There’s something deeply comforting about a bowl of rich, velvety soup that warms you from the inside out. This Creamy Broccoli Cheddar Soup Recipe hits that spot perfectly — with tender broccoli, sharp cheddar, and a silky base that’s just irresistible.

The image shows three white bowls filled with creamy broccoli soup, each bowl containing visible bright green broccoli florets and thin orange carrot strips within the yellowish soup base. On top of the soup, there are clusters of golden-brown crunchy bread pieces adding texture to the dish. One bowl in the upper left corner contains extra pieces of the same crispy bread. The bowls are placed on a white marbled surface with metal spoons beside and inside the bowls. The scene is bright and fresh, highlighting the vibrant vegetable colors and the crumbly golden bread topping, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Broccoli Cheddar Soup Recipe
Top Tip
How to Serve Creamy Broccoli Cheddar Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Broccoli Cheddar Soup Recipe

Why You'll Love This Recipe

I’ve made this creamy broccoli cheddar soup probably dozens of times, and it never fails to impress. It’s the perfect blend of cheesy goodness and fresh veggies, and it’s pretty simple to whip up even on a busy weeknight.

Comfort in a bowl: This soup’s thick, cheesy texture makes it like a warm hug on chilly days.
Simple ingredients: You don’t need fancy stuff — just everyday pantry finds that come together beautifully.
Quick and easy: Ready in about 35 minutes, so you don’t have to sacrifice flavor for convenience.
Versatile and forgiving: You can easily tweak it to fit dietary needs or personal tastes without any fuss.

A close-up view of creamy soup in a pot, showing a thick light orange base with small chunks of bright green broccoli florets and thin orange carrot strips spread evenly throughout. A wooden spoon is stirring the soup, partially covered with the creamy mixture, and is placed near the center right of the image. The texture looks smooth with visible bits of vegetables adding some softness and color contrast. The background surface has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Broccoli Cheddar Soup Recipe plays a key role. The balance of fresh and pantry staples is what makes this soup creamy, flavorful, and hearty without being overwhelming. Here’s why I rely on these particular ingredients:

Flat lay of fresh bright green broccoli florets, a large vibrant orange carrot julienned, a medium yellow onion chopped, three peeled garlic cloves, two whole brown eggs with clean shells, a small white bowl of pale yellow unsalted butter cubes, a small white bowl of fine all-purpose flour, a small white bowl of creamy whole milk, a small white bowl of golden vegetable broth, a small white bowl of bright yellow Dijon mustard, a small white bowl filled with shredded sharp cheddar cheese, a few grinds of freshly cracked black pepper and coarse sea salt crystals arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Melts beautifully to start the flavor base without adding extra salt, letting you control seasoning better.
Yellow onion: Adds a subtle sweetness and depth when softened — don’t skip this step!
Sea salt and black pepper: Seasoning essentials to enhance the fresh vegetable flavors.
Garlic cloves: Just a little garlic gives a nice aromatic kick without overpowering the cheese.
All-purpose flour: The magic thickener that turns the broth and milk into a luscious, velvety soup.
Whole milk or unsweetened almond milk: I usually reach for whole milk for that creamy richness, but almond milk works if you want a lighter or dairy-free twist.
Vegetable broth: Gives the soup that savory foundation — homemade broth is always a bonus if you have it!
Broccoli florets: The star veggie — tender yet still vibrant, they add great texture and nutrition.
Carrot: Not just for color — those little bursts of sweetness brighten the overall flavor.
Dijon mustard: A tiny punch of tang and depth that really wakes up the cheddar’s flavor.
Shredded cheddar cheese: Freshly shredded is a must for melting smoothly, delivering that signature cheesy punch. Sharp cheddar gives the best flavor balance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Broccoli Cheddar Soup Recipe is how easy it is to adapt. Whether you want to go vegetarian, adjust the cheese, or boost the veggies, there’s plenty of room for personalization.

Variation: I once swapped half the cheddar for smoked gouda, and it added this amazing smoky depth. Try mixing cheeses you have on hand for fun twists.
Dairy-free: Use unsweetened almond milk and nutritional yeast instead of cheddar for a vegan-friendly version.
Extra veggies: Toss in some cauliflower or spinach for added nutrition and variety.
Spicy kick: Add a pinch of cayenne or a few dashes of hot sauce for a little warmth that wakes up your palate.

Step-by-Step: How I Make Creamy Broccoli Cheddar Soup Recipe

Step 1: Soften the onion and garlic with love

Start by melting butter over medium heat in a large pot or Dutch oven. Add the chopped onion along with a pinch of sea salt and freshly ground black pepper. This softens the onion and helps release its natural sweetness, which is the foundation for your soup’s rich flavor. Stir it for about 5 minutes until it’s tender but not browned. Throw in the garlic last, stirring for just a minute so it doesn’t burn — burnt garlic always ruins a soup, trust me!

