Name: Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 tablespoons unsalted butter; 1 medium yellow onion, chopped; 1/2 teaspoon sea salt, plus more to taste; Freshly ground black pepper, to taste; 3 garlic cloves, chopped; 1/4 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; 1/2 teaspoon Dijon mustard; 8 ounces sharp cheddar cheese, freshly shredded (about 2 heaping cups); Homemade croutons, for serving (optional)

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Broccoli cheddar soup is one of those restaurant favorites that is surprisingly easy to make at home, and it tastes so much better when you do. Instead of a gluey, overly salty bowl, you get a silky soup with tender broccoli and a real sharp cheddar flavor.

The whole thing starts with a classic roux, a simple mix of butter and flour that thickens the milk into a smooth base. From there, it’s just broccoli, a little carrot, a touch of Dijon, and a big handful of cheese melted in slowly at the end. No cans, no powders.

It takes about 35 minutes, and one pot handles all of it. By the time the broccoli is tender, the whole kitchen smells like butter and cheddar, which is a good reason to put on a pot on a gray afternoon.

Why You’ll Love This Broccoli Cheddar Soup

It’s creamy and cheesy, with a real homemade taste.
It’s made in one pot in about 35 minutes.
It uses simple ingredients you probably already have.
You control the salt and the cheese, so the flavor is yours.

Why This Works

The roux is the foundation. Cooking the flour in butter for a minute or two until it turns golden removes the raw flour taste and gives the soup a nutty, toasty base. Whisking in the milk slowly keeps it smooth, and the soup thickens on its own as it simmers.

The cheese needs gentle treatment. If the soup is too hot, cheddar can turn stringy or oily. Lowering the heat and adding the cheese a handful at a time lets each addition melt completely before the next goes in, so the soup stays silky.

Ingredient Notes

The cheese: Grate a block of sharp cheddar yourself. Pre-shredded cheese contains anti-caking agents that can keep the soup from getting smooth.
The milk: Whole milk gives the richest result. Almond milk works too, though the soup will be a little thinner.
The broccoli: Chop the florets into small pieces so they soften quickly. Frozen broccoli can be used without thawing.
The Dijon: Just a half teaspoon sharpens the cheese flavor without tasting like mustard.

How to Make Broccoli Cheddar Soup

Step 1: Cook the onion

Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion with the salt and a few grinds of pepper, and cook, stirring, for about 5 minutes, until the onion is soft.

Step 2: Add the garlic

Stir in the garlic and cook for about a minute, until you can smell it.

Onion and garlic cooking in butter in a Dutch oven — Start with butter, onion, and garlic.

Step 3: Make the roux

Sprinkle the flour over the onion and whisk constantly for 1 to 2 minutes, until it turns golden and smells slightly toasty. Keep it moving so it doesn’t scorch.

Step 4: Add the milk and broth

Pour in the milk slowly while whisking. Once it’s smooth, add the vegetable broth, broccoli, carrot, and Dijon mustard, and stir to combine.

Step 5: Simmer until tender

Let the soup simmer for 15 to 20 minutes, until the broccoli is tender. It should thicken slightly and coat the back of a spoon.

Step 6: Melt in the cheese

Lower the heat as far as it will go. Add the cheese a handful at a time, stirring after each addition, until it’s fully melted and the soup looks creamy. Don’t rush this part.

Step 7: Season and serve

Taste and add salt and pepper if needed. Ladle into bowls and top with homemade croutons if you like.

Bowl of broccoli cheddar soup topped with croutons — Top with croutons and extra cheddar.

Tips for the Best Broccoli Cheddar Soup

Whisk constantly when you add the flour and milk to avoid lumps and scorching.
Add the cheese slowly over very low heat so the soup stays smooth.
Grate the cheese from a block for a creamier melt.
For a smoother soup, give it a few pulses with an immersion blender.
Use sharp cheddar for flavor, or mild if you prefer a gentler soup.

Variations

Extra cheesy: Double the Dijon and add a little more cheese.
Richer: Swap some of the milk for cream.
More vegetables: Add potato, cauliflower, or extra carrot for body.
A little heat: A dash of sriracha or hot sauce works well.
Dairy-free: Almond or soy milk can replace the whole milk.

What to Serve With Broccoli Cheddar Soup

Crusty bread or homemade croutons are the obvious pairing. A simple green salad or roasted Brussels sprouts balance the richness. If you want a heartier dinner, serve it with a grilled chicken sandwich or half a turkey sandwich.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stove over medium-low heat, stirring occasionally. Avoid the microwave and high heat, which can cause the cheese to separate.

Cheese-based soups don’t freeze well because they can separate when thawed, so this one is best made for the fridge.

Frequently Asked Questions

Why is my broccoli cheddar soup grainy?

The cheese was likely added when the soup was too hot, or you used pre-shredded cheese. Lower the heat and grate your own.

Can I use frozen broccoli?

Yes. Add it straight from the freezer and simmer until it’s tender.

How do I thicken the soup?

Simmer it a little longer, or whisk in a cornstarch slurry. A few pulses with an immersion blender also help.

Can I make broccoli cheddar soup ahead?

Yes. It keeps in the fridge for up to 3 days. Reheat it gently and stir well.