Soup & Stew

Easy Creamy Broccoli Cheddar Soup

Name: Easy Creamy Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tablespoons unsalted butter; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 medium carrots, peeled and shredded or finely diced; 1/4 cup all-purpose flour; 2 cups whole milk; 2 cups low-sodium chicken broth or vegetable broth; 4 cups fresh broccoli florets, roughly chopped (about 1 large head); 1/2 teaspoon dry mustard powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1/2 cup heavy cream; 3 cups freshly grated sharp cheddar cheese (about 12 ounces)

Published August 5, 2025

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This creamy broccoli cheddar soup is everything a bowl of comfort food should be: thick, velvety, and loaded with tender broccoli and sharp cheddar cheese. It comes together in about 45 minutes using simple pantry staples, making it the perfect weeknight dinner or lazy weekend lunch. One spoonful and you will understand why this is the kind of recipe that gets passed around and requested on repeat.

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There is a specific kind of cold that settles in during late October, the kind that gets into your bones before you even realize it happened. I remember coming home from school on one of those afternoons, backpack still on, shoes still tied, and walking straight into the kitchen because I could smell it from the front door. My mom was standing at the stove stirring a big pot of broccoli cheddar soup, and the whole house smelled like warm cheese and something deeply safe. She ladled it into those wide ceramic bowls we had, the cream-colored ones with the small chip on the rim of mine, and we sat at the kitchen table without turning on the TV. Just soup, crusty bread torn straight from the loaf, and the sound of rain against the window. That memory lives in this recipe.

What makes this version stand out is a combination of technique and a couple of ingredient choices that most recipes skip. First, the vegetables get a proper sauté in butter before any liquid is added, which builds a savory, slightly sweet base that shortcuts never quite replicate. Second, the soup is only partially blended, leaving some texture so every bite has both silky broth and tender broccoli pieces. The star move, though, is using freshly grated sharp cheddar instead of pre-shredded. Pre-shredded cheese is coated in starch to prevent clumping, and that coating can make your soup grainy and dull. Grating your own takes two extra minutes and makes the cheese melt into the soup smooth and glossy, the way it should be.

This soup is made for the colder months, especially those gray November and December days when you need something warm and unapologetically indulgent. It is equally at home on a Tuesday night when dinner needs to happen fast and on a Sunday afternoon when you want something that feels like a project but is actually quite forgiving. It is a crowd-pleaser for kids and adults alike, a great option for meal prep, and one of those dishes that tastes even better the next day. If you are hosting a casual get-together or just want to make someone feel taken care of, a pot of this soup on the stove does all the talking.

You can expect a soup that is rich and creamy with real body, not thin or watery, and full of sharp cheddar flavor in every bite. The broccoli stays present rather than disappearing into the background, and the whole thing comes together in one pot with minimal cleanup. Gather your ingredients, get your pot warm, and let's make something worth coming home to.

Prep

15 min

Cook

30 min

Total

45 min

Servings

4 servings

Calories

520 / serving

Ingredients

4 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and shredded or finely diced
1/4 cup all-purpose flour
2 cups whole milk
2 cups low-sodium chicken broth or vegetable broth
4 cups fresh broccoli florets, roughly chopped (about 1 large head)
1/2 teaspoon dry mustard powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 cup heavy cream
3 cups freshly grated sharp cheddar cheese (about 12 ounces)

Instructions

1
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and carrots and cook, stirring occasionally, for 5 to 6 minutes until the onion is softened and translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
2
Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes, coating everything evenly. This step cooks out the raw flour taste and starts building your thickener, so do not rush it.
3
Slowly pour in the chicken broth while stirring to prevent lumps, then add the whole milk. Stir until the mixture is smooth and fully combined. Increase the heat to medium-high and bring the soup to a gentle simmer.
4
Add the chopped broccoli florets, dry mustard, smoked paprika, salt, and black pepper. Stir to combine, then reduce the heat to medium-low. Simmer uncovered for 15 to 18 minutes, stirring occasionally, until the broccoli is very tender and the soup has thickened slightly.
5
Use an immersion blender to partially blend the soup directly in the pot, leaving some chunks of broccoli for texture. Alternatively, transfer about half the soup to a blender, blend until smooth, and stir it back into the pot. Either method works well.
6
Reduce the heat to low and stir in the heavy cream. Add the freshly grated cheddar cheese one large handful at a time, stirring after each addition until fully melted before adding the next. Do not let the soup boil after adding the cheese, as high heat can cause it to separate.
7
Taste and adjust the seasoning with additional salt and pepper as needed. Ladle into bowls and serve immediately with crusty bread, crackers, or a simple side salad. Top with extra shredded cheddar if you like.

Tips and Tricks

✓For a vegetarian version, swap the chicken broth for vegetable broth with no other changes needed. The soup is just as rich and flavorful either way. You can also use half-and-half in place of the heavy cream for a slightly lighter result.
✓Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat on the stovetop, stirring frequently, and add a small splash of milk or broth to loosen the texture if needed. Avoid microwaving on high heat, which can cause the cheese to break.
✓To make this soup ahead of time, prepare it through the blending step and refrigerate. When ready to serve, reheat gently, then stir in the cream and cheese over low heat just before serving. This keeps the cheese sauce fresh and smooth rather than sitting too long.

Nutrition Per Serving

Estimated values

520

Calories

22g

Protein

38g

Fat

24g

Carbs

Fiber

Sugar

640mg

Sodium

Frequently Asked Questions

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this soup and is a great time-saver. Add it straight from frozen and increase the simmering time by about 5 minutes to make sure it becomes fully tender. The texture after blending will be nearly identical to fresh, so do not hesitate to use what you have on hand.

Why is my broccoli cheddar soup grainy or gritty?

Grainy soup is almost always caused by one of two things: using pre-shredded cheese or overheating the soup after the cheese is added. Pre-shredded cheese contains anti-caking agents that prevent smooth melting, so always grate your own from a block. Once the cheese goes in, keep the heat on low and never let the soup come to a boil.

How do I make this soup thicker?

If you prefer a thicker soup, you have a couple of options. You can blend more of the soup to incorporate more starchy broccoli and carrot into the base. You can also whisk a tablespoon of cornstarch into a small amount of cold milk and stir it into the simmering soup before adding the cream, letting it cook for a few minutes to thicken.

Can I freeze broccoli cheddar soup?

Freezing is possible but not ideal for cream and cheese-based soups, as dairy can separate and turn grainy when thawed. If you do freeze it, let the soup cool completely, store it in an airtight freezer-safe container for up to 2 months, and reheat it very slowly on the stovetop while stirring constantly. Adding a bit of fresh cream during reheating can help bring the texture back together.

What kind of cheddar is best for broccoli cheddar soup?

Sharp or extra-sharp cheddar gives you the boldest, most pronounced cheese flavor and is the classic choice for this soup. Mild cheddar will melt just as smoothly but produces a more subtle flavor. For the best results, use a block of real aged cheddar and grate it yourself rather than buying the pre-shredded variety, which does not melt as cleanly.