There’s nothing better than a big bowl of creamy broccoli cheddar soup on a chilly day, especially when it comes with a piece of warm, crusty bread for dipping.
This homemade broccoli cheddar soup is cozy, creamy, cheesy, and surprisingly easy to make. It comes together in about 40 minutes with simple ingredients like fresh broccoli, carrots, sharp cheddar cheese, garlic, onion, and milk.
And while broccoli cheddar soup is definitely a comfort food, I love that this version is packed with actual vegetables and doesn’t need a long list of ingredients to taste really good.
Why You’ll Love This Broccoli Cheddar Soup
If you’re looking for an easy broccoli cheddar soup recipe, this is one to keep in your back pocket.
It’s:
Made in one pot
Ready in about 40 minutes
Loaded with broccoli and carrots
Creamy without needing heavy cream
Packed with sharp cheddar flavor
Easy enough for a weeknight dinner
Perfect with crusty bread or served in a bread bowl
It’s the kind of soup that feels like you spent all afternoon making it, when really you just let everything simmer in one pot.
What You Need to Make Broccoli Cheddar Soup
You only need a handful of simple ingredients for this homemade soup.
Broccoli: Fresh broccoli florets work best. Cut them into small, bite-sized pieces so they cook evenly and are easy to spoon up with the rest of the soup.
Carrots: The carrots add a little sweetness, color, and extra vegetables to the soup.
Onion and garlic: These build the flavor base and make the soup smell amazing before you even add the broth.
Sharp cheddar cheese: I recommend sharp cheddar because it gives the soup plenty of cheesy flavor without needing an excessive amount of cheese.
Milk: Regular whole milk works perfectly here. You can also use lactose-free milk if that’s what you normally keep in your fridge.
Vegetable broth: Vegetable broth keeps this soup vegetarian while adding another layer of flavor.
Butter and flour: A quick butter and flour mixture helps give the soup that creamy, thick texture.
Paprika, salt, and black pepper: Just enough seasoning to bring everything together.
How to Make Broccoli Cheddar Soup
Start by melting the butter in a large pot over medium-high heat. Add the chopped onion and cook until it softens and starts to turn lightly golden. Add the garlic and cook for another minute.
Next, sprinkle in the flour and whisk it into the butter and onions. Let it cook for a minute or two. This creates a simple roux that will help thicken the soup.
Slowly add the vegetable broth while whisking so everything stays smooth. Add the broccoli, carrots, salt, pepper, and paprika.
Bring everything to a boil, then reduce the heat and let the soup simmer until the broccoli and carrots are tender.
Once the vegetables are cooked, stir in the milk and shredded cheddar cheese. Let everything simmer for another minute or so, just until the cheese melts into the soup.
Give it a taste and adjust the seasoning if needed.
Serve your homemade broccoli cheddar soup with toasted crusty bread, garlic bread, or go all in and serve it in a bread bowl.
How to Make This Soup Extra Creamy
The trick to getting a creamy broccoli cheddar soup without using heavy cream is the combination of the flour, milk, and cheese.
You don’t need to blend the entire soup either. I actually love leaving the broccoli and carrots in small pieces because you get a little bit of everything in every bite.
If you prefer a smoother soup, you can use an immersion blender to partially blend the soup before adding the cheese.
Just be careful not to completely puree it unless that’s the texture you prefer.
What Kind of Cheese Should I Use?
I recommend using sharp yellow cheddar cheese for this recipe because it gives the soup a stronger cheddar flavor.
For the smoothest texture, shred the cheese yourself from a block rather than using pre-shredded cheese. Freshly shredded cheese tends to melt more smoothly into the soup.
You can also use white cheddar if that’s what you have on hand.
Can I Use Frozen Broccoli?
Absolutely. Fresh broccoli is my preference, but frozen broccoli works if that’s what you have on hand.
You don’t need to thaw it first. Just add the frozen broccoli directly to the pot and allow a little extra time for it to become tender.
Can I Make This Broccoli Cheddar Soup Ahead of Time?
Yes! This soup is great for meal prep and leftovers.
Store cooled soup in an airtight container in the refrigerator for up to 3–4 days. When reheating, warm it gently on the stovetop or in the microwave, stirring occasionally.
If the soup thickens in the refrigerator, add a splash of milk or vegetable broth when reheating until it reaches your preferred consistency.
What to Serve With Broccoli Cheddar Soup
Let’s be honest, the soup is only half the fun. You need something to dip into it.
I love serving this soup with:
Crusty sourdough bread
Garlic bread
Toasted baguette
A grilled cheese sandwich
Homemade croutons
A simple side salad
And if you’re making this for a cozy dinner, serving it in a bread bowl is always a good idea.
The Best Easy Broccoli Cheddar Soup
This is one of those recipes I make when I want something cozy and comforting without spending hours in the kitchen.
It’s creamy, cheesy, loaded with broccoli and carrots, and comes together in one pot. Basically, everything I want in a soup when the weather starts cooling down.
Grab some crusty bread, make a big pot, and you’ve got an easy weeknight dinner that everyone can dig into.
If you make this broccoli cheddar soup, leave a comment and let me know what you think! And don’t forget to tag me on Instagram at @thetableofspice so I can see your creations.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté for about 5 minutes, until the onion begins to soften.
Add the diced carrots and broccoli. Cook for another 5 minutes, stirring occasionally.
Make the soup base: Sprinkle the flour over the vegetables and stir until everything is evenly coated. Slowly pour in the chicken stock while stirring continuously. This helps prevent the flour from clumping.
Add the onion powder, garlic powder and paprika. Stir well, then cover and let the soup simmer for about 20 minutes, or until the broccoli and carrots are tender.
Once the vegetables are tender and the soup has thickened, stir in the heavy cream.
Add the shredded sharp cheddar cheese and stir until completely melted and incorporated into the soup.
Taste and adjust the seasoning as needed. Serve hot with crusty bread, garlic bread, or your favorite soup topping.
