20 Comforting Cheddar Broccoli Soup Recipes

Rich, cheesy, and loaded with broccoli, these 20 comforting soups are perfect for cozy weeknights. From quick stovetop versions to creamy slow cooker classics, each recipe is a warm hug in a bowl. Ready to find your new favorite? Dive in!

Classic Creamy Cheddar Broccoli Soup

There’s something magical about a velvety bowl of cheddar broccoli soup, especially when made from scratch on the stove. This version is my weeknight lifesaver—creamy, cheesy, and ready in under 45 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

Produce

2 cups broccoli florets (finely chopped)
1 small yellow onion (diced)
2 cloves garlic (minced)

Pantry & Dairy

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk (room temp)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp smoked paprika
1/8 tsp cayenne (optional)
1 1/2 cups sharp cheddar (freshly shredded—trust me, it melts better)

Instructions

In a large pot, melt butter over medium heat. Sauté onion until soft, about 5 minutes. Add garlic, cook 30 seconds.
Whisk in flour and cook 1-2 minutes until golden (this removes raw taste).
Slowly whisk in broth and milk. Add salt, pepper, paprika, cayenne. Bring to a simmer, then reduce heat and cook 5 minutes, stirring.
Add broccoli; simmer until tender, 10-12 minutes. For texture, blend partially with an immersion blender.
Remove from heat, stir in cheese until melted. Serve immediately.

Every bowl is luxuriously creamy with sharp cheddar bite. I love topping mine with crunchy croutons or a sprinkle of red pepper flakes for heat. Enjoy!

Slow Cooker Cheddar Broccoli Soup

Even on the busiest weeknights, a warm bowl of soup feels like a hug. This slow cooker cheddar broccoli soup is my go-to when I need something comforting without hovering over the stove. Just a little prep work, then let the Crock-Pot do its thing.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

2 tbsp unsalted butter (I always use butter for that rich flavor)
1 medium yellow onion, diced (about 1 cup)
2 cloves garlic, minced (fresh is non-negotiable for me)
1/4 cup all-purpose flour (to thicken the soup perfectly)
2 cups whole milk (room temperature works best to avoid lumps)
2 cups low-sodium chicken broth (or veggie broth; homemade if I have it)
4 cups broccoli florets (fresh, cut into bite-size pieces)
1 cup shredded carrots (I buy pre-shredded for ease)
2 cups shredded sharp cheddar cheese (the sharper, the better)
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper (freshly ground, always)
Pinch of nutmeg (my secret little warmth booster)

Instructions

In a large skillet or sauté pan over medium heat, melt 2 tbsp butter. Add the diced onion and cook, stirring occasionally, until softened – about 4 minutes. Tip: Don’t rush this step; browning the onion adds depth.
Add the minced garlic and cook for 30 seconds until fragrant. Then sprinkle in 1/4 cup flour and whisk continuously for 1 minute to cook out the raw flour taste.
Slowly pour in 2 cups milk while whisking to prevent lumps. Then add 2 cups chicken broth, whisking until smooth. Bring to a gentle simmer, then remove from heat. This slurry will thicken as it cooks.
Transfer the milk mixture to a 6-quart slow cooker. Add the broccoli florets and shredded carrots. Stir to combine. Cover and cook on LOW for 3 hours – the broccoli should be tender but not mushy.
After 3 hours, use an immersion blender to partially blend the soup – about 5-6 pulses for a chunky-creamy texture. Alternatively, mash with a potato masher. Tip: Leave some broccoli chunks for texture.
Add 2 cups shredded cheddar cheese, 1/2 tsp salt, 1/4 tsp pepper, and a pinch of nutmeg. Stir until the cheese is fully melted and smooth. Taste and adjust salt if needed. Tip: For extra creaminess, stir in a splash of heavy cream at this point (optional).
Let the soup sit on WARM for 5 minutes before serving to allow flavors to meld. Garnish with extra cheddar or croutons if desired.

