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!
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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
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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!! 😍
How many cups of chopped frozen broccoli is the same as one pound ?
Hi Pat! It’s about 6 cups. XOXO -Monti
Great recipe! I used my blender to pulse frozen broccoli with the milk before adding to the pot. Saved the hassle of chopping :)
This was easy, quick, & delicious! I subbed fresh broccoli for frozen chopped broccoli and added a bit more milk and broth to get a slightly thinner consistency. Will definitely be making again.
Delicious! So perfect and comforting on a windy day! I made a few substitutes (frozen broccoli vs fresh, mozzarella cheese in place of cheddar) using ingredients I had on hand. I steamed frozen broccoli florets, chopped them into bite-size pieces, and added the last five minutes of cook time. I also shredded my carrots so they would cook more quickly, adding extra for more nutrition. The mozzarella cheese still made for a deliciously creamy soup. My husband and three boys were even asking for seconds! Thanks for a great recipe!
I was BLOWN AWAY. I used smoked cheddar, homemade veggie broth simmered with a Parmesan rind, and almond milk cuz that’s what I had on hand. This is the best broccoli cheese soup I have ever had in my life. I was a super picky eater as a kid and ate gallons of broccoli cheese soup, so I feel qualified to say this is the best! Lol My husband refuses to eat broccoli cheddar soup, but after I tasted it, I begged him to just try a bite. He ended up eating a bowl so quickly that he got a wee stomachache. Ha
I FOLLOWED THIS recipe exactly and it was awesome!!! It was the BEST Soup, ever!!! Both my husband and adult son, gave it RAVE Reviews and we finished the whole recipe!!! It was SO tasty and filling, that was all I fixed for dinner!
This one is a keeper that I will use whenever we need hearty, healthy and filling soup! Thank you SO MUCH!!!
Another really great soup! Everyone loves it!
Could I use almond milk instead of dairy?
Hi, Rachel! I wouldn’t recommend using almond milk with this recipe because it will significantly affect the flavor of the soup. But that doesn’t mean you shouldn’t try it! ~Marion :)
I used almond milk when I made it and it was spectacular. Super creamy and rich.
Hi, Vanessa! Thanks for sharing this result with us! There have been a lot of other users who wanted to use alternative milk, but I was nervous to say it would work out without testing it ourselves. ~Marion :)
Easy and good
Very tasty and easy to make! I loved the added cheese that made it taste very thick and rich. Thank you for an excellent warm dish for the cold weather! This is a keeper!
Excellent as is!!
We loved this, but I did make a couple of changes… I swapped a celery stalk for the carrots and cooked it with the onion, and I added a cubed potato and cut back a bit on the flour. This is definitely a recipe I will make again!
I made this flavorful soup for a family gathering and everyone loved it! I have made it a few times since. Thanks for sharing this recipe!
It’s very tasty, but the prices mentioned in recipe do not match current prices today. Everything has gone up a lot!! I give 4 in part due to prices
Hi Sharlene, We purchase all of our food at discount grocers in Nashville, TN, where the food cost is significantly cheaper than in other parts of the country. We take our job very seriously and do not in any way alter prices. XOXO -Monti
I made this soup and we love it ! Will be making it again for sure