Creamy Broccoli Cheddar Soup Recipe – Easy & Cozy Meal

Posted on November 22, 2025

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The first time I made creamy broccoli cheddar soup, it felt like a hug in a bowl. Picture this: a chilly afternoon, the kind where you just want to bundle up under a blanket, and the smell of sharp cheddar cheese melting into a rich, velvety soup filling the air. That’s the vibe we’re going for here.

This soup has become my go-to comfort food—it’s the perfect mix of cozy and satisfying, with a creaminess that’s indulgent without being heavy. And the best part? It’s ridiculously easy to make. Whether you’re feeding a crowd or just yourself, this recipe delivers every time.

Let’s dive into how you can whip up this creamy broccoli cheddar soup that’ll have everyone asking for seconds.

Why You’ll Love This Recipe

Okay, real talk: this soup is magic. Here’s why it’s a staple in my kitchen.

Quick and easy: Ready in about 30 minutes, so it’s perfect for weeknight dinners or last-minute cravings.
Big on flavor: The combination of sharp cheddar, creamy broth, and tender broccoli is unbeatable.
Kid-approved: Even my picky eaters love it—probably because it feels like a treat, not “vegetables.”
Customizable: Add extra veggies, swap the cheese, or adjust the thickness—it’s super forgiving.

Honestly, it’s the kind of recipe that makes you feel like a kitchen pro, even if you’re just starting out.

What Ingredients You’ll Need

Here’s the thing: you likely have most of these ingredients on hand already. Let’s break it down:

Broccoli (3 cups / ~450g, chopped): Fresh works best for texture, but frozen will do in a pinch. Just make sure to thaw it first.
Sharp cheddar cheese (2 cups / ~200g, shredded): Go for the good stuff here—it makes all the difference. I love Tillamook or Cabot.
Chicken or vegetable broth (4 cups / ~1 liter): Homemade is always amazing, but store-bought works fine. Look for low-sodium options if you want to control the salt.
Heavy cream (1 cup / ~240ml): Essential for that rich, creamy texture. You can sub with half-and-half if you want it lighter.
Butter (2 tbsp / ~30g): For sautéing and adding flavor.
Onion (1 medium, diced): Adds sweetness and depth to the base.
Garlic (2 cloves, minced): Because every savory dish is better with garlic.
Flour (2 tbsp / ~15g): Helps thicken the soup. Gluten-free flour works too.
Salt & pepper: To taste. Trust your instincts here—start small and adjust as needed.

Pro tip: If you want to add extra veggies, carrots and celery are great options. Just dice them finely and sauté with the onion.

Equipment Needed

You don’t need a fancy kitchen to make this soup—just a few basic tools and you’re good to go.

Large pot or Dutch oven: Big enough to hold all your ingredients. Bonus points if it’s heavy-bottomed for even cooking.
Cutting board and knife: For chopping broccoli and dicing onions.
Whisk: Essential for blending the roux without lumps.
Ladle: Makes serving so much easier.
Blender or immersion blender (optional): If you prefer a smoother soup, this is your best friend.

Quick note: If you’re blending, make sure to let the soup cool slightly first. Hot liquids + blender = potential mess!

How to Make It: Step-by-Step

Alright, let’s get cooking! Follow these steps and you’ll have the creamiest broccoli cheddar soup in no time.

Sauté the base (5 minutes): Melt butter in your large pot over medium heat. Add diced onions and cook until softened, about 3 minutes. Add garlic and cook for another minute, stirring constantly so it doesn’t burn.
Make the roux (2 minutes): Stir in the flour and whisk continuously for about 1 minute. It should look like a paste and smell slightly nutty—this is what thickens the soup.
Add the liquids (10 minutes): Slowly pour in the broth while whisking to avoid lumps. Bring the mixture to a simmer, then stir in the heavy cream. Let it bubble gently for 5 minutes.
Add the broccoli (10 minutes): Toss in the chopped broccoli and let it cook until tender, about 8-10 minutes. For smaller pieces, 6-7 minutes should do.
Melt the cheese (2 minutes): Reduce the heat to low and slowly stir in the shredded cheddar. Mix until it’s completely melted and the soup is creamy.
Blend (optional): If you like a smoother soup, use an immersion blender or transfer to a regular blender in batches. Otherwise, leave it chunky—it’s delicious both ways.
Season and serve: Taste and adjust salt and pepper as needed. Ladle into bowls and enjoy warm!

