Name: Broccoli Cheddar Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: ¼ cup unsalted butter; 1 medium sweet onion, diced; 3 cloves garlic, minced; ½ teaspoon dried thyme; ¼ cup all-purpose flour; 3 ½ cups chicken stock; 2 cups diced russet potatoes; Kosher salt and freshly ground black pepper, to taste; 5 cups finely chopped broccoli florets; ½ cup heavy cream; 8 ounces shredded extra-sharp cheddar cheese (about 2 cups)

I absolutely love cozying up with a warm, velvety bowl of my Broccoli Cheddar Soup Recipe. It's creamy, cheesy, and feels like the ultimate comfort food after a long day. I always find it hits the perfect balance between rich cheddar flavor and the fresh, green crunch of broccoli, making it a family favorite that’s simple enough for weeknights yet fancy enough to serve guests. Whenever I make this soup, it fills the whole kitchen with an inviting aroma that just makes you want to dig right in.

Why You'll Love This Broccoli Cheddar Soup Recipe

What makes this Broccoli Cheddar Soup Recipe stand out for me is the way it combines incredible flavor with surprisingly easy preparation. The rich, sharp cheddar cheese melts perfectly into the creamy broth, creating a luscious texture that feels indulgent but not heavy. The subtle sweetness of the onion and the slight earthiness of the thyme add depth, while the tender broccoli keeps the soup fresh and vibrant. Every bite is a delight!

I also appreciate how straightforward this recipe is. The steps are simple and don’t require fancy equipment or obscure ingredients. Plus, it’s the kind of soup that you can make from start to finish in about an hour, which feels like a win on busy days. It’s truly a recipe I return to time and again, especially when I want something comforting but don’t have hours to spend in the kitchen.

This soup is perfect for so many occasions — from a casual weeknight dinner to a cozy weekend lunch, or even a starter at holiday dinners. I’ve even brought it to potlucks and parties because it’s such a crowd-pleaser. The creamy texture and sharp cheddar flavor never fail to impress, and it’s a wonderful way to get extra veggies on the table without anyone complaining.

Ingredients You'll Need

The image shows ingredients spread on a white marbled surface, including a large light brown potato, a halved onion with pale yellow layers, three green broccoli florets with textured tops and stems, a block of orange cheese next to some sliced pieces still on their brown paper, three peeled garlic cloves, a glass bowl filled with white flour, and two glass measuring cups—one filled with a pale yellow liquid and the other with a creamy white liquid. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this soup are simple but essential, each adding its own unique element to the texture, depth, and color of the final dish. From the rich butter and sharp cheddar cheese to the fresh broccoli and tender potatoes, everything works together to create that irresistible, creamy soup you’re craving.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Unsalted butter: Provides a rich, creamy base that helps soften the onions and garlic while building flavor.
Sweet onion: Adds a subtle sweetness and depth that enhances the savory notes.
Garlic: Gives a fragrant warmth that complements the cheese beautifully.
Dried thyme: Offers a subtle herbal note that brightens the soup.
All-purpose flour: Works as the thickening agent to give the soup that perfect creamy texture.
Chicken stock: Forms the flavorful liquid base that ties everything together.
Russet potatoes: Add heartiness and a velvety body when slightly mashed.
Kosher salt and black pepper: Enhance and balance the flavors perfectly.
Broccoli florets: Bring vibrant color, nutrients, and a fresh crunch.
Heavy cream: Makes the soup luxuriously creamy and smooth.
Extra-sharp cheddar cheese: The star of the show, bringing bold, cheesy flavor and richness.

Directions

Step 1: I start by melting the butter in a large stockpot or Dutch oven over medium heat. Once melted, I add the diced onion and cook it, stirring frequently, until it becomes translucent and soft—usually about 2 to 3 minutes.

Step 2: Then I stir in the minced garlic and dried thyme, letting the mixture cook for about a minute until those wonderful aromas really come through.

Step 3: Next comes the flour, which I whisk in and cook for about a minute to get rid of that raw flour taste and to help lightly brown it. This step is crucial for creating that smooth, thick base.

Step 4: Now, I slowly pour in the chicken stock while scraping the bottom of the pot to loosen any browned bits—those really boost the flavor! Then I add the diced russet potatoes and season the soup with kosher salt and freshly ground black pepper to taste.

Step 5: I bring everything up to a boil and then reduce the heat to let it simmer gently. I cook it until the potatoes are tender, which usually takes about 20 minutes. When the potatoes are soft, I use a wooden spoon to mash some of them right in the pot to thicken the soup naturally, but I leave some chunks for texture.

Step 6: At this point, I stir in the finely chopped broccoli and the heavy cream, covering the pot. I let it cook until the broccoli is tender, roughly 8 to 10 minutes. Once it’s done, I remove the soup from the heat and let it cool for about 2 minutes—this helps prevent the cheese from clumping later.

Step 7: The final step is my favorite: picking up handfuls of the shredded extra-sharp cheddar cheese and stirring it in gradually until the soup is wonderfully smooth and cheesy. I taste and adjust the seasoning with more salt and pepper, if needed, and then serve immediately while it’s piping hot.