Drizzle with a little extra cheddar and a sprinkle of smoked paprika for color. This soup is velvety, cheesy, and packed with broccoli goodness – perfect with a crusty bread for dipping. I often double the batch because leftovers (if any) are even better the next day.

Vegan Cheddar Broccoli Soup

Kicking off soup season with a bowl of comfort that's entirely plant-based and packed with cheesy flavor. This vegan cheddar broccoli soup uses nutritional yeast and cashews to create that creamy, tangy taste without any dairy. Perfect for a cozy weeknight dinner!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Produce

1 medium onion, diced (I prefer yellow onion for sweetness)
2 cloves garlic, minced
4 cups broccoli florets (fresh or frozen; fresh gives better texture imo)

Pantry & Dairy-Free

3 cups vegetable broth (low-sodium is best)
1 cup unsweetened almond milk (or any plant milk)
1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
1/4 cup nutritional yeast (the secret to that 'cheese' flavor)
2 tbsp all-purpose flour (or gluten-free flour blend)
2 tbsp vegan butter (I like Earth Balance)
1 tsp mustard powder (adds tang)
1/2 tsp turmeric (for color and a mild earthiness)
Salt and black pepper to taste

Instructions

In a large pot, melt the vegan butter over medium heat. Add the diced onion and cook until translucent, about 4 minutes. (Tip: Don't rush this step—it builds the flavor base.)
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
Sprinkle in the flour and whisk continuously for 1 minute to form a roux. This will thicken the soup later.
Gradually pour in the vegetable broth while whisking to prevent lumps. Then add the almond milk, soaked cashews, nutritional yeast, mustard powder, turmeric, and a pinch of salt and pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce heat to a simmer. Add the broccoli florets and cook uncovered for 15 minutes, until broccoli is tender and easily pierced with a fork.
Carefully transfer the soup to a high-speed blender (in batches if needed) and blend until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot. (Tip: For a chunkier soup, blend only half and leave some pieces.)
Return the blended soup to the pot, taste, and adjust salt and pepper. If too thick, add a splash of broth or milk until desired consistency is reached. (Tip: Let the soup rest for 5 minutes—the flavors meld beautifully.)
Serve hot, garnished with extra nutritional yeast or a drizzle of olive oil if you like.

Creamy and velvety, this vegan cheddar broccoli soup delivers that nostalgic comfort without any dairy. The cashew-and-yeast combo creates a rich, cheesy depth that pairs perfectly with a crusty sourdough or a simple side salad. I often double the batch for meal prep—it keeps well in the fridge for up to 4 days.

Gluten-Free Cheddar Broccoli Soup

Packed with cozy flavors, this gluten-free cheddar broccoli soup is my go-to comfort meal. I love how rice flour thickens it without any grittiness, making it perfect for chilly evenings. Plus, it’s ready in under an hour!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Main Ingredients

2 tbsp unsalted butter (I use salted in a pinch)
1 small onion, diced
2 cloves garlic, minced
3 tbsp white rice flour (my favorite thickener for gluten-free soups)
2 cups chicken or vegetable broth (low-sodium preferred)
2 cups milk (I use whole milk for richness)
3 cups broccoli florets (fresh or frozen)
2 cups shredded sharp cheddar cheese (block cheese melts best)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika (optional, for color)

Instructions

In a large pot, melt butter over medium heat. Add onion and garlic, sauté until softened, about 3 minutes.
Sprinkle rice flour over the onion mixture and stir constantly for 1 minute to cook out raw flour taste. (Tip: This roux step is crucial for a smooth soup.)
Slowly pour in broth while whisking to prevent lumps. Bring to a gentle simmer.
Add milk and stir. Continue simmering until soup thickens slightly, about 5 minutes.
Add broccoli florets, cover, and cook until tender, about 8-10 minutes. (Tip: For a chunkier soup, cook less; for smoother, cook longer.)
Remove from heat. Use an immersion blender to blend soup to desired consistency (or leave chunky). (Tip: Be careful not to over-blend—some texture is nice.)
Gradually stir in shredded cheddar cheese, one handful at a time, until fully melted and smooth. Season with salt, pepper, and paprika if using. (Tip: Add cheese off-heat to prevent grainy texture.)

