Broccoli Cheddar Soup

$4.97 recipe / $1.24 serving

published Sep 22, 2020updated Sep 24, 2024

4.92 from 73 votes

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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!

Three bowls of Broccoli Cheddar Soup with saltine crackers on the side

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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.

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.

Close up of a ladle full of broccoli cheddar soup

The Best Broccoli Cheddar Soup

4.92 from 73 votes

This easy Broccoli Cheddar Soup recipe is chock full of colorful, chunky vegetables in a rich and cheesy broth for a totally meal-worthy soup.

Author: Beth Moncel

Servings 4 servings (2 cups each)

Prep 10

Cook 40

Total 50

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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).

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Equipment

Dutch Oven
Grater
Liquid Measuring Cup

Nutrition

Serving: 2cupsCalories: 434kcalCarbohydrates: 24gProtein: 19gFat: 31gSodium: 909mgFiber: 4g

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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.

Sautéed onion and butter, flour being added to the pot

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.

Chicken broth being whisked into the pot

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.

Finished broccoli cheddar soup being stirred

Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).

Side view of broccoli cheddar soup in the pot with the ladle

Soooo thick and cheesy!! 😍

Three bowls of broccoli cheddar soup with saltines on the side

overhead view of a bowl of loaded potato soup with toppings.

Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth

Broccoli Cheddar Soup

Ingredients

Make it Vegetarian

What Goes with Broccoli Cheddar Soup?

How to Store Leftovers