Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup is a cozy, creamy classic that turns a few everyday ingredients into a satisfying bowl of comfort food. Fresh broccoli and carrots simmer in a creamy broth before being finished with plenty of sharp cheddar, giving the soup a rich texture and a distinctly cheesy flavor.

What makes this version especially easy is the simple base. Butter and onions start the pot, flour helps thicken the broth, and a combination of half-and-half, milk, and chicken stock creates a creamy soup without relying entirely on heavy cream. A little dry mustard brings out the flavor of the cheddar without making the soup taste strongly of mustard.

Serve it with crusty bread for a simple lunch or dinner, or enjoy it as a starter alongside a larger meal.

Quick Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5–6
Category: Soup
Cuisine: American
Method: Stovetop

Ingredients

• 2 tablespoons butter
• 2 tablespoons finely chopped onions
• ¼ cup all-purpose flour
• 1 cup half-and-half cream
• 1 cup milk
• 3 cups chicken stock
• 1 pound fresh broccoli, cut into small florets
• 2 cups carrots, chopped into small pieces
• 16 ounces (2 cups) grated sharp cheddar cheese
• ¼ teaspoon dry mustard
• Salt and pepper, to taste

How to Make Broccoli Cheddar Soup

1. Prepare the Vegetables

Cut the broccoli into small, bite-sized florets. Try to keep the pieces relatively uniform so they soften at approximately the same rate.

Peel and chop the carrots into small pieces as well. Finely chop the onion.

Having everything prepared before you start cooking makes the rest of the recipe come together quickly.

2. Cook the Onion in Butter

Melt the butter in a large saucepan or soup pot over medium heat.

Add the finely chopped onion and cook for about 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent.

You don’t need to brown the onion. The goal is simply to soften it and build the aromatic base for the soup.

3. Make the Roux

Sprinkle the flour over the softened onion and butter.

Stir continuously for about 1–2 minutes. The flour should absorb the butter and form a smooth paste.

Cooking the flour briefly helps eliminate its raw taste while preparing it to thicken the liquid.

4. Add the Dairy and Chicken Stock

Slowly pour in the half-and-half while stirring constantly.

Add the milk gradually, followed by the chicken stock. Continue stirring until the flour mixture is fully incorporated and the liquid is smooth.

Bring the mixture to a gentle simmer over medium heat.

Avoid boiling aggressively. A gentle simmer is enough to thicken the soup while keeping the dairy stable.

5. Add the Broccoli and Carrots

Add the chopped broccoli and carrots to the soup.

Stir well, then reduce the heat to medium-low. Simmer for approximately 12–15 minutes, or until the vegetables are tender when pierced with a fork.

The vegetables should be soft enough to eat comfortably while still retaining some texture.

6. Add the Dry Mustard and Cheese

Once the vegetables are tender, stir in the dry mustard.

Reduce the heat to low.

Gradually add the grated sharp cheddar, stirring after each addition until the cheese melts smoothly into the soup.

Adding the cheese slowly helps prevent clumping and creates a more even texture.

7. Season and Serve

Taste the soup and season with salt and freshly ground black pepper.

Remember that cheddar and chicken stock can already contain a fair amount of salt, so taste before adding a large amount.

If you prefer a thinner soup, add a little extra milk or chicken stock and stir until you reach your desired consistency.

Ladle the soup into bowls and serve hot.

Tips for the Best Broccoli Cheddar Soup

Grate the Cheese Yourself

For the smoothest soup, grate the cheddar from a block rather than using pre-shredded cheese. Freshly grated cheese generally melts more evenly.

Sharp cheddar is particularly useful because its stronger flavor remains noticeable even after being combined with the creamy base.

Don’t Boil After Adding the Cheese

Once the cheese has been added, keep the heat low. A vigorous boil can cause the cheese and dairy to separate, resulting in a grainy texture.

Cut the Vegetables Small

Small pieces of broccoli and carrots cook relatively quickly and distribute evenly throughout the soup.

If you prefer larger broccoli pieces, cut them slightly bigger but allow additional cooking time.

Add Cheese Gradually

Instead of dumping all the cheddar into the pot at once, add it in several handfuls. Stir until each addition has melted before adding more.

Taste Before Adding Salt

Chicken stock and sharp cheddar can both contribute saltiness. Season toward the end and adjust gradually.

Keep Some Texture in the Vegetables

You don’t need to cook the broccoli until it completely falls apart. Tender vegetables with a little bite make the soup more interesting.

Ingredient Substitutions

Milk: Any milk can be used. Whole milk will give you a richer result, while lower-fat milk produces a lighter soup.

Half-and-half: Heavy cream can be used for a richer soup. You can also use additional milk for a lighter version.

Chicken stock: Vegetable stock can be substituted if you want a vegetarian version.

