Creamy Broccoli Cheddar Soup

For a soup that feels indulgent yet fits into a balanced lifestyle, this version leans on the natural creaminess of blended vegetables. You’ll get that rich, velvety texture in every spoonful of this creamy broccoli cheddar soup without any heavy cream.

It’s the kind of meal that finds you on a drizzly Tuesday, when the afternoon light fades early and the only thing that sounds right is a bowl of something warm and deeply comforting. I think we all have that memory—maybe from a cafe, a diner, or a childhood kitchen—of a perfect, velvety bowl of broccoli cheddar soup. It’s a hug in a mug, a classic for a reason. But so often, the versions we find are either too thin, too gloppy, or rely on a mountain of cream to feel satisfying.

This recipe is my kitchen-tested answer. It’s the ultimate creamy broccoli cheddar soup recipe, built for real life. We’re talking about a soup that’s luxuriously smooth, packed with fresh broccoli flavor, and laced with sharp, melty cheddar. It comes together in one pot, uses a simple trick for that silky texture, and is on the table in about 45 minutes. It’s the comfort food you crave, made easy enough for any weeknight. Simple ingredients, warm memories. Let’s make it.

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This creamy broccoli cheddar soup is a masterclass in building flavor with humble ingredients. The process is straightforward, but each step has a purpose—sautéing the aromatics to sweeten them, simmering the broccoli until just tender, and blending part of the soup to create that signature, velvety body. The result is a pot of pure comfort that’s far greater than the sum of its parts.

Ingredients List for Creamy Broccoli Cheddar Soup

Creamy broccoli cheddar soup starts with a foundation of good, simple ingredients. Here’s what you’ll need to gather:

• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth (or vegetable broth)
• 1 cup whole milk
• 1 cup half-and-half (see swaps below)
• 1 large head of broccoli, cut into small florets (about 6 cups)
• 1 teaspoon dry mustard powder
• 1/2 teaspoon smoked paprika (optional, for depth)
• Salt and freshly ground black pepper to taste
• 8 ounces sharp cheddar cheese, freshly grated (about 2 cups, packed)
• Pinch of nutmeg (trust me on this)

Smart Swaps & Dietary Notes:

• Dairy-Free: Use a neutral-flavored oil instead of butter, and substitute the milk and half-and-half with full-fat canned coconut milk or an unsweetened, creamy oat milk. For the cheese, use a high-quality vegan cheddar that melts well.
• Gluten-Free: Swap the all-purpose flour for an equal amount of a 1:1 gluten-free flour blend or cornstarch (use 2 tablespoons cornstarch mixed with 2 tablespoons cold water, added after the broth).
• Lighter Option: Use 2 cups of 2% milk instead of the milk and half-and-half combo. The soup will be slightly less rich but still delicious.
• Broth: Vegetable broth makes this a wonderful vegetarian option. For a deeper flavor similar to other delicious soup recipes like my Velvety Chicken Tortilla Soup Delight, a good chicken broth is perfect.

Timing for Your Soup

• Prep Time: 15 minutes (chopping veggies, grating cheese)
• Cook Time: 30 minutes
• Total Time: 45 minutes

This creamy broccoli cheddar soup is about 20% faster than many from-scratch recipes because we streamline the process—no separate blanching of broccoli, and the roux comes together quickly. It’s perfect for a regular kitchen, regular time, great results kind of night.

Step-by-Step Instructions

Let’s walk through making this creamy broccoli cheddar soup. It’s a forgiving process, so don’t worry about perfection.

1. Sauté the Aromatics. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and carrot. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables are softened and the onion is translucent. Add the garlic and cook for just 60 seconds until fragrant.

2. Create the Roux. Sprinkle the flour over the vegetable mixture. Stir constantly for about 2 minutes. This cooks the raw flour taste out and forms the base that will thicken our creamy broccoli cheddar soup.

3. Gradually Add Liquids. Slowly pour in the chicken broth while whisking constantly to prevent any lumps from forming. Then whisk in the milk and half-and-half. Bring the mixture to a gentle simmer.

4. Cook the Broccoli. Add the broccoli florets, dry mustard, smoked paprika (if using), a big pinch of salt, and several grinds of black pepper. Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the broccoli is very tender.

5. Blend for Creaminess. Here’s the secret to that luxurious texture without heavy cream! Using an immersion blender, carefully blend about half of the soup right in the pot until smooth. If you don’t have an immersion blender, transfer about half of the soup to a standard blender, blend until smooth, and return it to the pot. This step creates a velvety base while leaving plenty of tender broccoli pieces for texture.

6. Add the Cheese. Turn off the heat. Let the soup cool for just 2-3 minutes (this prevents the cheese from breaking). Gradually add the grated cheddar cheese, one handful at a time, stirring until fully melted and incorporated after each addition. Stir in the pinch of nutmeg. Taste and adjust seasoning with more salt and pepper as needed.

Pro Tip: Always grate your own cheese for this creamy broccoli cheddar soup. Pre-shredded cheese contains anti-caking agents that can make your soup grainy and prevent it from melting smoothly.

Nutritional Information

A serving of this creamy broccoli cheddar soup (about 1.5 cups) provides approximately:

• Calories: ~380
• Protein: 18g
• Carbohydrates: 22g
• Fat: 25g
• Fiber: 4g

It’s a good source of Vitamin C and calcium from the broccoli and cheese, and the carrots add a boost of Vitamin A. Using a low-sodium broth allows you to control the salt level, making this a comforting yet balanced choice compared to many restaurant versions.

Equipment Needed

You don’t need anything fancy to make this creamy broccoli cheddar soup a success.

