Easy Creamy Broccoli Cheddar Soup Recipe

This homemade broccoli cheddar soup is thick, creamy, and ready in about 45 minutes. A touch of nutmeg and thyme round out the flavors, and it tastes just like the restaurant version I've been ordering for years.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I've been on a mission lately to up my culinary skills, and one of the things I'm most proud of is learning to make my own soups from scratch. I love a roux soup to keep me cozy, especially during the colder months. There's something about mastering that butter and flour base that makes you feel like a real cook.

Broccoli and cheddar soup is something I’ve always ordered at restaurants, and I was so glad when I finally decided to make it at home. After making my Cream of Mushroom Soup and loving the roux technique, I knew I had to tackle broccoli cheddar next. Creamy soups might be my favorite.

I also make my own Homemade Chicken Broth now, which is perfect for recipes like this.

The best part about this recipe is how it comes together in under an hour and tastes better than anything you’d get at a chain restaurant.

♡, Tanya

Broccoli Cheddar Soup At a Glance

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Serves: 6
• Best For: Weeknight dinners, cozy lunches, meal prep

A Quick Look at The Ingredients You'll Need

• Butter and all-purpose flour - The foundation of your roux. Use unsalted butter so you can control the salt level. All-purpose flour works with the butter to create the roux that thickens your soup.
• Onion, celery, carrot - This aromatic trio adds depth and a subtle sweetness to the soup base.
• Garlic - Use 2 to 4 cloves, depending on how much you love garlic. Or more, it's your soup, and I honestly think there are no rules when it comes to how much garlic to add.
• Broccoli - Fresh or frozen works here. I chop the stems separately from the florets since the stems need more cooking time. If you're looking for more ways to use broccoli, try my Air Fryer Broccoli or Oven Baked Broccoli.
• Chicken or vegetable broth - The liquid base of your soup. Use homemade or store-bought.
• Heavy cream - This is what makes the soup rich and creamy.
• Sharp cheddar cheese - Grate it fresh from a block for the best melting quality and flavor.
• Dried thyme, ground nutmeg, salt, and pepper - For seasoning the soup.

How to Make Broccoli Cheddar Soup

Step 1: Melt the butter in a large pot or Dutch oven over medium-low heat. Add the onion, celery, carrot, garlic, and a pinch of salt. Cook gently, stirring occasionally, until the vegetables are soft and translucent, about 6 to 8 minutes. You want them soft, not browned.

Step 2: Add the chopped broccoli stems and cook for 3 to 4 minutes, stirring occasionally, until the stems begin to soften.

Step 3: Sprinkle the flour evenly over the vegetables. Stir well to coat everything, then cook for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste. This is your roux.

Step 4: Gradually whisk in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.

Step 5: Add the broccoli florets and thyme to the pot. Bring to a simmer and simmer gently, uncovered, until all vegetables are completely tender, about 8 to 10 minutes. If using frozen broccoli, this may take slightly less time.

Step 6: Remove the pot from the heat and carefully puree the soup to your desired consistency. For a perfectly smooth soup, puree all of it; for a chunkier soup, puree only half and leave the rest with texture.

Step 7: Return the soup to the pot if you used a blender, and stir in the heavy cream. Add the grated cheddar cheese in small handfuls, stirring after each addition until all the cheese is melted and the soup is smooth and creamy.

Step 8: Taste and adjust seasoning with salt and pepper. Add the nutmeg.

Variations

• Make it chunky: If you prefer a chunkier soup with visible broccoli pieces, only puree half of the soup and leave the rest with texture.
• Add protein: Stir in shredded rotisserie chicken or crispy bacon bits for a heartier meal.
• Use different cheese: Try a combination of sharp cheddar and gruyere for a more complex flavor, or add a bit of parmesan for extra depth.
• Spice it up: Add a pinch of cayenne pepper or red pepper flakes for a slight kick.
• Make it vegetarian: Use vegetable broth instead of chicken broth.

