Is there any soup more comforting, more cheesy, or more universally beloved than a classic, homemade Broccoli Cheddar Soup? This incredible, from-scratch, one-pot recipe is your ultimate guide to creating a version at home that is so much richer, creamier, and more delicious than any you can get at a restaurant. It’s a velvety, savory, and completely irresistible bowl of pure comfort that is perfect for a chilly day.
This isn’t just another soup recipe; it’s a complete masterclass in the art of the perfect cream soup. We’ll show you the simple but crucial secrets to a flawlessly smooth, never-grainy cheese sauce and how to build a deep, savory flavor with just a handful of simple ingredients. This is the kind of soul-hugging meal that brings the whole family together and will become your new go-to for a cozy lunch or an easy weeknight dinner.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Comfort Food Soup
What makes this Broccoli Cheddar Soup so spectacularly delicious is its incredible, rich texture and its deep, cheesy, from-scratch flavor. The secret to its luscious, velvety body is a classic, homemade béchamel sauce, which is then transformed into a glorious Mornay sauce with the addition of a generous amount of sharp cheddar cheese. This beautiful, creamy base is loaded with tender, bite-sized pieces of fresh broccoli and sweet, julienned carrots. A tiny, secret ingredient—Dijon mustard—is the key that makes the cheddar flavor pop. It’s a foolproof, crowd-pleasing, one-pot wonder that is pure comfort.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for This Cheesy Classic
This iconic dish uses a handful of simple, high-quality ingredients to create its signature rich and savory flavor.
- The Creamy Cheese Sauce: This is the heart and soul of the soup.
- The Roux: A classic mixture of unsalted butter and all-purpose flour is the foolproof thickener that creates a stable, smooth, and creamy béchamel base for our soup.
- The Cheese: For the absolute best, most robust, and authentic flavor, it is essential to use a high-quality, sharp or extra-sharp cheddar cheese.
- Pro Tip (The #1 Secret to a Smooth Sauce!): You must shred your own cheese from a block. Pre-shredded, bagged cheeses are coated in starches like potato starch or cellulose to prevent them from clumping. These anti-caking agents are the number one culprit behind a cheese sauce that is grainy or stringy.
- The Vegetables:
- Fresh Broccoli & Carrots: A classic, wholesome combination. Using fresh broccoli florets, chopped into small, bite-sized pieces, and finely chopped or julienned carrots ensures a perfect texture and a beautiful color in the finished soup.
- The “Secret” Flavor Booster (Dijon Mustard!): This is a brilliant, restaurant-quality trick. A small amount of sharp, tangy Dijon mustard doesn’t make the soup taste like mustard; instead, its acidity works to cut through the richness of the cheese and the cream, and it actually makes the cheddar flavor taste even “cheesier” and more pronounced.
Step-by-Step to the Best Broccoli Cheddar Soup
This delicious, one-pot soup is incredibly simple to prepare. We’ve also included instructions for making this in a slow cooker or in an Instant Pot!
Method 1: The Classic Stovetop Method
Step 1: In a large pot or Dutch oven, melt the 4 tablespoons of unsalted butter over medium heat.
Step 2: Add the 1 chopped medium yellow onion, the 1/2 teaspoon of sea salt, and several grinds of fresh black pepper. Cook, stirring, for about 5 minutes, until the onion has softened.
Step 3: Stir in the 3 chopped garlic cloves and cook for one more minute, until the garlic is very fragrant.
Step 4 (Make the Roux): Sprinkle the 1/4 cup of all-purpose flour over the onions and cook, whisking continuously, for 1 to 2 minutes, until the flour has turned a light golden color. This step is the key to a delicious, not pasty, sauce.
Step 5: Slowly and gradually, while whisking constantly, pour in the 2 cups of whole milk until the mixture is completely smooth and free of lumps.
Step 6: Add the 2 cups of vegetable broth, the 3 cups of chopped broccoli florets, the 1 finely chopped large carrot, and the 1/2 teaspoon of Dijon mustard. Stir everything together.
Step 7: Bring the soup to a simmer and let it cook, uncovered, for 15 to 20 minutes, or until the broccoli is very tender.
Step 8 (The Secret to a Smooth Sauce!): Reduce the heat to the lowest possible setting. Gradually add your 8 ounces of freshly shredded cheddar cheese, one handful at a time. Stir gently after each addition until the cheese is completely melted before you add the next handful.
Pro Tip: Adding the cheese slowly and over a very low heat is the key that prevents the fats from separating and creating an oily or grainy sauce.
Give the soup a final taste and season with any more salt and pepper if needed. Serve hot, with homemade croutons, if desired.
Method 2: The Slow Cooker Method
Step 1: In a skillet, complete steps 1-5 above to create the béchamel sauce base.
Step 2: Transfer the sauce base to a 6-quart or larger slow cooker. Stir in the broth, broccoli, carrot, and mustard.
Step 3: Cover the slow cooker and cook on the Low setting for 4-5 hours or on the High setting for 2-3 hours, until the vegetables are tender.
