Name: Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups broccoli florets, cut into bite-sized pieces; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups whole milk (or unsweetened almond milk); 2 cups vegetable broth; 1 carrot, finely chopped or julienned; 1 teaspoon Dijon mustard; 2 cups sharp cheddar cheese, shredded; Salt and black pepper, to taste

Jump to Recipe·Leave a Review

This broccoli cheddar soup is the ultimate bowl of comfort. It’s rich, creamy, perfectly cheesy, and brimming with tender broccoli and carrots. I love how it comes together in just about 30 minutes, making it an easy and satisfying meal for cozy nights in.

Why You’ll Love This Recipe

I love this recipe because it brings restaurant-quality flavor right to my kitchen. The creamy base, savory onions and garlic, and the sharp cheddar make every spoonful irresistible. I like that it’s hearty enough to stand on its own, yet simple enough to serve with crusty bread or a side salad. Plus, it’s a great way to sneak in some veggies while still indulging in a cheesy, comforting soup. Broccoli Cheddar Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Broccoli, cut into small, bite-sized florets
Onion, finely chopped
Garlic, minced
Butter
All-purpose flour
Whole milk (or unsweetened almond milk for a lighter option)
Vegetable broth
Carrot, finely chopped or julienned
Dijon mustard
Sharp cheddar cheese, shredded
Salt and black pepper to taste

Directions

I start by melting butter in a large pot over medium heat. Once melted, I add the chopped onion and cook until it becomes translucent.
Then, I stir in the minced garlic and cook for about 30 seconds, just until fragrant.
I sprinkle the flour over the onion mixture and whisk constantly for a minute to create a smooth roux.
Gradually, I pour in the milk and vegetable broth, whisking until the mixture thickens slightly.
Next, I add the broccoli and carrots, reduce the heat, and let the soup simmer until the vegetables are tender, about 10–15 minutes.
Once the veggies are cooked, I stir in the Dijon mustard and shredded cheddar cheese until smooth and creamy.
I season the soup with salt and pepper to taste, then serve it warm.

Servings and Timing

This recipe serves 4 people and takes about 30 minutes from start to finish — 10 minutes for prep and 20 minutes for cooking.

Variations

I sometimes like to switch things up by using half cheddar and half gouda for a deeper flavor. For extra richness, I stir in a splash of heavy cream at the end. When I want to make it heartier, I add diced cooked potatoes or a handful of cooked rice. For a lighter version, I skip the roux and blend part of the soup to make it naturally creamy without flour. Broccoli Cheddar Soup

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the soup gently on the stove over low heat, stirring often to prevent the cheese from separating. If it thickens too much, I add a splash of milk or broth to loosen it. I don’t recommend freezing it, as the dairy can cause the texture to change.

FAQs

How can I make this soup gluten-free?

I replace the flour with a gluten-free all-purpose blend or cornstarch to thicken the soup without losing its creamy texture.

Can I use frozen broccoli?

Yes, I can! I just thaw and drain it first so it doesn’t water down the soup.

What cheese works best besides cheddar?

I like to mix things up with gouda, Monterey Jack, or even smoked cheddar for a different twist.

How do I make the soup thicker?

If I want a thicker consistency, I let it simmer uncovered for a few extra minutes or add a little more cheese.

Can I make this soup ahead of time?

Yes, I often make it a day in advance. The flavors deepen overnight, making it even tastier the next day.

Conclusion

This broccoli cheddar soup is a simple yet comforting recipe that always hits the spot. I love how it’s creamy, full of flavor, and easy to make in just half an hour. Whether I serve it as a cozy weeknight meal or a comforting lunch, it’s always a crowd-pleaser — and it’s even better than takeout.