Don't forget to top with extra cheese or crispy gluten-free croutons! This soup is velvety rich with a punch of cheddar and tender broccoli. It freezes well too, so I always make a double batch.

Keto Cheddar Broccoli Soup

This keto cheddar broccoli soup becomes my go-to on chilly evenings when I crave something warm and cheesy without breaking my low-carb lifestyle. It's rich, velvety, and packed with all the flavors I love.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

1 tablespoon butter (I prefer salted for extra flavor)
1/2 cup chopped onion (about half a medium onion)
2 cloves garlic, minced (fresh is best!)
4 cups broccoli florets (fresh or frozen, no need to thaw)
2 cups chicken broth (low-sodium to control salt)
4 ounces cream cheese, softened (room temp for smooth melting)
1 cup heavy cream (don't skimp—it's what makes this soup keto)
2 cups shredded sharp cheddar cheese (shred from a block for better melting)
Salt and pepper to taste (I go easy on salt because cheese adds plenty)
Optional: pinch of smoked paprika or cayenne for a kick

Instructions

Melt the butter in a large pot over medium heat. Sauté the onion for 3–4 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
Add the broccoli florets and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 10–12 minutes until broccoli is fork-tender.
Using an immersion blender, puree the soup until smooth. (Careful with hot liquid—if using a counter blender, let it cool slightly and blend in batches with the lid vented.)
Add the softened cream cheese to the pot and stir until fully melted and incorporated. Then pour in the heavy cream and stir to combine.
Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition melts before adding the next. This prevents clumping and ensures a silky texture.
Season with salt and pepper to taste. If desired, add a pinch of smoked paprika or cayenne. Heat through over low heat for 2–3 minutes—do not let it boil or the cream may curdle.
Serve hot with extra cheese or crispy bacon bits on top if you like.

Kick the flavor up a notch with a dash of smoked paprika or some crispy bacon bits on top. This soup is perfect for meal prep and tastes even better the next day—the flavors meld beautifully.

Spicy Cheddar Broccoli Soup with Jalapeño

Unexpectedly, this soup became my go-to comfort food on chilly evenings. The sharp cheddar and spicy jalapeño create a bold, creamy bowl that warms you from the inside out. I love making a big batch because it tastes even better the next day.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Soup

2 tbsp unsalted butter (I use salted in a pinch, but adjust salt later)
1 medium yellow onion, diced (about 1 cup)
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped (keep seeds if you like it extra fiery)
1/4 tsp red pepper flakes (or more, I'm generous)
3 cups broccoli florets and stems, chopped small
3 cups low-sodium chicken or vegetable broth (I use homemade when I have it)
1/2 cup heavy cream (half-and-half works too, but cream is richer)
8 oz sharp cheddar cheese, grated (about 2 cups – I always grate my own for better melt)
Salt and black pepper to taste (go easy on salt if using salted broth)

For Garnish

Extra grated cheddar (because cheese is life)
Sliced pickled jalapeños (optional, but I love the tang)
A pinch of smoked paprika or extra chili flakes

Instructions

Melt the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the garlic, chopped jalapeño, and red pepper flakes. Cook for 1 minute until fragrant – the kitchen will smell amazing.
Add the chopped broccoli and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli is tender, about 12-15 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until creamy. (Tip: let it cool slightly before blending to avoid splatters.)
Return the pot to low heat. Stir in the heavy cream until combined. Gradually add the grated cheddar cheese, a handful at a time, stirring constantly until melted. Do not let the soup boil after adding cheese – it can turn grainy.
Taste and season with salt and pepper. I usually add about 1/2 tsp salt and 1/4 tsp pepper, but adjust based on your broth and cheese.
Ladle into bowls and top with extra cheddar, pickled jalapeños, or a sprinkle of smoked paprika. Serve immediately.

