Easy Broccoli Cheddar Soup Recipe – Rich and Creamy
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Some soups just feel like a hug in a bowl, and this broccoli cheddar soup recipe is exactly that. If you’ve been craving that rich, cheesy, restaurant-style soup but didn’t want to leave the house, you’re in the right place. This is my go-to easy broccoli cheddar soup, and it’s part of the broccoli recipe collection I’ve been building this season.
This homemade broccoli cheddar soup recipe starts with a simple butter and flour roux, then gets loaded up with tender broccoli, carrots, celery, and a whole lot of freshly grated cheddar. It’s the kind of creamy broccoli cheddar soup that tastes like it took all day but is actually ready in under an hour. Many readers tell me it reminds them of the copycat Panera broccoli cheddar soup they love from the bakery-cafe, but this version is made completely from scratch in your own kitchen.
By the time you finish reading, you’ll know exactly how to make this cheddar broccoli soup, how to switch it up to fit what’s in your fridge, and how to store leftovers so they taste just as good the next day. Grab a big pot and let’s get cooking!
Ingredient Notes & Tips
Here’s what you’ll need for this broccoli cheddar soup recipe, and a few tips to help it turn out perfectly every time.
- Butter: You’ll use 6 tablespoons total, split between cooking the onion and building the roux. Room temperature butter blends in smoothly.
- Onion: Sweet onion is my favorite here, but red onion works too. Dice it small so it melts right into the soup.
- Flour: This soup uses a little more flour than a classic roux (⅓ cup instead of ¼ cup). The extra flour helps balance out the moisture from the broccoli and the melting cheese, so your soup stays thick and creamy instead of thin or greasy.
- Chicken Stock: Stock is simmered longer than broth and made from bones, which gives it a richer flavor and fuller body. That extra richness means this soup doesn’t need any heavy cream. No stock on hand? Broth will still work, your soup will just taste a touch lighter.
- Milk: Regular milk keeps this soup creamy without feeling too heavy. Since there’s already butter and three cups of cheese in here, cream or half-and-half can make things feel greasy. Want it extra rich? Swap in half-and-half for part of the milk.
- Vegetables: Fresh broccoli florets, shredded carrots, and diced celery add color, texture, and a little sweetness. Cut your broccoli into smaller florets if you want a smoother, faster-cooking soup.
- Cheddar Cheese: Freshly grate your own cheese straight off the block. Pre-shredded cheese is coated in anti-caking powder that keeps it from melting smoothly, and nobody wants grainy soup.
How to Make Broccoli Cheddar Soup
Saute onion-
Add chicken stock and milk
-
Add broccoli, celery, & Carrots
- Sauté the onion (3-4 minutes): In a large soup pot over medium heat, melt 1 tablespoon of butter and add the diced onion. Cook, stirring occasionally, until it’s softened and turning translucent.
- Build the roux (1-2 minutes): Add the remaining 5 tablespoons of butter to the pot. Once it’s fully melted, whisk in the flour continuously until it forms a smooth paste with no dry flour left. This roux is what thickens your whole pot of soup, so keep whisking until it’s completely smooth.
- Add the stock and milk (15 minutes): Slowly pour in the chicken stock and milk while whisking, then bring the soup to a simmer. Let it simmer for 15 minutes, stirring occasionally, so the roux has time to thicken the liquid.
- Cook the vegetables (25 minutes): Stir in the broccoli, carrots, and celery. Simmer over medium-low heat for about 25 minutes, or until the vegetables are as tender as you like them.
- Melt in the cheese: Season with salt and pepper, then turn the heat down to low and stir in the cheese a handful at a time. Keep the heat low here. High heat can make the cheese separate and turn the soup grainy instead of silky smooth.
- Serve and enjoy: Once the cheese is completely melted and the soup is smooth and creamy, ladle it into bowls and serve right away.
A few more tips for the best results: use an immersion blender for a few seconds if you want a smoother, less chunky soup, and remember that this soup will naturally thicken as it cools, so add a splash of milk when reheating leftovers.
Recipe Variations
- Add Protein: Stir in shredded rotisserie chicken, diced ham, cooked bacon, or crumbled sausage along with the broccoli, carrots, and celery to turn this into a full meal.
- Spice It Up: Add a pinch of red pepper flakes, a dash of cayenne pepper, diced jalapeños, or a splash of hot sauce. Start small. You can always add more heat, but you can’t take it away.
- Switch the Cheese: Mild cheddar is classic, but sharp cheddar, white Vermont cheddar, or smoked gouda all bring a different flavor twist to this cheddar broccoli soup.
- Make It Smoother: If you prefer a restaurant-style smooth soup, use an immersion blender to partially blend the vegetables before you add the cheese.
How to Store Broccoli Cheddar Soup
This broccoli cheddar soup keeps beautifully, which makes it a great make-ahead meal.
- Refrigerator: Store leftovers in an airtight container for up to 4 days. It’s completely normal for the soup to thicken as it chills.
