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The Creamiest Broccoli Cheddar Soup You'll Ever Make

There are certain recipes that instantly make a house feel like home, and creamy broccoli cheddar soup is one of them. It's the kind of meal that turns an ordinary evening into something cozy and memorable — the kind of dish you crave on the first cool day of autumn, when the leaves are turning and all you want is something warm to wrap your hands around.

I'll never forget the first time I made this soup. It was a crisp October evening, the windows were starting to fog up from the heat in the kitchen, and I had a fresh head of broccoli sitting in the crisper drawer begging to be used. A block of sharp cheddar cheese was waiting in the fridge, and the kids were already asking what was for dinner.

I honestly didn't set out to create anything special. I just wanted dinner on the table before everyone got grumpy.

But something magical happened as the butter melted in the pot and the onions slowly turned glassy and sweet. The kitchen filled with an aroma that promised comfort in the best possible way. The garlic joined the party, releasing its rich fragrance as it sizzled for just a moment. Then went in the vibrantly green broccoli and a pour of savory broth, and within minutes the whole room smelled like a warm hug.

Then came the best part.

Into that velvety, emerald-green puree went handful after handful of freshly shredded cheddar, melting slowly into the soup and turning it a beautiful golden color. A splash of heavy cream made every spoonful impossibly smooth. And just like that, a handful of humble ingredients became something I'd make over and over for years to come.

The first bowl was served with crusty bread for dunking. The first spoonful was met with silence, then smiles. Before I knew it, there were requests for second helpings — and for the recipe itself.

Since that night, this broccoli cheddar soup has become one of our most-loved family comfort foods. It's simple enough for a rushed weeknight, yet comforting enough to serve during the holidays or whenever the weather turns cold. And the best part? It uses everyday ingredients that are easy to find and easy on the wallet.

Why You'll Love This Recipe

Let me be honest with you — there are about a million broccoli cheddar soup recipes floating around the internet. But this one is different, and here's why.

First, it's genuinely easy. Fresh broccoli cooks quickly, so you can have this on the table in about 30 minutes from start to finish. That makes it a lifesaver on busy weeknights when you still want something homemade and satisfying.

Second, everything cooks in a single pot. That means minimal cleanup, which is always a win in my book. No mountain of dishes, no stress, just one big pot and a spoon.

Third, it's incredibly versatile. You can blend it completely smooth for a luxurious, velvety texture, or leave a few tender broccoli florets intact for a chunkier, more hearty soup. You can dress it up for guests or keep it simple for a quiet family dinner.

And best of all, it reheats beautifully. The flavors actually deepen and develop overnight, which makes this an absolute dream for meal prep. Make a big batch on Sunday and you've got lunches (or dinners) sorted for most of the week.

Why This Recipe Works

Every ingredient in this soup has a purpose. Nothing is wasted, nothing is random. Once you understand how the pieces fit together, you'll be able to adjust it to your own taste without a second thought.

Fresh broccoli is the star of the show. It provides that signature, slightly sweet, slightly earthy flavor and gives the soup its vibrant green color. When it's cooked just until tender and then pureed, it releases natural sweetness that balances the richness of the cheese beautifully.

Butter creates the flavor foundation. As the onions and garlic soften in it, their flavors develop and deepen in a way that simply doesn't happen if you skip this step. It also adds a gentle richness to the finished soup.

Onions are the silent workhorses. As they cook, they transform from sharp and pungent to sweet and mellow, adding depth and complexity to the base. Garlic adds that aromatic punch that makes the whole kitchen smell incredible.

Chicken broth gives the soup its savory backbone. It adds umami and richness while keeping the soup light enough to enjoy a whole bowl. Vegetable broth makes a perfect vegetarian swap without losing any flavor.

Heavy cream is what gives the soup its signature silky texture. It melts into the cheese and creates that luxurious, restaurant-quality mouthfeel that makes this soup feel like a splurge — even though it's anything but.

