This Easy Broccoli Cheese Soup is a flavorful, comforting, and quick weeknight meal. It’s loaded with broccoli, brightened with a few spices, and finished with plenty of sharp cheddar for a velvety, smooth sauce. Ready in about 30 minutes, it’s perfect with crusty bread or rolls.
Table of Contents
- Why you’ll love this easy broccoli cheese soup
- Cheddar broccoli soup ingredients
- How to make broccoli and cheddar soup
- How to thicken broccoli cheese soup
- Broccoli cheddar soup substitutions
- What to serve with this soup
- How to store broccoli and cheddar soup
- Broccoli cheddar soup recipe FAQs
- Easy Broccoli Cheese Soup Recipe
A quick personal note: with four kids, mishaps happen. My youngest recently broke his wrist after a fall. It’s one of those things that makes you feel guilty, then relieved when everyone is okay. I mention it because simple, comforting meals like this soup have been exactly what our family needed while we recover and regroup.
This soup is comforting, kid-friendly, and ready fast. The key is balancing the cheese and the broccoli so neither overpowers the other. A touch of dry mustard, smoked paprika, and a hint of cayenne deepen the flavor without adding heat. The result is a rich, creamy soup with tender broccoli in every spoonful.
I prefer keeping the broccoli in bite-sized pieces rather than pureeing the whole soup. That traditional texture—tender florets suspended in a cheesy base—is what makes classic broccoli cheddar soup so satisfying. This version gives you lots of broccoli, a well-seasoned broth, and plenty of sharp cheddar.
Why you’ll love this easy broccoli cheese soup
This soup is warm, cozy, and straightforward to make. It’s a comforting main when paired with a crusty loaf or soft rolls. The flavors are classic but elevated by a few well-chosen spices that allow the broccoli and sharp cheddar to shine. It also scales well for a crowd or leftovers.
Cheddar broccoli soup ingredients
Below is a condensed shopping list. Exact amounts and full instructions are in the recipe card further down.
- butter
- onion
- kosher salt and black pepper
- dry mustard powder
- cayenne pepper
- smoked paprika
- garlic
- flour
- chicken broth
- whole milk (or half-and-half)
- broccoli
- carrots
- heavy cream
- sharp cheddar cheese
- green onions to garnish
How to make broccoli and cheddar soup
This is an easy, classic stovetop soup. The main technique to watch is making a smooth roux and adding liquids slowly so the sauce stays creamy. Prep all your vegetables before you start cooking.
Trim and chop the broccoli into bite-sized pieces. Don’t discard the stems—peeled and chopped small, they become tender and add great flavor. Cut the florets into pieces that are easy to eat, and slice or grate the carrots so they cook in the same short time as the broccoli.
Sauté chopped onion in butter until translucent. Add the dry spices—dry mustard, a little cayenne for warmth, smoked paprika for depth—and then the garlic. These build the base flavor before you thicken the soup.
How to thicken broccoli cheese soup
Make a paste with flour and butter (a roux) in the pot, then whisk in the chicken broth and milk slowly to create a smooth sauce. Bring to a gentle simmer, add the broccoli and carrots, and cook until the vegetables are just tender—about 5–10 minutes. Avoid a rolling boil to keep the sauce from breaking.
Finish by turning off the heat, stirring in cream, then gradually adding shredded sharp cheddar one cup at a time. Stir until melted before adding more to keep the sauce smooth. If needed, return to very low heat briefly to help the cheese melt, but don’t overheat.
Top each bowl with extra cheddar and chopped green onions for freshness. Serve with crusty bread or rolls.
Broccoli cheddar soup substitutions
This soup is versatile. Swap or add ingredients to suit your pantry or preferences:
- Vegetables: Substitute or mix in cauliflower, spinach, kale, zucchini, or celery. Adjust seasonings if using milder vegetables.
- Cheese: Sharp cheddar is ideal, but white cheddar, Gruyère, or a milder cheddar work too. For heat, try pepper jack.
