Creamy Broccoli Cheddar Soup is the ultimate cozy bowl: velvety, cheesy, and packed with tender broccoli and smoky hints that hug your taste buds. This version is simple enough for a weeknight dinner but comforting enough to serve at a casual family gathering. Fun fact: broccoli was considered a luxury vegetable in early American cookbooks, so enjoying it smothered in cheddar feels like a delicious little indulgence.
This recipe stands out because it comes together quickly, uses pantry-friendly ingredients, and tastes like it simmered all day even when you’re short on time. If you enjoy hearty soups, you might also like our twist on this classic—see our take on Creamy Broccoli Cheddar Soup for another comforting variation. Give this one a try and you’ll understand why soup season is truly the best season.
What is Creamy Broccoli Cheddar Soup?
What’s in a name? Creamy Broccoli Cheddar Soup tells you almost everything—creamy texture, broccoli florets, and sharp cheddar melted into a rich base. Who named it? Probably someone who loved cheese and wanted a warm excuse to say the phrase “the way to a man’s heart is through his stomach.” Why is it so addictive? Because melted cheese + tender broccoli + a silky broth is basically comfort in a bowl. Try it and you’ll be the person who names dishes in your family cookbook.
If you’re curious about similar recipes or want variations, check out our other easy broccoli-cheddar ideas and experiment with flavors.
Why You’ll Love This
- Rich, creamy texture: The heavy cream and melted cheese create a luxurious mouthfeel that feels indulgent without being fussy.
- Budget-friendly and filling: Making this at home costs less than store-bought or restaurant bowls, stretches well for leftovers, and uses common staples like milk, flour, and cheddar.
- Flavorful toppings and mix-ins: Sharp cheddar delivers the bold cheesy flavor, while smoked gouda adds a gentle smoky layer—add crispy bacon, toasted bread crumbs, or a squeeze of lemon for brightness.
This recipe is more straightforward than many thickened soups and faster than lobster bisque, and if you liked our other take on broccoli cheese, you’ll find this one just as satisfying. Ready to make it? Let’s get cooking.
How to Make
Quick Overview
This soup is straightforward: steam the broccoli, simmer a simple veggie-broth base, make a roux to thicken, then melt cheese into the warm cream-milk mixture for a silky finish. Expect about 10 minutes prep and 25 minutes cooking—perfect for weeknights. Standout features: a creamy sauce and a rich, cheesy finish that coats each spoonful.
Ingredients
- 2–3 cups fresh broccoli florets, washed and trimmed
- 1/2 cup baby carrots, finely diced (optional), peeled and diced
- 1/2 cup white onions, finely diced, peeled and finely chopped
- 4 tablespoons unsalted butter, room temperature
- 2 cups chicken broth, low-sodium preferred
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt, adjust to taste
- 1 clove garlic, minced
- 1/2 teaspoon black pepper, freshly ground
- 1 cup heavy whipping cream, cold or room temperature
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup whole milk, cold or room temperature
- 1/2 cup smoked gouda cheese, shredded
Directions
- Remove the broccoli florets and place them in a bowl with a small amount of water. Cover with plastic wrap and microwave for 7–10 minutes until tender. Carefully remove and let cool slightly.
- In a pot, add diced carrots, onions, chicken broth, and garlic. Bring to a boil, then reduce heat and simmer for 15 minutes to soften the vegetables and build flavor. Set aside.
- Once the broccoli is tender, chop it into small pieces. Set aside.
- In a separate bowl, mix whole milk and heavy whipping cream. Microwave until warm but not boiling. Set aside.
- In a large pot or skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly to form a roux. Add salt and black pepper.
- Slowly whisk in the warmed milk and cream mixture, a little at a time. Stir continuously until the mixture thickens and becomes smooth.
- Pour in the vegetable and broth mixture, stirring well to incorporate. Simmer gently for 3–5 minutes so the flavors meld.
- Add shredded sharp cheddar and smoked gouda, stirring until melted and fully combined into a creamy sauce. Keep heat low to avoid grainy cheese.
- Stir in the chopped broccoli and let it heat through for 2–3 minutes. Taste and adjust seasoning.
- If the soup is too thick, add more chicken broth, 1/4 cup at a time, to reach desired consistency.
What to Serve With
- Crusty bread or a warm sourdough baguette for dipping and soaking up the creamy broth.
- A crisp green salad with lemon vinaigrette to cut through the richness.
- Roasted garlic knots or warm cheddar biscuits for extra comfort.
- Light sides like sliced apple or pear salad to add a bright contrast.
- Drinks: a light white wine or a cold glass of iced tea pairs nicely.
