Creamy Broccoli Cheddar Soup is the ultimate bowl of comfort that combines wholesome vegetables with indulgent cheesy goodness. This rich and velvety soup highlights tender broccoli florets simmered in a flavorful broth, then blended with smooth cream and sharp cheddar cheese for a perfectly balanced dish.

It’s hearty enough to serve as a main course yet light enough to enjoy alongside a crisp salad or warm bread. Whether it’s a cozy family dinner or a quick weeknight meal, this soup never fails to satisfy.

Why I Love This Recipe:

We love this recipe because it transforms a simple bowl of soup into something rich, comforting, and deeply satisfying. The tender broccoli adds freshness and nutrition, while the sharp cheddar brings a creamy, indulgent flavor that makes every spoonful irresistible.

The velvety texture feels like a warm hug, making it the perfect comfort food on chilly days or whenever you need a cozy pick-me-up. What makes it extra special is the balance—it’s hearty enough to serve as a meal yet light enough to pair with bread, salad, or even a sandwich.

Why It’s a Must-Try Dish:

This soup is a must-try because it strikes the perfect balance between indulgence and nourishment. The creamy, cheesy base gives it a rich and satisfying flavor, while the broccoli provides freshness, texture, and a healthy dose of vitamins and fiber.

It’s a one-pot dish that feels like comfort food but still delivers on nutrition, making it a family favorite for both kids and adults. Beyond its taste, it’s incredibly versatile—you can serve it as a hearty main course, a cozy starter for dinner parties, or even pack it for lunch.

Prep & Cook Time:

Preparation Time: 10–15 minutes
Cooking Time: 25–30 minutes
Total Time: 35–45 minutes
Servings: 4–6 bowls
Calories: Approx. 350–400 kcal per serving

Ingredients:

4 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups vegetable broth (or chicken broth)
2 cups half-and-half (or whole milk)
3 cups fresh broccoli florets, chopped
1 cup shredded carrots (optional)
1/2 tsp salt, or to taste
1/4 tsp black pepper
1/4 tsp paprika (optional, for color)
Pinch of nutmeg (optional, for depth)
2 cups sharp cheddar cheese, shredded (preferably freshly grated)
1/4 cup Parmesan cheese (optional for added flavor)

Directions:

Step 1: Sauté the Aromatics

In a large soup pot or Dutch oven, melt the butter over medium heat.
Add chopped onions and sauté for 3–4 minutes until translucent.
Stir in garlic and cook for 30 seconds until fragrant.

Step 2: Make the Roux

Sprinkle the flour over the onions and stir constantly for 1–2 minutes to cook out the raw flour taste.

Step 3: Add Liquids

Gradually pour in the broth, whisking constantly to prevent lumps.
Stir in half-and-half and bring to a gentle simmer.

Step 4: Add Vegetables

Add chopped broccoli and shredded carrots.
Season with salt, pepper, paprika, and a pinch of nutmeg.
Simmer uncovered for 15–20 minutes, or until broccoli is fork-tender.

Step 5: Blend (Optional)

For a smoother texture, use an immersion blender to partially puree the soup. Or transfer half to a blender, blend, and return to the pot.

Step 6: Add Cheese

Reduce heat to low. Gradually stir in the cheddar cheese until melted and creamy.
If using, add Parmesan for extra richness. Adjust seasoning as needed.

How to Serve:

Serve hot, garnished with:
- Extra shredded cheddar
- Croutons or toasted bread cubes
- Fresh parsley or a crack of black pepper
Pair with:
- A crusty baguette or garlic bread
- Grilled cheese sandwich
- Green salad for balance

Recipe Tips & Variations:

Freshly grate your cheese—pre-shredded cheese can make the soup grainy.
Want it thicker? Add an extra tablespoon of flour to the roux or simmer longer.
Low-carb version: Skip the flour and blend the soup smooth for natural thickness.
Add protein like diced cooked chicken or bacon for a heartier soup.
Use cauliflower in place of some broccoli for variety.

Freezing & Storage:

Storage: Keep in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup can be frozen, but the texture may change slightly. Freeze without the cheese and add it fresh when reheating. Store for up to 2 months.
Reheating: Gently reheat on the stovetop over low heat, stirring often. Avoid high heat to prevent curdling.

Special Equipment Needed:

Large soup pot or Dutch oven
Whisk
Immersion blender (optional) or countertop blender
Ladle

Frequently Asked Questions:

Q1. Can I use frozen broccoli?
Yes! Just thaw it before adding. It may cook faster than fresh broccoli.

Q2. Can I use milk instead of half-and-half?
Yes, but whole milk is recommended for creaminess. Skim milk will make it thinner.

Q3. Why did my cheese clump or get grainy?
This can happen if the soup is too hot. Lower the heat before adding cheese and use freshly grated cheese.

Q4. Can I make this gluten-free?
Yes! Use gluten-free flour or cornstarch as a thickener.

Q5. Can I make this vegan?
You can! Use plant-based butter, almond or oat milk, and vegan cheddar-style cheese.

Conclusion:

Creamy Broccoli Cheddar Soup is comfort in a bowl—rich, cheesy, veggie-packed, and soul-satisfying. It’s the perfect recipe to warm up a cold day, feed your family with love, or just treat yourself to something cozy and delicious. With its quick prep and flexible ingredients, it deserves a permanent spot in your recipe rotation.