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Broccoli Cheddar Soup Recipe (Creamy, Cheesy & Comforting)

By Matt Price

Jan 16, 2025, Updated Mar 25, 2026

Broccoli Cheddar Soup Recipe by Mr. Make It Happen

The Best Broccoli Cheddar Soup Recipe

This broccoli cheddar soup recipe is the ultimate comfort food — creamy, cheesy, and loaded with tender broccoli in every spoonful. This recipe is simple, rich, and packed with flavor—perfect for a chilly day or whenever you need something that feels like a hug in a bowl.

Here’s how to make this hearty soup from scratch, using fresh ingredients and a bit of love. With sharp cheddar cheese, tender broccoli, and the subtle kick of red pepper flakes, this creamy delight will become a new favorite!

Let’s Get Started

First things first, let’s lay out our ingredients and measure/prep everything!

I like to grate the cheese myself rather than buy the store because it typically will not contain the anti-caking agents used in the store-bought pre-shredded packages. Shredding the cheese yourself usually results in a smoother consistency and better flavor.

Start by prepping your veggies. Use a box grater to shred your carrots (trust me, it’s worth the extra step for that perfect texture). For your broccoli, chop it into small florets. Dice your onion and set everything aside.

Pro Tip: Place your block of sharp cheddar cheese in the freezer for about 10 minutes before shredding. This helps it shred more easily and prevents it from clumping together when melting into the soup.

Sauté the Onions and Spices

In a large pot, melt the butter over medium heat. Once it’s melted, add the diced onion and red pepper flakes. Sauté for 2-3 minutes until the onion becomes tender and slightly translucent.

At this point, add in your Better Than Bouillon Vegetable Base (or veggie broth if you’re using that) and give everything a good stir. This step adds that savory umami flavor that will be the backbone of your soup.

Create the Base of Your Soup

Next, add in the flour and stir it in to create a roux. Cook this mixture for about 1-2 minutes, stirring constantly to ensure the flour doesn’t burn but also has a chance to cook through. This will thicken your soup later on.

Slowly pour in the chicken stock and half & half, whisking constantly to combine and ensure there are no lumps. Bring the mixture to a boil, then reduce to a simmer.

Add Your Veggies

Once the soup has come to a gentle boil, it’s time to add the broccoli and shredded carrots. Stir them into the soup, then cover the pot with a lid and let it simmer for about 15-20 minutes, or until the broccoli is tender. The vegetables should soften beautifully and meld with the creamy broth.

Optional Step: If you prefer a smoother texture, use an immersion blender to blend part of the soup. You can blend it fully for a creamier texture or leave some chunks for a more rustic feel.

Add the Cheese

Once the broccoli is tender, it’s time to bring it all together with the most important ingredient—cheese! Gradually stir in your shredded sharp cheddar cheese. The cheese will melt into the soup, creating that irresistible creamy, cheesy goodness. Stir until smooth and fully combined.

Season and Serve

Give your soup a taste and adjust the seasoning as needed. Add salt, pepper, garlic powder, and onion powder to your preference. If you like a little heat, add more red pepper flakes for an extra kick.

Once everything is seasoned to your liking, reduce the heat to low, and serve hot. A warm, cheesy bowl of homemade Broccoli Cheddar Soup is the perfect way to cozy up on a cold day.

Tips for the Best Soup:

1. Cheese: Always shred your cheese yourself! Pre-shredded cheese often contains anti-caking agents that can affect the texture of your soup. Freshly grated cheese will melt beautifully and create a smoother consistency.
2. Vegetable Base: If you don’t have Better Than Bouillon, you can substitute with vegetable broth or even chicken broth, but the vegetable base adds an extra layer of richness.
3. Thickening Tip: If your soup is too thin for your liking, you can simmer it longer to reduce the liquid and thicken it up. Alternatively, you can add a little more flour (mix with a bit of water to create a slurry) to help thicken.
4. Storage: This soup stores well in an airtight container in the fridge for up to 3 days. It also freezes beautifully, so feel free to make a big batch and freeze some for later!

Final Thoughts

There’s nothing quite like the combination of creamy broth, tender broccoli, and gooey melted cheese. This soup is the epitome of comfort food, and it’s so easy to make! Whether you’re looking to impress guests or just need a bowl of cozy goodness for yourself, this homemade Broccoli Cheddar Soup is sure to hit the spot. Don't miss my texas style chili for another delicious option.