Step 2: Create the creamy base

Sprinkle the flour over your softened onions and garlic, then whisk it constantly for 1-2 minutes while it turns a light golden color. This cooking time helps get rid of the raw flour taste. Then, take your time pouring in the milk slowly while whisking continuously — this prevents lumps and gets the base beautifully smooth.

Step 3: Add the broth and veggies

Pour in the vegetable broth, chopped broccoli, and finely chopped or julienned carrot, along with the Dijon mustard. Stir it together and let it simmer gently for 15-20 minutes until the broccoli is tender but not mushy. The carrot adds a subtle sweetness and a nice textural contrast.

Step 4: Melt in the cheese and season

Turn off the heat and gradually stir in your shredded cheddar cheese, doing it in batches and stirring after each addition. This helps the cheese melt evenly without clumping. Taste and adjust seasoning with salt and pepper as needed. If you want it thicker, a little extra cheese or a spoonful of cream always works wonders.

Top Tip

From countless pots of this soup on my stove, I’ve learned a few tricks that really make a difference:

Whisk steadily: Always whisk continuously when adding flour and milk to prevent lumps and get that silky texture.
Fresh cheese: Grate your own cheddar instead of using pre-shredded for smoother melting and better flavor.
Cook the veggies just right: Don’t overcook broccoli; it should be tender but still retain a bit of bite and vibrant color.
Season carefully: Add salt in stages and taste as you go to avoid oversalting — the cheese adds salt too.

How to Serve Creamy Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup - Serving Suggestion

Garnishes

I love topping my soup with homemade croutons — they add a satisfying crunch. A little extra shredded cheddar or finely chopped fresh chives also brighten things up nicely. Sometimes, I stir in a drizzle of good-quality olive oil or a sprinkle of smoked paprika for a touch of indulgence.

Side Dishes

This soup goes beautifully with a crisp green salad or crusty bread — I’m partial to a rustic sourdough loaf. For a heartier meal, grilled cheese sandwiches make an unbeatable pairing. And if you want to keep things light, roasted Brussels sprouts balance the richness perfectly.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls—kids and adults alike love eating their soup “in a bowl you can eat.” Pouring it into individual ramekins and topping with a crisp crouton and fresh herbs adds a lovely fancy touch. It’s surprisingly easy to make this feel restaurant-worthy!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover soup into airtight containers and keep it in the fridge for up to 3 days. It thickens as it cools, so before serving, I add a splash of milk and gently reheat, stirring to bring it back to that creamy consistency.

Freezing

This soup freezes well! I recommend freezing it without cheese and adding the cheddar fresh when reheating. This way, you avoid grainy textures from freezing melted cheese. Just thaw overnight in the fridge and then warm with freshly shredded cheddar whipped in at the end.

Reheating

Reheat your soup on low to medium heat, stirring frequently to prevent scorching. Adding a little milk or broth while warming helps loosen the texture if it’s thickened too much. I find that melting in extra shredded cheddar at the end freshens up the flavors remarkably.

Frequently Asked Questions:

Can I use frozen broccoli in this Creamy Broccoli Cheddar Soup Recipe?

Yes! Frozen broccoli works just fine and can be added directly to the pot. Just keep an eye on cooking times, as frozen broccoli may make the soup a bit more watery, so you might want to simmer a bit longer to thicken.

What type of cheddar cheese should I use?

Sharp cheddar works best for this soup because it melts nicely and offers a balanced, tangy flavor. Avoid pre-shredded cheddar if possible, as it often contains anti-caking agents that can affect melting.

Is there a dairy-free version of this Creamy Broccoli Cheddar Soup Recipe?

Yes! You can substitute the whole milk with unsweetened almond milk or oat milk and replace the cheese with nutritional yeast for a cheesy flavor. Keep in mind the texture will be slightly different but still delicious.

Can I make this soup ahead of time?

Absolutely! This soup reheats beautifully. I suggest making the soup and storing it refrigerated for up to 3 days, or freezing as described above. Reheat gently and add a bit of milk or broth to refresh the texture.

Final Thoughts

This Creamy Broccoli Cheddar Soup Recipe is one of those go-to dishes for me when I want something cozy and satisfying without a lot of fuss. I hope you enjoy making it as much as I do — trust me, a homemade bowl of this soup is like a little celebration of simple, good food. Give it a try on your next chilly evening, and you might just find it becomes a family favorite too!