Sharp cheddar: Mild cheddar works, but the finished soup will have a softer cheese flavor. Extra-sharp cheddar is a great option if you want more intensity.

Fresh broccoli: Frozen broccoli can be substituted. Monitor it closely because frozen broccoli may become tender more quickly.

Dry mustard: If you don’t have dry mustard, you can omit it. The soup will still work, although the cheddar flavor may taste slightly less pronounced.

Recipe Variations

Add Garlic

For extra savory flavor, add a finely minced garlic clove to the softened onion and cook briefly before adding the flour.

Add More Vegetables

Diced celery, cauliflower, or additional carrots can be added to make the soup more vegetable-forward.

Make It Extra Cheesy

For an especially rich cheddar flavor, use extra-sharp cheddar or add a little additional cheese just before serving.

Add Crispy Toppings

Top each bowl with homemade croutons, toasted bread cubes, extra shredded cheddar, or freshly cracked black pepper.

Make It Vegetarian

Replace the chicken stock with vegetable stock. This simple substitution keeps the creamy, cheesy character of the soup while removing the chicken-based broth.

Make It Thinner

If you prefer a lighter, more broth-like soup, add extra milk or stock until you reach the consistency you like.

Storage and Reheating

Let leftover soup cool before transferring it to an airtight container.

Store in the refrigerator for approximately 3–4 days.

The soup will thicken as it cools. When reheating, place it in a saucepan over low to medium-low heat and stir regularly.

Add a small amount of milk or chicken stock if necessary to loosen the soup.

Avoid bringing the soup to a hard boil during reheating. Gentle heat helps maintain the smooth texture of the cheese and dairy.

Can You Freeze Broccoli Cheddar Soup?

Freezing is possible, but creamy cheese soups can change texture after freezing and thawing. The dairy and cheese may separate slightly, and the vegetables can become softer.

For the best texture, this soup is better refrigerated and enjoyed within a few days.

If you do freeze it, thaw it in the refrigerator and reheat it gently. Whisking the soup while reheating can help bring the texture back together.

What to Serve with Broccoli Cheddar Soup

Broccoli Cheddar Soup pairs especially well with crusty bread. A warm baguette, sourdough, or garlic bread gives you something to dip into the creamy broth.

For a complete meal, serve it alongside:

• A simple green salad
• Grilled cheese sandwiches
• Roasted vegetables
• Garlic bread
• Crusty French bread
• A light chicken sandwich

Extra shredded cheddar and freshly cracked black pepper also make simple toppings.

Frequently Asked Questions

What makes broccoli cheddar soup thick?

The flour and butter mixture creates a roux that thickens the combination of milk, half-and-half, and chicken stock. The melted cheddar also contributes to the soup’s creamy body.

Can I use frozen broccoli?

Yes. Frozen broccoli works well as a substitute for fresh broccoli. Add it during the vegetable-cooking stage and cook until tender.

Can I use another type of cheese?

Yes. Monterey Jack, Colby, or a cheddar blend can be used, although sharp cheddar gives this soup its classic bold flavor.

Why did my cheese become grainy?

High heat is one of the most common causes. Once the cheese is added, keep the soup over low heat and avoid boiling it.

Can I use whole milk?

Absolutely. Whole milk will make the soup somewhat richer and creamier than 1% milk.

Can I make this soup vegetarian?

Yes. Simply replace the chicken stock with vegetable stock.

How can I make my soup thinner?

Add additional milk or chicken stock a little at a time until the soup reaches the consistency you prefer.

How can I make it thicker?

Allow the soup to simmer gently before adding the cheese so some liquid can reduce. You can also use a little additional roux if making a larger batch, but avoid adding dry flour directly to the finished soup.

Nutrition Information

The following is an estimate per serving based on approximately 6 servings. Actual nutrition will vary depending on the specific brands and types of milk, cheese, stock, and other ingredients used.

• Calories: approximately 420
• Protein: approximately 19 g
• Carbohydrates: approximately 24 g
• Fat: approximately 28 g
• Saturated Fat: approximately 17 g
• Fiber: approximately 4 g
• Sugar: approximately 9 g
• Sodium: approximately 650 mg

Final Thoughts

Broccoli Cheddar Soup doesn’t need a complicated ingredient list to deliver plenty of flavor. Butter and onions create the starting point, flour thickens the broth, and the combination of milk, half-and-half, and chicken stock gives the soup its creamy base.

The sharp cheddar is the star, while the dry mustard quietly enhances its flavor. Fresh broccoli and carrots add color, texture, and substance, turning the soup into something that works just as well for a light dinner as it does for a comforting lunch.

Keep the heat gentle once the cheese goes in, grate the cheddar yourself when possible, and taste carefully before adding salt. Those small steps make a noticeable difference in the finished bowl.

Print