Introduction

This creamy Broccoli Cheddar Soup is the ultimate comfort food, perfect for chilly days or a quick weeknight meal. It combines tender broccoli florets with sharp cheddar cheese in a rich, velvety base that comes together in under 30 minutes. For another satisfying soup option, try this Easy Creamy Chicken Pot Pie Soup. Both recipes deliver maximum flavor with minimal effort.

Ingredients

This rich and creamy Broccoli Cheddar Soup combines fresh vegetables with sharp cheddar in a velvety base for ultimate comfort.

• 1/4 cup butter
• 1/2 medium onion, chopped
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 2 cups chicken broth
• 1/2 lb fresh broccoli, chopped (about 2 cups)
• 1 cup carrots, julienned or shredded
• 1/4 teaspoon nutmeg
• 8 ounces sharp cheddar cheese, shredded
• Salt and pepper, to taste

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Broccoli Cheddar Soup recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

Chop one medium onion and mince two cloves of garlic. Cut one large head of broccoli into small florets, and finely chop the stem for even cooking.

Tip: Uniformly sized broccoli pieces ensure they cook evenly and become tender at the same time.

Step 2 — Sauté Aromatics

Melt 3 tablespoons of butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant. Avoid browning the garlic to prevent bitterness.

Step 3 — Create the Roux

Sprinkle ¼ cup of all-purpose flour over the onion and garlic mixture. Whisk continuously for 1–2 minutes to cook the flour and form a roux.

The roux is ready when it turns a light golden color and smells nutty—this eliminates the raw flour taste.

Step 4 — Add Liquid Gradually

Slowly pour in 4 cups of warm chicken or vegetable broth while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer.

Gradual addition and continuous whisking are key to achieving a smooth, lump-free base for your Broccoli Cheddar Soup.

Step 5 — Cook the Broccoli

Add the broccoli florets and stems to the simmering broth. Cook uncovered for 8–10 minutes, until the broccoli is fork-tender but still bright green.

Do not overcook the broccoli—it should be soft enough to blend but retain some texture and color.

Step 6 — Blend the Soup (Optional)

For a creamy texture, use an immersion blender to partially purée the soup, leaving some broccoli chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.

Always blend in batches if using a countertop blender and allow steam to escape to prevent pressure buildup.

Step 7 — Add Dairy and Cheese

Reduce the heat to low and stir in 1 cup of heavy cream or whole milk. Gradually add 2 cups of shredded sharp cheddar cheese, stirring until fully melted and incorporated.

Use freshly shredded cheese for best melting—pre-shredded cheese contains anti-caking agents that can make the soup grainy.

Step 8 — Season and Adjust

Season the Broccoli Cheddar Soup with salt, black pepper, and a pinch of nutmeg to taste. Taste and adjust seasoning as needed.

Add seasoning gradually, especially salt, since the broth and cheese already contribute saltiness.

Step 9 — Serve Warm

Ladle the hot soup into bowls and garnish with extra shredded cheddar or croutons if desired. Serve immediately while warm and creamy.

For the best consistency, enjoy this Broccoli Cheddar Soup right away, as it will thicken upon standing.

Nutritional Information

Calories	320
Protein	15g
Carbohydrates	18g
Fat	22g
Fiber	4g
Sodium	780mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of heavy cream — Adds protein and tanginess while reducing fat.
• Cauliflower for some broccoli — Lowers carbs and creates a creamier texture.
• Nutritional yeast instead of cheddar — Provides a cheesy flavor without dairy.
• Almond milk or oat milk — Makes the Broccoli Cheddar Soup dairy-free and lighter.
• Chicken or vegetable broth with no salt added — Reduces sodium while keeping flavor.
• Arrowroot or cornstarch instead of flour — Thickens the soup without gluten.
• Turkey bacon or smoked paprika — Adds smoky depth with less fat than regular bacon.
• Sweet potatoes blended into the base — Increases fiber and natural sweetness.

