Creamy Broccoli Soup With Cheddar – Cozy, Comforting, and Easy

Nothing beats a warm bowl of creamy broccoli soup on a chilly day. This version is velvety, rich, and just cheesy enough to feel indulgent without being heavy. It’s the kind of weeknight-friendly recipe that tastes like you spent hours on it, but it comes together quickly with simple ingredients.

Whether you’re cooking for family or just yourself, it’s a nourishing bowl that’ll leave you satisfied. Grab a loaf of crusty bread, and you’re set.

What Makes This Recipe So Good

• Balanced and flavorful: Sautéed onions and garlic lay a savory base, while broccoli shines through with fresh, green flavor. Cheddar adds richness without overpowering.
• Silky texture with substance: Blending most of the soup gives it that creamy finish, and leaving a few florets whole keeps it satisfying.
• Better-than-takeout simple: No complicated steps, just classic methods that work every time.
• Flexible ingredients: Use fresh or frozen broccoli, milk or cream, and adjust the cheese to taste.
• Cozy, not heavy: The creaminess comes from a blend of potatoes and dairy, so it feels hearty without weighing you down.

What You’ll Need

• Broccoli: About 6–7 cups florets (2 medium heads) or a 24-ounce bag of florets.

  Stems are great too—just peel and chop.

• Unsalted butter: For sautéing and flavor. Olive oil works if you prefer.
• Yellow onion: One medium, diced.
• Garlic: 3–4 cloves, minced.
• Potato: 1 medium Yukon gold or russet, peeled and diced. Adds body and creaminess without extra flour.
• Chicken or vegetable broth: 4 cups, low-sodium preferred.
• Milk or half-and-half: 1–1½ cups, depending on how creamy you like it.
• Sharp cheddar cheese: 1½–2 cups, freshly grated.

  Sharp or extra-sharp gives the best flavor.

• Dijon mustard: 1 teaspoon. Subtle, but it brightens the cheese flavor.
• Nutmeg: A small pinch. Optional, but lovely with cream and cheese.
• Salt and black pepper: To taste.
• Red pepper flakes or cayenne: Optional, for a gentle kick.
• Lemon juice: 1–2 teaspoons, to finish and balance the richness.

Instructions

1. Prep the broccoli: Cut the florets into small pieces.

   Peel tough stems, then slice or dice them—stems add sweetness and body, so don’t skip them.
2. Sauté the aromatics: In a large pot, melt 2 tablespoons butter over medium heat. Add the onion and a pinch of salt. Cook 5–7 minutes until soft and translucent.

   Stir in the garlic and cook 30 seconds until fragrant.

3. Build the base: Add the chopped broccoli stems (if using) and the diced potato. Stir to coat with butter and aromatics for 1–2 minutes.
4. Add liquid and simmer: Pour in the broth. Bring to a boil, reduce to a gentle simmer, and cook 12–15 minutes until the potato is tender.
5. Add the florets: Stir in most of the broccoli florets, reserving 1–2 cups for texture.

   Simmer another 5–7 minutes, until just tender and bright green.

6. Blend for creaminess: Using an immersion blender, purée the soup until mostly smooth. Leave some texture if you like. If using a countertop blender, work in batches and vent the lid.
7. Stir in the dairy: Lower the heat to medium-low.

   Add milk or half-and-half, Dijon, and a pinch of nutmeg. Simmer gently; do not boil. Season with salt and pepper.
8. Add cheese the right way: Turn the heat to low.

   Gradually add the shredded cheddar by small handfuls, stirring constantly until melted before adding more. This prevents clumping and graininess.

9. Add remaining florets: Stir in the reserved florets and cook 3–4 minutes until tender but still vibrant. Adjust thickness with a splash more milk or broth if needed.
10. Finish and serve: Stir in lemon juice.

    Taste and adjust salt, pepper, and heat with red pepper flakes or cayenne. Ladle into bowls and top with extra cheddar, cracked pepper, and a drizzle of olive oil if you like.

How to Store

• Refrigerator: Cool completely, then transfer to airtight containers. Store up to 4 days.
• Freezer: For best texture, freeze before adding dairy and cheese.