My favorite way to serve this soup is with a generous pile of crushed tortilla chips on top – the crunch is incredible against the creamy, spicy broth. You can also drizzle with a little hot honey for sweet heat. Either way, it’s a bowl of pure comfort.

Smoky Cheddar Broccoli Soup with Bacon

Zipping up a cozy bowl of soup is my favorite way to welcome a chilly evening, and this Smoky Cheddar Broccoli Soup with Bacon is pure comfort in a mug. I love how the smokiness from the paprika and bacon plays off the sharp cheddar and tender broccoli—it's like a warm hug on a gray day.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Soup

2 tbsp unsalted butter (I always use unsalted to control the saltiness)
1 medium yellow onion, chopped (about 1 cup)
2 cloves garlic, minced (freshly minced, not the jarred stuff)
1/4 cup all-purpose flour (for thickening, a little goes a long way)
3 cups low-sodium chicken broth (or vegetable broth for a vegetarian twist)
1 cup whole milk (room temperature, to avoid curdling)
1 tsp smoked paprika (the key to that smoky depth)
1/2 tsp cayenne pepper (optional, but I love a little kick)
4 cups broccoli florets (about 1 large head, cut into bite-sized pieces)
2 cups shredded sharp cheddar cheese (I prefer extra sharp for bold flavor)
1/2 cup heavy cream (for extra richness—don't skip it!)
Salt and freshly ground black pepper to taste

For the Topping

4 slices thick-cut bacon (from my local butcher, the smokier the better)
1 tbsp chopped fresh chives (for a pop of color and mild onion flavor)

Instructions

Cook the bacon: In a large Dutch oven or heavy pot, cook the 4 slices of thick-cut bacon over medium heat until crispy, about 6-8 minutes, turning once. Transfer to a paper towel-lined plate to drain, then crumble into bits once cool. Leave about 1 tbsp of bacon fat in the pot.
Sauté the aromatics: Add 2 tbsp unsalted butter to the pot with the reserved bacon fat. Once melted, add the chopped onion and cook over medium heat until softened and translucent, about 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
Make the roux: Sprinkle 1/4 cup all-purpose flour over the onion mixture and stir constantly for 1 minute, until the flour is fully incorporated and lightly golden. This helps thicken the soup without lumps.
Add liquids and seasonings: Slowly whisk in 3 cups chicken broth, then 1 cup room-temperature milk, whisking continuously to avoid clumps. Add 1 tsp smoked paprika and 1/2 tsp cayenne pepper (if using). Bring the mixture to a gentle simmer, stirring occasionally.
Cook the broccoli: Add the 4 cups broccoli florets to the pot. Reduce the heat to medium-low, cover, and let it simmer until the broccoli is tender, about 8-10 minutes. (Tip: For a chunkier soup, cook just until fork-tender; if you prefer a smoother texture, cook an extra 2 minutes.)
Blend the soup (optional but recommended): Use an immersion blender directly in the pot to puree the soup until smooth (or carefully transfer in batches to a blender). For a rustic texture, blend only half the soup, leaving some broccoli chunks.
Add cream and cheese: Stir in 1/2 cup heavy cream and 2 cups shredded sharp cheddar cheese. Keep the heat on low and stir gently until the cheese is completely melted and the soup is velvety smooth. (Tip: Avoid boiling after adding cheese to prevent graininess.)
Season and serve: Taste the soup and add salt and freshly ground black pepper as needed. Ladle into bowls, top with the crumbled bacon and a sprinkle of chopped chives. (Tip: For a smoky flourish, add an extra pinch of smoked paprika on top just before serving.)

Nestled under a blanket of crispy bacon and fresh chives, this soup is creamy, smoky, and full of character. I often serve it with crusty sourdough for dipping, or even pour it over baked potatoes for a loaded twist. Every spoonful brings that perfect balance of sharp cheddar, tender broccoli, and irresistible bacon—comfort food at its finest.