Freshly shredded sharp cheddar cheese is where the magic really happens. Sharp cheddar packs bold, tangy flavor, so you don't need as much cheese to get that unmistakable cheddar taste. And shredding it yourself from a block is the single most important tip in this entire recipe. Pre-shredded cheese is coated in anti-caking agents like potato starch and cellulose, which keep the shreds from sticking together — but they also prevent the cheese from melting into a smooth, silky emulsion. That's why pre-shredded cheese can turn soup grainy and lumpy.

Finally, salt and freshly ground pepper tie everything together. They don't dominate — they simply make all the other flavors pop.

Ingredient Breakdown

Let's walk through every single ingredient, why it's there, and how to choose the best option.

Broccoli

Fresh broccoli is non-negotiable for the best flavor. Look for a head with tightly packed, dark green florets and crisp, firm stems. The more vibrant the color, the fresher the broccoli. Steer clear of heads with yellowing florets or slimy stems.

I like to use the stems too — they add sweetness and help reduce food waste. Just peel off the tough outer layer and chop them into small pieces; they soften beautifully as the soup simmers.

Cut the broccoli into evenly sized florets so everything cooks at the same rate. If you're short on time, frozen broccoli works well in a pinch. Just thaw it slightly before adding it to the pot.

Onion

A single small yellow onion is all you need. Yellow onions are the best choice here because they're sweet without being overpowering, and they melt into the background of the soup while still building that savory foundation. White or red onions work too, but they'll change the flavor profile slightly. Dice it finely so it blends seamlessly into the pureed soup.

Garlic

Two cloves of fresh garlic add depth without stealing the spotlight. Mince it finely and cook it for only 30 to 60 seconds after the onions are soft. Garlic burns quickly, and burnt garlic turns bitter — a flavor that's very hard to cover up in a soup this simple.

Butter

Unsalted butter is my recommendation, because it gives you full control over the salt level in the finished soup. Since both the broth and the cheese contain sodium, using unsalted butter keeps you from accidentally oversalting. If you only have salted butter on hand, just be more conservative with the added salt.

Chicken Broth

Quality broth makes a real difference here. Good chicken broth adds savory depth and richness that enhances both the vegetables and the cheese. I recommend using a low-sodium variety so you can season the soup to your liking. For a vegetarian version, swap in vegetable broth — it works beautifully.

Heavy Cream

Heavy cream is what gives this soup its signature, velvety texture. It's rich, but the broccoli and broth keep things balanced. If you want a lighter soup, half-and-half works well and you'll barely notice the difference. Whole milk will also do in a pinch, though the soup will be a touch less luxurious.

Sharp Cheddar Cheese

This is the heart of the recipe. A good sharp cheddar brings bold, tangy flavor that stands up to the sweet broccoli. I recommend seeking out extra-sharp cheddar for even more personality, or mixing sharp white and yellow cheddar for a beautiful color and depth of flavor.

Whatever you choose, buy it as a block and shred it yourself. I cannot stress this enough. The difference between freshly shredded and pre-shredded cheese is night and day — the fresh stuff melts into a smooth, creamy sauce while the pre-shredded often turns grainy.

For the very best result, shred the cheese on the large holes of a box grater. Avoid finely grated cheese, which can melt too quickly and clump.

Salt and Black Pepper

Finish the soup with salt and plenty of freshly ground black pepper. Freshly cracked pepper adds gentle warmth and cuts through the richness of the cheese and cream. Season gradually — you can always add more, but you can't take it out.

Kitchen Equipment

You don't need a professional kitchen to make this soup, but a few good tools make the process smoother and faster.

