Creamy Broccoli Cheddar Soup

Indulge in the ultimate comfort food with this incredibly rich, creamy, and satisfying Broccoli Cheddar Soup. This homemade recipe captures the heartwarming essence of a classic, delivering a bowlful of tender broccoli florets swimming in a velvety smooth, cheesy broth. Perfect for a cozy weeknight dinner, a casual gathering, or even a game day feast, this soup comes together in just about an hour from start to finish, including all your prep time.

Forget the drive-thru; you can recreate that beloved cafe-quality experience right in your own kitchen! Serve it piping hot with a crusty baguette or homemade croutons for dipping, or elevate your meal by ladling this golden goodness into a rustic bread bowl. Each spoonful promises a delightful burst of flavor that will leave you feeling warm, nourished, and completely content.

Broccoli Cheddar Soup in a blue and ivory ceramic bowl next to bronze soup spoons, a yellow and white striped napkin, and sliced crusty bread

Contents

Essential Tips Before You Begin Cooking

Before you dive into crafting this delicious soup, a few important notes will help ensure your success and make the cooking process even smoother:

While this recipe might evoke memories of popular restaurant versions, it’s designed to be a delightful homemade rendition, not an exact replica. Our family adores this comforting take, and we believe yours will too.
For the broccoli, you’ll need about ½ pound of florets. You have the flexibility to use **pre-cut fresh florets** for convenience or to chop up a **full head of broccoli** yourself. If you opt for **frozen broccoli**, it’s crucial to **thaw and thoroughly drain it** before incorporating it into the soup. This step prevents excess water from diluting the rich flavor and consistency of your soup.
If you’re a fan of the classic combination of broccoli and cheese, you might also enjoy exploring other comforting recipes, such as a hearty Chicken Broccoli Rice Casserole – another family favorite perfect for a satisfying meal.

Crafting Your Perfect Homemade Broccoli Cheddar Soup

Creating this rich and flavorful Broccoli Cheddar Soup is a straightforward process, broken down into simple, easy-to-follow steps. From sautéing aromatics to achieving that perfect creamy consistency, each stage is designed to build layers of deliciousness. Get ready to transform fresh ingredients into a comforting masterpiece!

overhead of ingredients for Broccoli Cheddar Soup in bowls with text label overlays

Step 1: Sautéing the Aromatics for a Flavorful Base

Every great soup begins with a strong foundation of flavor. For this Broccoli Cheddar Soup, we start by creating a fragrant aromatic base. In a medium to large heavy-bottomed pot or a Dutch oven (a 3.5-quart size is the smallest recommended for this recipe), melt **unsalted butter** over medium-high heat. The butter will serve as the rich medium to soften our vegetables and eventually form a roux.

Once the butter is melted and shimmering, add your finely diced **yellow onion**, thinly sliced or small-diced **celery**, and **carrots**. For added convenience and quicker cooking, matchstick-cut carrots (often labeled “shredded”) work wonderfully, eliminating the need for extra chopping. Season these vegetables with a pinch of **salt** and **pepper** right from the start. Sauté the mixture for approximately **5 minutes**, stirring occasionally, until the vegetables begin to soften and become translucent. This gentle sautéing process allows their natural sweetness to develop.

Next, introduce your aromatic spices: stir in the **minced garlic**, **ground mustard powder**, and **sweet paprika**. The mustard powder is a secret ingredient here; it won’t give your soup a distinct mustard taste, but rather provides an incredible depth of flavor and a subtle tang that beautifully enhances the rich cheddar cheese you’ll add later. Cook this mixture for just **30 seconds to 1 minute**, stirring continuously, until the garlic becomes fragrant and the spices are lightly toasted. Be careful not to burn the garlic, as this can turn bitter and negatively impact the soup’s flavor.

diced onion, diced celery, and shredded carrots being stirred in a white enameled cast iron dutch oven with a wooden spoon — Sautéing the carrots, celery, and onions to build flavor.

adding ground spices to sauteed carrots, onions, and celery in a white enameled cast iron dutch oven — Infusing the base with garlic and vibrant seasonings.

Step 2: Building the Velvety Soup Base

With your flavorful aromatic base established, it’s time to build the creamy, rich body of your Broccoli Cheddar Soup. This step involves creating a roux to thicken the soup and then gradually incorporating liquids to form a smooth, luscious texture.