Roasted Broccoli and Cheddar Soup

Ever since I discovered roasting broccoli brings out this nutty, caramelized magic, I've been obsessed with finding ways to turn it into soup. This Roasted Broccoli and Cheddar Soup is my cozy, cheesy answer—perfect for chilly evenings when you want something hearty but not heavy.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

1 large head broccoli (about 1.5 lbs) – don't toss the stems, they're delicious peeled and diced
2 tbsp extra virgin olive oil – my go-to for roasting, gives the best flavor
1 medium yellow onion, diced
3 cloves garlic, minced (fresh is key, I never use jarred)
4 cups low-sodium vegetable broth – lets you control the salt
1 cup heavy cream – for that luscious, velvety texture
8 oz sharp cheddar cheese, shredded (freshly shredded melts so much better than pre-shredded)
1 tsp smoked paprika – adds a subtle warmth that complements the roasted broccoli
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
2 tbsp unsalted butter (salted works too, just adjust final salt)

Instructions

Preheat oven to 425°F. Cut broccoli into florets, then peel and dice the stem into ½-inch pieces. Toss with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 20–25 minutes, until edges are browned and crispy. Tip: Don't overcrowd the pan—caramelization needs room to happen.
While broccoli roasts, melt butter in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
Pour in vegetable broth and bring to a simmer. Add the roasted broccoli (reserve a few florets for garnish if you like), smoked paprika, and black pepper. Simmer for 10 minutes to let the flavors meld.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Tip: For a chunkier texture, blend only half the soup.
Reduce heat to low. Stir in heavy cream and shredded cheddar cheese, whisking until fully melted and smooth. Add salt to taste. Tip: Always add cheese off high heat to prevent a grainy texture.
Serve hot, garnished with reserved roasted florets and extra cheddar if you're feeling indulgent.

Creamy, cheesy, with that deep roasted flavor—this soup is comfort in a bowl. I love serving it with crusty bread for dipping or even over a baked potato for an indulgent twist. Trust me, you'll never go back to plain broccoli soup.

Instant Pot Cheddar Broccoli Soup

A bowl of creamy cheddar broccoli soup is my ultimate comfort food, and making it in the Instant Pot means I can have it on the table in no time. This recipe is perfect for busy weeknights when you need something warm and satisfying without a lot of fuss.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

Produce

2 heads broccoli, chopped into florets and stems peeled and diced (I like to keep some small florets for texture)
1 medium yellow onion, diced (sweet onions work too)
3 cloves garlic, minced (fresh is a must here)

Pantry

2 tablespoons unsalted butter (salted works too, just reduce added salt later)
3 tablespoons all-purpose flour (gluten-free blend works if needed)
2 cups low-sodium chicken or vegetable broth (I use chicken for more flavor)
1 cup heavy cream (you can sub half-and-half, but it won't be as rich)
2 cups shredded sharp cheddar cheese (I prefer extra sharp for bold taste)
1/2 teaspoon salt (adjust to your liking)
1/4 teaspoon black pepper (freshly ground is best)

Instructions

Press 'Sauté' on the Instant Pot and add the butter. Once melted, stir in the diced onion and minced garlic. Cook for 2–3 minutes, until the onion is translucent.
Sprinkle the flour over the onion mixture and whisk constantly for 1 minute – this cooks out the raw flour taste and helps thicken the soup.
Slowly pour in the broth while whisking to prevent lumps. Add the broccoli (florets and stems) and stir to combine.
Close the lid, set the valve to 'Sealing', and select 'Manual' (or 'Pressure Cook') on High Pressure for 5 minutes. The pot will take about 10 minutes to come to pressure.
Once the timer beeps, carefully turn the valve to 'Venting' for a quick pressure release. When the pin drops, open the lid.
Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender, being careful of hot liquid). I like to leave a few small broccoli pieces for texture.
Switch the Instant Pot to 'Sauté' (low heat). Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is smooth. Season with salt and pepper to taste.
Serve hot, garnished with extra shredded cheese or a drizzle of cream if desired.

