Broccoli Cheddar Soup Recipe

This Broccoli Cheddar Soup is thick, creamy, cheesy, and loaded with tender broccoli in every spoonful. Sharp cheddar gives the soup plenty of flavor, while carrots, onion, garlic, and a rich creamy broth make it taste like classic restaurant-style broccoli cheese soup.

It’s cozy enough for fall and winter but easy enough to make for a weeknight lunch or dinner.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

4 tablespoons unsalted butter

1 small yellow onion, finely diced

2 cloves garlic, minced

¼ cup all-purpose flour

2 cups chicken broth

2 cups half-and-half

4 cups fresh broccoli florets, chopped into small pieces

1 cup shredded carrots

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

¼ teaspoon smoked paprika, optional

Pinch of nutmeg, optional

2½ cups freshly shredded sharp cheddar cheese

½ cup freshly shredded mild cheddar cheese

How to Make Broccoli Cheddar Soup

1. Sauté the onion

Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the diced onion and cook for 4–5 minutes, until softened.

Add the garlic and cook for another 30 seconds.

2. Make the roux

Sprinkle the flour over the onions and butter.

Stir continuously for about 1–2 minutes. The flour should completely absorb the butter and lightly cook, but you don't want it to brown significantly.

This roux is what gives broccoli cheddar soup its thick, creamy consistency.

3. Add the broth

Slowly pour in the chicken broth while whisking continuously.

Adding it gradually helps prevent lumps.

Once smooth, slowly whisk in the half-and-half.

4. Add the vegetables

Add the chopped broccoli and shredded carrots.

Season with salt, black pepper, garlic powder, smoked paprika, and a tiny pinch of nutmeg, if using.

Bring the soup to a gentle simmer.

5. Simmer until tender

Reduce the heat to medium-low and cook for approximately 15–20 minutes, stirring occasionally.

The broccoli should become tender without completely falling apart.

6. Add the cheddar

Turn the heat to low.

Add the freshly shredded cheese a handful at a time, stirring until each addition melts before adding more.

Do not boil the soup once you've added the cheese.

7. Adjust the consistency

If the soup is thicker than you'd like, stir in a little additional chicken broth or half-and-half.

For an extra-thick soup, allow it to sit over low heat for a few minutes before serving.

Taste and adjust the seasoning.

The Secret to Creamy Broccoli Cheddar Soup

The biggest difference between silky broccoli cheddar soup and grainy broccoli cheddar soup is how you handle the cheese.

I strongly recommend shredding a block of cheddar yourself.

Pre-shredded cheese is convenient, but it's usually coated with anti-caking ingredients that can prevent it from melting as smoothly.

Also, keep the heat low when adding your cheddar. Extremely high temperatures can cause the cheese to separate, leaving you with a grainy or oily soup.

What to Serve With Broccoli Cheddar Soup

Because this soup is already rich, I like serving it with something simple:

Crusty French bread

Sourdough bread

Garlic bread

Grilled cheese

Turkey sandwich

Chicken sandwich

Side salad

Baked potato

For the best presentation, serve the soup with extra shredded cheddar, small broccoli florets, cracked black pepper, and a piece of crusty bread.

What Kind of Cheese Is Best?

Sharp cheddar is my first choice because you want enough cheddar flavor to stand up against the cream and broccoli.

I like combining:

2½ cups sharp cheddar + ½ cup mild cheddar

You can also use all sharp cheddar if you prefer a stronger cheese flavor.

White cheddar works too, although the soup won't have the same classic orange color.

Can I Use Frozen Broccoli?

Yes.

You can substitute frozen broccoli for fresh broccoli. There's usually no need to thaw it first.

Because frozen broccoli has already been blanched, it may become tender faster than fresh broccoli. Start checking it after about 10 minutes.

How to Make Broccoli Cheddar Soup Thicker

If your soup seems too thin, allow it to simmer gently before adding the cheese.

Remember that it will also thicken as it cools.

For an even thicker texture, you can blend 1–2 cups of the cooked soup and stir it back into the pot before adding the cheddar.

This gives you a thicker base while leaving plenty of recognizable broccoli pieces.

How to Make Broccoli Cheddar Soup in a Bread Bowl

This soup is especially good served in a bread bowl.

Choose a sturdy round sourdough or artisan loaf. Cut a circle from the top and remove enough bread from the center to create a bowl, leaving a thick wall around the outside.

Toast the hollowed bread bowl for about 8–10 minutes at 350°F before filling it with hot soup.

Save the bread you removed for dipping.

How to Store Broccoli Cheddar Soup

Allow leftovers to cool before transferring them to an airtight container.

Refrigerate for up to 3–4 days.

The soup will become considerably thicker when chilled.

When reheating, add a splash of milk, half-and-half, or chicken broth and warm it slowly over low to medium-low heat.

Avoid boiling it.

Can You Freeze Broccoli Cheddar Soup?

You can, but creamy cheese soups aren't ideal for freezing because the dairy can separate after thawing.

If you're specifically making this for freezer meal prep, prepare the soup through the broccoli-simmering stage and freeze it before adding the half-and-half and cheese when practical. Finish the soup with the dairy after thawing and reheating.

Frequently Asked Questions

Why is my broccoli cheddar soup grainy?

The cheese was likely added while the soup was too hot, or pre-shredded cheese was used. Lower the heat before gradually stirring in freshly grated cheddar.

Why isn't my soup thick?

The roux may not have contained enough flour relative to the liquid, or the soup may simply need more simmering time. It will also continue thickening as it cools.

Can I use heavy cream?

Yes. Heavy cream makes the soup richer and thicker. You can replace some or all of the half-and-half with heavy cream.

Can I make broccoli cheddar soup vegetarian?

Yes. Replace the chicken broth with vegetable broth.

Can I add chicken?

Absolutely. Stir cooked shredded chicken into the soup before adding the cheese for a more filling meal.

Can I blend the soup?

Yes. Blend a portion for a creamy texture while leaving some broccoli intact. You can also blend the entire soup if you prefer it smooth.

Final Thoughts

Homemade Broccoli Cheddar Soup delivers everything you want from comfort food: tender broccoli, plenty of melted cheddar, a rich creamy broth, and a thick consistency made for dipping warm bread.