There’s something deeply comforting about a steaming bowl of broccoli cheddar soup on a cold day. Whenever the sky turns grey and the wind feels sharper than I’d like, this is the kind of meal I crave.
It’s rich, cheesy, and full of tender veggies. The best part? It comes together in about 30 minutes on the stove. Perfect for weeknights when you want something satisfying without spending all evening cooking.
I’ve made this soup so many times that it’s become a regular request in my family. No one can resist going back for seconds.
What You’ll Need for This Cheesy Soup
Here’s what I keep on hand whenever I plan to make it:
- Broccoli: Chop it into small, bite-sized florets so you get plenty in every spoonful. Don’t toss the stalks—I peel them and dice them small so nothing goes to waste.
- Onion and garlic: These are the backbone of flavor here. I always start soups with these two for good reason.
- Butter and flour: They form a simple roux that thickens the soup beautifully. It’s that old-school technique that never fails.
- Milk: Whole milk gives a truly creamy texture. Sometimes I use unsweetened almond milk if that’s what I have, and it still turns out lovely, just a little lighter.
- Vegetable broth: Store-bought or homemade both work fine. I often use homemade if I have it in the freezer.
- Carrot: I prefer julienned carrots for this soup because they look like extra shreds of cheese in the broth. Plus, they add color and a subtle sweetness.
- Dijon mustard: Just a bit gives the soup that little zing that makes people wonder what your secret is.
- Cheddar cheese: Sharp cheddar is my go-to for maximum flavor, but use whatever you have. Grating it yourself makes a difference.
- Salt and pepper: Don’t be shy here. Seasoning is what makes the flavors sing.
If you’re like me, you’ll appreciate how budget-friendly this list is. Most of these are staples in my fridge.
How I Make It at Home
Here’s how I do it, with the little habits I’ve picked up over many batches:
- Start with the Base: I melt butter in a big pot and add the onion. I like to cook it slowly until it’s really soft. Then in goes the garlic, just for a minute to bloom.
- Make the Roux: Sprinkle the flour in and whisk constantly. You don’t want any clumps or burnt bits. It thickens quickly, so keep an eye on it.
- Add Liquid: Slowly pour in the milk and broth while whisking. This part feels almost meditative to me. It’s important to go slow so you get a nice, smooth soup.
- Vegetables Time: Add the broccoli and carrots. I let them simmer until they’re just tender but still bright green.
- Seasoning: A squeeze of Dijon and salt and pepper to taste. Don’t skip the mustard—it really wakes up the flavors.
- Cheese Last: I turn the heat to the lowest setting before adding cheese. I learned the hard way that too much heat can make it stringy or oily. Add it a handful at a time, stirring until it melts in.
At this point, it smells incredible. I often sneak a spoonful before serving, just to be sure the seasoning is right.
My Best Tips for Perfect Broccoli Cheddar Soup
- Grate Your Own Cheese: I stopped buying pre-shredded because it never melts as smoothly. A block of sharp cheddar takes minutes to grate and is so much better.
- Watch the Heat: Once you add cheese, keep things gentle. Low and slow is the way. High heat will make the soup separate, and no one wants that.
- Stir Well: Especially after adding flour and milk. Whisking well here gives you that luxurious, silky finish.
- Make It Yours: Sometimes I add a pinch of cayenne or smoked paprika for warmth. Or a splash of cream if I’m feeling indulgent.
Storing and Reheating Leftovers
If you end up with leftovers, lucky you.
I store mine in an airtight container in the fridge for up to three days. To reheat, I always use the stovetop on low heat, stirring occasionally. This keeps the texture smooth and creamy.
I’ve tried microwaving in a rush, but it tends to break the sauce and make it grainy. Trust me—I ruined a batch or two before I learned.
How I Like to Serve It
I can’t have broccoli cheddar soup without good bread. I usually warm up a crusty loaf or make simple garlic croutons if I’m feeling fancy.
For a full meal, I’ll serve it with a green salad or even roasted potatoes on the side. If I’m cooking for friends, I’ll add a big platter of sautéed green beans or Brussels sprouts.
It’s the kind of meal that makes everyone feel at home.
Final Thoughts
This broccoli cheddar soup is pure comfort in a bowl. It’s quick enough for a weeknight, special enough for guests, and easy enough for anyone to pull off.
I hope you’ll give it a try next time you’re looking for something warm, cheesy, and satisfying. It’s become a regular part of my own kitchen routine, especially on cold evenings when I want to feed the family something that feels like a hug.
Broccoli Cheddar Soup
Nothing says cozy quite like a warm bowl of broccoli cheddar soup.
Ingredients
- 3 cups chopped broccoli florets
- 2 cups vegetable broth
- ¼ cup all-purpose flour
- 4 tablespoons unsalted butter
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
- 2 cups whole milk or unsweetened almond milk
- 1 medium yellow onion, chopped
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- 3 garlic cloves, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- Homemade croutons, optional, for serving
Instructions
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the chopped onion along with the salt and a few turns of black pepper. Cook for about 5 minutes, stirring often, until the onion softens and becomes fragrant.
- Stir in the garlic and cook for another minute. Sprinkle the flour over the mixture and whisk continuously for 1–2 minutes, allowing the flour to turn a light golden color.
- Slowly pour in the milk, whisking constantly to avoid any lumps. Once combined, add the broth, broccoli, carrot, and mustard. Stir well and bring everything to a gentle simmer.
- Let the soup cook for 15–20 minutes, until the broccoli is fork-tender.
- Reduce the heat to low and gradually stir in the shredded cheddar cheese, a handful at a time, making sure it fully melts before adding more. Once the soup is creamy and smooth, taste and adjust seasoning as needed.
- Serve hot, topped with homemade croutons if you’d like, and enjoy every cheesy spoonful.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 527Total Fat 36gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 12gCholesterol 99mgSodium 1180mgCarbohydrates 30gFiber 5gSugar 10gProtein 22g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
