Go Back
Broccoli Cheddar Soup Recipe
Annie Graves

Broccoli Cheddar Soup

Warm up with this delicious Broccoli Cheddar Soup! Rich, creamy, and loaded with cheddar cheese and fresh broccoli, it’s the perfect comfort food.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Lunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tbsp unsalted butter
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth or chicken broth
  • 2 cups whole milk or half-and-half
  • 3 cups broccoli florets fresh or frozen
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded carrots optional, for extra flavor and color
  • 1 tsp Dijon mustard optional, for depth of flavor
  • Salt and freshly ground black pepper to taste
  • A pinch of cayenne pepper optional, for a slight kick
For Serving
  • Extra shredded cheddar cheese
  • Crusty bread or croutons
Substitutions
  • Vegan: Use plant-based milk vegan butter, and dairy-free cheese.
  • Gluten-Free: Use gluten-free flour or cornstarch to thicken.
  • Low-Fat: Use low-fat milk and cheese to lighten the dish.

Method
 

Sauté the Aromatics
  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onion and sauté for 3-4 minutes, until softened.
  3. Add the minced garlic and cook for another 1 minute, until fragrant.
Make the Roux
  1. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux.
  2. Cook for 1-2 minutes until the flour is golden and bubbly.
Add the Broth and Milk
  1. Gradually whisk in the vegetable broth and milk, stirring constantly to prevent lumps.
  2. Bring the mixture to a simmer and cook for 3-4 minutes until slightly thickened.
Add the Broccoli and Carrots
  1. Stir in the broccoli florets and shredded carrots (if using).
  2. Cover and simmer for 10-12 minutes, or until the broccoli is tender.
Add the Cheese and Seasoning
  1. Stir in the shredded cheddar cheese, Dijon mustard (if using), salt, pepper, and a pinch of cayenne pepper (if desired).
  2. Stir until the cheese is melted and the soup is smooth.
  3. If the soup is too thick, you can add a bit more broth or milk to reach your desired consistency.
Blend (Optional)
  1. For a smoother texture, you can use an immersion blender to partially blend the soup, or transfer half of the soup to a blender and purée it, then stir it back into the pot.
Serve
  1. Ladle the Broccoli Cheddar Soup into bowls and top with extra shredded cheese.
  2. Serve with crusty bread or croutons for dipping.
  3. Enjoy!

Notes

Nutritional Information (Per Serving - 1 cup of soup):

  • Calories: 350-400
  • Carbohydrates: 20g
  • Protein: 15g
  • Fat: 25g
  • Saturated Fat: 15g
  • Sodium: 800mg
  • Fiber: 3g
  • Sugar: 6g


Notes/Advice:

  • Additions/Subtractions:
    • For extra creaminess, stir in a splash of heavy cream or sour cream just before serving.
    • You can use frozen broccoli if fresh isn’t available—just add it directly to the pot without thawing.
    • Adjust the consistency to your liking by adding more broth for a thinner soup or more cheese for a thicker, richer texture.