Creamy Broccoli Cheddar Soup Ready in Just 30 Minutes

Name: Creamy Broccoli Cheddar Soup Ready in Just 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups chopped broccoli; 2 tbsp butter; 1 small onion, diced; 2 cloves garlic, minced; 3 tbsp flour; 2 cups chicken or vegetable broth; 2 cups milk; 2 cups shredded cheddar cheese; 1/2 tsp salt; 1/4 tsp black pepper

Author: lia

Published: October 27, 2025

Jump to Recipe·Print Recipe

There’s something magical about a bowl of creamy broccoli cheddar soup on a chilly day. It’s like a warm hug in a bowl, and honestly, it’s one of my go-to recipes when I need a little comfort. I’ve been making this soup for years, tweaking it here and there until I landed on what I think is the perfect version. Trust me, it’s so good, you’ll want to make it again and again.

What I love most about this broccoli cheddar soup is how simple it is. Just a handful of ingredients, and in about 30 minutes, you’ve got a rich, velvety soup that’s packed with flavor. Fresh broccoli gives it that hearty texture, while sharp cheddar cheese adds a creamy, tangy kick. It’s the kind of dish that feels indulgent but still sneaks in some veggies—win-win, right?

My kids absolutely adore this soup, and I’ve found it’s a great way to get them to eat their greens without a fuss. Whether you’re serving it as a quick lunch or a cozy dinner, this broccoli cheddar soup is sure to become a family favorite. Let’s dive in and make it together!

Broccoli Cheddar Soup - detail 1

Why You’ll Love This Broccoli Cheddar Soup

Let me tell you why this broccoli cheddar soup is about to become your new favorite:

It’s ready in 30 minutes—perfect for those nights when you want something delicious but don’t want to spend hours in the kitchen.
Comfort in a bowl: Creamy, cheesy, and packed with tender broccoli, it’s the ultimate cozy meal for chilly evenings.
So easy to make: Just a few simple steps, and you’ve got a restaurant-quality soup right at home.
Vegetarian-friendly: Use veggie broth, and you’ve got a meatless meal that’s still hearty and satisfying.
Customizable: Love it smooth? Blend it. Prefer it chunky? Skip the blender. Either way, it’s downright delicious.

Honestly, this soup checks all the boxes—quick, comforting, and packed with flavor. One bite, and you’ll be hooked!

Ingredients for Broccoli Cheddar Soup

Here’s what you’ll need to make this creamy, dreamy soup:

4 cups chopped broccoli: Fresh broccoli works best—just chop it into bite-sized pieces. Trust me, it makes a difference!
2 tbsp butter: Adds richness to the base. I always use unsalted to control the saltiness.
1 small onion, diced: Yellow or white, whatever you’ve got on hand.
2 cloves garlic, minced: Because everything’s better with garlic, right?
3 tbsp flour: This is our thickening agent. All-purpose works perfectly.
2 cups chicken or vegetable broth: Veggie broth keeps it vegetarian, but chicken adds a deeper flavor.
2 cups milk: Whole milk makes it extra creamy, but 2% works too.
2 cups shredded cheddar cheese: Freshly grated melts better—avoid pre-shredded if you can.
1/2 tsp salt: Adjust to taste, but this is a good starting point.
1/4 tsp black pepper: Adds just the right amount of kick.

That’s it! Simple, wholesome ingredients that come together to create something truly special.

How to Make Broccoli Cheddar Soup

Alright, let’s get cooking! This soup comes together in just a few simple steps, but I’ll walk you through each one so you get that perfect creamy texture every time. Grab your pot and let’s go!

Preparing the Base

First, melt the butter in a large pot over medium heat. You’ll know it’s ready when it starts to bubble just slightly—don’t let it brown! Toss in the diced onion and minced garlic, stirring them around until they turn soft and fragrant, about 3-4 minutes. The smell alone will have your stomach growling!

Now, sprinkle in the flour. This is where the magic starts—it’ll thicken your soup beautifully. Stir constantly for a full minute to cook off that raw flour taste. Then, slowly pour in the broth and milk while whisking like crazy. Seriously, don’t stop whisking—this keeps lumps from forming. The mixture will thicken almost immediately, turning into this velvety base that’s just begging for broccoli.

Broccoli Cheddar Soup - detail 2

Cooking the Broccoli

Time for the star of the show! Dump in all that chopped broccoli and give it a good stir. Let it simmer gently for about 10 minutes, stirring occasionally, until the broccoli is tender but still bright green. You want it soft enough to blend easily but not mushy.

Here’s where you decide: chunky or smooth? For a creamier texture, blend half the soup with an immersion blender right in the pot (careful, it’s hot!) or transfer a portion to a regular blender. Leave some chunks for texture, or go all-in for silky smoothness. Me? I’m team “half and half”—best of both worlds!

