This Broccoli Cheddar Soup is rich, creamy, and filled with tender broccoli florets. It’s warm, comforting, and full of flavor — perfect for a cozy evening.
Love broccoli? Try a broccoli rice casserole for another satisfying dish.
About This Recipe
This broccoli cheddar soup is what soup season is all about — satisfying, warming, and filling enough to serve as a main course. It’s a from-scratch recipe that’s surprisingly simple: everything cooks in one pot and it comes together in under 30 minutes. I often make a big batch for dinner and there’s usually enough left over for lunches the next day.
The recipe works well whether you use fresh or frozen broccoli. Fresh broccoli keeps a bit more texture, while frozen is convenient and still tasty. Use sharp cheddar for the best flavor; aged or medium-sharp varieties give the soup a nice bite.
Key Ingredients
Broccoli: I recommend about 4 cups of chopped florets (roughly two crowns). You can include tender stem pieces as well. Frozen broccoli works if fresh isn’t available.
Cheddar cheese: Use a sharper cheddar (labeled medium or old) for the best flavor. Orange or white cheddar both work.
Flour: A small amount of flour creates a roux that thickens the soup.
Milk: Whole milk gives the creamiest result, but 2% or 1% will work if you prefer a lighter soup.
Chicken stock: Use your favorite broth or stock; it adds savory depth. Vegetable stock can be substituted for a vegetarian option if you also swap any meat-based ingredients.
Heavy cream: Half a cup of heavy cream enriches the soup without dulling the flavors when used sparingly.
Instructions
STEP 1: In a large pot or Dutch oven, melt the butter over medium-high heat. Add the chopped onion and cook 5–6 minutes until softened. Add the garlic and cook about 1 minute. Stir in the flour and cook briefly until incorporated.
STEP 2: Slowly whisk in the milk until smooth. Add the chicken stock and broccoli florets. Bring to a simmer and cook 8–10 minutes, until the broccoli is tender.
STEP 3: Remove from heat and stir in the heavy cream, then add the shredded cheddar a little at a time, stirring until melted and smooth. Season with salt and black pepper to taste. Serve hot, with extra cheddar on top if desired.
📋 Recipe
Broccoli Cheddar Soup
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Ingredients
- ⅓ cup butter
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- ¼ cup flour
- 3 cups milk
- 1 ½ cups chicken broth
- 4 cups chopped broccoli florets
- 2 ½ cups cheddar cheese, shredded
- ½ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large pot, melt the butter over medium-high heat. Add the chopped onion and cook 5–6 minutes until softened. Add the garlic and cook 1 minute. Stir in the flour until combined.
- Slowly whisk in the milk until smooth. Add the chicken broth and broccoli florets. Bring to a simmer and cook 8–10 minutes, until the broccoli is tender.
- Remove from heat and stir in the cheddar a little at a time until melted. Stir in the heavy cream, then season with salt and black pepper to taste. Serve hot.