• A large Dutch oven or heavy-bottomed soup pot. The heavy base distributes heat evenly and prevents scorching, which really matters when you're melting cheese into dairy.
• An immersion blender. This is the easiest way to puree the soup directly in the pot. It means less cleanup, no transferring hot liquids, and no risk of splashing boiling soup. If you make soup often, this is one gadget you'll use over and over.
• A standard countertop blender. No immersion blender? No problem. Just blend the soup in small batches and be careful — hot liquid expands as it blends. Never fill the blender more than halfway, remove the center cap from the lid, and cover it with a towel so steam can escape.
• A wooden spoon. Perfect for stirring the vegetables and working the cheese into the soup.
• A chef's knife and cutting board. For prepping the broccoli, onion, and garlic.
• A box grater or stand grater. For shredding that block of cheddar cheese.
• Measuring cups and spoons. Accurate measurements keep the flavor balanced and the texture consistent.
• A ladle. For serving the soup into bowls without spilling.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Place the butter in your large soup pot and set it over medium heat. Once the butter has melted and starts to shimmer, add the diced onion.

Cook the onion for 5 to 6 minutes, stirring occasionally, until it turns soft and translucent. You'll know it's ready when it looks glassy and gives off a sweet, mellow aroma. It should not be browned — just gently softened.

Add the minced garlic and stir it in. Cook for 30 to 60 seconds, just until it becomes fragrant. You'll smell it right away — that warm, savory garlic aroma that fills the whole kitchen. Watch it carefully. Garlic goes from fragrant to burnt faster than you'd think, and burnt garlic tastes bitter and ruins the base of this soup.

Step 2: Cook the Broccoli

Add the chopped broccoli to the pot and stir to coat it in the buttery aromatics. Pour in the chicken broth, then bring everything to a gentle boil.

Once it's boiling, reduce the heat, cover the pot, and let it simmer for 10 to 12 minutes. You'll know the broccoli is ready when a fork easily pierces a stem — it should be very tender, almost falling apart. The florets will also turn a deeper, richer green as they cook.

Don't rush this step. The broccoli needs to be fully tender so it blends into a smooth, silky puree. Underdone broccoli leaves the soup gritty and chunky, no matter how long you blend it.

Step 3: Blend the Soup

Remove the pot from the heat and grab your immersion blender. Puree the soup until it's completely smooth and silky. If you're using a countertop blender, work in small batches — never fill the blender more than halfway with hot liquid. Remove the center cap from the lid, drape a clean towel over the opening to allow steam to escape, and blend until smooth.

For a slightly chunkier soup, blend only about three-quarters of it. Leave the rest with visible pieces of broccoli for a more rustic, hearty texture. This is entirely personal preference, and both versions are delicious.

Step 4: Add the Cream

Return the blended soup to the pot (if you used a countertop blender) and reduce the heat to low. Slowly stir in the heavy cream.

This is where you need to be patient. Heat the cream gently and allow it to warm through without reaching a full boil. Boiling dairy can cause it to curdle or separate, which would ruin the smooth, silky texture you worked so hard to create.

Step 5: Melt the Cheese

This is the moment of truth. With the soup still over low heat, gradually add the freshly shredded cheddar cheese — one handful at a time.

Keep the soup off a rolling boil and stir continuously as you work. Let each handful melt completely into the soup before adding the next. This gradual approach is what gives you a perfectly smooth, emulsified cheese sauce that doesn't clump or separate.

As the cheese melts, you'll watch the soup transform from a pale green puree into a rich, golden, professional-looking bowl of cheddar deliciousness.

Step 6: Season

Now it's time to taste the soup. Cheddar and broth both contribute sodium, so sample before you reach for the salt. Add salt and freshly ground black pepper to taste. If you want a little extra depth, a tiny pinch of garlic powder or smoked paprika works wonders.

Step 7: Serve

Ladle the hot soup into your favorite bowls. Top with a little extra shredded cheddar cheese, a few grinds of fresh black pepper, and any of these garnishes:

• Chopped fresh chives or parsley
• Homemade croutons
• Crispy bacon bits
• A swirl of extra cream

Serve immediately with crusty bread, warm dinner rolls, or a classic grilled cheese sandwich. Don't let it sit too long — this soup is at its creamiest right after it's made.