Step 4: Stir in the shredded cheddar cheese until it is completely melted and smooth.
Method 3: The Instant Pot Method
Step 1: Using the “Sauté” function on your Instant Pot, complete steps 1-4 above directly in the pot. Whisk in the milk and the broth.
Step 2: Turn off the “Sauté” function. Add the broccoli and the carrot.
Step 3: Secure the lid and set the Instant Pot to pressure cook on high for 2 minutes. Perform a quick release of the pressure.
Step 4: Open the lid, stir in the Dijon mustard and the shredded cheddar cheese until the cheese is completely melted.
The Best Creamy Broccoli Cheddar Soup (Easy Recipe!)
A classic recipe for a rich and creamy from-scratch Broccoli Cheddar Soup. This comforting dish starts with a flavorful base of sautéed onions and garlic, which is then thickened with a traditional butter and flour roux. Milk and vegetable broth create the creamy soup base, which is simmered with chopped broccoli florets and carrots until the vegetables are tender. The soup is finished by gradually stirring in a generous amount of shredded cheddar cheese until it is melted and smooth.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons, for serving (optional)
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Cook for 5 minutes, stirring, until the onion has softened.
- Stir in the garlic and cook for another minute until fragrant. Sprinkle in the flour and whisk continuously for 1 to 2 minutes to create a roux.
- Slowly pour in the milk, whisking continuously to prevent lumps, until the mixture is smooth.
- Add the vegetable broth, broccoli, carrot, and mustard. Stir to combine.
- Bring the soup to a simmer and cook for 15 to 20 minutes, or until the broccoli is tender.
- Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring after each addition, until all the cheese is melted and the soup is creamy.
- Season with more salt and pepper to taste.
- Serve warm, with croutons if desired.
Notes
- This soup is thickened with a classic roux, which is a paste of equal parts butter and flour cooked together before liquid is added.
- Whisking continuously while slowly adding the milk is a key step to ensure a smooth, lump-free sauce.
- Adding the cheese gradually at the end over low heat helps it to melt smoothly without becoming grainy or separating.
How to Serve Your Broccoli Cheddar Soup
This hearty soup is a perfect, complete meal on its own. For a true, cafe-style experience, try one of these classic serving suggestions:
- In a Bread Bowl: The ultimate presentation! Ladle the hot soup into a hollowed-out, crusty sourdough bread bowl.
- With Homemade Croutons: A sprinkle of crunchy, homemade croutons on top is a fantastic textural contrast.
- With Crusty Bread: A side of warm, crusty bread or a cheesy garlic bread is a must-have for dipping into that incredible, cheesy broth.
Storage and Make-Ahead Tips
A hearty soup like this one is the perfect make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire soup a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 5 days.
- Freezing: This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- Reheating: It is best to reheat this soup gently in a saucepan on the stovetop over a low heat to prevent the cheese sauce from separating.
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Creative Recipe Variations
- Add a Savory Protein: For an even heartier, more substantial soup, you can stir in about 1 to 2 cups of cooked, shredded chicken or some crispy, crumbled bacon.
- Use a Different Cheese: While sharp cheddar is the classic choice, this soup is also absolutely fantastic with a nutty Gruyère, a smoky Gouda, or even a spicy pepper jack cheese for a kick.
- Add Some Potatoes: For an even thicker and heartier soup, you can add about 1 large, peeled and diced Russet potato to the pot along with the broccoli and carrots.
Enjoy The Ultimate Comfort Food Soup!
You’ve just created a truly special soup that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This classic Broccoli Cheddar Soup is a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying dish that is sure to become a new family favorite for all the chilly days of the year.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty soup!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a creamy, not grainy, homemade cheese soup?
The number one, non-negotiable secret is to shred your own cheese from a block. Pre-shredded, bagged cheeses are coated in starches (like potato starch or cellulose) to prevent them from clumping in the bag, and these starches can prevent the cheese from melting smoothly. The second secret is to add your freshly shredded cheese to the hot soup base over a very low heat, one handful at a time, stirring until each addition is melted before you add the next.
Q2: Can I make this soup ahead of time?
Yes, this is an absolutely perfect make-ahead soup! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the soup cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.
Q3: Can I freeze this soup?
Yes, this soup freezes surprisingly well! Let it cool completely, and then you can store it in freezer-safe containers or resealable bags for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it gently on the stovetop, whisking it occasionally as it heats up.
Q4: Can I use frozen broccoli instead of fresh?
You can, but fresh broccoli will give you the best, most vibrant flavor and texture. If you are using frozen broccoli florets, there is no need to thaw them first. You can add them directly to the simmering soup, but you may want to reduce the simmering time by about 5-7 minutes, as they will cook much faster than fresh broccoli.
Q5: How can I make my soup even smoother?
If you prefer a perfectly smooth, velvety soup with no chunks of vegetables, you can use an immersion blender to purée the soup after the vegetables have become tender, but before you add the shredded cheese.