Creamy, cheesy and loaded with broccoli, this broccoli cheddar soup comes together in about 30 minutes with minimal prep — perfect for busy weeknights and picky eaters alike.
Broccoli cheddar soup is a comforting family favorite: the classic pairing of broccoli and rich cheese transformed into a warm, satisfying bowl. If you’ve tried the popular café version, this homemade rendition captures that same creamy flavor with fresh ingredients and less fuss.
This soup balances decadence and nutrition — creamy and rich from the cream and sharp cheddar, yet packed with broccoli and carrots. With pantry staples and simple steps, you’ll have it on the table in about half an hour.
Why you’ll love this soup
- Ready in 30 minutes — a quick, satisfying meal with minimal hands-on time.
- Kid-friendly and crowd-pleasing — the familiar broccoli-and-cheese flavor tends to be popular with almost everyone.
- Veggie-forward — plenty of broccoli and carrots mean each serving delivers a good dose of vegetables.
Ingredients
- Broccoli — cut florets into bite-sized pieces; peeled stems can be used too.
- Carrots — shredded cooks quickly and adds sweetness to the broth.
- Stock — chicken stock gives a mild, clear flavor; use vegetable stock to keep it vegetarian.
- Cream — table cream or heavy cream gives a rich texture; milk can be substituted for a lighter result.
- Cheddar cheese — choose a sharp or aged cheddar for best flavor.
- Onion — finely diced.
- Garlic — fresh for the best aroma and depth of flavor.
- Dijon mustard — adds brightness and depth to the soup.
- Butter — for sautéing and forming the base of the roux.
- Flour — to thicken the soup via a simple roux.
How to make it
Heat a large soup pot or Dutch oven over medium heat and add the butter. When it melts, add the diced onion and garlic and sauté for 2–3 minutes until softened.
Stir in the flour, coating the onion and butter, and cook for another minute or two to form a light roux.
Gradually whisk in the stock a little at a time to prevent lumps. Once smooth, add the cream and raise the heat to medium-high while keeping the soup from boiling.
Add the broccoli and shredded carrots, cover, and cook for about 10–15 minutes until the broccoli is fork-tender.
Remove the lid, add the shredded cheddar and Dijon mustard, then stir until the cheese melts and the soup is smooth. Season to taste with salt and plenty of freshly ground black pepper.
Tips for the best broccoli cheddar soup
Avoid boiling. Keep the soup at a gentle simmer. Boiling can cause the dairy and cheese to separate.
For a lighter soup, reduce the cream to 1 cup and increase the stock to 4 cups.
To make it vegetarian, use vegetable stock. Note that some vegetable stocks are darker and may slightly change the soup’s color.
Common questions
Graininess usually occurs when cheese is added to a soup that’s too hot. Keep the soup at a gentle simmer — not boiling — when you stir in the cheese so it melts smoothly.
Stored in an airtight container in the refrigerator, the soup will keep for up to 3 days. Longer storage increases the chance the cream may separate.
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More recipes you’ll love
If you enjoyed this broccoli cheddar soup, try some of these other hearty soup recipes for variety and flavor.
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Moroccan Chickpea Soup
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Curried Lentil Soup
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The Best French Onion Soup
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Roasted Broccoli Soup
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Print Recipe
Broccoli Cheddar Soup
Ingredients:
- ¼ cup butter
- 1 onion
- 4 cloves garlic
- ¼ cup all purpose flour
- 4 cups chicken stock
- 1 cup heavy cream
- 4 cups broccoli florets (about 1 large broccoli)
- 2 carrots shredded
- 2 teaspoon dijon mustard
- 1 1⁄2 cups shredded old cheddar
- salt and pepper
Instructions
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Heat a Dutch oven over medium and add the butter. When melted, add onions and garlic and sauté until tender, about 2–3 minutes.
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Add the flour and stir to combine with the onions and butter. Cook for 1–2 minutes to form a roux.
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Slowly whisk in the stock a little at a time to avoid lumps, then add the cream. Increase heat to medium-high but do not boil.
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Add broccoli and carrots, cover, and cook until tender, about 10–15 minutes.
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Stir in the cheddar and Dijon mustard, season with salt and freshly ground pepper, and mix until the cheese is fully melted and the soup is smooth.
Nutrition
Carbohydrates: 29g
Protein: 22g
Fat: 51g
*Nutritional information is an estimate calculated by online tools and may not be 100% accurate.