Begin by sprinkling **all-purpose flour** evenly over the sautéed vegetables. Stir vigorously to ensure that the vegetables are thoroughly coated. This flour will combine with the melted butter to form a roux, which is essential for thickening the soup and giving it a desirable velvety texture. Continue to cook and stir for approximately **1 minute** to cook out the raw flour taste, preventing your soup from having a pasty flavor.

Next, add a teaspoon of **roasted chicken base** to the pot. Using a product like reduced-sodium Better Than Bouillon can significantly enhance the depth and richness of quick-cooking soups, giving them a more robust and complex flavor profile that tastes like it simmered all day. This concentrated flavor booster is a fantastic shortcut to gourmet taste.

stirring flour into sauteed mirepoix in a white enameled cast iron dutch oven with a wooden spoon — Creating the roux by stirring in flour.

sauteed mirepoix coated with flour with a dollop of roasted chicken base in a white enameled cast iron dutch oven — Roux cooked and chicken base ready for liquid.

Now, it’s time to slowly incorporate the liquid. Gradually pour in **chicken broth or stock**, adding about **one cup at a time**. It’s crucial to stir constantly as you add the liquid to ensure the roux dissolves smoothly into the broth, preventing any lumps. Initially, the mixture might appear thick and somewhat lumpy, but rest assured, as the liquid heats up and you continue stirring, the roux will fully incorporate, and the base will begin to thicken beautifully. While stirring, remember to scrape up any browned bits that may have formed on the bottom of the pot; these “fond” bits are packed with flavor and will significantly contribute to the soup’s overall richness.

Tip for the Best Flavor Control: Always opt for **moderate- to low-sodium broth or stock**. This allows you to have complete control over the final saltiness of your soup. It’s much easier to add more salt to taste later than it is to correct a soup that has become excessively salty.

pouring chicken stock into a flour-coated sautéed mirepoix in a white enameled cast iron dutch oven from a liquid measuring cup — Slowly adding chicken stock to the roux base.

stirring chicken stock into sauteed vegetables in a white enameled cast iron dutch oven with a wooden spoon — Stirring to dissolve the roux and create a smooth base.

Once the broth is fully incorporated and the soup base starts to thicken slightly, stir in the **heavy cream**. This addition is what truly transforms the soup into its signature rich and creamy texture. Continue stirring until the cream is well combined and the roux is completely dissolved, resulting in a smooth, uniform liquid.

Finally, add the **broccoli florets**. It’s important to chop them into **small, uniform, bite-sized pieces**, ideally no larger than **½ inch**, and ensure any tough stems are trimmed away. This small size is crucial because it allows the broccoli to cook down and become tender quickly within the soup’s relatively short simmering time. If the florets are too large, they may remain firm, compromising the tender texture desired in a classic Broccoli Cheddar Soup.

Step 3: Simmering the Soup to Perfection

With all your key ingredients now in the pot, it’s time to bring the soup to its ideal consistency and cook the broccoli until it’s perfectly tender. Bring the soup mixture to a **gentle boil** over medium heat. Once it reaches a boil, immediately cover the pot and **reduce the heat** to a steady, low simmer. This controlled heat is vital for cooking the broccoli thoroughly without scorching the bottom of the pot or over-reducing the soup.

Allow the soup to simmer, covered, for **10 to 15 minutes**, stirring occasionally. Stirring helps to ensure even heating throughout the soup and prevents any ingredients from sticking to the bottom of the pot. The cooking time for the broccoli can be adjusted to your preference. Our family prefers very soft broccoli in this soup, so I typically simmer it for the full **12 to 15 minutes**. If you prefer your broccoli with a slightly firmer, al dente bite, begin checking for doneness around the **10-minute mark**. The broccoli should be easily pierced with a fork but not mushy.

raw broccoli florets added to soup in a white enameled cast iron dutch oven — Adding small, bite-sized broccoli florets to the simmering soup.

a covered white enameled cast iron dutch oven on a gray tile surface — Allowing the soup to simmer, covered, until broccoli is tender.

Step 4: Finishing Touches and Achieving Cheesy Perfection

The final step brings together all the flavors with the star ingredient: cheddar cheese! Once the broccoli has reached your desired tenderness, it’s crucial to **turn off the heat** before adding the cheese. This prevents the cheese from overheating, which can cause it to separate, clump, or become grainy.

Gradually stir in the **shredded sharp cheddar cheese**, adding about **½ cup at a time**. Incorporating the cheese in smaller increments allows it to melt smoothly and evenly into the hot soup, creating that signature silky texture without any clumping. Continue stirring gently after each addition until all the cheese is fully melted and beautifully integrated into the creamy base. The aroma of rich cheddar will fill your kitchen!

