How to Make Broccoli Cheddar Soup from Scratch

Dive into the creamy, comforting embrace of our “Cozy Comfort” Broccoli Cheddar Soup, a dish that combines the hearty wholesomeness of broccoli with the rich, indulgent flavors of cheddar cheese. This soup is a beloved classic for a reason, offering a perfect balance of vegetable goodness and cheesy delight. Ideal for chilly evenings, lazy weekends, or anytime you’re in need of a warm, soothing meal, this broccoli cheddar soup is not only delicious but also easy to prepare, making it a must-have in your culinary repertoire.

Why You’ll Love “Cozy Comfort” Broccoli Cheddar Soup:

  • Rich and Flavorful: A velvety cheese broth envelops tender broccoli florets, creating a taste that’s both sophisticated and deeply satisfying.
  • Comfort in Every Spoonful: Perfect for those moments when you need a warm hug in a bowl.
  • Simple Ingredients, Big Taste: Made with readily available ingredients, this soup is a testament to the magic of simple cooking.
  • Versatile: Easily adaptable for vegetarians by using vegetable stock, and can be made gluten-free with a few adjustments.


Ingredients Notes For “Cozy Comfort” Broccoli Cheddar Soup:

  • Broccoli: Fresh broccoli florets are ideal, but frozen can also work in a pinch.
  • Cheddar Cheese: Opt for a good quality sharp cheddar for the best flavor and meltability. Grate it yourself to avoid the anti-caking agents found in pre-shredded cheese.
  • Carrots: Adds sweetness and color to the soup. Shred them finely for a subtle texture.
  • Onion and Garlic: The aromatic base that starts off the soup, providing depth and flavor.
  • Chicken or Vegetable Stock: Choose according to your dietary preference. Homemade or high-quality store-bought stock will make all the difference.
  • Butter and Flour: Forms a roux to thicken the soup, creating that classic creamy texture.
  • Milk or Cream: Adds richness to the soup. Use whole milk for a lighter version or cream for extra indulgence.


Recipe Steps:

  1. Sauté Aromatics: In a large pot, melt butter and cook the onions until translucent. Add garlic and cook until fragrant.
  2. Make the Roux: Sprinkle flour over the cooked onions and garlic, stirring to form a paste. Cook for a couple of minutes to remove the raw flour taste.
  3. Add Liquids: Slowly whisk in the stock, followed by milk or cream, ensuring there are no lumps.
  4. Cook the Vegetables: Add the broccoli and carrots to the pot. Simmer until the vegetables are tender.
  5. Add Cheese: Remove the pot from heat and stir in the grated cheddar cheese until melted and smooth. Season with salt and pepper to taste.
  6. Blend (Optional): For a smoother soup, use an immersion blender to puree the soup to your desired consistency.


Storage Options:

  • Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a little extra stock or milk if the soup has thickened too much.
  • Freeze: It’s best enjoyed fresh, as the texture of the dairy can change upon freezing and reheating.



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How to Make Broccoli Cheddar Soup from Scratch


  • Butter: 1/4 cup (60g) – for sautéing the vegetables.
  • Onion: 1 medium, finely chopped – adds sweetness and depth of flavor.
  • Carrots: 2 medium, shredded – adds color and a slight sweetness.
  • Garlic: 3 cloves, minced – for aromatic depth.
  • All-purpose flour: 1/4 cup (30g) – helps thicken the soup.
  • Chicken or vegetable broth: 4 cups (960ml) – forms the base of the soup.
  • Heavy cream or whole milk: 2 cups (480ml) – adds creaminess.
  • Broccoli: 4 cups (roughly 300g), cut into bite-sized pieces – the star vegetable of the soup.
  • Sharp cheddar cheese: 2 cups (about 225g), shredded – for rich, cheesy flavor.
  • Salt and pepper: To taste – for seasoning.
  • Nutmeg: A pinch – enhances the flavors.


  1. Sauté the Vegetables:
    • In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and shredded carrots. Sauté until the onions are translucent and the carrots are tender, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Thicken the Soup:
    • Sprinkle the flour over the vegetables, stirring to coat them evenly. Cook for about 2 minutes to remove the raw flour taste, stirring constantly.
  3. Add Liquids:
    • Slowly pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Add the heavy cream or milk, stirring well. Bring the mixture to a simmer.
  4. Cook the Broccoli:
    • Add the broccoli pieces to the pot. Reduce the heat to low, cover, and let simmer for about 20 minutes, or until the broccoli is tender.
  5. Blend the Soup (Optional):
    • For a smoother soup, use an immersion blender to blend the soup to your desired consistency directly in the pot. Alternatively, you can blend about half the soup in a regular blender and mix it back in for a chunkier texture.
  6. Add Cheese and Seasonings:
    • Once the broccoli is tender, turn off the heat. Gradually stir in the shredded cheddar cheese until it’s completely melted and the soup is smooth. Season with salt, pepper, and a pinch of nutmeg. Adjust the seasonings to your taste.
  7. Serve:
    • Serve the Broccoli Cheddar Soup hot, with extra cheese on top if desired. It pairs wonderfully with crusty bread or a warm dinner roll.
  • Author: Maria

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