This broccoli cheddar soup is my ultimate comfort food—rich, creamy, cheesy, and packed with tender broccoli and carrots. I love how quickly it comes together, making it perfect for a cozy lunch or dinner when I want something hearty but don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

I love this soup because it feels like a warm hug in a bowl. It’s quick to prepare, ready in just about 30 minutes, and tastes even better than some restaurant versions I’ve tried. The sharp cheddar melts into the soup, giving it a luscious texture and bold flavor, while the broccoli and carrots add freshness and a bit of crunch. I also like how versatile it is—I can swap in almond milk if I want it lighter, or add extra veggies when I have them on hand.

Ingredients

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

• 4 tablespoons unsalted butter

• 1 medium yellow onion, chopped

• ½ teaspoon sea salt

• Freshly ground black pepper

• 3 garlic cloves, chopped

• ¼ cup all-purpose flour

• 2 cups whole milk or unsweetened almond milk

• 2 cups vegetable broth

• 3 cups chopped broccoli florets

• 1 large carrot, julienned or finely chopped

• ½ teaspoon Dijon mustard

• 8 ounces shredded cheddar cheese (about 2 heaping cups)

• Homemade croutons for serving (optional)

Directions

1. I melt the butter in a large pot over medium heat. I add the onion, salt, and several grinds of pepper, cooking for about 5 minutes until softened.

2. I stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes until golden.

3. I slowly pour in the milk, whisking constantly to prevent lumps.

4. I add the broth, broccoli, carrot, and mustard, then stir to combine. I let it simmer for 15 to 20 minutes until the broccoli is tender.

5. Over very low heat, I gradually stir in the cheese until melted and the soup is creamy. I season to taste and serve with croutons if I’m in the mood.

Servings and timing

This recipe serves 4 people and takes about 10 minutes to prep and 25 minutes to cook, so I can have it on the table in 35 minutes.

Variations

• I sometimes use sharp white cheddar for a slightly different flavor.

• If I want a richer soup, I swap part of the milk for cream.

• For extra protein, I stir in shredded cooked chicken just before serving.

• I occasionally add a pinch of smoked paprika for a subtle smoky flavor.

• If I’m in the mood for more veggies, I toss in some cauliflower florets along with the broccoli.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I keep the heat low on the stovetop and stir often to prevent the cheese from separating. I avoid microwaving it because it can change the texture.

FAQs

How can I make this soup gluten-free?

I use a gluten-free all-purpose flour blend instead of regular flour to keep the texture the same without the gluten.

Can I freeze broccoli cheddar soup?

I don’t recommend freezing it because dairy-based soups can separate and become grainy when thawed.

What’s the best cheese to use?

I like sharp cheddar for bold flavor, but mild cheddar works if I want something gentler. I always grate it myself for the smoothest melting.

Can I make this soup lighter?

Yes, I often use almond milk instead of whole milk and reduce the cheese slightly for a lighter version.

Why did my cheese turn clumpy?

If the heat is too high when I add the cheese, it can clump or turn rubbery. I always lower the heat and add the cheese gradually.

Conclusion

I love how this broccoli cheddar soup brings together creamy, cheesy richness with the freshness of vegetables in just half an hour. It’s simple, satisfying, and endlessly adaptable—whether I’m making it for a weeknight dinner or serving it to friends with some crusty bread on the side.