Serving Suggestions

• Pair this creamy Broccoli Cheddar Soup with a crusty sourdough bread or warm, soft pretzels for dipping.
• Serve it in a hollowed-out bread bowl for a fun, rustic presentation that makes a complete meal.
• Top your Broccoli Cheddar Soup with extra shredded sharp cheddar, crispy bacon bits, or a sprinkle of fresh chives.
• Enjoy this comforting soup on a chilly evening, as a cozy lunch, or as a starter for a holiday dinner.
• For a lighter meal, serve a small cup of this soup alongside a fresh garden salad with a tangy vinaigrette.
• Garnish with a drizzle of heavy cream or a dollop of sour cream for an extra touch of richness and visual appeal.

This Broccoli Cheddar Soup is wonderfully versatile, making it perfect for a quick family dinner or for impressing guests at a casual gathering.

Common Mistakes to Avoid

• Mistake: Overcooking the broccoli until it turns mushy and loses its vibrant green color. Fix: Add broccoli florets during the last 5–7 minutes of simmering to retain texture and nutrients.
• Mistake: Using pre-shredded cheese, which contains anti-caking agents that can make your Broccoli Cheddar Soup grainy. Fix: Always shred a high-quality block of sharp cheddar yourself for a smooth, creamy melt.
• Mistake: Adding cheese to a boiling soup base, causing it to separate and become oily. Fix: Remove the pot from heat and stir in cheese gradually once the soup is just below a simmer.
• Mistake: Skipping the step of making a proper roux, leading to a thin, watery consistency. Fix: Cook equal parts butter and flour for 1–2 minutes before adding liquid to create a stable, thickened base.
• Mistake: Using only water instead of a flavorful liquid, resulting in a bland Broccoli Cheddar Soup. Fix: Use a combination of vegetable or chicken broth and milk or cream for a rich, savory depth.
• Mistake: Not seasoning in layers, so the final dish tastes flat. Fix: Season your aromatics (onions, garlic) and the broth base, then adjust again after adding the cheese.
• Mistake: Blending the entire soup, which can turn it into an unappealing, baby-food-like purée. Fix: Blend only a portion of the soup and stir it back in to maintain a chunky, hearty texture.
• Mistake: Overcrowding the pot with too much broccoli at once, leading to uneven cooking. Fix: Cut broccoli into uniform, bite-sized pieces and add them in a single, even layer when possible.
• Mistake: Storing leftover soup with the broccoli still in it, which continues to cook and can become sulfurous. Fix: Cool the soup quickly and store it in an airtight container in the refrigerator for up to 3 days.

Storing Tips

• Fridge: Cool your Broccoli Cheddar Soup completely, then transfer to an airtight container. It will keep for 3–4 days in the refrigerator.
• Freezer: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Note that the dairy-based texture may change slightly upon thawing.
• Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches a safe internal temperature of 165°F (74°C).

Always store your Broccoli Cheddar Soup in shallow containers to help it cool quickly and safely, preventing bacterial growth.

Conclusion

This creamy Broccoli Cheddar Soup is the perfect comfort food for chilly days. Give this recipe a try and share your thoughts in the comments below! For another delicious broccoli dish, try this Cheesy Kielbasa Rice and Broccoli Skillet.

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FAQs

Can I make Broccoli Cheddar Soup ahead of time?

Yes, you can prepare this Broccoli Cheddar Soup in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring frequently to prevent the cheese from separating.

What is the best way to prevent the soup from becoming grainy?

To avoid a grainy texture in your Broccoli Cheddar Soup, shred the cheese yourself from a block and add it to the soup off the heat. Stir continuously until the cheese is fully melted and incorporated. Pre-shredded cheeses contain anti-caking agents that can cause graininess.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this recipe. There is no need to thaw it; simply add the frozen florets directly to the soup. You may need to simmer the soup for a few extra minutes to ensure the broccoli is tender.