Expert Tips

1. Shred your own cheese, always. This is the single biggest factor in getting a smooth, creamy soup. Freshly shredded cheddar melts effortlessly; pre-shredded cheese turns gritty.
2. Don't overcook the broccoli. Tender is the goal. Overcooked broccoli turns a drab olive color and loses its fresh, vibrant flavor.
3. Blend only until smooth. Over-blending can dull the color slightly and make the texture gummy.
4. Add the cheese slowly, a handful at a time. This prevents clumping and ensures every bit melts evenly.
5. Keep the heat low once the cream and cheese go in. High heat causes dairy to separate and curdle.
6. Taste before salting. Cheese and broth both bring sodium. Let those flavors shine before you add more.
7. Choose extra-sharp cheddar. It gives you bold flavor without needing excessive amounts of cheese.
8. Stir constantly while the cheese melts. Continuous movement keeps the cheese silky and fully emulsified.
9. Garnish just before serving. Fresh herbs and a little extra cheese make every bowl look like it came from a restaurant.
10. Make it ahead. This soup tastes even better the next day, once the flavors have had time to meld.
11. Thin it if needed. If the soup thickens too much after chilling, a splash of broth or milk brings it right back.
12. Serve it immediately. The texture is at its most luxurious the moment it's ready.

Common Mistakes to Avoid

1. Using pre-shredded cheese. It's coated in anti-caking agents that prevent smooth melting and leave you with grainy soup.
2. Boiling the soup after adding cream. Boiling causes the dairy to separate and curdle.
3. Dumping in too much cheese at once. Large amounts overwhelm the soup and clump before they can melt.
4. Undercooking the broccoli. It won't blend smoothly and will leave the soup with a gritty texture.
5. Burning the garlic. Burnt garlic turns bitter and flavors the whole pot.
6. Salting too early. Cheddar and broth both contain sodium — season at the end after tasting.
7. Skimping on cheese quality. Better cheese genuinely makes a noticeably better soup.
8. Overfilling the blender with hot liquid. Hot soup expands and can splatter dangerously. Work in small batches.
9. Cranking the heat. Gentle, low heat produces the smoothest, creamiest result.
10. Skipping the garnishes. A few simple toppings completely transform the presentation and flavor.
11. Skipping the taste test. Always adjust seasoning right before serving.
12. Serving without bread. Crusty bread for dipping is basically non-negotiable — it's the perfect ending.

Ingredient Substitutions

This soup is wonderfully forgiving, and you can adapt it to what you already have in the fridge.

Broccoli alternatives: Frozen broccoli, broccolini, cauliflower, or romanesco all work beautifully. You can even use a mix of broccoli and cauliflower.

Cheese options: Mixing sharp cheddar with other cheeses is a fun way to switch things up. White cheddar, mild cheddar, Colby Jack, Gruyère, Gouda, Monterey Jack, or smoked cheddar all melt well and bring something different to the table. For a French twist, try a combination of cheddar and Gruyère — it's a restaurant-classic pairing.

Cream alternatives: Half-and-half and whole milk both work, though the soup will be lighter. Evaporated milk is a clever option that stays creamy without extra fat. For a dairy-free version, look for unsweetened dairy-free cooking cream.

Broth options: Chicken broth, vegetable broth, homemade stock, or even bone broth all work. Choose what fits your dietary needs or what you already have open.