• A large Dutch oven or heavy-bottomed soup pot (my 5-quart enameled cast iron is perfect)
• A good chef’s knife and cutting board
• A box grater for the cheese
• A whisk
• An immersion blender (highly recommended for ease) or a standard blender
• A wooden spoon or silicone spatula

Why You’ll Love This Recipe

This creamy broccoli cheddar soup earns its spot in your regular rotation for so many reasons.

1. Comfort Food, Made Easy. It delivers all the nostalgic, cozy flavor of your favorite restaurant soup with a straightforward, one-pot method.
2. Creamy Without the Guilt. By blending part of the soup, we achieve an incredibly rich and velvety texture naturally, without relying on cups of heavy cream.
3. Family-Friendly & Adaptable. It’s a crowd-pleaser for both kids and adults. You can easily adjust the cheese sharpness or sneak in extra veggies.
4. Perfect for Meal Prep. This soup stores and reheats beautifully, making it a fantastic make-ahead lunch or easy dinner later in the week.
5. Versatile Foundation. Once you master this base, you can play with add-ins like cooked chicken, cauliflower, or even a pinch of cayenne for heat.

Healthier Alternatives for the Recipe

Want to lighten up this creamy broccoli cheddar soup? Here are some easy, flavor-friendly swaps:

• Lower Fat: Use 1 tablespoon of olive oil instead of butter, and replace the half-and-half with an additional cup of 2% milk. You can also reduce the cheese to 6 ounces and use an extra-sharp variety for more flavor with less volume.
• Higher Protein: Stir in 1-2 cups of diced, cooked chicken breast or shredded rotisserie chicken at the end, just to warm through. It transforms it into a hearty, main-dish soup.
• Dairy-Free: As noted in the ingredients, use full-fat coconut milk and a good melting vegan cheese. The coconut flavor is subtle and works surprisingly well.
• Add More Veggies: Boost the nutrition by adding a cup of cauliflower florets with the broccoli, or a handful of fresh spinach stirred in at the very end.

Serving Suggestions

A bowl of this creamy broccoli cheddar soup is a meal all on its own, but it loves good company.

• The Classic Pairing: A thick, crusty slice of sourdough bread or a warm, soft pretzel roll for dipping is non-negotiable in my book.
• For a Heartier Meal: Serve it in a bread bowl for the ultimate cozy experience, or alongside a simple green salad with a tangy vinaigrette to cut the richness.
• Top It Off: A final flourish makes it special. Try a sprinkle of extra shredded cheddar, crispy crumbled bacon, a dollop of sour cream, or a few homemade croutons.
• Think Beyond Broccoli: If you love the creamy, cheesy vibe of this soup, you might also enjoy my Chile Relleno Soup for a south-of-the-border twist, or my Easy Creamy Tomato Soup Recipe for a classic pairing on a different day.

Common Mistakes to Avoid

A few small missteps can change your soup’s texture. Here’s how to avoid them:

1. Using Pre-Shredded Cheese. I can’t say it enough. The cellulose coating prevents smooth melting and can leave your creamy broccoli cheddar soup with a slightly gritty texture. Take the minute to grate a block.
2. Adding Cheese to Boiling Soup. High heat is the enemy of melted cheese in sauce. It can cause the fats to separate, making your soup oily. Always remove the pot from heat and let it cool slightly before stirring in the cheese.
3. Overcooking the Broccoli. If you simmer the broccoli until it’s mushy and gray, you’ll lose its vibrant color and fresh flavor. Cook just until a fork pierces the stem easily.
4. Skipping the Roux Cook-Time. If you don’t cook the flour with the butter and veggies for a full minute or two, your soup can have a faint, raw flour taste. Let it get lightly golden and smell a bit nutty.
5. Not Blending Enough (or Blending Too Much). Blending half the soup gives you the ideal creamy-and-chunky balance. If you blend it all, it becomes a puree (still tasty, but different). If you blend none, it will be more brothy.

Storing Tips for the Recipe

This creamy broccoli cheddar soup is arguably even better the next day.

• Refrigerating: Let the soup cool completely, then transfer it to an airtight container. It will keep in the fridge for 3-4 days.
• Freezing: You can freeze this soup, but with a note: the dairy can sometimes separate slightly upon thawing. For best results, freeze before adding the cheese. Thaw overnight in the fridge, reheat gently, and then stir in the grated cheese. Frozen (without cheese), it keeps for 2-3 months.
• Reheating: Reheat gently on the stovetop over low-medium heat, stirring frequently. If it seems too thick, add a splash of broth or milk to loosen it. Avoid boiling. The microwave works in a pinch—use a covered bowl and heat in 60-second intervals, stirring well each time.

Conclusion

At its heart, this creamy broccoli cheddar soup is about more than just dinner. It’s about creating a moment of warmth and satisfaction with your own two hands. It’s proof that the most comforting foods don’t have to be complicated or take all day. With one pot, a handful of fresh ingredients, and a little patience while the cheese melts, you’ve created a pot of gold for a rainy day.

I hope this recipe finds its way into your kitchen on just the right day, filling your home with its wonderful aroma and your bowl with its cozy, cheesy goodness. Food that feels like home.

If you give this creamy broccoli cheddar soup a try, I’d love to hear how it turned out for you! Leave a comment below or share a photo on Pinterest and tag me @HarmonyMeal. And if you’re on a soup kick, be sure to check out my Cream of Spring Vegetable Soup for a lighter, seasonal take, or my Slow Cooker Keto Chicken Cream Cheese Soup for a hands-off, creamy dinner option. Happy cooking.

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