Name: Creamy Broccoli Cheddar Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups chicken or vegetable broth; 2 cups milk; 3 cups broccoli florets, chopped; 1 cup carrots, peeled and grated; 1/4 teaspoon ground nutmeg; Salt and freshly ground black pepper, to taste; 2 cups sharp cheddar cheese, freshly grated; 1/4 cup heavy cream (optional)

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Comfort comes to life in this creamy broccoli cheddar soup—a warm, rich, and velvety blend of cheese, vegetables, and gentle spices. Each spoonful delivers the kind of satisfaction that lingers, wrapping me in cozy memories and savory goodness. It’s a simple yet deeply nourishing dish that turns basic ingredients into a comforting masterpiece.

Creamy Broccoli Cheddar Soup Recipe

Why You’ll Love This Recipe

I love how this soup hits that perfect balance between creamy and chunky. It’s rich and satisfying without being overly heavy, and the sharp cheddar blends beautifully with the tender broccoli. I can keep it vegetarian or add a bit of protein, and the process is easy enough to pull together even on a busy evening. The partial blending technique adds texture while keeping the soup luxuriously smooth.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
broccoli florets, chopped
sharp cheddar cheese, grated
chicken or vegetable broth
milk
onion, finely chopped
garlic, minced
carrots, peeled and grated
nutmeg
salt and freshly ground black pepper
all-purpose flour
heavy cream (optional)

Directions

I start by melting butter in a large pot over medium heat, then sauté the onions and garlic until they become soft and aromatic—about 5 minutes.
I whisk in the flour, stirring constantly to create a smooth roux and cook off the raw flour taste.
Gradually, I pour in the broth and milk, whisking steadily to keep the texture silky and free of lumps.
I toss in the chopped broccoli, grated carrots, nutmeg, salt, and pepper, and let everything simmer gently for 15-20 minutes, until the vegetables are fork-tender.
Using an immersion blender, I partially blend the soup to maintain a few chunks of vegetables. If I don’t have one, I transfer half to a blender and return it afterward.
Off the heat, I stir in the shredded cheddar until fully melted and smooth. A splash of heavy cream at this point takes it over the top in richness.
I serve the soup piping hot, garnished with more cheese or fresh chives for a simple yet elegant finish.

Servings and timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

Vegan Version: I replace the butter with olive oil, use unsweetened plant milk, skip the cheese in favor of nutritional yeast or cashew cream, and go heavy on the veggies.
Gluten-Free Twist: I use cornstarch instead of flour and make sure my broth and other ingredients are certified gluten-free.
Low-Carb Option: I skip the flour and carrots, use heavy cream for texture, and sometimes add chicken for protein.
Dairy-Free Option: I like using coconut milk and a roasted butternut squash puree in place of cheese for a creamy and flavorful result.
Extra Veggies: Adding cauliflower or spinach boosts nutrition and creates new textures and flavors.

storage/reheating

When storing leftovers, I let the soup cool completely before sealing it in an airtight container. It keeps in the fridge for up to 4 days. If I want to freeze it, I avoid adding cream and freeze for up to 2-3 months.

To reheat, I warm it gently over medium-low heat on the stovetop, adding a splash of milk or broth if needed. In the microwave, I heat it in 30-second intervals, stirring in between, until hot all the way through.

FAQs

What type of broccoli works best for this soup?

I prefer using fresh broccoli with firm, dark green florets and crisp stems. Frozen broccoli is a backup option, but it doesn’t quite deliver the same texture or flavor.

Can I make this soup vegetarian?

Absolutely. I just swap the chicken broth for vegetable broth, and the soup retains all its rich, cheesy flavor.

How do I prevent the cheese from becoming grainy?

The trick is to take the pot off the heat before adding the cheese and stir slowly. I always use freshly grated cheese for smoother melting—pre-shredded varieties often contain additives that interfere with texture.

Is this soup freezer-friendly?

Yes, though I recommend leaving out the cream and adding it after reheating. The cheese and cream may separate slightly when frozen, so stirring in a fresh batch after thawing improves consistency.

How can I adjust the consistency of the soup?

If the soup is too thick, I add more broth or milk. If it’s too thin, I let it simmer uncovered a bit longer. This gives me full control over how creamy or hearty the soup feels.

Conclusion

This creamy broccoli cheddar soup is my go-to when I crave something that’s both comforting and nourishing. It brings together the earthy bite of broccoli, the sharp richness of cheddar, and the silky texture that only a good roux can deliver. Whether I keep it classic or experiment with variations, it’s always a bowl of happiness I’m glad to return to.