Recipe Variations

This recipe is endlessly adaptable. Some of my family's favorites:

1. Broccoli Cheddar Bacon Soup — crisp up a few strips of bacon and crumble it over each bowl. The smoky, salty crunch pairs beautifully with the creamy soup.
2. Loaded Broccoli Soup — top with extra cheddar, crispy bacon, sliced green onions, and a dollop of sour cream. It's like a loaded baked potato, but as soup.
3. Chicken Broccoli Cheddar Soup — stir in shredded rotisserie chicken for a hearty, protein-packed main course. The chicken soaks up the cheesy broth and makes this soup extra satisfying.
4. Ham and Broccoli Soup — fold in diced smoked ham for a salty, savory boost. This is especially great using up leftover holiday ham.
5. Cauliflower Broccoli Soup — replace half the broccoli with cauliflower for a slightly sweeter, creamier soup with extra fiber.
6. Spicy Broccoli Soup — add diced jalapeños or a pinch of cayenne pepper for a gentle kick that wakes up the whole bowl.
7. Garlic Lover's Soup — double the garlic and finish with roasted garlic for a deep, mellow, almost sweet garlic flavor.
8. Three Cheese Soup — use cheddar, Gruyère, and Parmesan for a complex, luxurious flavor.
9. Potato Broccoli Soup — add diced potatoes to the pot before simmering. They'll break down and add wonderful thickness.
10. Mushroom Broccoli Soup — sauté sliced mushrooms along with the onions for an earthy, savory twist.
11. Herb Garden Soup — finish with fresh thyme, parsley, and chives for brightness and freshness.
12. Extra Creamy Soup — blend in a small amount of cream cheese along with the cheddar. It adds richness and body that's absolutely indulgent.

Make It Healthier

This creamy broccoli cheddar soup is comfort food, but that doesn't mean it can't fit into a balanced, healthy eating plan. There are several easy ways to lighten it up without losing any of its comforting charm.

Swap the cream. Replace heavy cream with half-and-half, whole milk, or even evaporated milk. You'll cut a good number of calories and some saturated fat while keeping the soup plenty creamy.

Choose reduced-fat cheddar. Just make sure you still buy it as a block and shred it yourself. Even reduced-fat cheese melts smoother when it's freshly grated.

Bulk up the vegetables. Adding cauliflower, spinach, zucchini, or carrots boosts the fiber, vitamins, and minerals — and broccoli is already rich in vitamin C, vitamin K, fiber, and antioxidants. This is an easy way to make a vegetable-packed meal that the whole family will happily eat.

Cut back on the butter. Use a combination of butter and olive oil to sauté the aromatics. You'll reduce saturated fat while the olive oil adds a subtle, pleasant richness.

Serve it lighter. Pair the soup with a crisp green salad or roasted vegetables instead of a heavy bread. You'll round out the meal with more nutrients.

Add protein. Stir in cooked shredded chicken or white beans to boost the protein content and make the soup even more satisfying.

Meal Prep Tips

If you've ever stared into your fridge at lunchtime wondering what to eat, this soup is about to become your best friend. It's a natural fit for meal prep.

Prep the vegetables ahead. Wash and chop the broccoli into florets up to two days in advance. Dice the onion and mince the garlic, and keep them in separate airtight containers in the fridge until you're ready to cook.

Shred the cheese early. Grate your cheddar a day ahead and store it in a sealed container in the refrigerator. A few minutes of prep now saves you time and dishes later.

Cook in advance. You can make the entire soup ahead, let it cool completely, and refrigerate. It reheats gently and tastes just as wonderful as the day you made it — honestly, sometimes better, because the flavors have had time to develop.

Great for grab-and-go lunches. Divide the finished soup into individual containers for easy lunches throughout the week. It's a filling, satisfying meal that reheats in minutes and keeps you full for hours.

Storage

Let the soup cool to room temperature before you tuck it into the fridge — this prevents the temperature inside your refrigerator from rising and keeps everything safe.

Transfer the cooled soup to airtight containers. It will keep in the refrigerator for up to 4 days.

One thing to know: the soup will naturally thicken as it chills, because both broccoli and cheese release their starches and proteins as they cool. That's completely normal. Simply add a splash of broth or milk when you reheat to bring it back to that perfect, creamy consistency.

Freezing

Yes, you can absolutely freeze broccoli cheddar soup — though there's one small caveat. Dairy-based soups can separate slightly after thawing, which means the texture might not be quite as silky as fresh. That said, it's still delicious.