For more pairing ideas, try this alternate broccoli cheddar approach on our site to compare textures and presentation.
Top Tips for Perfecting
- Cheese choice matters: use freshly shredded cheddar and gouda—pre-shredded cheeses often contain anti-caking agents that can make the soup grainy.
- Warm dairy before adding: warming milk and cream helps the roux incorporate smoothly and prevents curdling when cheese is added.
- Don’t boil after adding cheese: keep the heat low to ensure the cheese melts evenly and the texture stays creamy.
- Texture options: for a chunkier soup, leave some broccoli pieces larger; for a velvety finish, use an immersion blender to puree slightly before adding cheese.
- Adjust thickness: thin with extra broth for a lighter soup or simmer longer to thicken further. Avoid adding too much flour at once; a small roux goes a long way.
Storing and Reheating Tips
- Refrigeration: Store leftover soup in an airtight container for up to 3–4 days. Cool completely before refrigerating.
- Freezing: This soup can be frozen, but dairy can separate. For best results, freeze before adding the cream and cheeses, then thaw and finish by stirring in the dairy and reheating gently. Freeze up to 2 months.
- Reheating: Warm gently on the stovetop over low heat, stirring frequently. If the soup has thickened in the fridge, add a splash of milk or broth while reheating to restore creaminess. Avoid high heat to prevent the cheese from becoming grainy.
FAQs
Can I use frozen broccoli instead of fresh?
Yes. Frozen broccoli works well—thaw and drain excess water before using, and shorten the microwaving step since it will already be tender.
Is this soup vegetarian?
The recipe uses chicken broth. To make it vegetarian, substitute vegetable broth with the same quantity and follow the recipe as written.
Can I substitute half-and-half for heavy cream?
You can use half-and-half, but the soup will be slightly less rich. For the creamiest texture, heavy cream gives the best mouthfeel.
How do I prevent the cheese from becoming grainy?
Use freshly shredded cheese, keep the heat low when adding cheese, and avoid boiling after the cheese has melted. Stir gently until fully combined.
Can I make this in advance and reheat for a party?
Yes—prepare the base and refrigerate. Reheat slowly on the stove and add fresh cheese just before serving for the best texture.
Conclusion
This Creamy Broccoli Cheddar Soup is easy to make, packed with flavor, and perfect for weeknights or casual gatherings. It’s forgiving for beginners, flexible for substitutions, and delivers that warm, cheesy comfort everyone loves—just the kind of recipe worth bookmarking and sharing. For another tried-and-true version with a slightly different technique, see this popular copycat recipe from a trusted source: Creamy Broccoli Cheddar Soup – The Chunky Chef. Give it a try, invite friends, and enjoy a bowl of cozy deliciousness.
Creamy Broccoli Cheddar Soup
Equipment
- Microwave
- Pot
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2-3 cups fresh broccoli florets washed and trimmed
- 1/2 cup baby carrots finely diced (optional)
- 1/2 cup white onions finely diced
- 4 tablespoons unsalted butter room temperature
- 2 cups chicken broth low-sodium preferred
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt adjust to taste
- 1 clove garlic minced
- 1/2 teaspoon black pepper freshly ground
- 1 cup heavy whipping cream cold or room temperature
- 1 1/2 cups sharp cheddar cheese shredded
- 1 cup whole milk cold or room temperature
- 1/2 cup smoked gouda cheese shredded
Instructions
- Remove the broccoli florets and place them in a bowl with a small amount of water. Cover with plastic wrap and microwave for 7–10 minutes until tender. Carefully remove and let cool slightly.
- In a pot, add diced carrots, onions, chicken broth, and garlic. Bring to a boil, then reduce heat and simmer for 15 minutes to soften the vegetables and build flavor. Set aside.
- Once the broccoli is tender, chop it into small pieces. Set aside.
- In a separate bowl, mix whole milk and heavy whipping cream. Microwave until warm but not boiling. Set aside.
- In a large pot or skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly to form a roux. Add salt and black pepper.
- Slowly whisk in the warmed milk and cream mixture, a little at a time. Stir continuously until the mixture thickens and becomes smooth.
- Pour in the vegetable and broth mixture, stirring well to incorporate. Simmer gently for 3–5 minutes so the flavors meld.
- Add shredded sharp cheddar and smoked gouda, stirring until melted and fully combined into a creamy sauce. Keep heat low to avoid grainy cheese.
- Stir in the chopped broccoli and let it heat through for 2–3 minutes. Taste and adjust seasoning.
- If the soup is too thick, add more chicken broth, 1/4 cup at a time, to reach desired consistency.