There’s something deeply comforting about a warm bowl of soup, especially when it’s thick, cheesy, and packed with fresh veggies. This Creamy Broccoli Cheddar Soup Recipe is exactly that — velvety, rich, and downright satisfying on chilly days. Trust me, once you make it, you’ll want to keep this one in your regular rotation.

The image shows three white bowls filled with thick soup. The soup is creamy and light orange in color, with visible pieces of bright green broccoli and thin orange carrot strips mixed throughout. On top of the soup in each bowl are large chunks of crispy golden-brown toasted bread. One of the bowls has a spoon resting inside it, and there are some crumbs scattered around it. Near the bowls is a plate with more golden-brown toasted bread pieces. The bowls and plate are placed on a white marbled surface. 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 can’t get enough of how this soup transforms simple ingredients into a luscious hug in a bowl. Every time I make this Creamy Broccoli Cheddar Soup Recipe, it feels special and nourishing — perfect for cozy evenings or casual lunches.

Rich and Creamy Texture: Thanks to a mix of butter, milk, and sharp cheddar, the soup melts into a silky, smooth delight that’s truly indulgent yet comforting.
Fresh and Flavorful Veggies: The broccoli and carrots add fresh, vibrant notes and a nice bite, balancing the richness of the cheese perfectly.
Simple Ingredients, Big Impact: This recipe uses easy pantry staples you’re probably already familiar with, but the results taste anything but basic.
Flexible for Any Diet: You can personalize it with dairy substitutes or extra seasonings to make it your own go-to comfort food.

A creamy orange-yellow soup filled with small green broccoli florets and thin, bright orange carrot strips spread evenly throughout. The soup has a smooth and thick texture with visible small bits of onions, all in a large metal pot. A wooden spoon is partially submerged in the soup, scooping up some of it. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Creamy Broccoli Cheddar Soup Recipe is in the harmony between its ingredients. Each element plays a unique role to create a balanced, comforting bite that feels rich but fresh all at once.

Flat lay of a small white ceramic bowl of unsalted butter, a medium yellow onion chopped on a white ceramic plate, a small white ceramic bowl of sea salt, a small white ceramic bowl of freshly ground black pepper, three whole uncracked garlic cloves, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of whole milk, a small white ceramic bowl of vegetable broth, a white ceramic plate with chopped fresh broccoli florets, a white ceramic plate with a large julienned carrot, a small white ceramic bowl of Dijon mustard, a white ceramic plate piled with shredded sharp cheddar cheese, 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: I use this to start my soup because it adds a velvety richness without overwhelming saltiness, letting me control seasoning better.
Yellow onion: Adds natural sweetness and depth — cooking it slowly softens the flavor so it melts beautifully into the soup.
Sea salt & black pepper: Essential seasonings for highlighting the freshness of the vegetables and enhancing the cheese's sharpness.
Garlic cloves: Just the right punch to balance and elevate the overall flavor, but not overpower.
All-purpose flour: This is your thickening agent — it creates the creamy base when cooked with butter and milk (hello, perfect roux!).
Whole milk or unsweetened almond milk: Both work well; whole milk gives extra creaminess, while almond milk keeps it lighter and dairy-free.
Vegetable broth: Adds savory depth and helps cook the vegetables gently without overpowering the delicate flavors.
Broccoli florets: The star of the recipe — they keep a nice texture after simmering and bring fresh green goodness.
Carrot: Adds a subtle sweetness and a pop of color to brighten the soup.
Dijon mustard: A secret ingredient that adds a gentle tang and cut through the richness, making the flavors pop.
Shredded cheddar cheese: The crown jewel — the sharper, the better! I love using a good-quality cheddar for that bold flavor and great melt.

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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 thing I adore about this Creamy Broccoli Cheddar Soup Recipe is how easy it is to tailor to your taste and dietary needs — whether you want to up the veggie content or make it dairy-free, the canvas is pretty flexible.

Variation: Sometimes, I swap out half the cheddar for a smoky gouda or Monterey Jack, which adds a lovely twist of flavor without losing that creamy vibe.
Dairy-Free Option: I’ve used unsweetened almond milk and nutritional yeast with success for a cheesy flavor without the dairy.
Extra Veggies: I often add cauliflower or spinach to sneak more greens in — they meld right in during the simmering step.

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

Step 1: Sauté the Aromatics to Build Flavor

Start by melting 4 tablespoons of unsalted butter in a large pot over medium heat. Toss in the chopped yellow onion with a half teaspoon of sea salt and a few grinds of fresh black pepper. I let them cook gently for about 5 minutes, stirring every so often, until they're translucent and beautifully softened. This step is crucial because it forms the flavor base — don't rush it or let onions brown too much, which can add bitterness.