For the best results:

• Cool the soup completely before freezing.
• Transfer it to freezer-safe containers or heavy-duty resealable bags.
• Leave about an inch of space at the top of the container, since liquids expand as they freeze.
• Freeze for up to 2 months.

When you're ready to eat, thaw the soup overnight in the refrigerator. Reheat it gently and whisk as it warms to help bring the texture back together.

Reheating

Stovetop (recommended): Pour the soup into a saucepan and warm it over medium-low heat, stirring frequently, until heated through. If it needs thinning, add a splash of chicken broth, vegetable broth, milk, or a little cream. Don't let it boil — you risk separating the dairy.

Microwave: Transfer one serving to a microwave-safe bowl and cover it loosely. Heat in 45-second intervals, stirring after each, until piping hot.

Slow cooker: For larger batches, reheat on Low for 1 to 2 hours, stirring occasionally. This is a great option if you're serving a crowd.

What to Serve With It

This rich, creamy soup is begging for something to dunk into it. Here are some of my favorite pairings:

• Crusty French bread
• Homemade sourdough
• Garlic bread
• Soft dinner rolls
• Buttermilk biscuits
• Cheddar biscuits
• Classic grilled cheese sandwiches
• Turkey, ham, or chicken salad sandwiches
• A crisp Caesar or garden salad
• Roasted Brussels sprouts, carrots, or asparagus
• A simple fresh fruit salad

For extra indulgence, garnish each bowl with additional cheddar, crispy bacon bits, homemade croutons, chopped chives, or a few grinds of freshly cracked black pepper.

Beverage Pairings

The creaminess of this soup pairs beautifully with both refreshing cold drinks and comforting warm beverages.

Cold drinks: Fresh lemonade, sparkling water with lemon, unsweetened iced tea, sweet tea, apple cider, or cranberry juice all cut through the richness nicely.

Warm drinks: Black tea, herbal tea, coffee, or hot apple cider are perfect for a chilly evening. There's something deeply comforting about a bowl of soup and a steaming mug of tea.

Frequently Asked Questions

Can I use frozen broccoli instead of fresh?
Absolutely. Frozen broccoli works well and requires little additional cooking time. Just thaw it slightly before adding it to the pot.

Can I use milk instead of heavy cream?
Yes. Whole milk or half-and-half will create a lighter soup, though it will be slightly less rich and creamy. Evaporated milk is a great middle-ground option.

Why is my soup grainy?
This usually happens for one of two reasons: you used pre-shredded cheese (the anti-caking agents prevent smooth melting), or the soup got too hot after the cheese was added, causing the proteins to seize up.

Can I make this soup vegetarian?
Absolutely. Simply use vegetable broth instead of chicken broth. Everything else stays the same.

Can I leave some broccoli pieces whole?
Definitely. Blend only part of the soup — leaving some florets intact gives you a chunky, hearty texture that's equally delicious.

Can I add potatoes to this soup?
Yes, and it's a great idea. Diced potatoes make the soup even heartier and add a lovely natural thickness.

Can I freeze the leftovers?
Yes, for up to two months. The soup may separate slightly after thawing, but whisking it gently while reheating brings it back together.

Why is my soup too thick after refrigerating?
Broccoli and cheese naturally thicken the soup as it cools. Just add a splash of broth or milk when reheating to restore that creamy consistency.

Can I use different types of cheese?
Yes. Gruyère, Gouda, Monterey Jack, white cheddar, and smoked cheddar all work beautifully. Try combining sharp cheddar with Gruyère for a French-restaurant-style version.

How can I make the soup spicier?
Add a pinch of cayenne pepper, some crushed red pepper flakes, or a diced jalapeño along with the onions. You can also drizzle hot sauce over the finished bowl.

Can I add chicken or ham for extra protein?
Yes, and both are excellent. Stir in shredded rotisserie chicken or diced smoked ham before serving for a heartier, protein-packed main course.

