This Broccoli Cheddar Soup Recipe is creamy, comforting, and loaded with cheesy goodness. It takes just 30 minutes to make and uses simple everyday ingredients.
Easy Broccoli Cheddar Soup
Creamy, cheesy, and comforting, this cheddar broccoli soup checks all the boxes for a guaranteed delicious dinner. Made with a handful of simple ingredients and ready in just 30 minutes, it’s a weeknight regular at my house, especially in the cold, dark winter months. Prepare yours so that it’s smooth and blended, or keep it chunky and enjoy perfectly bite-size broccoli florets with every bite.
How to Make Broccoli Cheddar Soup
- Begin by melting the butter in a large pot or Dutch oven set over medium heat.
- Add the flour, whisking continuously for about a minute or so. This combination of flour and melted butter is called the roux. It will help thicken the soup.
- Next, slowly add the vegetable broth, whisking the entire time.
- Then add the heavy cream, thawed broccoli florets, onion powder, garlic powder, salt, and black pepper. Half and half may replace the heavy cream, but I do not recommend using whole milk or any other lower-fat milk as it is more likely to separate at higher heat.
- Bring to a gentle simmer, then reduce the heat to low. Cook for 10-15 minutes, stirring occasionally. Do not boil.
- Remove from heat and immediately stir in the shredded cheddar cheese.
Smooth or Chunky?
Broccoli cheddar soup may come thick, smooth, and blended, or filled with chunks of bite-size broccoli and other veggies. Blending is easy and can be done in batches using your favorite high-speed blender or with an immersion blender. Puree completely, or just a little; just remember to blend the soup before adding the cheese.
- Thaw and chop the frozen broccoli florets before adding them to the soup.
- Try adding other veggies like carrots and diced onion.
- If possible, shred your own cheese directly from a large block. It blends with the soup so much smoother.
- Garnish with fresh cracked black pepper and extra shredded cheese. A dash or two of Tabasco sauce is also really good.
How to Serve
This creamy soup is perfect with a side of warm buttery crusty bread- or for a fun surprise, serve it in a bread bowl (just like Panera!) Sometimes I’ll add a light salad, like this arugula salad with shaved parmesan.
More Easy Soup Recipes
- Lemon Chicken Orzo Soup
- Egg Drop Soup
- Tomato Basil Soup Recipe
- Instant Pot Minestrone Soup Recipe
- The Best Chicken Soup Recipe
- Easy Chicken and Rice Soup Recipe
If you try making this Broccoli Cheddar Soup Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
Broccoli Cheddar Soup
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 (12.6 oz) bag frozen broccoli florets - thawed, see notes
- 3 cups vegetable broth - or chicken broth
- 2 cups heavy whipping cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt + black pepper - to taste
- 2 cups sharp cheddar cheese - shredded
- Melt the butter in a large pot or Dutch oven set over medium-high heat. Add the flour, whisking continuously for 1 minute.
- Slowly stir the vegetable broth into the mixture of butter and flour (also known as the roux). Then add the heavy whipping cream, thawed broccoli florets, onion powder, garlic powder, salt, and black pepper.
- Bring the soup to a gentle simmer before reducing the heat to low. Do not boil. Cook for 10-15 minutes, stirring occasionally.
- Remove from heat and stir in the shredded cheese.
- All-purpose flour: You may swap regular AP flour for gluten-free all-purpose flour. This easy swap will make this soup gluten-free. Or, leave out the flour altogether and thicken using a “slurry” of cornstarch and water.
- Onion powder: Replace with a small finely diced yellow onion. Sauté in one teaspoon of olive oil until softened, then add the butter and proceed with the rest of the recipe.
- Garlic powder: Replace with 2 cloves of garlic (or more). Sauté in the butter for about 30 seconds before adding the all-purpose flour.
- Vegetable broth: Use chicken broth or chicken stock instead. Note that using chicken broth will no longer make this recipe vegetarian.
- Frozen broccoli: You may use fresh broccoli instead of frozen broccoli. Chop into small florets, otherwise, it may not have enough time to soften.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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