Broccoli Cheddar Soup

When you need a warm, cheesy bowl of comfort, this Broccoli Cheddar Soup is exactly the recipe to turn to. It’s thick, creamy, and full of good-for-you broccoli, sharp cheddar cheese, and simple pantry staples like butter, flour, milk, and chicken broth. Best of all, it comes together in about 30 minutes and serves four as a satisfying main meal.

Below, you’ll find everything to make this soup with ease: a straightforward ingredients list, clear step-by-step instructions with helpful photos, and insider tips to get the smoothest, most velvety texture possible (like how to avoid grainy cheese and adjust the thickness just right). Plus, I’ve added some easy swaps, storage and reheating tips, and answers to your most common questions. This broccoli cheddar soup recipe is flexible and family-friendly!

• Hands-on time: about 30 minutes
• Yields: around 4 servings as a main dish
• Key technique: make a roux with butter and flour, whisk in broth and milk, simmer broccoli, then melt cheese gently off the heat

Keep reading for the full recipe and handy tips to help you whip up restaurant-quality broccoli cheddar soup without any fuss.

Why You’ll Love This

This Broccoli Cheddar Soup hits all the comfort food marks: creamy, cheesy, and loaded with flavor, but without complicated steps or fancy ingredients. It strikes the perfect balance between rich and simple, making it a go-to for busy nights when you want something cozy and satisfying fast.

• Rich, creamy texture with sharp cheddar that satisfies cheesy soup cravings.
• Ready in about 30 minutes—ideal for weeknight dinners or an easy lunch.
• Made with common pantry ingredients: butter, flour, milk, broth, broccoli, and cheese.
• Family-approved and pairs wonderfully with bread, salads, or simple veggie sides like sautéed zucchini for a full meal.
• Super flexible: easy to lighten up, make vegetarian, or customize with your favorite cheeses and add-ins — or go for a High-Protein Broccoli Cheddar Soup when you want extra protein.

Ingredients and Measurements

• ½ cup butter
• 1 cup diced yellow onions
• ½ cup all-purpose flour
• 3 cups chicken broth
• 3 cups milk
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 10 oz broccoli florets, chopped
• 3 cups shredded triple cheddar cheese blend

How to Make the Soup

1. Chop broccoli into even-sized florets.
2. Shred cheddar cheese (preferably freshly grated).
3. Melt butter in a large pot over medium heat.
4. Add diced onions to the melted butter.
5. Cook onions until translucent and soft.
6. Sprinkle in all-purpose flour and stir to combine with the butter and onions.
7. Cook the roux, stirring, for about 3 minutes to remove the raw flour taste.
8. Slowly whisk in chicken broth, whisking constantly to avoid lumps, until the mixture thickens.
9. Pour in the milk while whisking until smooth.
10. Stir in onion powder, garlic powder, salt, and pepper.
11. Add the chopped broccoli and stir to combine.
12. Simmer gently over medium heat for about 15 minutes, stirring often to prevent sticking and ensure even cooking.

13. Remove the pot from the heat and gradually add the shredded cheddar, stirring until fully melted and smooth; do not boil after adding cheese.

    

Pro Tips for a Silky Texture

• Grate your own cheddar: freshly shredded cheese melts way better than pre-shredded since it has no anti-caking agents.
• Melt cheese gently: after removing from heat, add cheese gradually over low heat to keep the soup silky and to avoid graininess or separation. For a step-by-step example, see this broccoli cheese soup method for melting in the cheese.
• Cook the roux well: when combining flour with butter and onions, cook for 2–3 minutes to get rid of that raw flour flavor before adding liquids.
• Whisk liquids in slowly: whisk steadily while adding broth and milk to avoid lumps and create a smooth base.
• Cut broccoli evenly: chopping florets into similar-sized pieces ensures they cook evenly during simmering.
• Adjust thickness easily: if the soup looks too thick, whisk in a little extra broth or milk; if too thin, simmer it down or stir in a cornstarch slurry (cornstarch mixed with cold water) to thicken. See how we use a cornstarch slurry in Baked Potato Soup for a smooth, creamy finish.
• Simmer gently: avoid high heat to keep dairy from breaking or sticking to the bottom of the pot.
• Season carefully: cheese and broth can add saltiness, so taste before adding extra salt.

Mix-Ins and Substitutions

• Vegetarian swap: use vegetable broth instead of chicken broth for a meat-free version.
• Different cheeses: try sharp cheddar, smoked cheddar, Gruyère, or mix them for varied flavors.
• Make it extra creamy: swap some or all milk for half-and-half or heavy cream.
• Add-ins to boost flavor: stir in cooked bacon, diced ham, or caramelized onions for a savory kick.
• Lower fat options: use low-fat milk and cut back on butter or cheese, or add more broccoli to bulk it up.
• Gluten-free: swap the flour roux for a cornstarch slurry or gluten-free flour blend.
• More veggies: replace half the broccoli with cauliflower, toss in cooked diced potatoes for extra heartiness, or fold in sautéed zucchini and mushrooms for extra color and texture.

Storing, Freezing, and Reheating

Proper storage and reheating make sure your broccoli cheddar soup stays delicious and creamy.

• Fridge: cool the soup completely, store in an airtight container, and keep refrigerated for up to 4 days.
• Freezing: cheese-based soups can separate when frozen. For best results, freeze the soup base without cheese (and optionally without broccoli) for up to 2 months. Thaw in the fridge overnight before reheating and adding fresh cheese and broccoli. For a freezer-friendly alternative, try the Best Tomato Soup Recipe.
• Make-ahead: you can prepare and store the roux and broth base in advance in the fridge or freezer. Add fresh broccoli and cheese when reheating to keep the texture perfect.
• Reheat gently over low to medium-low heat, stirring frequently. Add a splash of milk or broth while warming, and stir in shredded cheese off the heat or on very low heat to prevent curdling. Avoid boiling after adding dairy and cheese.

Frequently Asked Questions

• Q: Can I use frozen broccoli? A: Absolutely! Frozen florets can go straight into the pot. They might release extra water, so just simmer a little longer to get your desired thickness. You may not need the full 15-minute simmer with frozen.
• Q: Can I make this vegetarian? A: Yes! Simply swap chicken broth for vegetable broth. Follow the rest of the recipe the same way. If you’re craving another creamy meatless soup, try this restaurant-style tomato bisque.
• Q: Why did my soup turn grainy or separate? A: That usually happens if the soup overheats after adding cheese or if you use pre-shredded cheese with anti-caking agents. Always add cheese off the heat and stir gently to keep it smooth.
• Q: How can I thicken the soup if it’s too thin? A: Simmer it longer to reduce liquid, add a bit more roux (equal parts butter and flour cooked together), or whisk in a cornstarch slurry (1–2 teaspoons cornstarch mixed with cold water) and cook until thickened.
• Q: Can I make this gluten-free? A: Sure thing! Replace the flour roux with a gluten-free flour mix or use a cornstarch slurry to thicken the soup.
• Q: How can I cut calories without losing flavor? A: Use low-fat milk, reduce butter slightly, and use a sharper cheddar so you need less cheese but still get great flavor. Adding more broccoli and cutting back cheese helps too.