Is this soup gluten-free?
The recipe is naturally gluten-free, provided you use broth and cheese that are certified gluten-free. Always double-check labels if you're sensitive.

Why should I shred my own cheese?
Freshly shredded cheese melts smoothly and evenly, creating a creamy texture. Pre-shredded cheese contains anti-caking agents that prevent it from melting into a silky sauce.

Can I double this recipe?
Absolutely. Just use a large soup pot and double all the ingredients proportionally. The cooking time stays about the same.

Nutrition Information

Estimated per serving (1 of 6 servings):

• Calories: 355
• Protein: 15g
• Fat: 28g
• Saturated Fat: 17g
• Carbohydrates: 13g
• Fiber: 3g
• Sugars: 5g
• Cholesterol: 85mg
• Sodium: 620mg

Nutrition Disclaimer: Nutrition values are estimates and may vary depending on the brands and ingredients used. For the most accurate information, calculate based on the exact products you use.

Final Thoughts

Homemade broccoli cheddar soup is the very definition of comfort food. It's rich, creamy, and packed with fresh broccoli and bold cheddar flavor, yet simple enough to come together with everyday ingredients in less than an hour.

Whether you're serving it as a cozy weeknight dinner, a satisfying lunch, or an elegant starter for guests, this soup delivers restaurant-quality flavor in every spoonful. The combination of tender broccoli, aromatic onions and garlic, savory broth, silky cream, and perfectly melted cheddar creates a balanced dish that's comforting without being heavy.

Pair it with warm crusty bread, a crisp green salad, or a classic grilled cheese sandwich, and you've got a meal that everyone will request again and again.

This is the kind of recipe that becomes a family tradition. It's easy enough for a beginner, yet so good that experienced cooks will reach for it whenever the weather turns cold. Make it once, and I'm confident it'll become a staple in your kitchen too.

So grab a head of fresh broccoli and a block of sharp cheddar, and make yourself something truly special tonight. Your kitchen is about to smell wonderful.

Nutrition (per serving): Calories: 355 | Protein: 15g | Fat: 28g | Saturated Fat: 17g | Carbohydrates: 13g | Fiber: 3g | Sugars: 5g | Cholesterol: 85mg | Sodium: 620mg | Calcium: 360mg | Iron: 1mg | Potassium: 480mg

Category: Soup
Method: Stovetop
Cuisine: American

creamy Broccoli Cheddar Soup

This creamy Broccoli Cheddar Soup is made with fresh broccoli, sautéed onions, garlic, savory broth, heavy cream, and freshly shredded sharp cheddar cheese. Smooth, rich, and comforting, it's an easy one-pot meal perfect for lunch or dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons butter
• 1 small onion diced
• 2 cloves garlic minced
• 1 large head broccoli chopped into florets
• 4 cups chicken broth or vegetable broth
• 1 cup heavy cream
• 2 cups freshly shredded sharp cheddar cheese
• Salt to taste
• Freshly ground black pepper to taste

Equipment

• Large Dutch oven or soup pot
• Immersion blender or countertop blender
• Wooden spoon
• Chef's knife
• Cutting board
• Cheese grater
• Measuring cups and spoons
• Ladle

Method

 

1. Melt the butter in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for 30–60 seconds.
4. Add the broccoli and broth, then bring to a boil.
5. Reduce the heat and simmer for 10–12 minutes, until the broccoli is tender.
6. Blend the soup until smooth using an immersion blender or countertop blender.
7. Return the soup to low heat and stir in the heavy cream.
8. Add the shredded cheddar cheese gradually, stirring until completely melted.
9. Season with salt and black pepper to taste.
10. Serve hot, garnished with extra cheddar cheese, chives, croutons, or bacon bits if desired.

Notes

Freshly shred the cheese for the smoothest texture.
Do not boil the soup after adding the cream and cheese.
Blend only part of the soup if you prefer a chunkier consistency.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 2 months in airtight containers.