This 30-minute broccoli cheddar soup recipe is the ULTIMATE comfort food! It's rich, creamy, super cheesy, and loaded with tender veggies.
Broccoli cheddar soup is one of Jack’s favorite foods. Ask him about the version at Panera Bread, and he’ll go on and on about its creamy texture and rich, tangy, cheesy flavor. He never expected me to develop a broccoli cheddar soup recipe at home (unless you count this vegan twist), but with the holidays right around the corner, I thought it would be fun to surprise him with one.
So, on a gray, chilly day last weekend, when we were both craving comfort food, I finally made him this broccoli cheddar soup recipe. As we sat down with our steaming bowls, I waited anxiously to see what he’d think. I shouldn’t have worried. He took one taste and declared, “This recipe is even better than Panera’s broccoli cheddar soup!” A few minutes later, he was already heading back for seconds. I hope you love this recipe too!
Broccoli Cheddar Soup Recipe Ingredients
Here’s what you’ll need to make this broccoli cheddar soup recipe:
- Broccoli, of course! Cut it into small, bite-sized pieces so that you get some in every spoonful of soup.
- Onion and garlic – They add savory depth of flavor.
- Butter and flour – They create a roux that thickens the soup.
- Milk – It perfects the soup’s creamy texture. Whole milk is traditional in broccoli cheese soup, and it works great here, but I often use unsweetened almond milk instead, and it works nicely too. The soup is a tad less thick, but it’s still delicious!
- Vegetable broth – Use store-bought, or make your own.
- Carrot – You can finely chop it or julienne it. I personally like to julienne it because the shredded carrots remind me of grated cheese, and I think they give the soup a fun, extra-cheesy look.
- Dijon mustard – It adds tangy, peppery depth of flavor.
- Cheddar cheese – It wouldn’t be broccoli cheddar soup without it! Sharp cheddar cheese is my fave, but feel free to opt for a mild cheddar if your prefer.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
So creamy! So cheesy! Who wants a bowl?
Broccoli Cheese Soup Recipe Tips
- Grate the cheese yourself. Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.
- Whisk continuously when you add the flour and milk. At first, whisking prevents the flour from burning on the bottom of the pot with the butter. Once you add the milk, it evenly disperses the flour and butter in the liquid, thickening the soup and preventing lumps from forming.
- Go low and slow. When you add the cheese to the soup, make sure that the pot is over very low heat. If the heat is too high, the cheese won’t incorporate into the soup, giving it a thin, gloopy texture. I also recommend adding a little at a time and stirring well between additions.
- Reheat it on the stove. Leftovers will keep in an airtight container in the fridge for up to 3 days. To reheat them, you’ll once again need to go low and slow. Skip the microwave, and warm the soup on the stovetop instead. Place it in a saucepan over medium-low heat, and stir occasionally until heated through. Reheated this way, the soup should stay thick and creamy. If you try to rush the process and crank up the heat, the soup will separate. Trust me, I learned the hard way!
Broccoli Cheddar Soup Serving Suggestions
Make this broccoli cheese soup a meal by serving it with good crusty bread or a heap of homemade croutons. If you’re looking for something more to serve with it, I recommend a simple veggie side dish like one of these:
- Sautéed Green Beans
- Green Bean Salad
- Sautéed Brussels Sprouts
- Oven Roasted Potatoes
- Simple Green Salad
- Sautéed Kale
Enjoy!
More Favorite Soup Recipes
If you love this broccoli cheddar soup, try one of these delicious soup recipes next:
- Vegan Broccoli Soup
- Corn Chowder
- Creamy Potato Soup
- White Bean Soup
- Potato Leek Soup
- Butternut Squash Soup
- Minestrone Soup
- Or any of these 35 Best Soup Recipes!
Broccoli Cheddar Soup
Equipment
Ingredients
- 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
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.
- Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
- Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.
This soup is very easy to make and it is delicious! The perfect combination 🙂 I will be making this for my family all winter!
Hi Will, I’m so glad you loved it!
I made the soup last night as part of the December Cooking club.. As with all of Love and Lemons recipes (have both cookbooks) this was delicious! I made it as directed but after taking the picture I also added some walnuts to my bowl in place of the croutons. I think they worked well but then I love walnuts or almonds in salads and soups so may not be what others like. When I heat it up (love leftovers) I may also had some spinach. My son and his wife are also L and L fans (gifted them the books) and I emailed them the recipe as most of their meals come from these books, and without realizing it we separately made it last night and sent each other pictures! Talk about serendipity.
Aww, I love hearing this so much! Thank you so much for all of your support, I’m so glad your whole family has been enjoying the recipes 🙂
This is very close to a soup my MIL used to make. She always grated the carrots so I did that in her honor.
My husband, two young kids, and I all loved this recipe. We will definitely make it again! I made it just as it’s written, no substitutions needed!
Hi Stephanie, I’m so glad you loved it!
Holy moly this was good! It was the first time we tried it but it definitely won’t be the last!
Hi, so glad you loved the soup!
We made this for December cooking club and it was so good! Great for a chilly night in the northeast. My 16 month old loved it too!
Aww so glad you all loved it!
We made this with store bought croutons and frozen broccoli and it worked great. Kids loved it.
So glad it was a hit!
This came out so good! Hearty and delicious!
Hi Tova, So glad you loved it!
The perfect winter comfort food! I made this with oat milk and it turned out delicious ?
Hi Amy, I’m so glad you loved the soup!
This was yummy! Another great recipe. We enjoyed a bowl with fresh whole wheat crusty bread and a glass of red wine.
Hi Julia, So glad you enjoyed it!
The broccoli cheddar soup was delicious!! Made for girls night and it was a hit!
Hi Katie, So glad it was a hit!
This was delicious! I too used frozen broccoli that I had on hand and it worked perfectly. It’s much easier to chop! My family used chili flakes and hot sauce for a little extra pizazz. Very quick to make too!
Hi Jennifer, I’m so glad you and your family loved the soup!
Really good and EASY! In place of fresh broccoli to save time, I used a 12 oz. Package of frozen broccoli cuts and once softened, I chopped large pieces with a wooden spoon,
Hi Kim, So glad you loved it!
Hi, is butter important for the consistency or could I sub for something else like olive oil?
Hi Maggie, you could use olive oil instead – that should work fine.
Incredibly delicious and life-giving.
I’m so glad you loved it!
Made this tonight with gf flour and vegan shreds. Paired with garlic & herb bagel chips from Costco! So good! VERY cheesy!
I am eating dairy free. Can I sub the cheddar with a vegan cheddar?
Made it tonight with Good Planet cheddar and worked great!
Thanks, Rachel! I don’t have that brand near me, but I do have Vialife. I’ll try it!
Hi Jan, I recommend making our creamy vegan broccoli soup instead – it’s so delicious: https://www.loveandlemons.com/vegan-broccoli-soup/
Also, would sharp, very sharp or Cabot’s Seriously Sharp cheddar be too much?
Hi Susan, I haven’t tried that one, so I’m not sure.
Can this be frozen or will the amount of cheese make it not a good idea? Thanks.
LOVE YOUR RECIPES…you are amazing!
Hi Susan, I think the cheese sauce would separate if it was frozen and thawed, however this recipe quantity isn’t super huge so you might be best off just storing it in the fridge for up to 5 days. I hope that helps!
very nice and Helpful
Do you think it would work with frozen broccoli?
Hi Jennifer, Frozen broccoli would work fine here. I hope you enjoy the soup!