There is nothing I love more on a cold day than a steaming bowl of soup. Broccoli Cheddar Soup is one of those comforting classics that feels both indulgent and satisfying. Even if you aren’t crazy about broccoli on its own, the combination of tender broccoli and melted cheddar in a creamy base wins most people over. This recipe is simple, rich, and ready in about half an hour — perfect for weeknight dinners or a cozy weekend lunch.
I learned this version over ten years ago and it has become a staple. It’s thick, cheesy, and versatile. Serve it in a bowl, in hollowed-out bread bowls for a special presentation, or with a crusty baguette for dunking. Below you’ll find the ingredient list, step-by-step instructions, helpful tips, and nutrition details so you can make this soup confidently.
Broccoli Cheddar Soup
30 mins
Ingredients
- 2 bunches fresh broccoli (approx. 1 lb)
- 1 medium onion, chopped
- ¾ c butter
- ½ c flour
- 4 c milk
- 1 c chicken broth
- 1 ½ tsp salt
- 2 c grated cheddar cheese
Instructions
- Cook the broccoli just until it becomes tender but not mushy. Drain and chop into small pieces; set aside.
- In a skillet, sauté the chopped onion in ¼ cup of the butter until softened; set aside.
- In a large saucepan or soup pot, make a white sauce: melt ½ cup butter over medium heat, then stir in the flour until smooth and well blended.
- Gradually whisk in the milk, chicken broth, and salt, stirring constantly so the mixture stays smooth.
- Bring the mixture to a gentle boil while stirring, then cook 1–2 minutes until slightly thickened.
- Add the cooked broccoli and sautéed onion to the pot and stir to combine.
- Stir in the grated cheddar cheese a handful at a time until melted and fully incorporated. Keep the soup at medium heat but avoid boiling after the cheese is added to prevent separation.
- Serve immediately, or keep warm over low heat. This recipe yields about 4 servings (approximately 6–8 smaller bowls).
- For a fun presentation, serve the soup in hollowed-out bread bowls and garnish with extra grated cheddar or cracked black pepper.
Nutrition
Carbohydrates: 47 g |
Protein: 32 g |
Fat: 62 g
What is your favorite kind of soup?
Here are a few other soups you might enjoy if you like this recipe:
- Gabriel’s Goulash — a hearty, tomato-forward soup with pasta and ground meat.
- Slow Cooker Mexican Chicken Soup — flavorful and easy to prepare in a crockpot.
- Slow Cooker Soups for Winter — a collection of warming slow-cooker recipes ideal for cold weather.
Tips and Variations
- For a smoother texture, blend part of the soup with an immersion blender before adding the cheese. This creates a creamier base while keeping some broccoli florets whole for texture.
- Substitute vegetable broth for chicken broth to make the recipe vegetarian-friendly. Use a vegetarian cheese or nutritional yeast if you prefer a fully plant-based version.
- Use sharp or extra-sharp cheddar for a bolder flavor, or mix in Gruyère for a nuttier profile.
- If the soup becomes too thick, thin it with an extra splash of milk or broth until you reach your desired consistency.
- Leftovers store well in the refrigerator for 2–3 days. Reheat gently over low heat to prevent the cheese from separating.
This Broccoli Cheddar Soup is simple to make, full of flavor, and excellent for meal prep or entertaining. Enjoy a bowl with a crisp salad or warm bread for a complete, comforting meal.