- Reheating: Warm it on the stove over low heat, stirring often, or microwave it in 20-second bursts, stirring between each one. Add a splash of milk if it’s thicker than you’d like. Either way, avoid bringing the soup to a full boil, since that can cause the cheese to separate and turn grainy.
- Freezer: Cheese-and-milk-based soups can change texture after freezing, so this one is best enjoyed fresh from the fridge rather than frozen.
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How to Serve Broccoli Cheddar Soup
Serve this soup hot, straight from the pot, in your favorite bowls with a little extra shredded cheddar on top. If you want to add WOW to your meal, serve it in a Homemade Bread Bowl!
For a cozy, complete meal, pair it with crusty Italian Baguette for dipping. My Almost No-Knead Bread is a favorite pairing here since it has that same bakery-style crust everyone loves alongside a bowl of soup. We love serving our Ham and Cheese Sliders or Fruit Cocktail Salad too. This soup also makes a wonderful starter before a bigger meal, or the main event on a chilly night.
Related Broccoli Recipes
This soup is part of a broccoli recipe collection I’ve been building all season. If you love this creamy broccoli cheddar soup, here are a few more to try:
Broccoli Pesto – a completely different way to use up a broccoli crown, perfect tossed with pasta.
Oven Roasted Broccoli – a lighter, crispy side dish with lemon and Parmigiano.
Broccoli Rice Casserole with Cream of Mushroom Soup – cheesy, comforting, and ready in 35 minutes.
Broccoli Cheddar Rice Casserole (coming soon) – a from-scratch, no-canned-soup twist on the classic.
Craving more cozy soup recipes? Try my Hamburger Vegetable Soup or my Beer Cheese Soup for another rich and creamy favorite.
Frequently Asked Questions
Let’s Hear From You!
I hope this broccoli cheddar soup recipe becomes one of your new cold-weather favorites! It’s rich, creamy, and cozy in every spoonful, and it’s easy enough for a weeknight dinner. Did you make it? I’d love to hear how it turned out. Please leave a comment below and give it a 5-star rating ⭐⭐⭐⭐⭐ if you loved it. Your feedback helps other home cooks find this recipe too!
Easy Broccoli Cheddar Soup Recipe
Equipment
Ingredients
- 6 tbsp butter divided and room temperature
- ½ cup diced onion I used sweet onion, but you can also use red onion
- ⅓ cup all-purpose flour
- 2 ½ cups chicken stock
- 2 ½ cups milk
- 2 cups broccoli florets
- 1 cup shredded carrots
- ½ cup celery diced
- 3 cups freshly grated mild cheddar
- Salt & Pepper to taste
Instructions
- In a large stockpot or soup pot over medium heat, add 1 tablespoon of butter and the diced onion. Cook, stirring occasionally, until the onion is softened and translucent.
- Add the 5 tablespoons of butter to the onion. Melt the butter completely.
- Once melted, whisk in the flour continuously until a smooth paste (roux) forms and no dry flour remains.
- Slowly pour in the chicken stock and the milk. Bring to a simmer and let it simmer for 15 minutes, stirring occasionally.
- Add the broccoli, carrots, and celery. Mix and let it simmer for an additional 25 minutes or until the broccoli, carrots, and celery are tender to your liking. The temperature was set to medium-low.
- After 25 minutes, add salt and pepper to taste and mix in the cheese. Turn the burner to low heat and cook until the cheese is completely melted.
Notes
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- Chicken stock and chicken broth are very similar, but they do have a few differences. Chicken stock is typically made by simmering bones, which gives it a richer flavor and a slightly fuller body because of the natural collagen.
- Chicken broth is usually made more from meat and vegetables, creating a lighter flavor.
- For this broccoli soup, chicken stock works really well because it adds extra depth and helps create that cozy, hearty texture without needing heavy cream. The stock gives the soup more flavor while still letting the broccoli and cheddar shine.
If you only have broth on hand, it will still work perfectly fine. The soup may just taste a little lighter overall.
- A classic roux is often made with equal parts butter and flour, but soups sometimes need a little flexibility depending on the final texture you want.
-
- For this soup, I slightly increase the flour compared to the butter because:
- Broccoli naturally releases moisture while cooking.
- The cheese also changes its consistency as it melts.
- The extra flour helps the soup stay thick and creamy without becoming overly greasy or heavy.
- Using slightly less butter also keeps the soup rich without feeling oily on top. The result is a creamy cheddar broccoli soup that still feels balanced and easy to eat.
- For this soup, I slightly increase the flour compared to the butter because:
-
- Milk creates a creamy soup while keeping the texture lighter and smoother. Since this recipe already contains butter and a generous amount of cheddar cheese, using heavy cream or half-and-half can sometimes make the soup feel too rich or overly thick.
- Milk also allows the flavor of the broccoli and cheddar to stand out instead of being masked by extra richness. It creates that classic cozy soup texture people expect from homemade broccoli cheddar soup without making it feel too heavy.
- If you want an even richer version, you can absolutely substitute part of the milk with half-and-half. But for an everyday family-style soup, milk keeps it creamy, comforting, and balanced.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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