  When reheating, stir in milk and cheddar fresh. If freezing fully finished soup, it will still taste great, but may separate slightly when thawed—just whisk while warming.

• Reheating: Warm gently over low heat, stirring often. Avoid boiling once the dairy and cheese are in.

  Add a splash of broth or milk to loosen if it thickens.

Health Benefits

• Broccoli is nutrient-dense: It provides fiber, vitamin C, vitamin K, folate, and compounds like sulforaphane that support overall wellness.
• Balanced comfort: The potato and dairy add satisfying creaminess and help keep you full, while the soup still centers on vegetables.
• Lower sodium, higher flavor: Using low-sodium broth and seasoning thoughtfully lets you control salt levels without losing taste.
• Customizable: You can use lighter dairy or extra veggies to fit your goals without losing the cozy factor.

What Not to Do

• Don’t boil after adding cheese: High heat can cause the cheese to split and turn grainy. Keep it low and slow.
• Don’t skip grating your own cheddar: Pre-shredded cheese often has anti-caking agents that prevent smooth melting.
• Don’t overcook the broccoli: You want it tender, not dull and mushy. Bright green is your cue.
• Don’t forget acid: A touch of lemon at the end wakes up all the flavors and keeps the soup from tasting flat.
• Don’t blend a sealed hot blender: If using a countertop blender, vent the lid and cover loosely with a towel to avoid pressure buildup.

Recipe Variations

• Bacon and cheddar: Cook chopped bacon until crisp, remove, and use some of the drippings to sauté the onion.

  Stir bacon back in at the end.

• Extra green: Add a handful of spinach or kale just before blending for a deeper green color and more nutrients.
• Smoky twist: Use smoked cheddar or add a pinch of smoked paprika for subtle campfire vibes.
• Gluten-free, naturally: This recipe uses potato for body instead of flour, so it’s already gluten-free as written.
• Lighter version: Swap half-and-half for 2% milk and reduce the cheese to 1 cup. It stays creamy thanks to the potato.
• Spiced up: Add a small pinch of curry powder or garam masala for warmth and complexity.
• Crouton topper: Cube day-old bread, toss with olive oil, garlic powder, and salt, then toast until crisp for a crunchy finish.

FAQ

Can I use frozen broccoli?

Yes. Frozen florets work beautifully and save prep time.

Add them straight to the pot from frozen and simmer until tender. If you want some bite, reserve a handful to add near the end.

What’s the best cheese for this soup?

Sharp or extra-sharp cheddar offers the most flavor. White cheddar works too.

Avoid super-aged cheddar, which can be drier and less melty. Monterey Jack or Gruyère are nice blends if you want a milder or nuttier finish.

How can I make it vegetarian?

Use vegetable broth and the same method. The rest of the ingredients are already vegetarian.

For a stronger umami note, add a splash of soy sauce or a teaspoon of white miso while simmering.

Can I make it without dairy?

Yes. Use olive oil instead of butter and choose a creamy, unsweetened plant milk, like cashew or oat. Skip the cheddar, or stir in a dairy-free cheddar that melts well.

Add extra potato for more body if needed.

Why did my soup turn grainy?

This usually happens when cheese is added over high heat or in big handfuls. Keep the heat low, add cheese gradually, and stir until each addition melts. Freshly grated cheese melts more smoothly.

Can I use a blender if I don’t have an immersion blender?

Absolutely.

Work in batches, filling the blender halfway, vent the lid, and hold a towel over the top. Blend until smooth, then return to the pot.

How do I thicken the soup without more cheese or cream?

Simmer a bit longer to reduce, blend a larger portion of the soup, or add an extra small potato. All of these methods add body without extra dairy.

Wrapping Up

Creamy Broccoli Soup with Cheddar is a reliable, cozy classic that’s simple to make and easy to love.

With fresh broccoli, a handful of pantry staples, and the right technique, you get a silky, vibrant soup every time. Keep this recipe in your back pocket for quick dinners, weekend lunches, or a comforting meal to share. Serve with warm bread, and enjoy the kind of comfort that never goes out of style.