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!
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).
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Equipment
Nutrition
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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!! 😍
Delicious! I added some turmeric and nutritional yeast and threw in leftover chickpeas and a handful of kale from my garden. Will definitely make again and add cooked beans at the suggestion of another commenter.
Awesome soup!! I food processed the broccoli and other veggies and cooked them with onions before adding the flour! Love the blend of the veggies when cooked together! I also added minced garlic and celery to the rest of the veggies. Then followed the rest. Substituted 1cup of milk with heavy whipping cream too. Thanks for this awesome recipe even my grandkids love it!!
This is the best and easiest broccoli cheese soup I have made. I made it last we and loved it. I’m making it again today for our granddaughter who loves broccoli cheese soup. I made it exactly as the recipe calls for other than the cayenne pepper.
I’ve made this a few times and the whole family loves it. I do leave the cayenne out because of the littles but hubby and I add red pepper flakes and it’s awesome.
Can this be adapted for a slow cooker or instant pot?
I’m sure it could be, but we haven’t tested it in either of those tools; therefore, we can’t give you direction. XOXO -Monti
My fav broccoli cheddar soup, and it is made so easily!!
This soup was easy to make and tasted delicious! Way better than Panera!
Loved this recipe! I made it “secret ingredient style” and added a blended can of cannellini beans in place of milk (to add some more protein and fiber), and it still turned out delicious.
My husband and I wanted a warm soup tonight, with the cold spell we’re in, and this one hit the spot!!!
So-o-o delicious!!! This will be my go to soup in the winter!!! I took your advice and chopped up the broccoli in very small pieces and had a few cauliflower, so added that. I used purple carrots and it turned out fantastic!!!
BEST SOUP EVER!!!!
Just made this and am having the first bowl. Delicious! Just perfect. Thank you! :)
Really yummy recipe! Will definitely make again.
Just made this using my food processor for the onions, carrots, broccoli, and cheese. SO fast!
This was amazing. I used Better Than Bullion “No Chicken” Chicken Base. I used 2% milk as well. I also added the broccoli by sight and didn’t use a whole pound. Served with baked potatoes.
Absolutely delicious! I made this today. My husband, who is not a soup person, also loved it.
I made this today! I used oat milk instead of dairy milk, added in some frozen “spaghetti vegetables” mix with the onion at the beginning instead of adding carrots later, and used a bag of frozen broccoli that I let defrost on the counter for an hour and then pulsed in my food processor. Turned out super-delicious!