Serving Suggestions

This soup is a meal on its own, but it goes great with crusty bread for dipping. A simple side salad makes a nice contrast to the richness of the soup. You can also serve it in bread bowls for an extra special presentation. That may be next on my list of culinary skills to attempt.

For a complete comfort food meal, pair it with Homemade Air Fryer Biscuits or a grilled cheese sandwich.

Can I Make This Soup Ahead or Freeze It?

This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or cream if it's too thick.

You can freeze this soup for up to 2 months. When ready to serve, reheat it slowly on the stovetop from frozen, whisking frequently as it thaws and warms. This helps keep the texture smooth and prevents the dairy from separating.

Troubleshooting: Why Did My Soup Turn Out Grainy?

If your soup turned out grainy, it's usually because the cheese was added when the soup was too hot, causing the proteins to seize up. Always remove the soup from direct heat before adding the cheese, and add it gradually while stirring. Using freshly grated cheese from a block rather than pre-shredded cheese also helps, since pre-shredded cheese contains anti-caking agents that can affect texture.

If you make this Broccoli Cheddar Soup, I'd love to hear how it turned out! Leave a comment below and let me know what you think.

Tanya

Creamy Broccoli Cheddar Soup

No ratings yet

A creamy, comforting broccoli cheddar soup made with a classic roux base. This recipe features the beloved combination of sharp cheddar and tender broccoli, elevated with warm nutmeg and freshly ground black pepper for aromatic depth.

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 people

Course: Soup

Cuisine: American

Calories: 274

Ingredients

  

1x2x3x?

• 4 tablespoons unsalted butter
• 1 medium onion chopped
• 1 stalk celery chopped
• 1 medium carrot chopped
• 2 to 4 garlic cloves chopped
• 4 cups broccoli fresh or frozen (stems chopped, florets cut into bite-sized pieces, and stems separated from florets)
• 4 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• ½ cup heavy cream
• 1 cup sharp cheddar cheese grated (plus extra for garnish)
• 1 teaspoon dried thyme
• ¼ teaspoon ground nutmeg
• Salt and pepper to taste

Instructions

 

1. Melt the butter in a large pot or Dutch oven over medium-low heat. Add the onion, celery, carrot, and garlic. Add a pinch of salt. Cook gently, stirring occasionally, until the vegetables are soft and translucent, about 6 to 8 minutes. The goal is to soften without browning.
2. Add the chopped broccoli stems and cook for 3 to 4 minutes, stirring occasionally, until the stems begin to soften.
3. Sprinkle the flour evenly over the vegetables. Stir well to coat everything, then cook for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste.
4. Gradually whisk in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
5. Add the broccoli florets and thyme to the pot. Bring to a simmer and simmer gently, uncovered, until all vegetables are completely tender, about 8 to 10 minutes. If using frozen broccoli, this may take slightly less time.
6. Remove the pot from the heat and carefully puree the soup in batches in a blender until silky smooth, allowing steam to escape from the lid. Or use an immersion blender. You can also puree the soup to your desired consistency.
7. Return the soup to the pot (if using a blender) and stir in the heavy cream. Add the grated cheddar cheese in small handfuls, stirring after each addition until all the cheese is melted and the soup is smooth and creamy.
8. Stir in the nutmeg and season with salt and pepper to taste.
9. Ladle the hot soup into bowls. Garnish with extra shredded cheddar cheese or a sprinkle of fresh thyme leaves if desired.

Nutrition

Calories: 274kcalCarbohydrates: 13gProtein: 9gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 64mgSodium: 748mgPotassium: 337mgFiber: 2gSugar: 4gVitamin A: 2817IUVitamin C: 55mgCalcium: 198mgIron: 1mg

Notes

• Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to thin the soup.
• Always remove the soup from the heat before adding the cheese and add it gradually while stirring to prevent the cheese from becoming grainy. Use freshly grated cheese from a block for the best results.

Tried this recipe?

Let us know how it was!