Adding the Cheese

The moment we’ve all been waiting for—cheese time! Turn the heat down to low and slowly stir in your shredded cheddar. This is non-negotiable: freshly grated cheese only. The pre-shredded stuff has anti-caking agents that make it grainy when melted. Stir gently until every last bit is melted into creamy perfection.

Give it a taste—does it need more salt or pepper? Adjust to your liking. And just like that, you’ve got a pot of the creamiest, dreamiest broccoli cheddar soup ready to warm bellies and hearts. Now, who’s ready for seconds?

Broccoli Cheddar Soup - detail 3

Tips for Perfect Broccoli Cheddar Soup

Want to take your broccoli cheddar soup from good to legendary? Here are my tried-and-true secrets:

Fresh is best: I know it’s tempting to grab pre-shredded cheese, but freshly grated cheddar melts so much smoother—no weird graininess!
Spice it up: A tiny pinch of nutmeg (really, just a dash) makes the cheese flavor pop in the most magical way.
Taste as you go: Broth brands vary in saltiness, so adjust seasoning at the end. I usually add an extra pinch of salt after the cheese melts.
Don’t overcook the broccoli: Keep it bright green and slightly crisp-tender before blending—nobody wants mushy, gray veggies.
Low and slow with cheese: Turn the heat way down when adding cheddar to prevent separation. Patience makes it perfectly creamy!

Follow these, and you’ll have soup so good, people will think you stole the recipe from a fancy bistro!

Serving Suggestions for Broccoli Cheddar Soup

Oh, let me tell you how I love to serve this soup—it’s practically a ritual in my house! First things first: grab yourself a big, crusty loaf of bread. A warm baguette or some sourdough is perfect for dunking into that creamy goodness. If I’m feeling fancy, I’ll toast thick slices with a little garlic butter—trust me, it’s a game-changer.

For a lighter meal, pair it with a simple side salad. My go-to? Mixed greens with cherry tomatoes and a tangy vinaigrette to cut through the richness. And if you’re serving kids (or just feeling nostalgic), nothing beats buttery crackers crumbled right into the bowl.

Don’t forget the finishing touches—a sprinkle of extra cheddar, some fresh parsley for color, or even a dash of paprika if you want a little smoky flavor. Seriously, every spoonful should feel like a cozy hug!

Storing and Reheating Broccoli Cheddar Soup

Got leftovers? No problem—this soup stores beautifully! Just let it cool completely (I usually give it about 30 minutes), then pop it in an airtight container. It’ll keep in the fridge for 3-4 days, though in my house it never lasts that long!

When reheating, go slow and gentle. On the stovetop, warm it over low heat, stirring often and adding a splash of milk if it’s too thick. The microwave works too—just heat in 30-second bursts, stirring between each one to keep it smooth. One word of caution: don’t let it boil, or the cheese might separate and get grainy. Nobody wants that!

And yes, you can freeze it! Portion it out, leave some room for expansion, and it’ll keep for 2-3 months. Thaw overnight in the fridge before reheating.

Nutritional Information for Broccoli Cheddar Soup

Here’s the scoop on the nutrition for this broccoli cheddar soup: One serving (about 1 cup) contains approximately 320 calories, 15g of protein, and 3g of fiber. Keep in mind, these numbers can vary depending on the ingredients and brands you use. It’s always a good idea to double-check labels if you’re tracking closely. Enjoy!

Frequently Asked Questions About Broccoli Cheddar Soup

I get asked about this soup all the time, so here are answers to the most common questions:

Can I use frozen broccoli instead of fresh?
Absolutely! Just thaw and drain it well first—frozen broccoli tends to release more water, which can thin out your soup. You might need to simmer a bit longer to cook off excess moisture.

How do I make this soup gluten-free?
Easy swap! Use cornstarch (1.5 tbsp) instead of flour to thicken. Mix it with a little cold broth before adding to prevent lumps. Works like a charm!

Why does my soup sometimes get grainy?
Usually means the cheese got too hot or wasn’t freshly grated. Low heat is key when adding cheese, and always shred your own—pre-shredded has anti-caking agents that don’t melt smoothly.

Can I add other veggies?
Oh yes! Cauliflower blends in beautifully, and carrots add nice sweetness. Just keep the total veggie amount about the same so your soup doesn’t get too thick.

What’s the best cheese substitute for cheddar?
Gruyère makes it extra fancy, or try Monterey Jack for milder flavor. For vegan versions, nutritional yeast plus a melty vegan cheese works—though the texture changes a bit.

Broccoli Cheddar Soup - detail 4

For more delicious recipes, check out our Pinterest page!