This creamy broccoli cheddar soup is a staple in my kitchen because it’s both comforting and easy to make on a busy weeknight. The combination of sharp cheddar and tender broccoli creates a familiar, cozy aroma that always draws my family to the table. I love serving it with a chunk of crusty bread or a simple salad for a satisfying meal.

What makes this soup special for me is its rich, velvety texture without being too heavy. The broccoli stays bright and slightly crisp, while the cheese melts in for a smooth finish. It’s a dish I turn to when I want something warm and nourishing, especially on chilly evenings.

I often make a big batch and reheat leftovers for lunch the next day—the flavors deepen overnight. Whether I’m serving it as a starter or the main event, it’s always a crowd-pleaser in my home.

Quick Facts

Why You’ll Love It

This broccoli cheddar soup is a reliable favorite for its creamy texture and balanced flavors. It’s quick enough for weeknights but feels special enough for guests. The recipe uses basic ingredients and comes together in one pot, making cleanup easy.

• Rich, creamy texture without being too heavy
• Ready in under an hour
• Uses everyday ingredients
• Perfect for meal prep and leftovers
• Family-friendly and adaptable

Ingredients

You don’t need anything fancy to make this soup—just fresh broccoli, good cheddar, and a few pantry staples. I like to use sharp cheddar for extra flavor, but any cheddar works. For the creamiest result, grate your own cheese and use whole milk.

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 3 cups broccoli florets (about 1 large head), chopped small
• 1 large carrot, peeled and grated
• 2 cups whole milk
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional)
• 2 cups (about 6 oz) sharp cheddar cheese, grated
• 1/4 cup grated Parmesan cheese

Step-by-Step Instructions

This soup comes together in one pot with just a few steps. Start by building flavor with sautéed onions and garlic, then make a quick roux for thickness. Add the veggies, simmer, and finish with cheese for a creamy, satisfying bowl.

1. Melt butter in a large pot over medium heat. Add onion and cook until soft, about 4 minutes.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Sprinkle flour over the onions and stir constantly for 2 minutes to form a roux.
4. Gradually whisk in the broth, making sure there are no lumps.
5. Add broccoli and carrot. Bring to a simmer, cover, and cook for 10–12 minutes until broccoli is tender but still bright green.
6. Reduce heat to low. Stir in milk, salt, pepper, and nutmeg. Heat gently—do not boil.
7. Turn off heat. Add cheddar and Parmesan, stirring until melted and smooth.
8. For a smoother texture, use an immersion blender to puree part or all of the soup (optional).
9. Taste and adjust seasoning if needed. Serve hot.

Chef Tips

A few simple tricks help you get the best results every time. I always grate my own cheese for smoother melting, and I keep an eye on the heat to avoid curdling the milk. Here are some more tips:

• Grate cheese yourself for best texture.
• Don’t boil after adding milk and cheese.
• Cut broccoli small for even cooking.
• Blend partially for a creamier soup, or leave chunky.
• Taste and adjust salt at the end.

Substitutions

This soup is flexible if you need to make swaps. You can use what you have on hand or adapt for dietary needs. Here are some easy substitutions:

• Use 2% milk or half-and-half instead of whole milk.
• Swap cheddar for Gruyère or Monterey Jack.
• Use gluten-free flour for a gluten-free version.
• Substitute cauliflower for half the broccoli.
• Vegetable broth makes it vegetarian.

Storage & Reheating

This soup keeps well for a few days and reheats nicely. I store leftovers in airtight containers and reheat gently to keep the texture smooth. Here’s how to handle leftovers:

• Refrigerate in airtight containers up to 4 days.
• Reheat gently on the stove over low heat, stirring often.
• Add a splash of milk if soup thickens in the fridge.
• Not recommended for freezing (texture may change).

Perfect Pairings

This soup pairs well with a variety of sides and drinks. I often serve it with bread or a crisp salad for a complete meal. Here are a few pairing ideas:

• Crusty sourdough or baguette
• Simple green salad with vinaigrette
• Roast chicken or turkey sandwiches
• Light white wine, such as Chardonnay

FAQs

Home cooks often have a few questions about making broccoli cheddar soup. Here are some common ones I get, with straightforward answers:

Nutritional Note

A typical serving of this soup provides a good amount of protein and calcium, with moderate fat from the cheese and milk. Nutrition will vary based on cheese and milk choices.