Best Creamy Broccoli Cheese Soup Recipe — Easy Comfort Food

This broccoli cheese soup is effortless to make and brimming with comforting flavor. A creamy broth holds tender diced potatoes, fresh broccoli florets, shredded carrots, and plenty of melty sharp cheddar for a cozy, satisfying bowl.

Bowl of broccoli cheese soup garnished with shredded cheese and broccoli florets.

There’s nothing quite like a steaming bowl of soup on a chilly evening, especially when it’s loaded with cheddar. This easy broccoli cheddar soup combines shredded carrots, fresh broccoli, diced potatoes and a creamy, cheesy base seasoned just right. It’s simple to prepare and perfect for weeknights or a relaxed weekend meal.

Why You’ll Love This Broccoli Cheddar Soup

Simple to make. The method is straightforward, so it’s ideal when you want a delicious meal without fuss. From start to finish, the soup is ready in under an hour.
Hearty. With onion, carrot, garlic, potatoes and plenty of broccoli, this soup is filling and satisfying. It pairs wonderfully with grilled cheese or crusty bread.
Decadently cheesy. A full 8-ounce block of sharp cheddar melts into the broth to create a rich, creamy texture—use freshly grated cheese for the best melt and flavor.
Adaptable. Swap in cauliflower, add a can of drained white beans for protein, or include cooked chicken or bacon to customize the soup to your taste.

Ingredient Notes

Here’s a quick overview of the main ingredients. See the recipe card below for exact measurements and a printable list.

Olive oil: Can substitute avocado oil or another cooking oil.
Vegetables: Onion, shredded carrot, garlic, potatoes and broccoli form the base of the soup.
Roux: A small roux of butter and all-purpose flour thickens the broth for a velvety texture.
Broth: Vegetable broth is used here, but chicken broth works equally well.
Milk: Whole milk gives the creamiest result; lower-fat dairy can be used but plant-based milks are not recommended.
Seasoning: Kosher salt, black pepper and smoked paprika add balanced flavor.
Cheese: Use a block of sharp cheddar and grate it yourself—pre-shredded cheese contains anti-caking agents that can affect melt.

Cooking carrots and onion in a pot. — Cook carrots, onion and garlic.

Adding butter to a pot with shredded carrots. — Cook carrots, onion and garlic.

How to Make Broccoli Cheese Soup

Below is a concise overview of the method. Follow the recipe card for exact times and quantities.

Sauté aromatics. Heat oil in a large pot over medium heat. Cook diced onion and shredded carrot until softened, about 5 minutes. Add minced garlic and cook for one more minute.
Make the roux. Lower the heat to medium-low, add butter, then stir in flour. Whisk constantly for 3–4 minutes until the mixture smells nutty and turns light golden.
Add liquids. Gradually whisk in the broth, then add the milk and combine until smooth.
Simmer. Reduce to low and simmer, stirring occasionally, until the liquid thickens slightly, about 15 minutes.
Cook potatoes and season. Add diced potatoes with salt, pepper and smoked paprika. Cook until the potatoes begin to soften, about 12 minutes.
Add broccoli. Stir in broccoli and cook another 7–8 minutes until tender but still bright green.
Grate the cheese. Freshly grate a block of sharp cheddar and reserve a small portion for garnish.
Finish with cheese. Gently stir the cheese into the hot soup until melted and smooth.
Serve. Ladle into bowls and top with the reserved cheese if desired.

A ladle spooning out broccoli cheese soup from a cooking pot.

What is a Roux?

A roux is a cooked mixture of flour and fat used to thicken soups and sauces. In this recipe, unsalted butter and flour are combined and cooked briefly after the aromatics to create a smooth, slightly nutty-th tasting thickener. Whisk constantly to avoid lumps and watch the color: a light golden hue is ideal here.

Smell: The flour will lose its raw aroma and develop a toasty, nutty scent when the roux is ready.
Color: Aim for a very light golden color rather than deep brown for this creamy soup.

Variation Ideas

Different vegetables: Substitute cauliflower for broccoli or add trimmed green beans for variety.
Beans: Stir in a 15-oz can of drained and rinsed cannellini beans for extra protein and texture.
Meat: Add shredded cooked chicken or crisp bacon pieces as a finishing touch for more substance.

If you add many extras, increase the broth and adjust seasonings accordingly so the soup remains balanced.

Broccoli cheese soup served in a bowl and garnished with shredded cheese and broccoli florets.

Helpful Tips

Size matters: Cut broccoli and potatoes into bite-sized pieces so every spoonful is easy to eat.
Carrot prep: Shredded carrots distribute more evenly and blend into the soup; you can also dice or slice them if you prefer.
Cheese choice: Freshly grated cheddar melts more smoothly than pre-shredded varieties—use white or yellow cheddar depending on your taste.
Timing for broccoli: Add the broccoli later than the potatoes so it stays bright green and tender, not overcooked.

Serving Suggestions

This soup is excellent with crusty bread, a simple salad, or a grilled cheese sandwich. It also makes a comforting starter alongside a heartier main course.

How to Store and Reheat Leftovers

Fridge: Cool the soup to room temperature, transfer to an airtight container and refrigerate for up to 3 days.
Reheat: Warm gently on the stove over medium-low heat, stirring frequently, until heated through. You can also microwave portions in a microwave-safe bowl, stirring halfway through to ensure even reheating.

More Soup Recipes

Loaded Baked Potato Soup
Reuben Soup
French Onion Soup
Ravioli Soup

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Broccoli Cheese Soup

by Katerina | Easy Weeknight Recipes

This broccoli cheddar soup is simple to make and full of cozy flavor, combining fresh broccoli, tender carrots and potatoes with a creamy cheddar base.

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: 6 servings

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
1 large carrot, peeled and shredded
3 garlic cloves, minced
4 tablespoons unsalted butter
¼ cup all purpose flour
2 cups vegetable broth
2 cups milk
3 cups broccoli florets, cut into bite-sized pieces
1 large russet potato, peeled and chopped into bite-sized pieces
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
8 ounces sharp cheddar cheese, use a block and grate it for best results

Instructions

Cook the onion, carrots and garlic. Heat the olive oil in a large soup pot over medium heat. Add the diced onion and shredded carrot and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the garlic and cook for another minute.
Add butter and flour. Reduce heat to medium-low, add the butter and let it melt. Stir in the flour and whisk constantly for 3–4 minutes until it smells nutty and turns light golden.
Add broth and milk. Slowly whisk in the broth, followed by the milk, until the mixture is smooth.
Simmer. Lower the heat and simmer, stirring occasionally, for about 15 minutes until the liquid thickens slightly.
Add potatoes and season. Stir in the potatoes, kosher salt, black pepper and smoked paprika. Cook until the potatoes begin to soften, about 12 minutes.
Add broccoli. Mix in the broccoli and cook another 7–8 minutes until tender but still bright green.
Grate the cheese. Grate the block of sharp cheddar and reserve about 1/3 cup for garnish.
Add cheese to the soup. Gently stir most of the grated cheese into the hot soup until melted and smooth.
Serve. Ladle into bowls and top with the reserved cheese before serving.

Nutrition

Serving: 1.5cups | Calories: 392kcal

Nutritional info is an estimate and provided as a courtesy. Values may vary by ingredients and preparation; use your preferred calculator for precise details.

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