Creamy Broccoli Cheddar Soup

My friend Sarah showed up one rainy Tuesday with a head of broccoli the size of a small tree and announced we were making soup. I had always bought broccoli cheddar from a can, convinced the homemade version required culinary school training. Within an hour, my kitchen smelled like a cozy bakery cafe, and I realized I'd been wrong for years. That first spoonful, thick and velvety with sharp cheddar clinging to tender florets, made me swear off the canned stuff forever. Now this soup is my go-to whenever the weather turns cold or I need something that feels like a warm hug in a bowl.

I made this for my nephew's birthday dinner because he's in a phase where green vegetables are the enemy. He ate two bowls without realizing he'd just consumed an entire head of broccoli, then asked if we could have it again next week. My sister nearly cried with relief. It became our little secret weapon: a soup so creamy and cheesy that even the pickiest eaters forget they're eating something healthy.

Ingredients

• Broccoli florets, 4 cups chopped: The star of the show, and freshness matters here. I cut them into bite-sized pieces so every spoonful has a little green burst, and I've learned to include some of the tender stem too because it adds sweetness.
• Carrots, 1 cup julienned or shredded: They bring a subtle sweetness that balances the sharpness of the cheddar, and shredding them helps them cook faster and blend into the soup base seamlessly.
• Onion, 1 small finely chopped: This builds the flavor foundation, and I've found that cooking it until it's truly soft and golden makes the whole soup taste richer.
• Garlic, 2 cloves minced: Just enough to add depth without overpowering the cheese, and always add it after the onion so it doesn't burn and turn bitter.
• Sharp cheddar cheese, 2 cups grated: Use the good stuff and grate it yourself because pre-shredded cheese has coatings that can make your soup grainy instead of silky.
• Whole milk, 2 cups: This creates the creamy base, and whole milk is key for body and flavor, though you can go lighter if you need to.
• Heavy cream, 1 cup: The secret to that restaurant-quality richness, and it keeps the soup from feeling too thin or watery.
• Unsalted butter, 4 tbsp: The beginning of your roux, and unsalted lets you control the seasoning precisely as you go.
• Vegetable broth, 4 cups: I use low-sodium so I can adjust the salt myself, and it keeps the soup from getting too salty once the cheese goes in.
• All-purpose flour, 1/4 cup: This thickens everything and gives the soup that satisfying, coat-your-spoon consistency.
• Salt, 1/2 tsp: Start conservatively because the cheese and broth add their own saltiness, and you can always add more at the end.
• Black pepper, 1/4 tsp: Freshly ground makes a difference, adding a gentle warmth without heat.
• Paprika, 1/4 tsp: Optional but lovely, it adds a whisper of smokiness and a beautiful color.
• Ground nutmeg, pinch: A tiny amount brings out the sweetness in the vegetables and makes the whole pot smell like magic.

Instructions

Start with the aromatics:

Melt the butter in a large pot over medium heat until it stops foaming, then add the chopped onion and let it soften for about 4 minutes, stirring occasionally until it turns translucent and smells sweet. Toss in the minced garlic and cook for just 1 minute, stirring constantly so it releases its fragrance without browning.

Build your roux:

Sprinkle the flour evenly over the onions and stir it constantly for 2 minutes, letting it cook until it smells toasty and turns a light golden color. This step is what gives the soup its thick, luxurious body, so don't rush it.

Add the broth:

Gradually whisk in the vegetable broth, adding it slowly at first to avoid lumps, then stirring until everything is smooth and well combined. Keep whisking as it heats up so the roux dissolves completely into the liquid.

Simmer the vegetables:

Stir in the broccoli florets and shredded carrots, then bring the pot to a gentle simmer and let it cook uncovered for 15 to 20 minutes. The vegetables should be fork-tender and the broth slightly thickened.

Stir in the dairy:

Lower the heat to the gentlest setting, then slowly pour in the milk and heavy cream, stirring as you go. Whatever you do, don't let it boil or the cream might curdle and ruin that silky texture.

