Growing up, this creamy broccoli cheddar soup was my mom’s cozy answer to a chilly night. I’d come home from school, smell the buttery onion and melted cheese wafting from the kitchen, and instantly feel like everything was going to be alright. Now, I make it when I need a little comfort that only a warm, cheesy bowl can bring.
Jump to
Why You’ll Love This Creamy Broccoli Cheddar Soup
This soup hits all the right notes—rich, cheesy, and loaded with tender broccoli and sweet carrots. It’s everything you crave from a classic broccoli cheese soup, but homemade and way more flavorful than anything from a can or takeout spot. Think Panera’s version, but creamier, fresher, and ready in just 30 minutes. You can control the thickness, the texture, and the spice. Plus, it’s a budget-friendly comfort meal that’s easy to customize for picky eaters or hearty appetites.
Whether you keep it chunky or blend it silky smooth, it’s a soul-warming bowl of goodness you’ll want on repeat all season.
Ingredients You’ll Need
This creamy broccoli cheddar soup keeps things simple but powerful with pantry staples and fresh produce:
- Butter & Onion: Start with sautéed onions in butter for deep, savory flavor.
- Flour: Helps thicken the soup into a luscious base.
- Broth + Half and Half: Chicken broth adds depth; half and half makes it rich.
- Fresh Broccoli & Carrots: Cut small for faster cooking and smooth blending.
- Cheddar Cheese: Use freshly grated sharp cheddar for best melt and taste.
- Spices: Garlic powder, paprika, mustard, and black pepper give it that signature kick.
Pro tip: Always shred your own cheese. Pre-shredded can turn gritty when melted.
How to Make Broccoli Cheddar Soup
Step-by-Step Instructions
- Sauté the Onion
In a large Dutch oven, melt 1 tablespoon of butter over medium heat. Add finely chopped onion and sauté until soft and fragrant, about 3–4 minutes. - Make the Roux
Add 1/4 cup butter to the pot. Once melted, whisk in the flour and cook for 1 minute, stirring constantly to form a roux—it’ll help thicken the soup without lumps. - Add Liquids
Slowly whisk in chicken broth and half and half. Keep whisking until the mixture is smooth and thickened slightly. - Add Veggies & Seasoning
Stir in chopped broccoli, carrots, salt, paprika, garlic powder, mustard, and pepper. Simmer on low to medium-low for 10–15 minutes until the vegetables are tender. - Blend for Texture
Use an immersion blender right in the pot for a smooth texture or transfer part of the soup to a blender for a hybrid—chunky and creamy. - Add the Cheese
Turn off the heat. Stir in shredded cheddar by the handful, letting each addition melt fully before adding more. - Taste & Serve
Adjust seasoning to taste. Ladle into bowls, top with extra cheese or black pepper, and serve hot with crusty bread or croutons.
Tips for Perfect Texture and Flavor
- Don’t overcook the broccoli or it’ll lose its bright color and turn mushy.
- Always use freshly grated cheddar to keep the soup creamy—not grainy.
- Turn off the heat before adding cheese. High heat can cause separation.
Storage, Freezing & Reheating Tips
How Long Does It Last in the Fridge?
You can store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently to keep that creamy texture intact.
Can You Freeze Broccoli Cheddar Soup?
Yes, but with a catch. Only freeze the soup before adding cream and cheese. Dairy doesn’t freeze well and tends to separate. Add in the half and half and cheese fresh when reheating for best results.
How to Reheat Without Losing Creaminess
Warm the soup gently over medium-low heat, stirring often. If it thickens too much, stir in a splash of milk or broth to loosen it back up.
FAQs About Broccoli Cheddar Soup
A little bit of dry mustard or regular mustard gives the cheese flavor extra depth and sharpness—it’s subtle but makes a big difference.
Use this 30-minute method with simple ingredients like broccoli, carrots, cheddar, and cream. Let the blender do the magic for that velvety finish.
It’s all about the roux and turning off the heat before adding cheese. Also, half and half gives a rich base without being too heavy.
The flour-butter roux is the main thickener. For extra thickness, stir in more cheese or a cornstarch slurry.
More Cozy Soup Recipes to Try
If this soup hits the spot, you’ll love these warm, hearty bowls too:
- Try our Creamy Irish Potato Soup with Bacon—pure comfort in every spoon.
- Craving spice? Our Hearty Taco Soup with Flavorful Toppings has you covered.
- Or cozy up with Savory Swamp Soup with Southern Comfort—an underrated classic.
Creamy Broccoli Cheddar Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Ingredients
- 1 tbsp butter
- 1/4 cup butter
- 1 small onion, finely chopped
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups half and half
- 3 cups chopped fresh broccoli
- 1 cup shredded carrots
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp mustard (dry or prepared)
- 1/4 tsp black pepper
- 2 cups freshly shredded sharp cheddar cheese
Instructions
- In a large Dutch oven, melt 1 tbsp butter over medium heat. Add chopped onion and sauté for 3–4 minutes until soft and fragrant.
- Add 1/4 cup butter and whisk in flour. Cook for 1 minute, stirring constantly to form a roux.
- Slowly whisk in chicken broth and half and half until smooth and slightly thickened.
- Stir in broccoli, carrots, salt, paprika, garlic powder, mustard, and black pepper. Simmer for 10–15 minutes until vegetables are tender.
- Use an immersion blender to blend the soup smooth, or blend part of it for a chunkier texture.
- Turn off heat and stir in cheddar cheese, one handful at a time, until melted.
- Adjust seasoning as needed and serve hot with crusty bread or croutons.
Notes
For best results, use freshly grated cheddar cheese and avoid overheating once the cheese is added to prevent separation. Freeze only before adding dairy for better texture when reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
Final Thoughts
There’s something special about making broccoli cheddar soup from scratch. It’s creamy, satisfying, and just hits differently when it’s homemade. I hope this becomes one of your favorite weeknight comfort meals. Don’t forget to rate or drop a comment below—I’d love to hear how it turned out!
Want more cozy meals? Follow along on Pinterest or join us on Facebook for fresh recipes every week.