Creamy Broccoli Cheddar Soup Recipe (One Pot)

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This creamy broccoli cheddar soup recipe is pure comfort in a bowl. Tender broccoli and a little carrot simmer in a buttery, savory broth thickened with a simple roux, then a generous handful of sharp cheddar melts in until the soup is silky, rich and golden. It all happens in one pot.

Unlike many versions, this homemade broccoli cheddar soup recipe skips processed cheese and relies on real sharp cheddar for big flavor. Serve it with thick slices of toasted sourdough for dipping, or ladle it into hollowed-out bread bowls for a cozy weekend lunch. It is ready in about 45 minutes.

Why You’ll Love This Broccoli Cheddar Soup Recipe

• One pot: from roux to finished soup without extra pans.
• Restaurant-style flavor: thick, cheesy and velvety, made at home.
• Simple ingredients: butter, vegetables, broth, half-and-half and cheddar.
• Ready in 45 minutes: perfect for weeknights.
• Kid approved: a sneaky way to serve more broccoli.
• Flexible: easy crockpot and lighter versions below.

Ingredients You’ll Need

This broccoli cheddar soup recipe uses everyday ingredients, listed in US measurements and grams.

For the Soup Base

• 4 tablespoons (57 g) unsalted butter: for sauteing and the roux.
• 1 medium onion, diced (about 1 cup / 150 g): yellow onion is sweetest.
• 2 cloves garlic, minced.
• 1 medium carrot, finely shredded or diced (about 1/2 cup / 60 g): adds color and a hint of sweetness.
• 1/4 cup (30 g) all-purpose flour: thickens the soup.
• 3 cups (720 ml) chicken broth: low-sodium is best; vegetable broth works for a meatless soup.
• 2 cups (480 ml) half-and-half: or whole milk for a lighter soup.

For the Broccoli and Cheese

• 4 cups (about 300 g) small broccoli florets: from 1 large head. Peel and chop the tender stem too.
• 2 1/2 cups (8 oz / 225 g) sharp cheddar, freshly shredded: block cheese melts smoothly; pre-shredded cheese can turn the soup gritty.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: adjust at the end.
• Optional: a pinch of ground nutmeg and 1/4 teaspoon dry mustard powder to boost the cheesy flavor.

How to Make Broccoli Cheddar Soup

This broccoli cheddar soup recipe comes together in five simple steps. Shred the cheese and chop the vegetables before you start; once the roux is going, things move quickly.

Step 1: Saute the Vegetables

1. Melt the butter in a large pot or Dutch oven over medium heat.
2. Add the onion and cook 4 to 5 minutes until soft. Stir in the garlic and carrot and cook 2 minutes more.

Step 2: Make the Roux

1. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes, until it smells nutty and coats everything.

Step 3: Add the Liquids

1. Slowly whisk in the broth, then the half-and-half, whisking to prevent lumps.
2. Bring to a gentle simmer, stirring often, until slightly thickened, about 5 minutes. Do not let it boil hard.

Step 4: Simmer the Broccoli

1. Add the broccoli, salt, pepper and the nutmeg and mustard powder if using.
2. Simmer uncovered on low 15 to 20 minutes, stirring occasionally, until the broccoli is very tender.

Step 5: Blend and Add the Cheese

1. For a thicker texture, blend about one third of the soup with an immersion blender, leaving plenty of chunky broccoli.
2. Turn off the heat. Stir in the cheddar a handful at a time until melted and smooth.
3. Taste and adjust the seasoning, then serve.

Adding the cheese off the heat keeps it from separating. Once cooked, keep dairy soups hot or cold, not lukewarm, for safety and quality.

Broccoli Cheddar Soup Crock Pot Variation

Saute the onion, garlic and carrot in butter, stir in the flour for 1 minute, then whisk in the broth. Pour into the slow cooker with the broccoli and seasonings.

Cook on low 4 to 5 hours or high 2 to 3 hours, until the broccoli is tender. Stir in the half-and-half and cook 20 minutes more, then turn off the heat and stir in the cheddar. Adding the dairy at the end keeps the soup smooth and creamy.

Expert Tips for the Best Broccoli Cheddar Soup Recipe

• Shred your own cheese: anti-caking powders on bagged cheese can make the soup gritty and thin.
• Keep the heat low: boiling dairy can curdle; a gentle simmer is all you need.
• Add cheese off the heat: slowly, a handful at a time.
• Cut small florets: bite-size pieces cook evenly and fit on a spoon.
• Use sharp cheddar: mild cheddar gets lost in the creamy base.
• Season at the end: broth and cheese are both salty.
• Double the batch: this broccoli cheddar soup recipe doubles easily in a large stockpot; add a few extra minutes for the broccoli.

Healthy Broccoli Cheddar Soup Options

For a lighter bowl, use whole or 2% milk instead of half-and-half, cut the butter to 2 tablespoons and use 1 1/2 cups cheddar. Blending half the soup gives a creamy texture with less dairy.

This healthy broccoli cheddar soup still tastes rich because sharp cheddar delivers a lot of flavor in a small amount. You can also add a cup of diced potato or cauliflower with the broccoli for extra body, fiber and volume without more cheese.

Variations

• Bacon: top each bowl with crumbled crispy bacon.
• Potato: add 1 diced potato with the broccoli for a heartier soup.
• Spicy: stir in a pinch of cayenne or a diced jalapeno with the onion.
• Cheese blend: swap half the cheddar for Gruyere or smoked gouda.
• Vegetarian: use vegetable broth for a meatless version of this broccoli cheddar soup recipe.

What Goes With Broccoli Cheddar Soup

Toasted sourdough, a warm baguette or a crusty bread bowl is the classic partner. A grilled cheese, a ham sandwich, a crisp apple salad or roasted vegetables also round out the meal. For a party, set up a soup bar with bread bowls, extra cheddar, bacon bits and chives so everyone can top their own bowl of this broccoli cheddar soup recipe.

For more cozy soups, try our stuffed pepper soup, French lentil soup or chicken and dumplings soup.

Make Ahead and Freezing

Make ahead: make the soup up to 3 days ahead and refrigerate. The flavor gets even better overnight.

Freezing: cream and cheese soups can separate slightly when frozen. For the best texture, freeze the soup before adding the half-and-half and cheese for up to 3 months, then reheat and stir them in fresh. If you freeze the finished soup, whisk it well while reheating.

Storage and Reheating

Cool the soup quickly and refrigerate in a covered container within 2 hours. Keep your refrigerator at 40°F or below and enjoy within 3 to 4 days.

Reheat gently on the stove over low heat, stirring often, until it reaches 165°F, the safe reheating temperature for leftovers. Avoid boiling, and thin with a splash of milk or broth if needed.

Frequently Asked Questions

Here are answers to the most common questions readers ask about this broccoli cheddar soup recipe.

Can you freeze broccoli cheddar soup?

Yes, for up to 3 months. The texture is best if you freeze it before adding the dairy and cheese; otherwise whisk well when reheating.

Why is my soup gritty?

The cheese was likely added over high heat or was pre-shredded. Use freshly shredded block cheddar and stir it in off the heat.

Can I use frozen broccoli?

Yes. Add frozen florets straight to the pot and simmer about 10 minutes, until tender. Frozen broccoli makes this broccoli cheddar soup recipe even faster on busy nights.

How do I make it thicker?

Blend more of the soup, simmer a few minutes longer, or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water.

Is this broccoli cheddar soup recipe gluten-free?

Not as written, because of the flour. Use a cup-for-cup gluten-free flour blend or thicken with cornstarch instead.

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