Easy Broccoli Cheddar Soup from Scratch — Extra Creamy, Extra Cozy
When the weather cools down—or you’re just craving something cozy—Broccoli Cheddar Soup is the answer. Creamy, cheesy, and packed with tender broccoli, it’s a satisfying bowl that hits every note of comfort food perfection.
Whether you serve it in a bread bowl, pair it with crusty bread, or enjoy it on its own, this easy homemade version rivals any restaurant favorite (yes, even that one from Panera).
Why You’ll Love This Broccoli Cheddar Soup
-
One pot = easy cleanup
-
Simple ingredients you probably already have
-
Thick and creamy without being heavy
-
Customizable for gluten-free or vegetarian needs
Ingredients
-
4 tablespoons butter
-
1 small onion, diced
-
2 cloves garlic, minced
-
¼ cup all-purpose flour
-
2 cups low-sodium chicken or vegetable broth
-
2 cups whole milk (or half-and-half for richness)
-
3 cups broccoli florets, chopped small
-
1 cup shredded carrots
-
2 cups sharp cheddar cheese, freshly grated
-
Salt and pepper, to taste
-
Optional: pinch of nutmeg or red pepper flakes for depth
Instructions
1. Sauté the Base
In a large pot, melt butter over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 1 minute more.
2. Make the Roux
Sprinkle flour over the onion and garlic mixture. Stir constantly for about 1–2 minutes to cook out the flour taste.
3. Add Liquids
Slowly whisk in the broth, breaking up any lumps. Then pour in the milk. Bring to a gentle simmer, stirring occasionally, until the soup begins to thicken.
4. Add the Veggies
Stir in the broccoli and carrots. Cover and let simmer for 15–20 minutes, or until the vegetables are tender but not mushy.
5. Add the Cheese
Turn off the heat. Slowly stir in the shredded cheddar cheese until fully melted. Season with salt, pepper, and any optional seasonings.
Note: For an ultra-smooth soup, use an immersion blender to puree before adding cheese.
Tips for Success
-
Use freshly grated cheddar for better melt and flavor. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
-
Chop broccoli small so it cooks quickly and gives you a spoonful in every bite.
-
Want it thicker? Add a little more flour in the roux, or reduce broth slightly.
Variations to Try
-
Vegetarian? Use veggie broth instead of chicken.
-
Low-carb? Swap flour for almond flour or a cornstarch slurry.
-
Add protein: Stir in diced cooked chicken or crispy bacon at the end.
Serving Suggestions
-
Ladle into a bread bowl for a restaurant-style meal
-
Top with extra shredded cheddar or a sprinkle of croutons
-
Pair with a side salad or grilled cheese sandwich
Make It Ahead
This soup keeps beautifully. Refrigerate for up to 4 days or freeze in airtight containers for up to 2 months. Reheat gently on the stove, adding a splash of milk or broth if needed to loosen.
Final Spoonful
Homemade Broccoli Cheddar Soup is warm, hearty, and endlessly comforting. It’s simple enough for a weeknight and cozy enough to serve to guests. Once you make it from scratch, you’ll never go back to the canned stuff again.
