If there’s ever been a soup that feels like a warm hug in a bowl, it’s this Broccoli Cheddar Soup. It’s rich, cheesy, and full of cozy comfort — like something your favorite diner would serve on a rainy afternoon. The kind of dish that makes you pause halfway through your first bite and think, ‘Yep, this is what I needed today.’ I like to think of this soup as an edible love letter to cold weather. The velvety cheddar melts into tender bits of broccoli, and the creamy base ties it all together. You don’t need to be a pro chef to make this — just a decent pot, a good whisk, and a little patience while that cheese does its thing. If you’ve ever ordered broccoli cheddar soup in a bread bowl and thought, ‘I could totally make this at home,’ well… you’re absolutely right. This recipe is my take on the best broccoli cheddar soup recipe, inspired by the comforting Brócoli Cheddar Soup bowls you’ll find in cozy cafés. It’s an easy broccoli and cheese soup that proves even quick weeknight dinners can feel indulgent. Whether you’re craving classic broccoli soup recipes or something closer to a hearty Chicken Broccoli Cheese Soup, this one hits that perfect balance of creamy, cheesy, and satisfying.

1) Key Takeaways
2) Easy Broccoli Cheddar Soup Recipe
3) Ingredients for Broccoli Cheddar Soup
4) How to Make Broccoli Cheddar Soup
5) Tips for Making Broccoli Cheddar Soup
6) Making Broccoli Cheddar Soup Ahead of Time
7) Storing Leftover Broccoli Cheddar Soup
8) Try these Soup Recipes next!
9) Broccoli Cheddar Soup
10) Nutrition

1) Key Takeaways

This Broccoli Cheddar Soup brings creamy comfort with every spoonful.
It’s easy to make and perfect for weeknight dinners.
The combination of cheddar, milk, and fresh broccoli creates a balanced flavor.
Pairs beautifully with crusty bread or a simple salad.

2) Easy Broccoli Cheddar Soup Recipe

I’ve always had a soft spot for soups that feel like they’ve been simmering all afternoon, even when they only took thirty minutes. This Broccoli Cheddar Soup is exactly that kind of magic. It’s thick, cheesy, and has the right amount of broccoli in every bite. Whenever I crave something cozy but don’t want to spend hours in the kitchen, I make this. It’s a warm bowl of comfort that fits right into any day.

There’s something honest about cooking with simple ingredients. A little butter, a good onion, and some cheddar can go a long way. When you stir everything together and that cheese melts, you know you’ve done something right. The texture, the color, the aroma—it all makes me smile before the first spoonful even hits the bowl.

This recipe from Kathy at Simply Cooked Recipes isn’t just about food. It’s about slowing down for a moment, enjoying the sound of simmering soup, and knowing that you’ve made something that warms more than just your stomach. This easy dinner idea deserves a spot in your comfort food rotation.

3) Ingredients for Broccoli Cheddar Soup

Butter: Four tablespoons of unsalted butter start things off. It builds the base and gives that soft, rich flavor every creamy soup needs. Let it melt slowly, and you’ll catch that faint nutty aroma before adding the next ingredient.

Onion: One small onion, finely chopped, adds a sweet background note that balances the sharp cheddar. It softens into the butter and fills the kitchen with that homey scent everyone loves.

Garlic: Two cloves, minced just before they hit the pot. Garlic gives the soup its warm kick—it’s subtle but makes everything taste fuller.

Flour: A quarter cup of all-purpose flour thickens the soup into a creamy dream. Whisk it well to avoid lumps; this step is where texture is born.

Chicken Broth: Two cups of low-sodium broth keep the flavor balanced. It thins the roux just enough while adding a little depth.

Milk: Two cups of whole milk add that smooth finish. Don’t rush this part—the milk needs gentle heat so it doesn’t separate.

Cheddar Cheese: Two cups of sharp cheddar melt down and blend perfectly with the creamy base. It’s the hero of the dish, bringing that rich, satisfying flavor you can’t fake.

Broccoli: Three cups of chopped florets give color, texture, and that earthy taste that makes this soup feel nourishing. They soften but still hold their bite.

Carrots: One cup shredded adds sweetness and bright color. It’s that little touch that makes the soup feel complete.

Salt and Pepper: Add to taste, but don’t be shy. The cheese and broth love a good balance of seasoning.

4) How to Make Broccoli Cheddar Soup

Step 1: Start with a large pot and melt the butter over medium heat. Once it’s melted, toss in the chopped onion and garlic. Stir often and let them cook until the kitchen smells like comfort, about four minutes.

Step 2: Sprinkle in the flour. This part needs a little attention. Keep whisking until the butter and flour turn smooth and golden. This is your base—the foundation of that creamy texture.

Step 3: Pour in the chicken broth slowly, whisking the whole time. It’ll thicken a little, and that’s exactly what you want. Then add the milk, stirring until the mixture looks silky.

Step 4: Drop in the broccoli and carrots. Turn down the heat, cover the pot, and let them simmer for about fifteen minutes until they’re tender but not mushy.

Step 5: Take the pot off the heat and stir in the cheddar cheese. It’ll melt fast and turn everything into a creamy blend of goodness. Add salt and pepper, taste, and maybe add a little more cheese if you feel like it.

Step 6: Pour into bowls and serve warm. Add a sprinkle of extra cheddar on top or a chunk of crusty bread on the side. This is comfort food done right.

5) Tips for Making Broccoli Cheddar Soup

The secret to great soup lies in the balance between heat and patience. Melt your butter slowly, whisk your roux with care, and don’t rush the simmer. Let the ingredients talk to each other. They’ll tell you when it’s ready.

Fresh broccoli always wins. Frozen works in a pinch, but nothing beats the snap of a fresh floret before it softens into creamy perfection. And don’t skip shredding your own cheese—it melts better and gives the soup that true, hearty texture.

If you love thicker soup, blend a small portion and stir it back in. For a chunkier bite, leave it as is. Every cook has their version, and that’s the beauty of it. A bowl of this soup is never exactly the same twice—and that’s okay.

6) Making Broccoli Cheddar Soup Ahead of Time

Soup might just be the easiest meal to make ahead of time. Broccoli Cheddar Soup especially holds up beautifully. Once cooled, store it in an airtight container and keep it in the fridge for up to three days. The flavors settle in, deepening overnight.

When you reheat it, do it slowly over low heat. Add a splash of milk if it feels too thick. That gentle heat brings it back to life without separating the cheese.

If you’re planning for a crowd, this soup is your best friend. Make it a day early, let it chill, and reheat when you’re ready to serve. It’s a time-saver that still feels like it was made fresh.

7) Storing Leftover Broccoli Cheddar Soup

Leftovers are gold. Store them in an airtight container in the fridge for up to four days. It reheats nicely on the stove or in the microwave. Just keep the heat gentle to keep that creamy texture.

If you want to freeze it, let the soup cool first. Pour into freezer-safe containers, leaving a little space at the top. When you’re ready to enjoy it again, thaw it overnight in the fridge and warm it up slowly. The cheese might separate a bit, but a quick whisk will fix it.

Having a jar of this soup ready on a busy day feels like a gift you gave yourself. One you’ll want to keep giving.

8) Try these Soup Recipes next!

9) Broccoli Cheddar Soup