Velvety and rich, this soup is like a warm hug in a bowl. I love serving it with crusty bread for dipping, or even topped with extra shredded cheese and a sprinkle of paprika. It's a family favorite that never fails to hit the spot.

Cheesy Broccoli Rice Soup with Cheddar

Kick off your weeknight dinner with a bowl of my Cheesy Broccoli Rice Soup – it's pure comfort in a bowl. I always make a double batch because my family gobbles it up, and it’s even better the next day.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

1 tablespoon unsalted butter (I use salted in a pinch, but adjust salt later)
1 medium yellow onion, diced (about 1 cup)
2 cloves garlic, minced (fresh is a must here)
1/4 cup all-purpose flour (helps thicken the soup smoothly)
4 cups low-sodium chicken broth or vegetable broth (my go-to for controlling salt)
2 cups whole milk (room temp if you remember – less shocking for the roux)
3 cups broccoli florets (fresh, cut into bite-size pieces for even cooking)
1 cup cooked white rice (leftover rice works perfectly!)
2 cups sharp cheddar cheese, shredded (shred your own – it melts so much better than pre-shredded)
1/2 teaspoon salt (plus more to taste at the end)
1/4 teaspoon black pepper (freshly ground is bliss)

Instructions

Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 4 minutes. Tip: Don't rush this – caramelizing the onions just a bit adds sweetness.
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn't burn.
Sprinkle the flour over the onion mixture and whisk continuously for 1-2 minutes until the flour is fully incorporated and the mixture turns lightly golden. This roux is the secret to a silky soup.
Slowly pour in the broth while whisking vigorously to prevent lumps. Then whisk in the milk until smooth. Bring the mixture to a gentle simmer – not a rolling boil – over medium heat, stirring often.
Add the broccoli florets and reduce heat to low. Cover and let simmer until the broccoli is tender when pierced with a fork, about 10-12 minutes. Stir occasionally so the bottom doesn't stick.
Stir in the cooked rice and 1 1/2 cups of the shredded cheddar cheese. Keep the heat on low and stir until the cheese is fully melted and the soup is creamy, about 2-3 minutes. Pro tip: Never boil after adding cheese or it can turn grainy.
Season with salt and pepper to taste. Ladle into bowls and top with the remaining cheese for a beautiful finish.

One spoonful and you'll be hooked – the creamy cheddar clings to every tender broccoli floret and rice grain. I love serving this with crusty bread for dipping, or even topped with crispy bacon bits on a chilly evening.

Cheddar Broccoli and Potato Soup

Ever since I moved to the Pacific Northwest, I've been obsessed with hearty soups that warm you from the inside out. This Cheddar Broccoli and Potato Soup is my go-to for chilly evenings—it’s creamy, cheesy, and packed with chunks of tender potato.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Soup Base

3 tbsp unsalted butter (I prefer unsalted to control sodium; if using salted, reduce added salt later)
1 medium yellow onion, diced (yellow onions add a subtle sweetness here)
3 cloves garlic, minced (fresh garlic is non-negotiable for me)
1/4 cup all-purpose flour
3 cups low-sodium chicken broth (or vegetable broth for a vegetarian twist)
2 cups whole milk (whole milk gives the creamiest texture without being too heavy)
1/2 tsp paprika
1/4 tsp cayenne pepper (optional, but I love the tiny kick)

Vegetables & Cheese

2 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 2 cups; starchy potatoes break down nicely)
2 cups broccoli florets, chopped into small bite-size pieces
2 cups shredded sharp cheddar cheese (freshly shredded melts smoother than pre-shredded)
Salt and black pepper to taste

