The Best Cozy Broccoli Cheddar Soup Recipe You’ll Crave

There’s something undeniably satisfying about a warm bowl of Broccoli Cheddar Soup. Creamy, cheesy, and loaded with tender broccoli, it’s the perfect blend of comfort and flavor. Whether you’re enjoying it on a chilly evening or serving it with crusty bread for a light lunch, this homemade soup delivers restaurant-quality taste — right from your kitchen.

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What is Broccoli Cheddar Soup?

Broccoli Cheddar Soup is a rich, velvety soup made from a base of cheese, milk or cream, and tender vegetables like broccoli, carrots, and onions. This beloved classic became especially popular thanks to cafes like Panera Bread, but when made from scratch, it tastes even better — and you can control the ingredients.

Why You’ll Love It

• Creamy and Flavorful – Sharp cheddar cheese gives this soup its signature bold flavor.
• Vegetable-Packed – Loaded with broccoli, carrots, and onions, it’s comfort food with a healthy twist.
• Quick and Easy – You can have this soup on the table in under 40 minutes.
• Family Favorite – Even picky eaters find it hard to resist the cheesy goodness.
• Perfect for Meal Prep – It stores well and reheats beautifully.

Broccoli Cheddar Soup Variations

• Make it vegetarian: Use vegetable broth instead of chicken broth.
• Go low-carb: Skip the flour and use a low-carb thickener like xanthan gum or just reduce the broth slightly.
• Add protein: Stir in cooked shredded chicken, crumbled bacon, or diced ham for a heartier soup.
• Spice it up: Add a pinch of cayenne pepper or red pepper flakes for a kick.
• More veggies: Add chopped cauliflower, kale, or spinach for more variety.

Serving Suggestions

This soup pairs wonderfully with:

• Homemade croutons or garlic bread
• A crisp green salad
• A warm grilled cheese sandwich
• Fresh baked rolls or sourdough bread

It also makes a great starter for holiday meals or a cozy main course during colder months.

Ingredients

(Yields 8 Servings)

• 1 tablespoon butter
• ½ onion, chopped
• ¼ cup melted butter
• ¼ cup all-purpose flour
• 2 cups whole milk or half-and-half cream
• 2 cups chicken or vegetable broth
• 1 ½ cups coarsely chopped broccoli florets
• 1 cup matchstick-cut carrots
• 1 stalk celery, thinly sliced (optional)
• 3 garlic cloves, chopped
• ½ teaspoon Dijon mustard (optional)
• 2 ½ cups shredded sharp Cheddar cheese
• 1/8 teaspoon nutmeg (optional, but brings out the flavor)
• Salt and ground black pepper to taste
• Homemade croutons, for serving (optional)

How to Make Broccoli Cheddar Soup

1. Sauté aromatics

• In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 3–4 minutes. Set aside.

2. Make the roux

• Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

3. Add liquids

• Gradually whisk in the milk (or half-and-half) and broth. Stir continuously to avoid lumps.
• Cook until mixture is thickened, about 15 to 20 minutes.

4. Add veggies

• Stir in the broccoli, carrots, celery (if using), and Dijon mustard. Reduce heat to low, cover, and simmer for 15–20 minutes or until the vegetables are tender.

5. Add cheese and seasoning

• Remove from heat and stir in shredded cheddar cheese until melted. Add nutmeg (if using), then season with salt and pepper to taste.

6. Optional blend

• For a smoother texture, use an immersion blender to partially blend the soup. Or leave it chunky — your choice!

7. Serve hot

• Top with homemade croutons or extra cheese if desired.

Make Ahead & Storage Tips

• Make Ahead: This soup can be made a day in advance. The flavors deepen and become even richer overnight.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: To freeze, let it cool completely, then freeze in portioned containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.
• Reheat Tip: Reheat on low to prevent the cheese from separating.

Nutrition per Serving

Based on 8 servings and including whole milk, cheddar, and optional Dijon mustard and nutmeg.

• Calories: 441
• Protein: 22g
• Fat: 33g
• Saturated Fat: 19g
• Carbohydrates: 14g
• Cholesterol: 96mg
• Sodium: 656mg
• Potassium: 363mg
• Fiber: 2g
• Sugar: 6g

Note: Nutrition information is automatically calculated, so should only be used as an approximation.

Final Thoughts

• Broccoli Cheddar Soup is a timeless recipe that hits all the right notes — creamy, cheesy, comforting, and full of flavor. Whether you’re making it for family dinner or prepping lunch for the week, this soup is a cozy bowl of satisfaction you’ll return to again and again.
• Don’t forget to check out our recommended kitchen tools and recipes on our website, myhomewish.com, to streamline prep and elevate your cooking game.