and translucent about 5 to 7 minutes.
Add the minced garlic and cook 30 seconds until fragrant, then sprinkle in 1/4 cup all purpose flour and stir constantly for 1 to 2 minutes to cook the raw flour taste.
Slowly whisk in 4 cups low sodium chicken or vegetable broth, scraping up any browned bits from the bottom, then stir in 2 cups whole milk and 1 cup heavy cream or half and half; bring to a gentle simmer.
Add the broccoli (reserve was set aside earlier), reduce heat a little and simmer until the broccoli is very tender, about 10 to 12 minutes.
Use an immersion blender to puree the soup to your desired texture, or transfer about half to a blender and pulse, leaving some chunks if you like a heartier soup. Be careful with hot liquids.
Turn the heat to low and, very important, do not let the soup boil. Gradually stir in 8 ounces sharp cheddar cheese, a handful at a time so it melts smoothly, and stir in 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and a pinch of ground nutmeg. Tip: grate the cheese fresh for best melting.
If the soup seems too thick thin it with a little more milk or broth, taste and adjust seasoning. If it looks grainy you probably let it boil, so keep it low and slow.
Serve hot topped with the reserved broccoli florets and extra shredded cheddar if you want, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.