Broccoli Cheddar Soup

by Robin Miller on May 25, 2026

This velvety soup features vibrant broccoli, aromatic vegetables, and plenty of gooey cheddar cheese. Deliciously cozy, undeniably easy, and cherished by every member of the family!

This recipe was written for the Arizona Republic.

People of all ages adore this soup. Few things rival the pairing of broccoli and cheese, and when they’re simmered together in a homemade, creamy broth, the picture-perfect soup is born. Kids who snub their noses to plain broccoli find themselves licking up every last drop of this soup. And for those who are young-at-heart, this is the ultimate comfort food.

Here’s what you’ll need to whip up a batch in under 30 minutes

Broccoli. For the best soup experience, only fresh broccoli will do. Choose whole stalks or broccoli crowns and opt for deep green/blue green crowns with tight buds. Avoid broccoli with yellowing, browning, or limp leaves. To prep your broccoli for this soup, rinse it to remove debris and then cut the florets and upper part of the stalks into small, 1-inch pieces. Smaller pieces not only cook more readily, but they guarantee broccoli in every spoonful.
Onion and garlic. Onion and garlic act as aromatics, seasoning the soup base and adding savory depth of flavor. Yellow onions are typically used for soup because they taste great and caramelize well. That said, you may use any onion variety you have on hand.
Carrot and celery. Carrots and celery add heft to this soup while adding their own subtle flavors. The sweetness of the carrot balances the saltiness of the cheese, and the celery not only adds a mild botanical flavor, but it also enhances the other vegetables in the soup.
Butter and flour. Butter and flour are used together to create a roux, which ultimately thickens the soup. I prefer unsalted butter (you can adjust the seasoning with salt), but salted butter works as well. For a gluten-free soup, use a gluten-free flour blend in place of the all-purpose flour.
Milk and broth. Milk and broth are both used to build a soup that’s creamy, yet not overly heavy. I prefer whole milk for its richness, but you can use 2% milk if desired. I do not recommend nonfat milk. For a vegetarian soup, use vegetable broth instead of chicken broth (note: some vegetable broths are quite sweet, so you may need to adjust the seasoning with salt and black pepper).
Dijon mustard. While barely detected, Dijon mustard adds a tangy, peppery note and elevates the flavor of the cheese.
Cheddar cheese. Sharp cheddar cheese is the classic choice for broccoli cheddar soup because its sharpness enhances the broccoli and vegetables. That said, you may use mild cheddar cheese if desired. Pro tip: Buy an 8-ounce block of cheddar cheese and grate it yourself.
Salt and freshly ground black pepper. Seasoning with salt and black pepper in the beginning and just before serving ensures that all ingredients in this soup come to life.

Tips for flawless broccoli cheddar soup every time

Buy a block of good-quality cheddar cheese and grate it yourself. To ensure a smooth and creamy texture in your soup, buy a block of cheese and shred it yourself. Pre-shredded cheese is often coated with anti-caking agents (used so the cheese doesn’t stick together in the packaging) and those agents prevent the cheese from melting properly when added to the soup.
Whisk constantly when building the base of the soup. It’s important to keep ingredients moving in the pan when building the soup base. Why? Two reasons. First, you want to prevent the flour from sticking to the bottom of the pan when you add it to the onions. If the flour sticks, it may burn. Second, when adding the milk, whisking constantly will ensure that the flour is incorporated evenly into the liquid without producing any lumps.

Add the cheese gradually. When it’s time to add the cheese to the soup, remove the pan from the heat and add the cheese in handfuls. Stir and wait until the cheese melts before adding the next handful. If the cheese is added all at once, and/or if the pan is still on the stove, the cheese won’t incorporate into the soup properly, resulting in a clumpy/separated soup with a gritty texture.

How to make this broccoli cheddar soup in advance. This broccoli cheddar soup can be made up to 3 days in advance and reheated prior to serving. Make the soup as directed, cool to room temperature, and then transfer it to an airtight container. Refrigerate for up to 3 days. To reheat, transfer the soup to a large saucepan and reheat slowly, over low heat, stirring frequently. Reheating the soup over low heat ensures that it stays creamy and smooth. Reheating over higher heat and too quickly can ruin the texture of the soup (it may separate and become clumpy).

How to store leftover broccoli cheddar soup. Store cooled, leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this soup because, once thawed, the texture will be thin and gritty. To reheat leftovers, transfer the soup to a large saucepan and reheat over low heat, stirring frequently. As mentioned above, reheat the soup slowly, over low heat to ensure it stays creamy and smooth. Reheating over higher heat and too quickly can ruin the texture of the soup. I do not recommend reheating the soup in the microwave for the same reason.

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