- Protein: Add cooked shredded chicken or diced ham to make the soup heartier.
- Bacon: Crisp bacon makes a tasty topping.
What to serve with this easy broccoli cheddar soup
A warm loaf of bread, soft dinner rolls, or a simple green salad make great accompaniments. The soup is filling on its own but pairs beautifully with garlic bread, Parker House–style rolls, or a bright salad for contrast.
How to store broccoli and cheddar soup
Store in the refrigerator for 3–5 days. Reheat on the stove over low heat for the best texture; microwaving can make the sauce slightly grainy. For longer storage, freeze the soup after it cools completely. Freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Broccoli cheddar soup recipe FAQs
Seasoning is essential. Use dry mustard, smoked paprika, a pinch of cayenne, and plenty of sharp cheddar to build depth. Taste and adjust salt and pepper at the end.
For this quick soup, simmer with the lid off or partially off so you can monitor the broccoli’s doneness. Long-simmered soups may benefit from a covered pot to retain moisture.
More winter soups you are going to love!
- Minestrone with Sausage and Pesto — hearty and comforting
- Easy Homemade Tomato Soup — quick and fresh-tasting
- Zuppa Toscana Copycat — creamy and savory
- Creamy Chicken Enchilada Soup — bold flavor and comforting texture
- Turkey Vegetable Soup — light, veggie-packed option
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Easy Broccoli Cheese Soup
Ingredients
- 1/3 cup butter
- 1 large onion, chopped
- 1 3/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon dry mustard
- 1/8 to 1/4 teaspoon cayenne pepper
- 3/4 teaspoon smoked paprika
- 2 cloves garlic, smashed and minced
- 1/3 cup flour
- 3 cups chicken broth
- 3 cups whole milk (or half-and-half)
- 3 large heads broccoli, about 8 cups chopped (1.5 lbs)
- 3 carrots, shredded or cut into matchsticks
- 1/2 to 1 cup heavy cream
- 4 cups sharp cheddar cheese, packed (about 14–16 ounces), shredded
- Additional cheddar and chopped green onions to garnish
Instructions
- Prepare the vegetables: chop broccoli (including stems, peeled if desired), shred carrots, chop onion, and mince garlic.
- In a large soup pot, melt butter over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes.
- Add the salt, pepper, dry mustard, cayenne, and smoked paprika. Stir to combine, then add the minced garlic and cook another minute until fragrant.
- Sprinkle in the flour gradually, stirring to form a paste with the butter and onion. Cook briefly to remove the raw flour taste.
- Whisk in the chicken broth slowly, adding a little at a time until fully incorporated. Then whisk in the milk, keeping the sauce smooth.
- Bring to a gentle simmer, then add the broccoli and carrots. Reduce heat to maintain a slow simmer and cook 5–10 minutes until the vegetables are just tender. Do not boil rapidly.
- Turn off the heat and stir in 1/2 cup cream. Taste and add the remaining cream if desired.
- Gradually add the shredded cheddar, one cup at a time, stirring until each addition is melted before adding the next. If needed, warm very gently to help melting, but avoid overheating to prevent a grainy sauce.
- Adjust seasoning with salt and pepper. Serve hot topped with extra cheddar and chopped green onions.
- Reheat leftovers on the stove over low heat, stirring frequently to preserve texture.
Notes
Freezer instructions: Cool completely and freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge and reheat very slowly on the stove. Rapid reheating or microwaving can cause the sauce to separate.
If using a concentrated base for broth (such as bouillon), follow the manufacturer’s dilution recommendations to equal 3 cups of broth.
Nutrition
Calories: 419 kcal |
Carbohydrates: 24 g |
Protein: 20 g |
Fat: 29 g
Did you make this? I’d love to see it! Share your photos on Instagram and tag @thefoodcharlatan or use #thefoodcharlatan.