Broccoli Cheddar Soup
If you’re looking for the ultimate comfort food, this Broccoli Cheddar Soup is exactly what you need. Thick, creamy, and packed with tender broccoli, sweet onions, crisp celery, and plenty of melted sharp cheddar cheese, it’s a cozy homemade classic that’s perfect for chilly evenings or quick family dinners.
Jump to RecipeThis easy one-pot soup comes together with simple pantry ingredients yet tastes like it came from your favorite café. The combination of butter, flour, chicken stock, whole milk, and freshly shredded cheddar creates a velvety, rich broth that perfectly coats every bite of broccoli. Pair it with toasted baguette slices or a crusty loaf of bread, and you have a meal that’s comforting, satisfying, and guaranteed to become a household favorite.
Whether you’re serving it as a hearty lunch, weeknight dinner, or holiday starter, this homemade Broccoli Cheddar Soup is every bit as delicious as the restaurant version—and even better because it’s made fresh in your own kitchen.
Why You’ll Love This Recipe
- Rich, creamy, and full of cheesy flavor.
- Made in one pot for easy cleanup.
- Ready in about 35 minutes.
- Loaded with fresh broccoli.
- Perfect for lunch or dinner.
- Better than restaurant-style soup.
- Great for meal prep and leftovers.
Ingredients
Soup
- 5 tablespoons unsalted butter
- ½ medium onion, finely chopped
- ⅓ cup all-purpose flour
- 2 cups chicken stock
- 1 celery stalk, finely diced
- 2½ cups broccoli florets, chopped into bite-sized pieces
- 2 cups whole milk
- 2 cups freshly shredded sharp cheddar cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Garnish
- Extra shredded cheddar cheese
- Toasted sliced baguette
- Fresh parsley (optional)
- Cracked black pepper (optional)
How to Make Broccoli Cheddar Soup
Step 1: Cook the Onion
Place a large heavy-bottomed pot or Dutch oven over medium heat.
Melt the butter.
Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
Do not allow the onion to brown.
Step 2: Make the Roux
Sprinkle the flour over the onions.
Whisk continuously for about 2 minutes until the flour is fully incorporated and lightly cooked.
This creates the roux that thickens the soup.
Step 3: Add the Broth
Gradually whisk in the chicken stock until smooth.
Season generously with salt and freshly ground black pepper.
Continue whisking to prevent lumps from forming.
Step 4: Cook the Vegetables
Stir in:
- Celery
- Broccoli
Bring the soup to a gentle boil.
Reduce the heat to medium-low.
Simmer for about 15 minutes, or until the broccoli and celery are tender.
Step 5: Add the Milk
Pour in the whole milk and stir well.
Continue simmering for 2 to 3 minutes, allowing the soup to thicken until it lightly coats the back of a wooden spoon.
Avoid boiling the soup after adding the milk.
Step 6: Melt the Cheese
Remove the pot from the heat.
Add the shredded cheddar one small handful at a time, stirring until completely melted before adding more.
Continue until all of the cheese has been incorporated into a smooth, creamy soup.
Taste and adjust the seasoning with additional salt and pepper if needed.
Step 7: Serve
Ladle the soup into warm bowls.
Top with extra shredded cheddar cheese and serve alongside toasted baguette slices for dipping.
Tips for the Best Broccoli Cheddar Soup
Use freshly shredded cheddar for the smoothest melt. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
Don’t boil the soup after adding the cheese, as high heat can cause the cheese to separate.
Cut the broccoli into small, even pieces so it cooks evenly.
For an extra silky texture, blend part of the soup with an immersion blender before adding the cheese.
Stir the cheese in gradually for a perfectly smooth finish.
Delicious Variations
Bacon Broccoli Cheddar Soup
Top each bowl with crispy crumbled bacon for a smoky flavor.
Potato Broccoli Cheddar Soup
Add diced potatoes while simmering the vegetables for an even heartier soup.
Spicy Cheddar Soup
Mix in a pinch of cayenne pepper or red pepper flakes for gentle heat.
Three-Cheese Soup
Combine sharp cheddar with Monterey Jack and Parmesan for extra richness.
Vegetarian Version
Replace the chicken stock with vegetable broth for a delicious meat-free option.
Creamier Broccoli Soup
Substitute one cup of the milk with heavy cream for an ultra-rich, luxurious texture.
What to Serve with Broccoli Cheddar Soup
This comforting soup pairs wonderfully with:
- Toasted baguette slices
- Garlic bread
- Dinner rolls
- Grilled cheese sandwiches
- Caesar salad
- Garden salad
- Baked potatoes
- Roasted vegetables
- Ham sandwiches
- Turkey sandwiches
It’s also delicious served inside a crusty bread bowl for a café-style presentation.
Storage Instructions
Allow the soup to cool completely before transferring it to an airtight container.
Refrigerate for up to 4 days.
Reheat gently over low heat, stirring frequently.
If the soup becomes too thick, add a splash of milk or chicken stock until it reaches your desired consistency.
You can freeze the soup for up to 2 months, although dairy-based soups may separate slightly after thawing. Stir gently while reheating to restore a smooth texture.
Broccoli Cheddar Soup
Ingredients
5 tbsp unsalted butter
½ onion chopped
⅓ cups all purpose flour
2 cups chicken stock
1 celery stalk finely diced
2½ cup broccoli chopped into bite sized pieces
2 cups whole milk
2 cups shredded cheddar
salt and pepper to taste
- Garnish:
shredded cheddar
Toasted sliced baguette
Directions
- Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.
- Whisk in flour and cook for about 2 minutes.
- Stir in chicken stock and season generously with salt and pepper.
- Stir in celery and broccoli and bring to a boil, then reduce heat to medium-low. Let simmer until vegetables are tender, about 15 minutes.
- Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon, 2 to 3 minutes.
- Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese.
- Season with salt and pepper and top with more cheddar. Serve.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Frozen broccoli works well and can be added directly to the soup without thawing. You may need to simmer it a few minutes longer.
Why did my cheese become grainy?
This usually happens when the soup is too hot. Always remove the pot from the heat before adding the cheese, and stir it in gradually.
Can I make this soup vegetarian?
Absolutely. Simply replace the chicken stock with vegetable broth.
Can I blend the soup?
Yes. Blend all or part of the soup for a smoother texture while still leaving some broccoli pieces for added texture if desired.
What’s the best cheese to use?
Freshly shredded sharp cheddar provides the best flavor and melts smoothly into the soup.
Can I make it ahead of time?
Yes. The flavors develop even more after a day in the refrigerator, making it an excellent make-ahead meal.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
This Broccoli Cheddar Soup is rich, creamy, and loaded with tender broccoli, sweet onions, celery, and plenty of melted sharp cheddar cheese. Ready in just 40 minutes, it’s an easy one-pot comfort meal that’s perfect with toasted baguette, a crusty loaf of bread, or a fresh green salad. Smooth, cheesy, and incredibly satisfying, this homemade soup is sure to become a regular favorite in your kitchen.
