This broccoli cheddar soup is pure comfort in a bowl. Thick, creamy, and loaded with tender broccoli florets, it is the kind of homemade soup that feels like a warm blanket after a long day. The cheese melts right into the broth, creating a rich, velvety texture that makes every spoonful deeply satisfying.
I make this broccoli cheddar soup whenever I want something simple but indulgent. It comes together quickly, uses pantry staples, and fills the kitchen with that cozy, savory aroma that instantly makes everything feel calmer. If you love homemade soup recipes that taste like a treat, this one is for you. Let's get cooking.
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Why You'll Love This Recipe
- Thick, creamy texture with lots of cheesy goodness
- Ready in about 35 minutes from start to finish
- Made in one pot for easy cleanup
- Perfect for cozy dinners and leftovers
- A classic broccoli cheddar soup recipe everyone loves
Ingredients
- ½ cup butter
- 1 cup diced yellow onions
- ½ cup all purpose flour
- 3 cups chicken broth
- 3 cups milk
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 10 ounces broccoli florets, chopped
- 3 cups shredded triple cheddar cheese blend
Ingredient Notes and Substitutions
Using butter as the base gives this soup a rich, comforting flavor right from the start. Yellow onions add sweetness as they soften, which balances the sharpness of the cheddar cheese.
I love using a triple cheddar blend here because it melts smoothly and adds layers of cheesy flavor. If you only have sharp cheddar on hand, that works beautifully too. Just make sure it is freshly shredded for the creamiest result.
Instructions
- Add the butter to a large pot over medium heat. Once melted, add the diced onions.
- Cook the onions until they turn translucent and soft, stirring often so they do not brown.
- Sprinkle the flour into the pot and stir well to combine with the butter and onions. Continue cooking this mixture for about 3 minutes, stirring frequently.
- Slowly add the chicken broth to the pot, whisking constantly until a thick mixture forms.
- Pour in the milk and whisk again until smooth.
- Add the onion powder, garlic powder, salt, and pepper. Whisk well to evenly distribute the seasonings.
- Stir in the chopped broccoli florets. Let the soup simmer over medium heat for 15 minutes, stirring frequently, until the broccoli is tender and the soup has thickened.
- Remove the pot from the heat. Add the shredded cheddar cheese and stir until fully melted and incorporated.
- Serve warm and enjoy.
Pro Tips for Success
- Stir often to keep the soup smooth and prevent sticking.
- Remove the pot from heat before adding the cheese to avoid graininess.
- Chop the broccoli into small, even pieces so it cooks evenly.
- Taste before serving and adjust seasoning if needed.
Storage and Reheating
Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it chills, which makes leftovers especially comforting.
Reheat gently on the stove over low heat, stirring often. Add a splash of milk if the soup needs loosening.
Make Ahead and Freezing
This soup is a great make-ahead option for busy weeks. While cream-based soups are best fresh, this one reheats well if warmed slowly. I recommend enjoying it within a few days for the best texture.
Tips and Variations
- Add cooked bacon or ham for extra heartiness.
- Stir in more broccoli if you love a chunkier soup.
- Use whole milk only for a slightly lighter version.
- Serve with crusty bread or a warm bread bowl.
FAQs
Let it simmer a few extra minutes while stirring, or add a bit more cheese.
Yes, just thaw and drain it first to avoid extra liquid.
📖 Recipe
Broccoli Cheddar Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This thick, creamy Broccoli Cheddar Soup is a comforting, 30-minute dinner packed with cheesy goodness and healthy vegetables. Perfect for chilly nights or quick family meals!
Ingredients
- ¼ cup butter
- ½ cup diced white onions
- 1 cup chopped baby carrots
- 3 cups chopped broccoli florets
- 1 ½ cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- ¼ cup all-purpose flour
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Pinch of crushed red pepper flakes
- 2 cups shredded cheddar cheese
Instructions
- Melt butter in a large soup pot over medium-high heat.
- Add onions, carrots, and broccoli. Stir and cook for 4-5 minutes.
- Reduce heat to medium. Add chicken broth, milk, and heavy cream; stir.
- Whisk in flour, salt, pepper, and red pepper flakes.
- Continue to cook and stir for about 10 minutes as the soup thickens.
- Sprinkle in shredded cheddar cheese and stir until fully melted.
- Serve hot and enjoy!
Notes
For a smoother soup, blend part of it with an immersion blender. Great served with crusty bread or in a bread bowl.
Serving Suggestions
This broccoli cheddar soup is wonderful served with warm bread, a simple green salad, or poured into a bread bowl for a cozy dinner. It is filling enough to stand on its own and comforting enough for any night of the week.
Nutrition and Notes
Yield: 4 servings
Calories per serving: 799
I have made this soup many times when I want something cozy and reliable. It is rich, satisfying, and always disappears fast at the table.
Reader Reviews or Testimonials
"This soup was thick, cheesy, and so comforting. We loved it."
"Easy to make and tasted amazing the next day too."
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