Creamy Broccoli Cheddar Soup Recipe
/There is something about a warm bowl of homemade broccoli cheddar soup that instantly feels like comfort food. Creamy, cheesy, filled with tender broccoli and carrots, and hearty enough to make a meal on its own, this is one of those soup recipes I come back to when we want something warm and satisfying.
My version is made with fresh broccoli, shredded carrots, chicken bone broth, heavy cream, and plenty of cheddar cheese. I also use a simple butter and flour base to give the soup that thick, creamy consistency you want from broccoli cheddar soup without making it overly complicated.
It's easy enough for a weeknight dinner but also one of those recipes that feels especially good on a cold or rainy day. Add warm bread on the side and dinner is done.
Why You’ll Love This Broccoli Cheddar Soup
There are plenty of versions of broccoli cheddar soup, but I love keeping mine relatively simple and letting the broccoli and cheddar be the stars.
Fresh broccoli gives the soup texture and heartiness, while shredded carrots add just a little natural sweetness. I use chicken bone broth or chicken stock instead of water for a more flavorful base, and heavy cream gives everything that rich, creamy consistency.
Then, of course, there’s the cheddar.
Once it melts into the broth, everything comes together into a thick, cheesy soup that feels substantial enough to serve as dinner rather than just a starter.
You can also adjust the texture depending on what your family prefers. Leave all of the vegetables intact for a chunky broccoli cheddar soup, or use an immersion blender to blend some of the broccoli into the broth for a smoother, thicker consistency.
What You’ll Need to Make Broccoli Cheddar Soup
One of the things I love about this recipe is that you don’t need a huge ingredient list.
Fresh broccoli is the base of the soup, so I like to cut the florets fairly small. They’ll cook more evenly and you’ll get broccoli in every spoonful rather than having to navigate huge pieces.
Shredded carrots add color, texture, and a subtle sweetness that works so well with the sharp cheddar.
For the liquid, I use chicken bone broth or chicken stock. Either works beautifully, although bone broth can add a little extra richness.
And for that signature creamy texture, I use heavy cream along with a simple roux made from salted butter and flour.
Finally, freshly shredded cheddar cheese melts into the soup at the end.
The Secret to a Creamy Broccoli Cheddar Soup
The texture is one of the most important parts of a good broccoli cheddar soup. You want it creamy and thick enough to feel indulgent without turning it into cheese sauce.
The butter and flour create a simple roux at the beginning of this recipe. Once the broth and heavy cream are added, that roux helps thicken the entire soup as it simmers.
If you want an even thicker soup, an immersion blender is one of my favorite tricks.
Once the broccoli is tender, blend just a portion of the soup before adding the cheddar. This thickens the broth naturally while still leaving plenty of broccoli and carrots intact.
Of course, if your family prefers a completely smooth soup, you can blend more of it. If you love a chunky broccoli cheddar soup, skip the blender altogether.
There really isn’t a wrong answer here.
What Is the Best Cheese for Broccoli Cheddar Soup?
I recommend using a flavorful cheddar cheese and shredding it yourself.
Sharp cheddar will give you a stronger cheese flavor, while medium cheddar will make the soup a little milder. Either works, so use whichever your family prefers.
Whenever possible, I like to start with a block of cheddar rather than pre-shredded cheese. Freshly grated cheddar generally melts more smoothly into soups and sauces.
Another important tip is to keep your heat low once you add the cheese.
You don’t want the soup rapidly boiling while the cheddar melts. Instead, stir it into the hot soup over low heat until it becomes smooth and creamy.
What to Serve With Broccoli Cheddar Soup
My favorite way to serve broccoli cheddar soup is with something warm and crusty for dipping. A loaf of homemade bread turns a bowl of soup into such a simple but comforting dinner.
My Garlic & Herb Focaccia Bread would be delicious alongside it, or you can make my Beginner’s Sourdough Bread if you want a classic crusty loaf.
For something lighter on the side, try my Pear & Walnut Salad with Honey Mustard Dressing or Shaved Brussels Sprout Salad with Apples, Goat Cheese & Candied Pecans.
You can also keep things incredibly simple with a warm baguette, crackers, or even a grilled cheese sandwich on the side.
My Favorite Soup-Making Essentials
I make homemade soup all throughout the cooler months, so there are a few kitchen pieces I find myself reaching for again and again. A good pot, immersion blender, ladle, soup bowls, and a few simple prep tools make everything from creamy soups to hearty slow cooker recipes so much easier.
I gathered my favorite soup-making essentials together below if you’re looking for any of the pieces I use in my own kitchen.
Tips for the Best Broccoli Cheddar Soup
A few simple things will help give you the best texture and flavor every time you make it.
Cut your broccoli into smaller florets. This helps it cook evenly and makes the finished soup much easier to eat.
Give the flour a minute to cook. After adding it to the butter and onions, let it cook for about a minute before adding your liquid. This helps eliminate the raw flour flavor.
Shred your own cheese if possible. Freshly grated cheddar tends to melt much more smoothly.