For the absolute best results in terms of both flavor and texture, I highly recommend buying a block of sharp cheddar cheese and shredding it yourself. Pre-shredded cheeses often contain anti-caking starches like cellulose, which can sometimes give the soup a slightly gritty or less smooth texture. Freshly shredded cheese melts wonderfully and contributes a superior, cleaner flavor.

Once all the cheese is melted and the soup is perfectly smooth, taste it and adjust the seasoning as needed. Add **more salt and pepper** if desired, or a pinch of garlic powder for extra savory depth. Your Broccoli Cheddar Soup is now ready to be enjoyed!

adding shredded cheddar cheese to cooked broccoli cheddar soup in a white enameled cast iron dutch oven — Adding the rich cheddar cheese a handful at a time.

stirring cheddar cheese into a pot of broccoli cheese soup in a white enameled cast iron dutch oven with a wooden spoon — Gently stirring to melt the cheese into a smooth, creamy texture.

Achieving Your Desired Soup Thickness

Over the many times I’ve made this comforting soup, I’ve noticed that fresh broccoli can release varying amounts of water as it cooks. This can sometimes result in a soup that is slightly thinner than desired after all the cheese has been added. If your soup seems too thin for your liking, or if you simply prefer an extra-thick and hearty **Broccoli Cheddar Soup**, you can easily adjust its consistency by stirring in a **cornstarch slurry**.

To prepare a slurry, in a small separate bowl, thoroughly mix **1 tablespoon of cornstarch** with an equal amount of cool **stock or water** until it forms a smooth, lump-free paste. Then, slowly drizzle this slurry into the **hot soup**, stirring constantly and gently to prevent any new lumps from forming. Once added, warm the soup over **very low heat**, continuing to stir gently, until it thickens to your preferred consistency. It’s crucial to **avoid turning up the heat too high** during this step, as excessive heat can cause the cheese in the soup to break down and develop an undesirable gritty texture. Patience here will yield the creamiest results.

ladleful of broccoli cheddar soup being taken from a white enameled cast iron pot

Serving Suggestions for Your Broccoli Cheddar Soup

Once your rich and creamy Broccoli Cheddar Soup is ready, the serving possibilities are endless! It’s a versatile dish that can be enjoyed simply or dressed up for a special touch.

We absolutely love serving this soup with a sprinkle of crispy homemade croutons on top for added texture, or with thick slices of **crusty bread** like a warm baguette, perfect for dipping into the flavorful broth. The contrast of the soft soup with crunchy bread is simply divine.

For an elevated, truly cafe-inspired experience, serve your soup in a **bread bowl**! To do this, simply slice the tops off **mini bread boules** (sourdough works wonderfully for a touch of tang). Carefully hollow out the centers, making sure to leave enough bread on the sides to form a sturdy bowl. Ladle in your hot soup, and don’t forget about those bread tops! Cut or tear them into bite-sized cubes – they’re perfect for dipping and soaking up every last bit of creamy goodness.

When it comes to toppings, a little **extra shredded cheddar cheese** sprinkled over each bowl is always a welcome addition, melting beautifully into the hot soup. For a delightful smoky crunch, consider adding **crumbled bacon**. If you enjoy a touch of heat, a **dash of hot sauce** can wonderfully balance the soup’s richness with a subtle kick. Experiment with chives, a swirl of sour cream, or a sprinkle of freshly chopped parsley for extra freshness and visual appeal.

To make Broccoli Cheddar Soup a complete and satisfying meal, pair it with your favorite **sandwiches or a crisp, fresh salad**. For a recent game day gathering, I served this soup alongside my Baked Ham and Cheese Sliders, and both dishes disappeared incredibly fast! It also pairs wonderfully with a simple grilled cheese sandwich or a light garden salad for a wholesome lunch or dinner.

overhead of broccoli cheddar soup in an ivory ceramic bowl with a bronze soup spoon next to slices of crusty bread and a yellow and white striped napkin

Storage and Reheating Tips for Leftovers

Proper storage and reheating are key to enjoying your delicious Broccoli Cheddar Soup even after the initial meal. Should you have any delightful leftovers, simply transfer the cooled soup to an **airtight container** and store it in the refrigerator. It will maintain its quality for **3 to 4 days**.