Happy cooking, and stay warm! 🌟

Print & Download: Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup

Matt Price

Winter weather calls for comfort food, and what better way to warm up than with a creamy, cheesy bowl of Broccoli Cheddar Soup? This recipe is simple, rich, and packed with flavor—perfect for a chilly day or whenever you need something that feels like a hug in a bowl.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Comfort Food, Side Dish, Soups & Stews

Cuisine American

Calories 1917 kcal

Equipment

1 Box Grater optional but highly recommended

Ingredients

  

1x2x3x

• ▢ ½ stick of butter
• ▢ ¼ cup all-purpose flour
• ▢ ½ onion diced
• ▢ 3-4 cups chopped broccoli
• ▢ 2 cups Half & Half can substitute with heavy cream or whole milk
• ▢ 2 cups low-sodium chicken stock
• ▢ 1-2 teaspoons Better Than Bouillon Vegetable Base or use vegetable broth if you prefer
• ▢ 1 cup shredded carrots freshly shredded for best texture
• ▢ 8-12 oz shredded sharp cheddar cheese shred your own cheese for a smoother melt
• ▢ Seasonings: Salt pepper, garlic powder, onion powder, red pepper flakes (to taste)

Instructions

 

• First things first, let’s lay out our ingredients and measure/prep everything!

Prep Work

• Begin grating your cheese, if you’re using store-bought, that’s okay too
• Use a box grater to shred your carrots (if possible for the best texture)
• Chop your broccoli into small florets
• Dice your onion and set everything aside

Sauté the Onions and Spices

• In a large pot, melt the butter over medium heat.
• Once it’s melted, add the diced onion and red pepper flakes.
• Sauté for 2-3 minutes until the onion becomes tender and slightly translucent.
• At this point, add in your Better Than Bouillon Vegetable Base (or veggie broth if you’re using that) and give everything a good stir. This step adds that savory umami flavor that will be the backbone of your soup.

Create the Base of Your Soup

• Next, add in the flour and stir it in to create a roux.
• Cook this mixture for about 1-2 minutes, stirring constantly to ensure the flour doesn’t burn but also has a chance to cook through. This will thicken your soup later on.
• Slowly pour in the chicken stock and half & half, whisking constantly to combine and ensure there are no lumps.
• Bring the mixture to a boil, then reduce to a simmer.

Add Your Veggies

• Once the soup has come to a gentle boil, it’s time to add the broccoli and shredded carrots.
• Stir them into the soup, then cover the pot with a lid and let it simmer for about 15-20 minutes, or until the broccoli is tender.
• The vegetables should soften beautifully and meld with the creamy broth.

Optional Step: If you prefer a smoother texture, use an immersion blender to blend part of the soup. You can blend it fully for a creamier texture or leave some chunks for a more rustic feel.

Add the Cheese

• Once the broccoli is tender, it’s time to bring it all together with the most important ingredient—cheese!
• Gradually stir in your shredded sharp cheddar cheese.
• The cheese will melt into the soup, creating that irresistible creamy, cheesy goodness.
• Stir until smooth and fully combined.

Season and Serve

• Give your soup a taste and adjust the seasoning as needed.
• Add salt, pepper, garlic powder, and onion powder to your preference. If you like a little heat, add more red pepper flakes for an extra kick.
• Once everything is seasoned to your liking, reduce the heat to low, and serve hot.

Notes

Pro Tip: Place your block of sharp cheddar cheese in the freezer for about 10 minutes before shredding. This helps it shred more easily and prevents it from clumping together when melting into the soup.

Tips for the Best Soup:

1. Cheese: Always shred your cheese yourself! Pre-shredded cheese often contains anti-caking agents that can affect the texture of your soup. Freshly grated cheese will melt beautifully and create a smoother consistency.
2. Vegetable Base: If you don’t have Better Than Bouillon, you can substitute with vegetable broth or even chicken broth, but the vegetable base adds an extra layer of richness.
3. Thickening Tip: If your soup is too thin for your liking, you can simmer it longer to reduce the liquid and thicken it up. Alternatively, you can add a little more flour (mix with a bit of water to create a slurry) to help thicken.

• 4. Storage: This soup stores well in an airtight container in the fridge for up to 3 days. It also freezes beautifully, so feel free to make a big batch and freeze some for later!

 

Nutrition

Calories: 1917kcalCarbohydrates: 91gProtein: 90gFat: 138gSaturated Fat: 79gPolyunsaturated Fat: 7gMonounsaturated Fat: 34gTrans Fat: 0.02gCholesterol: 397mgSodium: 2120mgPotassium: 2580mgFiber: 12gSugar: 34gVitamin A: 27028IUVitamin C: 251mgCalcium: 2324mgIron: 5mg

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