Creamy Broccoli Cheddar Soup Recipe

Enjoy a warm, comforting bowl of Broccoli Cheddar Soup made in about 30 minutes. This simplified, homemade version rivals the popular restaurant classic—creamy, cheesy, and deeply satisfying. It’s a family-friendly comfort food that comes together quickly on the stovetop.

This broccoli cheddar soup is rich, velvety, and wonderfully cheesy. It’s an ideal meal for chilly evenings but comforting enough to enjoy year-round. The recipe is straightforward, cooks in one pot, and requires only about 15 minutes of hands-on time. Serve with crusty bread, crackers, or a sourdough bowl for a hearty experience.

Ingredients

Full quantities are shown in the recipe card below.

• Unsalted butter – Using unsalted butter lets you control the final salt level. If you use salted butter, reduce added salt slightly.
• Onion – A yellow onion works well for a balanced flavor.
• Garlic – Fresh, minced garlic gives the best aroma and taste.
• Cornstarch – Used to thicken the soup and help the base cling to the broccoli.
• Chicken broth – Or vegetable broth for a vegetarian version. Both yield great results; chicken broth gives a bit more depth.
• Hot sauce – A few dashes enhance the cheese flavor without making the soup spicy.
• Salt, black pepper, and paprika – For seasoning.
• Mustard powder – A small amount brightens and balances the richness. You can substitute 1 teaspoon Dijon mustard if needed.
• Broccoli florets – About 3 cups, cut into small-to-medium bite-sized pieces so they cook quickly and evenly. Fresh or frozen both work.
• Half and half – Use heavy cream for an even richer texture.
• Sharp cheddar cheese – Freshly grate an 8-ounce block to yield roughly 2 1/4 cups shredded cheese. Sharp cheddar provides the best flavor.
• Julienned carrots (optional) – If you want a closer copycat of some restaurant versions, add 1/2 cup julienned carrots with the broccoli.

Instructions

Step-by-step photos are shown above. The short version of the method is below; detailed quantities are in the recipe card at the end.

1. Sauté the aromatics. In a large pot, melt the butter over medium-high heat. Add the diced onion and cook for 4–5 minutes, until tender. Add the minced garlic and cook for another minute.
2. Thicken slightly. Sprinkle the cornstarch over the onions and garlic and stir well. Continue cooking 1–2 minutes until the mixture begins to take on a light golden color.
3. Add broth and season. Pour in the broth, then add a few dashes of hot sauce, salt, pepper, paprika, and mustard powder. Stir to combine.
4. Add the broccoli. Stir in the broccoli florets (and carrots, if using) and bring the liquid to a boil. Cover, reduce heat to medium-low, and simmer for 15 minutes, until the broccoli is tender.
5. Finish with cream and cheese. Remove the lid, stir in the half and half, then add the shredded cheddar. Stir until the cheese melts and the soup becomes smooth and creamy.
6. Serve hot. Taste and adjust seasoning, then serve immediately with extra shredded cheddar or your preferred bread for dipping.

To serve in a bread bowl: choose a small sourdough round, cut a 3–4 inch hole in the top, remove the center, warm the hollowed loaf in a 375°F oven for 10 minutes, then ladle the hot soup into the bread.