Creamy Broccoli and Cheddar Soup Recipe for Cozy Weeknights

Why you’ll love it

Homemade soup is unbeatable, and this broccoli cheddar delivers a very creamy, coat-the-spoon texture while letting you control every ingredient. It’s comforting, kid-friendly, and full of flavor without being fussy.

Compared to store-bought versions, this recipe yields a thicker, silkier soup with more depth. The balance of cream, sharp cheddar, and aromatic vegetables creates a satisfying bowl that outshines many copycat versions.

What you’ll need

• Butter – for sautéing the aromatics.
• Onion and garlic – a sweet onion like Vidalia or a yellow onion both work well.
• Flour – to thicken the soup by making a roux.
• Dijon mustard – a small amount adds savory depth without a mustardy taste.
• Broth – chicken broth gives more flavor, but vegetable broth makes this vegetarian.
• Heavy cream – for a luxurious texture.
• Broccoli – fresh is preferred, but frozen works in a pinch.
• Carrots – matchstick-cut or thinly sliced for a bit of sweetness and color.
• Cheddar cheese – use a good-quality sharp cheddar and grate it yourself for best melting and flavor.
• Cayenne – optional but recommended for subtle warmth and complexity.

Pro tip

Cut the broccoli into small, bite-size florets so they cook faster and are easier to eat. One pound of broccoli typically yields about 3 cups of florets. Exact measurements aren’t critical here.

How to make broccoli cheddar soup

Overview: full ingredients and step-by-step instructions are in the recipe card below.

Melt butter in a soup pot or Dutch oven over medium heat. Sauté the chopped onion until soft, then add the garlic and cook briefly. Stir in the flour and cook for a minute or two to remove the raw flour taste and form a light roux.

Slowly whisk in the broth until smooth. Add the Dijon mustard, then the cream, broccoli florets, and carrots. Bring to a boil, reduce to a gentle simmer, and cook until the vegetables are tender and the soup begins to thicken.

Lower the heat and whisk in the shredded cheddar gradually to prevent graininess. Cook a few more minutes until the cheese is fully melted and the soup is smooth. Season with a pinch of cayenne and salt and pepper to taste. If you’d like a creamier texture, pulse an immersion blender into the pot a few times.

Substitutions and variations

• Replacing heavy cream with a lower-fat option will change the richness and texture—do so knowing the soup will be less luxurious.
• If you don’t have matchstick carrots, thinly slice a small carrot instead. Avoid adding too many carrots or they may dominate the flavor.
• The cayenne is optional but recommended for added complexity; the small amount won’t make the soup spicy.

What to serve with this soup

• Crusty bread, garlic bread, or garlic knots are great for dipping.
• Top bowls with homemade croutons or an extra sprinkle of cheddar.
• A simple side salad pairs nicely if you want a lighter accompaniment.

Leftovers and storage

• Store leftovers in the refrigerator for up to 3 days.
• Freezing is not ideal because the cream can separate; if you freeze it, reheat slowly over low heat and stir to recombine.
• The soup thickens as it cools—thin with a splash of broth or cream when reheating if needed.