If ever there was a meal-worthy soup, it would be this easy Broccoli Cheddar Soup! This bowl full of colorful, chunky vegetables and a super thick cheesy “broth” is sure to leave you warm, happy, and satisfied. Unlike others I’ve tried, my broccoli cheddar soup recipe doesn’t use heavy cream and is slightly lighter on the cheese, so you still get all that creamy, cheesy goodness without feeling totally weighed down. But you can always add more cheese if you’d like. #norules. This homemade soup is so dang easy I’m sure it’s going to go into my regular rotation!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Ingredients
Here’s what you’ll need to make this recipe for broccoli cheddar soup:
- Yellow Onion: Adds a little sweetness and depth of flavor to the creamy soup.
- Broccoli: Either fresh or frozen broccoli is fine to use. Yes, frozen broccoli works well in this recipe. I suggest letting them thaw completely before adding them to the soup, and you’ll probably still want to chop them into much smaller pieces (think bite-sized, fits-on-a-spoon small). I think I’ll dice my broccoli even smaller than I’ve shown in the process photos next time!
- Carrots: For a little color and sweetness. I dice my carrots fairly chunky, but you can dice them really small or slice them into matchsticks (like the Panera Bread broccoli cheddar soup) if you’d like.
- Butter & All-Purpose Flour: For making the roux, which helps thicken the soup.
- Chicken Broth: Adds flavor and is the base for our soup. Use low-sodium broth if you’re watching your salt intake. Both store-bought and homemade chicken broth will work here.
- Whole Milk: Does the job of making the soup really creamy without using heavy cream.
- Seasonings: Smoked paprika, garlic powder, freshly cracked black pepper, and cayenne pepper are all pantry staples that add a ton of flavor.
- Sharp Cheddar: Use freshly grated sharp cheddar for the best flavor and texture. Pre-shredded cheese contains additives that can affect the texture of your soup.
Make it Vegetarian
I used chicken broth as the base for my soup because it tends to be a little more on the mild side, and the light color doesn’t overshadow the orange color of the cheese. However, you can use vegetable broth instead to make this a vegetarian broccoli cheddar soup. Just be aware that it tends to have a stronger flavor, and the darker color may darken your soup.
What Goes with Broccoli Cheddar Soup?
This homemade soup, with its super thick and cheesy “broth,” is just begging for some crackers or my thick, crusty no knead bread for scooping up every last drop. I love saltine crackers with mine, but ranch oyster crackers would be awesome, as would my focaccia rolls. But who says the soup has to be a solo event? A side sandwich would also be great, like these ham and cheese sliders or even a simple veggie sandwich. Even these muffaletta roll ups would be amazing with this soup.
How to Store Leftovers
Most of my soup recipes are big batch, so you can freeze the leftovers and stock your freezer with all that goodness, but this soup is the exception. Cheese sauces (and, in this case, broths) thickened with butter and flour roux don’t hold up to freezing and thawing. But don’t worry, I made this a small batch cheese soup recipe, so you don’t have to deal with too many leftovers. This recipe makes four generous servings.
That said, this creamy cheddar broccoli soup will stay good in your fridge for 4-5 days. And boy, are the leftovers DELICIOUS! They reheat beautifully in the microwave, or can be reheated on the stove top over medium-low heat, stirring often.
The Best Broccoli Cheddar Soup
Servings 4 servings (2 cups each)Ingredients
- 1 yellow onion ($0.52)
- 1 lb. broccoli ($1.49)
- 2 carrots ($0.23)
- 4 Tbsp butter ($0.52)
- 4 Tbsp all-purpose flour ($0.04)
- 2 cups chicken broth ($0.24)
- 2 cups whole milk ($0.75)
- ½ tsp smoked paprika ($0.05)
- ¼ tsp garlic powder ($0.02)
- ¼ tsp freshly cracked black pepper ($0.02)
- ⅛ tsp cayenne pepper ($0.02)
- 6 oz. sharp cheddar, shredded ($1.27)
Instructions
- Dice the onion and chop the broccoli into very small pieces. Peel and slice the carrots.
- Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and sauté for 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
- Pour in chicken broth and whisk to dissolve the flour. Turn the heat up to medium-high and, while stirring often, bring the broth to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
- Turn the heat down to medium and whisk in the whole milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back to a simmer.
- Add the chopped broccoli and carrots and continue to simmer the vegetables, stirring often, for 15 minutes or until the carrots are tender.
- Test a piece of carrot or broccoli to make sure it's to your desired tenderness. If not, simmer a bit longer.
- Turn the heat to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted.
- Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).
See how we calculate recipe costs here.
Equipment
- Dutch Oven
- Grater
- Liquid Measuring Cup
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
Scroll down for the step by step photos!
How to Make Broccoli Cheddar Soup – Step by Step Photos
Dice 1 yellow onion and chop 1 lb of broccoli into very small pieces. Peel and slice 2 carrots.
Add 4 Tbsp butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add 4 Tbsp flour and sauté for 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
Pour in 2 cups chicken broth and whisk to dissolve the flour. Turn the heat up to medium-high and, while stirring often, bring the broth to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
Turn the heat down to medium and whisk in 2 cups whole milk, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp black pepper, and ⅛ tsp cayenne pepper. Allow the broth to come back to a simmer.
Add the chopped broccoli and carrots and continue to simmer the vegetables, stirring often, for 15 minutes or until the carrots are tender.
Test a piece of carrot or broccoli to make sure it’s to your desired tenderness. If not, simmer a bit longer.
Turn the heat to medium-low and stir 6 oz shredded cheese into the soup, one handful at a time, until it is fully melted.
Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).
Soooo thick and cheesy!! 😍
Really good Beth on a cold, rainy PNW Monday! Like another poster I had some Kraft Singles needing to be used & with shredded Bandon Sharp it hit the spot. No carrot handy but I subbed about a 1/2 cup of ‘peas & carrots’ in which added some nice color contrast. I’d make again…..thanks for the motivation!…………Bill
I loved the method for this recipe, it was streamlined and easy to follow. And so delicious! I’ve made several times as written, and it’s perfect. It’s flexible enough that when I only had half the cheddar, I made up the difference with some Kraft singles and some Parmesan and it was just as good.
Do you think gluten free flour would work?
I think that should work fine!
Made this for dinner tonight and it was delicious!! :)
Wow! With good, sharp cheddar, this soup is fabulous. I added some salt at the end, and a little extra pepper – just personal preference. Delish!
I’m the queen of always looking for a better recipe, but I’ve now found my keeper recipe.
Thanks!
This is a great recipe, and fairly low effort as far as cheese soups go. Personally, I find the consistency a little thick for my taste, but I grew up eating my mom’s cheese soup which was very thin and delicate, so that may just be me.
I use 3 cups of milk and 2 cups of broth instead of the 2 and 2 called for, and I use the whole 8 oz block of cheese instead of just six oz. It is still plenty thick and creamy and I get a bit more soup of it that way.
This is the only cheese soup recipe I make other than my mom’s : )
Can you cook this in a crockpot?
We haven’t tried it with this one, but something tells me it wouldn’t work out too well. You’d still need to dirty up a pan to make the roux and I fear the texture would end up unappealing in the slow cooker.
In this case, why not scroll on by the recipe? If you haven’t made it, why would anyone care about your opinion?
Super delicious!! My husband couldn’t stop eating 🙄. Now it’s one of my favorite 😍
Wonderful, simple Recipe! I didn’t even have carrots and it was still good. Definitely a keeper will make again.
For once my whole family enjoyed something and usually its just me wanting soup! I used monteray jack instead of cheddar as its what was on hand. Beautiful. It was gone too soon. Next time, a double batch!