Melt in the cheese:

Add the grated cheddar one small handful at a time, stirring after each addition until it's completely melted before adding more. This keeps the cheese from clumping and ensures a smooth, glossy finish.

Season to taste:

Sprinkle in the salt, black pepper, paprika, and nutmeg, then taste and adjust. I usually add a little extra pepper and sometimes a pinch more nutmeg because it makes everything taste warmer.

Blend if desired:

If you want a creamier soup, use an immersion blender to puree about half of it, leaving some chunky bits for texture. I like mine half blended so every spoonful has both creamy and chunky moments.

Serve hot:

Ladle the soup into bowls and serve it immediately with crusty bread for dipping. It's also wonderful with a sprinkle of extra cheese or a few croutons on top.

Save

Last winter, I brought a thermos of this soup to my daughter's soccer game, and by halftime, half the parents were asking for the recipe. We stood in the cold, passing around paper cups, and for a few minutes it didn't matter that our team was losing. That's when I realized this soup isn't just food, it's the thing that brings people together and makes ordinary moments feel special.

Making It Your Own

This recipe is incredibly forgiving and loves to be adapted. I've swapped in cauliflower for half the broccoli when I had it sitting in the fridge, and the result was just as creamy with a milder, sweeter flavor. If you want extra richness, use more cream and less milk, or go the opposite direction with reduced-fat milk if you're watching calories. A few dashes of hot sauce stirred in at the end add a surprising kick that my husband loves, and sometimes I throw in a handful of spinach during the last few minutes just to sneak in more greens.

Storing and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to four days, and honestly, the flavor deepens overnight as everything melds together. When reheating, do it gently over low heat on the stovetop, stirring frequently and adding a splash of milk or broth if it's thickened up too much. I don't recommend freezing this soup because dairy-based soups can separate when thawed, but if you must, freeze it before adding the cheese and stir it in fresh when you reheat.

Serving Suggestions

This soup shines alongside a thick slice of crusty sourdough or a warm baguette for dipping, and I've also served it in bread bowls for special occasions, which always feels a little fancy. A simple green salad with a tart vinaigrette cuts through the richness perfectly, and if you want to make it a full meal, add some rotisserie chicken or crispy bacon on top. It also pairs surprisingly well with a crisp Chardonnay if you're feeling indulgent, though I usually just pour myself a sparkling water with lemon.

• Top with extra shredded cheddar, croutons, or crispy fried onions for added texture and flavor.
• Serve with a side of roasted vegetables or a hearty grain salad to round out the meal.
• Make it a cozy dinner party starter by ladling it into small mugs or ramekins for easy serving.

Save

This soup has become my answer to cold nights, surprise guests, and days when I just need something simple and soul-satisfying. I hope it becomes one of those recipes you make without thinking, the kind that fills your home with warmth and makes everyone ask for seconds.

Common Questions

→ Can I make this soup ahead of time?

Yes, prepare the soup completely and store in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to prevent the cheese from separating. Add a splash of milk if needed to restore creaminess.

→ How can I make this soup thicker?

Add an extra tablespoon of flour to the roux, or blend more of the soup for a thicker consistency. You can also stir in additional grated cheese or reduce the amount of broth by half a cup.

→ What type of cheddar works best?

Sharp or extra-sharp cheddar provides the most robust flavor. Avoid pre-shredded cheese as it contains anti-caking agents that can affect melting. Grate a block of quality cheddar for the smoothest, creamiest results.

→ Can I freeze broccoli cheddar soup?

Freezing is not recommended as dairy-based soups can separate and become grainy when thawed. If you must freeze, do so before adding the cheese and dairy. Thaw completely, then add fresh milk, cream, and cheese when reheating.

→ How do I prevent the soup from curdling?

Keep the heat on low once you add milk and cream—never let it boil. Add cheese gradually while stirring constantly. If the soup does curdle, whisk in a tablespoon of cold milk or blend with an immersion blender to restore smoothness.

→ What can I serve with this soup?

Crusty bread, garlic bread, or sourdough are classic pairings. A fresh green salad with vinaigrette provides nice contrast. For heartier meals, serve alongside grilled cheese sandwiches or bacon strips for added texture.