Broccoli Cheddar Soup Recipe

Why You’ll Love This Recipe

I love how quickly this soup comes together—ready in about 30 minutes with everyday ingredients. The half-and-half makes it velvety, the Dijon mustard adds depth, and the sharp cheddar gives it that irresistible cheesy flavor. It’s a great way to sneak in vegetables while still feeling indulgent. And don’t even get me started on how good it is with homemade croutons on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 tablespoons (½ stick) unsalted butter
1 medium yellow onion, diced (about 1½ cups)
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
3 cups broccoli florets, chopped into ½-inch pieces (about 9½ oz from 1 small head)
2 cups half-and-half
2 cups low-sodium chicken broth
1 cup grated carrot (about 2 medium carrots)
½ teaspoon Dijon mustard
8 ounces mild yellow cheddar cheese, shredded (about 2 cups), plus more for topping
Homemade croutons, for garnish (optional)

Directions

1. Sauté the aromatics
I start by melting the butter in a large, heavy-bottomed saucepan over medium heat. Then I add the diced onion, garlic powder, salt, and pepper. I cook this mixture for 2–3 minutes until the onion turns translucent.

2. Add flour and build the base
I sprinkle in the flour and stir frequently for 1–2 minutes until it starts to lightly brown. This step creates a roux that thickens the soup beautifully.

3. Add vegetables and liquids
Next, I stir in the chopped broccoli, half-and-half, chicken broth, grated carrot, and Dijon mustard. I bring everything to a boil while stirring occasionally to keep the mixture smooth.

4. Simmer until tender
Once boiling, I reduce the heat and let the soup simmer gently for about 5 minutes until the broccoli is fork-tender.

5. Add the cheese
I turn off the heat and slowly stir in the shredded cheddar, one handful at a time. I wait for each addition to melt completely before adding more to avoid clumps.

6. Serve and garnish
I ladle the soup into bowls and top with extra shredded cheese and homemade croutons if I want a little crunch.

Servings and Timing

Servings: 4
Preparation Time: 10–15 minutes
Cooking Time: 15 minutes
Total Time: 25–30 minutes

This quick-cooking soup is perfect for busy days when I still want a satisfying, homemade meal.

Variations

Vegetarian Version
I simply use vegetable broth instead of chicken broth to make this soup vegetarian without sacrificing any flavor.

Extra Creamy
If I want an even richer soup, I replace half of the broth with more half-and-half or add a splash of heavy cream at the end.

Blended Texture
For a smooth and creamy soup, I blend half (or all) of it with an immersion blender before adding the cheese.

Spicy Kick
I stir in a pinch of cayenne pepper or a splash of hot sauce for a bit of heat.

Add Protein
Sometimes I stir in cooked, shredded chicken or diced ham to turn this into a heartier meal.

storage/reheating

Refrigerator Storage
I store leftover soup in an airtight container in the fridge for up to 3 days. It’s best to reheat gently to keep the cheese from separating.

Reheating Instructions
I reheat the soup on the stovetop over medium-low heat, stirring often. I’m careful not to bring it to a boil again to avoid curdling the dairy. For small portions, I use the microwave in short bursts, stirring between intervals.

Freezer Note
This soup isn’t ideal for freezing because of the dairy, which can separate. If I want to freeze it, I do so before adding the cheese, then stir in fresh cheese when reheating.

Make-Ahead Tip
I chop all the veggies and grate the cheese ahead of time, which makes it even easier to throw together during the week.

FAQs

Can I use frozen broccoli instead of fresh?

Yes. I’ve used frozen broccoli with great results. I just thaw it slightly and chop it if needed before adding it to the pot.

What kind of cheddar cheese works best?

I prefer mild yellow cheddar for a smooth melt, but sharp cheddar gives a bolder flavor. I avoid pre-shredded cheese if possible since it doesn’t melt as well.

Can I use milk instead of half-and-half?

Yes, but the soup will be a little lighter in texture. I sometimes add a splash of cream if I’m using milk to boost the richness.

How do I make the soup thicker?

I reduce the broth slightly or add an extra spoonful of flour when making the roux. Letting the soup simmer a little longer also helps it thicken.

Are croutons necessary?

Not at all—but they add a delightful crunch. I’ve also topped the soup with crispy bacon bits or even toasted breadcrumbs for extra texture.

Conclusion

Broccoli Cheddar Soup is one of those classic recipes I come back to again and again. It’s creamy, cheesy, and packed with veggies in a way that’s totally comforting and satisfying. Whether I serve it with crusty bread or enjoy it on its own, it always hits the spot—and it’s so quick and easy, I can make it any night of the week.

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