This rich and comforting Broccoli Cheddar Soup is a family favorite that’s easy to make at home. Packed with tender broccoli, sweet carrots, and sharp cheddar cheese, this creamy soup is perfect for any time of year. With simple ingredients and a quick prep time, it’s a deliciously satisfying meal that can be served on its own or as a side to your favorite dishes.

Why You’ll Love This Recipe

Broccoli Cheddar Soup is the ultimate comfort food—rich, creamy, and full of flavor. The sharp cheddar cheese blends beautifully with the creamy broth, while the broccoli and carrots add a delicious texture and a boost of nutrients. With a simple, straightforward recipe and minimal ingredients, this soup comes together quickly for a hearty meal everyone will love. Whether you’re craving a warm bowl of soup on a cold day or looking for a comforting dinner, this dish will surely hit the spot! Broccoli Cheddar Soup

Ingredients

1/4 cup butter (1/2 stick)
1/2 medium onion, chopped
1 clove garlic, minced
6 tablespoons flour
4 cups chicken broth (or vegetable broth)
1 teaspoon Dijon mustard
1 cup heavy/whipping cream
3 cups broccoli florets, cut small
1/2 cup matchstick-cut carrots
2 cups shredded sharp cheddar cheese + extra for serving
Pinch of cayenne pepper (optional but recommended)
Salt & pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Vegetables: Melt the butter in a soup pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds.
Make the Roux: Add the flour and cook for 1-2 minutes, stirring often, to eliminate the raw flour taste.
Add Broth: Slowly whisk in the chicken broth until the flour has dissolved.
Add Mustard and Cream: Stir in the Dijon mustard and continue whisking. Then, add the cream, broccoli florets, and carrots. Increase the heat to high and bring the soup to a boil.
Simmer: Reduce the heat to medium-low (so it’s still bubbling, but not boiling fiercely). Cover the pot with the lid slightly ajar and simmer for 15-20 minutes, or until the broccoli and carrots are tender and the soup has thickened. Stir occasionally to prevent anything from sticking.
Add Cheese: Reduce the heat to low and gradually stir in the shredded cheddar cheese. Cook for a few more minutes until the cheese is fully melted.
Season and Blend (Optional): Add the cayenne pepper and season with salt and pepper to taste. Optionally, blend some of the soup using an immersion blender to create a smoother texture. The soup will thicken more as it cools, so you can add more broth if you want to thin it out.
Serve: Serve immediately with extra cheddar cheese on top.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Variations

Add more veggies: Add extra vegetables like cauliflower, leeks, or even potatoes to make the soup heartier and even more nutritious.
Make it spicier: If you like a little heat, increase the amount of cayenne pepper or add a diced jalapeño to the soup for a spicy kick.
Use a different cheese: If you’re not a fan of sharp cheddar, you can use a milder cheese like mozzarella or gouda for a creamier flavor.
Make it lighter: Swap the heavy cream for half-and-half or milk to make the soup lighter in calories while still maintaining a creamy texture.

Storage/reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. To reheat, thaw in the fridge overnight and reheat on the stovetop or in the microwave.
Reheating: Reheat in the microwave or on the stovetop over medium-low heat. If the soup is too thick, add a little more broth or milk to thin it out.

FAQs

Can I use frozen broccoli?

Yes, you can use frozen broccoli. Just be sure to thaw it first, and you may want to reduce the cooking time slightly.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for a couple of days. It actually tastes even better the next day as the flavors have had time to meld.

Can I make this soup gluten-free?

Yes, you can make this soup gluten-free by using a gluten-free flour blend in place of regular flour. Just be sure to use a gluten-free broth as well.

Can I make this soup vegan?

Yes, you can make a vegan version by swapping the butter for olive oil, using dairy-free cheese, and substituting the heavy cream with coconut milk or a plant-based cream.

How can I make the soup creamier?

If you prefer an even creamier texture, you can add a bit more cream or blend some of the soup after cooking to make it smooth and velvety.

Conclusion

This Easy Broccoli Cheddar Soup is the perfect comfort food that’s both creamy and nourishing. With the richness of cheddar cheese, the earthiness of broccoli, and the sweetness of carrots, it’s a meal everyone will love. It’s simple to make, packs plenty of flavor, and can be enjoyed all year long. Whether you’re making it for lunch, dinner, or a cozy meal for a chilly evening, this soup will definitely hit the spot. Enjoy!