Name: Easy Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 tbsp unsalted butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 3 cups low-sodium chicken or vegetable broth; 2 cups half-and-half (or whole milk); 4 cups broccoli florets, chopped small; 1 large carrot, shredded; 2 cups sharp cheddar cheese, shredded; 1/2 tsp mustard powder (optional, for depth); Salt and black pepper, to taste; Pinch of paprika (optional)

This Broccoli Cheddar Soup is a rich, creamy, and satisfying dish that comes together in just 30 minutes. Loaded with tender broccoli, sharp cheddar cheese, sweet carrots, and a hint of Dijon mustard, it’s the ultimate bowl of comfort. Whether you’re enjoying it for lunch, dinner, or a cozy weekend meal, this homemade version rivals your favorite restaurant soup—and it’s even better made fresh in your own kitchen.

Why You’ll Love This Recipe

Quick and easy — Ready in just 35 minutes from start to finish.
Super cheesy and creamy — Packed with real cheddar and a velvety smooth texture.
Comfort food classic — A nostalgic favorite made with wholesome ingredients.
Customizable — Use your favorite milk, broth, or veggies.
Better than takeout — Tastes fresher and richer than Panera’s version.
Kid-friendly — Mild, cheesy flavor that picky eaters love.
One-pot recipe — Minimal cleanup required.
Meal-prep ready — Perfect for making ahead and enjoying all week.
Vegetarian-friendly — Easily adaptable to different diets.
Freezer-friendly — Make a double batch and freeze for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter
yellow onion
sea salt
freshly ground black pepper
garlic
all-purpose flour
whole milk or unsweetened almond milk
vegetable broth
chopped broccoli florets
carrot
Dijon mustard
shredded cheddar cheese (preferably sharp)
optional: homemade croutons for serving

Directions

Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the onion softens.
Stir in the garlic and cook for 1 minute. Add the flour and whisk continuously for 1 to 2 minutes, until the flour turns golden.
Slowly pour in the milk, whisking constantly to prevent lumps.
Add the vegetable broth, broccoli florets, carrot, and Dijon mustard. Stir to combine.
Simmer for 15 to 20 minutes, until the broccoli is tender.
Reduce heat to low and gradually stir in the shredded cheddar cheese, adding it a little at a time. Stir well between each addition until the soup is smooth and creamy.
Taste and adjust seasoning as needed. Serve hot with homemade croutons or crusty bread.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Gluten-Free: Use a gluten-free flour blend for the roux.
Dairy-Free: Use plant-based milk and dairy-free cheddar (results may vary). Add nutritional yeast for extra flavor.
Extra Veggies: Add diced celery, cauliflower, or spinach.
Smoky Flavor: Stir in smoked paprika or use smoked cheddar.
Thinner Soup: Add extra broth or milk to loosen the consistency.
Blended Version: Use an immersion blender to puree some or all of the soup for a smoother texture.
Protein Boost: Add cooked shredded chicken or white beans.
Spicy Twist: Stir in a pinch of cayenne or red pepper flakes.
Alfredo Shortcut: Replace the roux and milk with a jar of Alfredo sauce for a rich and easy base.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring often. Avoid boiling to prevent separation.
Freezer: Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat slowly on the stove. Note that texture may change slightly due to the cheese.

FAQs

What kind of cheese works best?

Sharp cheddar melts well and has a bold flavor, making it ideal for this soup. Avoid pre-shredded cheese, which contains anti-caking agents that affect texture.

Can I make this soup gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend that works well in roux-based recipes.

How can I make it dairy-free?

Use almond milk or oat milk and a plant-based cheese alternative. Be aware the texture may differ slightly.

Why did my soup turn grainy?

This usually happens when the cheese is added over high heat. Always lower the heat and stir cheese in gradually for a smooth finish.

Can I use frozen broccoli?

Yes, but fresh is preferred for the best texture. Thaw frozen broccoli before adding to the soup.

Is this recipe vegetarian?

Yes, just ensure your cheese and broth are vegetarian-friendly. Some cheeses contain animal rennet, so check labels if needed.

Can I blend the soup?

Yes, use an immersion blender to puree some or all of the soup for a smoother consistency.

What should I serve with broccoli cheddar soup?

Crusty bread, homemade croutons, or a green salad make great pairings. You can also serve it in a bread bowl for a cozy presentation.

How can I make it lower in fat?

Use low-fat milk and reduce the amount of cheese slightly. You can also bulk it up with extra veggies.

Does it freeze well?

It can be frozen, though the texture may change slightly. Reheat slowly and stir frequently to bring it back together.

Conclusion

This Broccoli Cheddar Soup is the perfect balance of cozy comfort and satisfying flavor. Whether you’re cooking for your family, meal prepping for the week, or just craving something warm and cheesy, this recipe delivers every time. With just one pot and 30 minutes, you’ll have a restaurant-worthy soup that’s even better made at home.