Name: Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, chopped; 1/2 teaspoon sea salt, more to taste; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 2 cups vegetable broth; 2 cups whole milk (or unsweetened almond milk); 1 large head broccoli, chopped into small florets (about 4 cups); 1 medium carrot, grated; 1 teaspoon Dijon mustard; 1/2 teaspoon freshly ground black pepper; Pinch of cayenne pepper (optional); 1 1/2 cups shredded sharp cheddar cheese, more for garnish

Why You’ll Love Broccoli Cheddar Soup Recipe

This creamy, comforting soup brings together tender broccoli florets, rich cheddar cheese, and savory aromatics in a cozy one‑pot meal. It’s ideal for chilly days, makes great leftovers for lunch, and elevates the humble vegetable into something decadent and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Yellow onion, chopped
Sea salt and freshly ground black pepper
Garlic cloves, chopped
All‑purpose flour
Whole milk (or unsweetened almond milk)
Vegetable broth
Broccoli florets (and optionally stalks)
Carrot, julienned or finely chopped
Dijon mustard
Shredded sharp cheddar cheese

Directions

Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, salt, and pepper, and sauté for about 5 minutes until the onion softens.
Add the garlic and cook for another minute. Then sprinkle in the flour and whisk continuously for 1‑2 minutes until the flour turns lightly golden. Love and Lemons
Slowly pour in the milk while whisking to avoid lumps. Add the vegetable broth, broccoli florets, and the julienned or chopped carrot, along with the Dijon mustard. Stir to combine.
Simmer the mixture for 15‑20 minutes or until the broccoli is tender.
Gradually add the shredded cheddar cheese, stirring after each addition and keeping the heat low so the cheese melts smoothly into the soup. Season to taste with salt and pepper.
Serve hot, optionally topped with homemade croutons or crusty bread.

Servings and timing

Prep time: ~10 minutes
Cook time: ~25 minutes
Total time: ~35 minutes
Servings: 4

Variations

Use unsweetened almond milk instead of whole milk for a lighter version—keep in mind the texture may be slightly thinner.
For extra color and texture, include finely shredded carrots (which also mimic the look of grated cheese). Love and Lemons
Boost the flavor by adding a splash of crisp apple cider vinegar or a pinch of smoked paprika.
Make it vegetarian‐friendly (already is) or adapt further by using plant‑based cheddar for a vegan‑friendly version.
For extra crunch: top with roasted broccoli florets or toasted bread crumbs before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days
To reheat: warm gently on the stove over medium‑low heat, stirring occasionally until heated through. Avoid high heat to prevent separation of cheese and milk. Love and Lemons

FAQs

How can I prevent the cheese from becoming stringy or separating?

Keep the heat low when adding the shredded cheese. Add it gradually and stir continuously so it melts smoothly into the soup base. Also, use freshly shredded cheese rather than pre‑shredded (which often contains coatings that can affect melting). Love and Lemons

Can I make this soup ahead of time and serve later?

Yes — you can prepare it ahead, refrigerate, and re‑warm when ready to serve. The flavor often improves as it rests. Just reheat gently to maintain texture.

Is this soup vegetarian?

Yes — it uses vegetable broth in the base and is suitable for a vegetarian diet (though not vegan unless cheese is substituted).

Can I freeze this soup?

You can, but cream‑and‑cheese based soups sometimes change texture when thawed (may separate or become grainy). If freezing, cool completely, store in freezer‑safe containers, and reheat gently, adding a splash of milk if it seems too thick.

How do I make the soup thicker or thinner?

For a thicker soup: use whole milk or reduce the added broth slightly and simmer a bit longer. For a thinner consistency: add a little more vegetable broth or milk to reach desired texture.

What is the best cheddar to use?

A sharp cheddar gives bold flavor and good melt‑in texture. Buy a block and shred it yourself for best results (pre‑shredded can have anti‑caking agents which affect smooth melting). Love and Lemons

Can I add other vegetables?

Yes — feel free to include additional veggies like cauliflower florets, chopped zucchini, or even peas. Just adjust cooking time if needed for doneness.

What can I serve alongside this soup?

This soup pairs well with crusty bread, homemade croutons, a simple green salad, roasted vegetables, or grilled cheese sandwiches for a classic comfort combo.

Can I use gluten‑free flour for the roux?

Yes — you can substitute a gluten‑free flour blend or use a cornstarch slurry (mix cornstarch with cold milk/broth and add toward end) to thicken if you need a gluten‑free version.

How do I keep the broccoli bright green?

Don’t overcook the broccoli florets. Add at the stage just before simmering and stop cooking when they are tender but still vibrant. Over‑cooking can dull the color.

Conclusion

This broccoli cheddar soup hits the sweet spot of comfort food and wholesome cooking: it’s rich and cheesy while still rooted in vegetables. With tender broccoli, a creamy base, and melt‑in cheddar, it’s ideal for a cozy night in — and easy enough to batch‑make or enjoy as leftovers. Whether you’re serving lunch or dinner, this is a one‑pot winner you’ll be glad to have in your rotation.

Broccoli Cheddar Soup