Step 2: Add Garlic and Flour for the Roux

Next, stir in the chopped garlic cloves and cook for about a minute until fragrant but not browned. Then sprinkle ¼ cup all-purpose flour over the mixture. Whisk continuously for 1 to 2 minutes, watching the flour turn a beautiful golden color. This roux is the secret to that luscious, creamy texture, so don’t skip whisking to avoid lumps!

Step 3: Pour in Milk Slowly, Whisking Constantly

Slowly add 2 cups of whole milk (or your choice of unsweetened almond milk) while whisking continuously. This prevents anything clumping and helps the soup base thicken evenly. Patience here is key — if you pour too fast, lumps can form, and nobody wants that.

Step 4: Simmer with Broth and Vegetables

Now add 2 cups of vegetable broth, the chopped broccoli florets, the julienned carrot, and a ½ teaspoon of Dijon mustard. Give everything a good stir, then let it simmer gently for 15 to 20 minutes until the broccoli is tender but not mushy — you want a little bite left for texture.

Step 5: Melt in the Cheese and Season to Taste

Gradually stir in 8 ounces of shredded sharp cheddar cheese, adding a handful at a time and stirring until it’s melted and the soup turns creamy and smooth. At this point, taste and adjust salt and pepper as needed. Serve immediately with homemade croutons if you like that extra crunch.

Top Tip

Over the years, I’ve learned a few things that really help nail this Creamy Broccoli Cheddar Soup Recipe every single time. These little tips make a big difference in texture and flavor.

Patience with the Roux: Whisk the flour and butter mixture constantly until golden to avoid a raw flour taste and ensure even thickening.
Adding Cheese Gradually: Dumping all the cheese in at once can cause it to clump. Slowly stirring helps it melt evenly without turning grainy.
Broccoli Texture: Simmer just until tender — overcooked broccoli will turn mushy and dull the vibrant green color.
Stirring Constantly When Adding Milk: Prevents lumps and ensures a silky smooth base every time. Don’t rush pouring!

How to Serve Creamy Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup - Serving Suggestion

Garnishes

I usually sprinkle a handful of extra shredded cheddar on top for cheesiness that melts as you dig in. Sometimes I add crispy bacon bits or a little cracked black pepper for a bit of spice and texture contrast. Fresh parsley or chives always brighten the bowl and add a pop of color, too.

Side Dishes

This soup pairs beautifully with a crusty baguette or buttery garlic bread. For a light meal, I toss together a simple mixed greens salad, but if you want more comfort, grilled cheese sandwiches are an absolute winner alongside it.

Creative Ways to Present

For special occasions, I like to serve this soup in hollowed-out mini bread bowls — everyone loves the rustic feel and the edible container! You can also drizzle a little extra sharp cheddar sauce or a swirl of cream on top for a fancy touch that’s surprisingly easy.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. Before storing, I let the soup cool completely to avoid condensation, which can make it watery. When you reheat, you might notice the cheese firms up a bit — just stir gently over low heat to bring back the creaminess.

Freezing

This soup freezes well but keep in mind that the cheese and milk can sometimes separate a little after thawing. I recommend freezing it without cheese, then adding the shredded cheddar when you reheat— it keeps the texture fresh and creamy.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup seems too thick, add a splash of milk or broth to loosen it up. Avoid microwaving at high power — slow and steady wins here to keep the creamy texture just right.

Frequently Asked Questions:

Can I use frozen broccoli for this soup?

Absolutely! Frozen broccoli works well — just add it directly to the pot and simmer a little longer until tender, since frozen broccoli tends to release more moisture. Adjust the cooking time accordingly to avoid an overly watery soup.

What type of cheddar cheese is best for this recipe?

I recommend using sharp or extra sharp cheddar cheese for a bold, rich flavor that stands out and melts beautifully. Mild cheddar can work but won’t deliver the same depth. If you want a smoky twist, try smoked cheddar or combine with Monterey Jack.

Can I make this soup vegan or dairy-free?

Yes! Swap butter for olive oil or vegan margarine, use unsweetened almond or oat milk, and instead of cheddar, add nutritional yeast or a dairy-free cheese alternative. Keep an eye on seasoning to balance flavors as dairy replacements can be milder.

How thick should the soup be?

The ideal consistency is creamy but spoonable—not too runny or overly thick. It should coat a spoon nicely and have a smooth texture without lumps. If it feels too thick after resting, simply whisk in a splash of milk or broth when reheating.

Final Thoughts

This Creamy Broccoli Cheddar Soup Recipe holds a special place in my kitchen because it manages to feel luxurious without fuss. It’s one of those recipes I turn to when I want to relax and enjoy a bowl full of comfort and nutrition at the same time. I hope you give it a try and make it your own favorite for easy, cozy meals.