It’s important to note that due to its heavy cream content, this soup **does not freeze well**. Freezing and then defrosting creamy soups can often lead to a grainy or separated texture, so it’s best to enjoy this soup fresh or within a few days from the refrigerator.

When you’re ready to **reheat** your soup, gently warm it **over low heat** on the stovetop, stirring frequently. The key is to **avoid boiling** the soup. High heat can cause the cheese to break down, resulting in an undesirable gritty texture. Low and slow is the best approach for creamy soups.

Because this recipe doesn’t rely heavily on starchy thickeners, I’ve found that it typically doesn’t need to be thinned out when reheated. It might appear quite thick when cold and chilled, but it will smooth out beautifully once warmed through. If, however, your soup does seem a bit too thick after reheating, simply stir in a **splash of broth or milk** until it reaches your preferred creamy consistency.

Explore More Comforting Soup Recipes

If you’re a fan of warm, comforting soups, you’ve come to the right place! Discover more delightful recipes to cozy up with:

Hearty Split Pea Soup with Ham
Easy Crockpot Hashbrown Potato Soup
Classic Homemade Cream of Mushroom Soup
Rich Creamy Sausage Tortellini Soup
Comforting Creamy Chicken Gnocchi Soup

Craving even more deliciousness? Browse my full collection of Soup and Stew Recipes to find your next favorite meal!

Broccoli Cheddar Soup

by Amanda Biddle

This rich and creamy Broccoli Cheddar Soup is easy to make in an hour, prep to table! Packed with fresh broccoli and melty cheddar, it’s perfect with crusty bread for a cozy meal.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 6 servings (about 1-1/4 cups each)

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Ingredients

6 tablespoons unsalted butter
1 cup chopped yellow onion
1 cup matchstick-cut carrots (also labeled “shredded”)
⅓ cup thinly sliced or small diced celery
3 to 4 large garlic cloves, minced (about a tablespoon)
1 teaspoon ground mustard powder (I use Colman’s)
½ teaspoon sweet paprika (I use Hungarian)
⅓ cup all-purpose flour
4 cups chicken broth or stock (moderate- to low-sodium)
1 teaspoon Better Than Bouillon Reduced Sodium Chicken Base
8 ounces broccoli florets, roughly chopped into small, bite-sized pieces (about 3 lightly packed cups)
1 cup heavy cream
2 cups shredded sharp cheddar cheese (8 ounces), plus additional for serving
Kosher salt and freshly-ground black pepper, to taste

Instructions

Melt butter over medium-high heat in a heavy-bottomed pot or Dutch oven (at least a 3.5-quart capacity or larger). Add onions, celery, and carrots with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cook, stirring often, until the vegetables are beginning to soften, about 5 minutes.
Add garlic, mustard powder, and paprika and cook for 30 seconds to 1 minute, until fragrant. Stir in flour and cook for an additional minute to remove the raw flour taste.
Add the chicken base to the pot and gradually pour in chicken broth or stock, scraping any browned bits from the bottom of the pan with a wooden spoon. Stir in the heavy cream. Heat, stirring, until the roux is dissolved into the liquid.
Add the broccoli florets and bring the mixture to a boil. Cover the pot, reduce the heat to maintain a simmer, and cook for 10-15 minutes, stirring occasionally, until the broccoli is tender.
Remove the soup from heat and stir in the shredded cheddar about 1/2 cup at a time, until it’s melted and smooth. Season to taste with additional salt and pepper.
Ladle into bowls and serve with additional shredded cheese on top, along with croutons or crusty bread for dipping.

Notes

Broccoli Florets: You can use pre-cut florets or break down a whole head of broccoli—just be sure to trim away any tough stems. Cut the florets into **½-inch pieces** so they soften properly within the cooking time. If using **frozen broccoli**, thaw and drain it well to prevent excess water from thinning the soup.
Cheddar Cheese: For the best texture, **shred your own cheese** from a block rather than using pre-shredded cheese, which contains anti-clumping starches that can affect the soup’s smoothness.
Thickening the Soup: I’ve found that some batches of broccoli release more water than others, which can slightly thin the soup. If needed, you can thicken it with a **cornstarch slurry**. See the “Achieving Your Desired Soup Thickness” section in the blog post for detailed instructions.
Add Some Heat: Want a little kick? Stir in **a dash or two of hot sauce** when adding the cheddar cheese, or let everyone customize their bowls with a dash to taste.

Nutrition Estimate

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

About Our Recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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