Servings and Timing

This Broccoli Cheddar Soup Recipe yields about 6 hearty servings, which is perfect for sharing with family or keeping leftovers for the next day. The prep time is a quick 15 minutes, mostly chopping, and the cook time is about 45 minutes, including simmering and softening the veggies. Altogether, you’re looking at around 1 hour until you have a comforting bowl ready to enjoy. There’s no additional resting time needed, but letting the soup cool slightly before serving can help meld the flavors just a bit more.

How to Serve This Broccoli Cheddar Soup Recipe

A close-up view of a bowl filled with creamy broccoli cheese soup in light yellow color with small green broccoli pieces mixed inside; on the surface of the soup, there are orange shredded cheddar cheese scattered, some floating and some in a ladle positioned in the center, held by a pair of golden handles, showing layers of smooth soup with broccoli and cheese strands on top. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this soup, I love pairing it with crusty bread or warm, buttery biscuits to soak up every last creamy drop. A crisp, fresh green salad or a simple Caesar salad on the side makes for a well-rounded meal that feels both cozy and balanced. For an extra special touch, topping the soup with crispy bacon bits or some toasted seeds adds a nice crunch and flavor contrast.

For garnish, I usually sprinkle a little extra shredded cheddar cheese, a few fresh chives, or even a swirl of cream right before serving. It not only adds visual appeal but also layers of flavor that brighten each spoonful. I often serve it in pretty bowls that keep the soup hot longer, and portion sizes tend to be generous because this is soup that truly satisfies.

When it comes to drinks, a chilled glass of white wine like a Sauvignon Blanc complements the sharp cheddar beautifully. For a non-alcoholic option, cold sparkling water with a splash of lemon or a crisp apple cider are fantastic. I find this soup perfect for cozy family dinners, casual entertaining, or even a comforting meal on a chilly day when you want something you can just dive into and feel instantly warmed.

Variations

I love how flexible this Broccoli Cheddar Soup Recipe is, so I’m always excited to try different twists! If you want to keep it vegetarian, simply swap out the chicken stock for vegetable broth — the flavor stays rich and satisfying. For a gluten-free version, I substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken without any fuss.

If you’re looking for a dairy-free or vegan option, you can use coconut cream or cashew cream instead of heavy cream, and choose a plant-based sharp cheddar alternative. The soup will still have that creamy mouthfeel and comforting essence. I also sometimes like to add a pinch of smoked paprika or cayenne pepper for a subtle kick of warmth that adds a playful depth.

For those who love a chunkier texture, you can hold back some broccoli florets and add them at the very end to keep their snap. Alternatively, blending a portion of the soup smooth and mixing it back in creates a luscious contrast between silky and chunky. I’ve even experimented with cooking this soup in a slow cooker, where a gentle, long simmer gives the flavors an even richer, more melded taste.

Storage and Reheating

Storing Leftovers

I always store any leftover soup in airtight containers in the refrigerator. Glass containers with tight-fitting lids work best because they don't absorb odors and keep the soup fresh. The leftovers will keep beautifully for up to 3 to 4 days, giving you plenty of chances to enjoy this delicious soup again without losing any flavor or texture.

Freezing

This Broccoli Cheddar Soup Recipe freezes quite well, but I recommend waiting to add the cheese until after reheating to prevent it from becoming grainy. To freeze, I portion the soup into freezer-safe containers or bags, leaving some space at the top for expansion. Properly frozen, it can last for about 2 to 3 months. When you’re ready, thaw it overnight in the refrigerator before reheating gently on the stovetop.

Reheating

When reheating, I like to warm the soup slowly over low to medium heat on the stovetop, stirring frequently to prevent sticking or scorching. If the soup seems too thick, adding a splash of chicken stock or cream helps restore its smooth texture. Avoid reheating in the microwave if possible, as it can heat unevenly and cause the cheese to separate. Once warmed through, I stir in any reserved cheese for that fresh, melty finish.

FAQs

Can I make this Broccoli Cheddar Soup Recipe vegetarian?

Absolutely! Simply use a good-quality vegetable broth instead of chicken stock. The flavor might be slightly different but still delicious and hearty thanks to the cheese and vegetables.

What kind of cheddar cheese works best?

I recommend using extra-sharp cheddar for the strongest, tangiest flavor that really shines through in the soup. You can use mild or medium cheddar, but the soup won’t be quite as bold or cheesy.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works fine in a pinch. Just add it during the last cooking step and cook until tender. The texture might be slightly softer, but the flavor will still be great.

Is this soup suitable for meal prep and freezing?

Definitely! This soup freezes well and makes an excellent make-ahead meal. Just be sure to add the cheese after reheating to keep the texture smooth and creamy.

How can I make this soup thicker or thinner?

To thicken, you can mash some of the potatoes more thoroughly or add a bit more flour in the initial roux. To thin it out, simply stir in extra chicken stock or cream until you reach your desired consistency.

Conclusion

If you’re craving a warm, comforting bowl that’s bursting with cheesy goodness and vibrant broccoli, I truly hope you’ll try this Broccoli Cheddar Soup Recipe. It’s one of those dishes I keep coming back to because it never disappoints—simple to make, full of flavor, and perfect for sharing with family or enjoying solo on a chilly day. Give it a go and I bet it will become your favorite soup too!