Pro tip: Serve with crusty bread or garlic toast for the ultimate comfort food experience.

My Best Tips & Techniques

Okay, here’s where I spill all my secrets for making this recipe foolproof.

Don’t rush the roux: Whisking it for a full minute ensures your soup thickens properly. If it’s undercooked, you’ll get a watery texture.
Use fresh cheese: Pre-shredded cheese has additives to prevent clumping, which can make your soup grainy. Grate it yourself for the best results.
Season gradually: Broth and cheese can be salty, so taste as you go before adding extra salt.
Cool before blending: If you’re using a regular blender, let the soup cool for 10 minutes to avoid explosions. (Learned this the hard way!)
Adjust thickness: If the soup is too thick, add a splash of broth or cream. Too thin? Simmer longer or add a bit more cheese.

Trust me, these small tips make a huge difference.

Ways to Mix It Up

Once you’ve mastered the classic version, get creative! Here are some fun variations I’ve tried:

Spicy Kick: Add ½ teaspoon of cayenne or red pepper flakes for a little heat.
Bacon Bliss: Stir in ½ cup of cooked, crumbled bacon at the end. Adds smoky flavor and a nice crunch.
Extra Veggies: Toss in diced carrots, celery, or cauliflower for more texture and nutrients.
Cheese Swap: Try smoked gouda or Gruyère instead of cheddar for a gourmet twist.
Vegan Version: Use plant-based butter, unsweetened almond milk, and vegan cheddar. Sub veggie broth for chicken broth.

Each variation brings something new to the table, so don’t be afraid to experiment!

Serving Ideas & Storage

This soup is versatile and reheats beautifully. Here’s how to make the most of it:

Serving Suggestions

Classic pairing: Serve with warm, buttered sourdough bread or a baguette.
For an elegant touch: Top with a sprinkle of fresh parsley or a drizzle of cream just before serving.
As a side: Perfect alongside a crisp green salad or roasted veggies.

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave.
Freezer: Let the soup cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Pro tip: If freezing, leave out the cheese and add it fresh when reheating—it keeps the texture smooth.

Nutritional Info & Health Benefits

Here’s why I feel good about serving this soup:

Per Serving	Amount
Calories	~250
Protein	10g
Carbs	15g
Fat	15g

Health Highlights: Broccoli is loaded with vitamins C and K, plus fiber. The cheese adds calcium and protein for a hearty meal.

Final Thoughts

So that’s my creamy broccoli cheddar soup recipe! If you’re looking for something easy, cozy, and crowd-pleasing, this is it. I’ve made it for everything from weeknight dinners to family get-togethers, and it never fails.

Make it your own, try the variations, and let your kitchen smell amazing. If you do make it, please let me know how it turns out! Drop a comment below or tag me on Instagram @[your handle]—I love seeing your creations.

Happy cooking! Hope this soup brings as much joy to your table as it does to mine.

FAQs

Q: Can I use frozen broccoli?

A: Yes, but thaw it first and pat it dry to avoid excess water in the soup.

Q: Can I make it gluten-free?

A: Absolutely! Use a gluten-free flour blend or cornstarch as a thickener.

Q: How can I make it lighter?

A: Swap heavy cream for half-and-half or unsweetened almond milk. It’ll still be creamy!

Q: Can I double the recipe?

A: Totally! Just use a bigger pot and adjust cooking times slightly if needed.

Q: What’s the best way to reheat leftovers?

A: Warm gently on the stove over low heat or microwave in 30-second bursts, stirring between intervals.

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