Easy Homemade Broccoli Cheddar Soup

There’s something comforting about the sound of butter sizzling in a dutch oven, don’t you think? It instantly transports me back to my grandmother’s kitchen, where she’d whip up her easy homemade broccoli cheddar soup on crisp fall days. I can still see myself perched on a little stool, watching her stir flour into that bubbling butter, building what she fondly called “the base of comfort.” This recipe is my way of honoring those memories humble ingredients turned into something that feels like a cozy hug.

What I adore about this soup is how it shows that you don’t need culinary tricks or pricey groceries to make a dish that feels extraordinary. It’s the kind of recipe that fills the whole house with warmth and has everyone wandering in, asking, “What smells so good?” Believe me, once you try this from scratch, you won’t look twice at the canned version again.

Why You’ll Love This Easy Homemade Broccoli Cheddar Soup

This creamy broccoli cheddar soup has everything you want in a comfort food recipe. First, it’s incredibly forgiving if you’re new to making roux or worried about lumps, don’t be. I’ll walk you through every step, and I promise it’s easier than you think. The soup comes together in about 30 minutes, making it perfect for those busy weeknight dinners when you want something homemade but don’t have hours to spend in the kitchen.

Most importantly, this homemade broccoli soup tastes like it came from the best restaurant, but it’s made with ingredients you probably already have. The combination of sharp cheddar and tender vegetables creates layers of flavor that develop as the soup simmers. Plus, it’s naturally thick and creamy without any artificial thickeners just good old-fashioned cooking techniques that have been passed down for generations.

What You’ll Need

The beauty of this Broccoli Cheddar Soup lies in its simplicity. Every ingredient has a purpose, and together they create something much greater than the sum of their parts:

• Butter – Both the tablespoon for sautéing and the quarter cup for our roux. I always use salted butter because it adds that perfect background flavor
• Yellow onion – The foundation of flavor. Dice it fine so it melts into the soup and creates sweetness
• All-purpose flour – This creates our roux and gives the soup its signature thickness
• Chicken broth – I prefer low-sodium so I can control the salt level, but use what you have
• Half and half – The secret to that restaurant-quality creaminess without being too heavy
• Fresh broccoli florets – About 12 ounces, roughly chopped. Don’t worry about perfect pieces – rustic is beautiful
• Carrots – Peeled and chopped, they add natural sweetness and gorgeous color
• Seasonings – Kosher salt, paprika, garlic powder, dry mustard, and black pepper create the perfect flavor profile
• Sharp cheddar cheese – The star of the show! I use freshly grated because it melts so much better

Let’s Make It Together

Making broccoli cheddar soup from scratch is like learning to ride a bike once you find the rhythm, you’ll never forget it.

• Start your base: Melt a tablespoon of butter in a dutch oven over medium heat. Add chopped onion and cook until soft and translucent, about 2–3 minutes. Stir in the remaining butter, let it melt, then whisk in flour to form a golden roux. Cook for about a minute, whisking constantly—this is the foundation of your soup.

• Build the liquid base: Slowly pour in one cup of chicken broth while whisking to prevent lumps. Continue with the remaining broth and half-and-half, pouring gradually. Whisk until smooth and slightly thickened.

• Add vegetables and seasonings: Stir in broccoli, carrots, and spices—paprika, garlic powder, dry mustard, salt, and pepper. Reduce heat and simmer for 10–15 minutes until the vegetables are tender and the soup thickens. Add a splash of broth if it feels too thick.

• Blend to perfection: Use an immersion blender or regular blender to reach your desired texture chunky or smooth, both are delicious.

• Finish with cheese: Remove from heat and add sharp cheddar a handful at a time, stirring until melted and silky.

• Taste and adjust: Season with more salt and pepper if needed. Serve hot with extra cheese or a crack of black pepper on top.

This simple process transforms everyday ingredients into a bowl of creamy comfort that’s as satisfying to make as it is to eat.

Serving Suggestions

This creamy broccoli Broccoli Cheddar Soup is wonderful on its own, but there are so many ways to make it even more special. I love serving it in warm bowls with a sprinkle of extra sharp cheddar and a few grinds of fresh black pepper. A slice of crusty bread or some buttery crackers on the side turns this into a complete meal that satisfies both body and soul.

For special occasions, try serving it in bread bowls – hollow out some round sourdough loaves and ladle the soup right inside. It’s impressive but surprisingly easy, and kids absolutely love eating their bowl! During the holidays, I sometimes garnish with a small dollop of sour cream and some chopped chives for an elegant touch.

Make It Your Own

One of the things I love most about this Broccoli Cheddar Soup is how adaptable it is. You can easily make it vegetarian by swapping the chicken broth for vegetable broth – the flavor is just as rich and satisfying. If you’re looking for a lighter version, try using milk instead of half-and-half, though you might need to add a bit more flour to maintain that creamy thickness.

For those who love a little heat, a pinch of cayenne pepper or some diced jalapeños sautéed with the onion adds a wonderful kick. I’ve also made this with different cheese combinations adding a bit of gruyere alongside the cheddar creates an incredibly sophisticated flavor that’s perfect for dinner parties.

Kitchen Tips & Tricks

The most important thing I’ve learned making this Broccoli Cheddar Soup over the years is to whisk constantly when adding your liquids to the roux. I used to be impatient and dump everything in at once, which always resulted in lumpy soup. Take your time, and you’ll be rewarded with silky smoothness.

Another tip if your soup does get lumpy despite your best efforts, don’t panic! An immersion blender will smooth out most problems. I’ve also learned that freshly grated cheese makes all the difference. Pre-shredded cheese has anti-caking agents that can make your soup grainy, so take the extra minute to grate your own cheddar.

Storage & Make-Ahead Tips

This Broccoli Cheddar Soup keeps beautifully in the refrigerator for up to four days in an airtight container. When reheating, do it gently over low heat, stirring frequently. You might need to add a splash of broth or milk to loosen it up, as it tends to thicken as it sits.

You can absolutely freeze this soup, though the texture might change slightly when thawed. It keeps for up to three months frozen. For the best results, I recommend making the soup base without the cheese, freezing that, and then adding fresh cheese when you reheat it.

Related Recipes You’ll Love

If you loved the Broccoli Cheddar Soup check out these comforting fall dishes:

• Thai Pumpkin Curry Recipe
• Tuscan Chicken Soup
• Slow Cooker Lasagna Soup
• Pumpkin Carrot Soup
• Slow Cooker Loaded Potato Soup
• Tuscan White Bean and Kale Soup

Frequently Asked Questions

Final Thoughts

There’s something deeply satisfying about making easy homemade broccoli cheddar soup from scratch. It connects us to generations of cooks who understood that the simplest ingredients, treated with care and attention, can create the most memorable meals. This recipe isn’t just about feeding your family – it’s about creating moments, building traditions, and filling your home with the kind of warmth that only comes from cooking with love.

Every time I make this soup, I’m reminded that the best recipes aren’t always the most complicated ones. Sometimes, it’s the humble bowl of soup that brings everyone together around the table, creating memories that last long after the last spoonful is gone. Cook with feeling, not just timing, and trust yourself in the kitchen.

Print