Blend before adding the cheese. If you want to use an immersion blender, blend the soup once the broccoli is tender and then add your cheddar.
Keep the heat low once the cheddar goes in. Gentle heat helps the cheese melt into a smooth, creamy soup.
Taste before adding additional salt. Broth and cheddar both contribute saltiness, so taste the finished soup and adjust if needed.
How to Make Broccoli Cheddar Soup
Making homemade broccoli cheddar soup is much easier than you might think.
Start by melting your butter in a large pot over medium heat. Add the diced onion and let it cook until softened and translucent.
Next, add the flour and seasonings. Stir everything together and allow the flour to cook for about one minute.
Slowly pour in your chicken bone broth or chicken stock, stirring as you go. Then add the heavy cream, broccoli, and carrots.
Cover the pot, reduce the heat, and let everything gently simmer until the broccoli is tender.
At this point, you can use an immersion blender if you want a smoother or thicker soup. Once you have the texture you like, lower the heat and gradually stir in the shredded cheddar.
As soon as the cheese is melted and the soup is creamy, it’s ready to serve.
Creamy Broccoli Cheddar Soup Recipe
Ingredients
2 heads broccoli, florets cut into small pieces
1 yellow onion, diced
1 cup shredded carrots
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
32 ounces chicken bone broth or chicken stock
¼ cup salted butter
2 tablespoons all-purpose flour
2 cups heavy cream
6 ounces cheddar cheese, freshly shredded
Instructions
1. Sauté the onion.
Add the butter to a large pot or Dutch oven over medium heat. Once melted, add the diced onion and cook for approximately 3–4 minutes, or until softened and translucent.
2. Make the roux.
Sprinkle the flour, sea salt, black pepper, and garlic powder over the onions. Stir continuously for approximately 1 minute to coat the onions and cook the flour.
3. Add the liquids.
Slowly pour in the chicken bone broth while stirring to help keep the soup smooth. Add the heavy cream and stir until combined.
4. Add the vegetables.
Add the broccoli florets and shredded carrots. Stir everything together.
5. Simmer.
Cover the pot and reduce the heat to low. Allow the soup to gently simmer for approximately 20–30 minutes, or until the broccoli is tender.
6. Blend, if desired.
For a smoother and slightly thicker soup, use an immersion blender to blend some or all of the vegetables directly in the pot. For a chunkier broccoli cheddar soup, leave the vegetables as they are.
7. Add the cheddar.
Keep the soup over low heat and gradually stir in the freshly shredded cheddar cheese. Continue stirring until the cheese has completely melted and the soup is creamy.
8. Taste and serve.
Taste and adjust the seasoning if needed. Spoon into bowls, top with a little additional shredded cheddar if desired, and serve warm.
How to Store and Reheat Broccoli Cheddar Soup
If you have leftovers, transfer the soup to an airtight container and refrigerate it promptly. It will keep well in the refrigerator for about 3–4 days.
Because this soup contains heavy cream and cheddar, I recommend reheating it gently rather than bringing it to a hard boil.
Add your leftovers to a saucepan and warm over low to medium-low heat, stirring occasionally until heated through. If the soup has thickened considerably in the refrigerator, you can add a small splash of broth or cream until it reaches the consistency you like.
You can freeze broccoli cheddar soup, although cream-and-cheese-based soups can sometimes have a slightly different texture once thawed.
If you do freeze it, let the soup cool, transfer it to a freezer-safe airtight container, and leave a little room for expansion. Thaw overnight in the refrigerator before gently reheating it on the stovetop.
Frequently Asked Questions
Can I make broccoli cheddar soup ahead of time?
Yes. You can make this soup ahead and keep it refrigerated in an airtight container for about 3–4 days. Reheat it gently on the stovetop before serving.
Can I use frozen broccoli?
Fresh broccoli is my preference for this recipe, but frozen broccoli can work when needed. Because frozen broccoli is already partially softened, you may find that it cooks more quickly than fresh.
Do I have to blend broccoli cheddar soup?
Not at all. Blending is completely optional. Leave the vegetables whole for a chunkier soup, blend a small portion for a thicker broth, or blend more for a smoother consistency.
Why isn't my cheddar melting smoothly?
High heat can make cheese-based soups grainy. Lower the heat before adding the cheddar and stir it in gradually. Freshly shredded cheese also tends to melt more smoothly than packaged shredded cheese.
More Cozy Soup Recipes You’ll Love
If you loved this creamy broccoli cheddar soup, here are a few more cozy soup recipes to make next:
There’s something so comforting about having a collection of homemade soup recipes to turn to when the weather cools down. Whether you’re looking for something creamy and cheesy like this broccoli cheddar soup or a hearty soup that can serve as dinner on its own, these are the kinds of recipes I love gathering around the table with my family.
Shop My Favorite Soup Essentials
If you're working your way through more of my soup recipes, you can find the cookware, serving pieces, and kitchen essentials I use for homemade soup all together under my Soup & Slow Cooker Essential guide.
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