Instructions

In a large pot over medium heat, melt the butter. Add the diced onion and cook until softened, about 5 minutes—don’t rush this; sweated onions add sweetness.
Add the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste.
Gradually whisk in the chicken broth and milk, stirring to prevent lumps. Add paprika and cayenne pepper if using.
Bring the soup to a gentle simmer, then add the cubed potatoes. Cook for 10 minutes until the potatoes are tender when pierced with a fork.
Add the broccoli florets and cook for 3–4 minutes until bright green and just tender.
Reduce the heat to low. Slowly stir in the shredded cheddar cheese, a handful at a time, until fully melted and smooth. Keep the heat low to avoid cheese clumping.
Season with salt and black pepper to taste. If the soup is too thick, thin with a splash of milk. Serve hot.

Zesty with a touch of cayenne and rich with cheddar, this soup is pure comfort in a bowl. I love serving it with crusty bread for dipping or even pouring over baked potatoes for a loaded soup experience. It’s become a regular on my winter menu.

Garlic Cheddar Broccoli Soup

Every time I make this Garlic Cheddar Broccoli Soup, I'm reminded of cozy rainy afternoons. The aroma of roasted garlic and sharp cheddar is pure comfort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Roasted Garlic

2 whole heads of garlic
1 tbsp olive oil
Pinch of salt

For the Soup

2 tbsp unsalted butter (I use European-style for richness)
1 medium yellow onion, diced
1/4 cup all-purpose flour
3 cups chicken broth (low-sodium preferred)
2 cups broccoli florets, cut into bite-sized pieces
1 cup whole milk, at room temperature (helps blending)
2 cups sharp cheddar cheese, freshly grated (skip pre-shredded)
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
Pinch of cayenne pepper (optional)

Instructions

Preheat oven to 400°F. Cut tops off garlic heads to expose cloves, drizzle with olive oil, sprinkle salt, wrap in foil. Roast 30-35 minutes until soft and golden. Let cool.
In a large pot, melt butter over medium heat. Add diced onion and cook until translucent, about 5 minutes. Sprinkle flour over and stir constantly for 1 minute to cook out raw taste.
Slowly pour in chicken broth while whisking to prevent lumps. Bring to a simmer and cook 2 minutes until slightly thickened.
Add broccoli florets and simmer 5-7 minutes until tender but still bright green. Tip: Don't overcook—slight bite adds nice texture.
Squeeze roasted garlic cloves out of skins, mash with a fork, and add to pot along with milk. Blend until smooth using an immersion blender. Tip: Use room temperature milk for smoother blending; if using a countertop blender, blend in batches and vent steam.
Return soup to low heat. Gradually stir in grated cheddar cheese, stirring constantly until fully melted and smooth. Season with salt, pepper, and cayenne if using. Tip: Keep heat low to prevent cheese from becoming grainy.
Taste and adjust seasoning. Serve hot with extra shredded cheese or crusty bread.

Just one spoonful and you'll be hooked. I like to serve it with a side of crusty bread or top with extra cheese. It's the ultimate cozy soup.

Cheddar Broccoli Soup with Croutons

Ever since I discovered that a handful of crispy croutons can transform a humble soup into something spectacular, this Cheddar Broccoli Soup has become my go-to comfort meal. There's something so satisfying about the creamy, cheesy base paired with crunchy, golden croutons—especially on a chilly evening.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Soup

2 tbsp unsalted butter (I always use unsalted to control salt)
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced (fresh is best here)
1/4 cup all-purpose flour
2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
2 cups whole milk (whole milk gives the creamiest texture)
3 cups broccoli florets (from about 1 large head, cut into bite-size pieces)
2 cups sharp cheddar cheese, freshly shredded (don't use pre-shredded; it doesn't melt as smoothly)
1/2 tsp salt (I use fine sea salt)
1/4 tsp black pepper
Pinch of nutmeg (optional but highly recommended for warmth)

For the Croutons

2 cups cubed sourdough bread (stale bread is perfect here)
2 tbsp extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp salt

Instructions

Preheat oven to 375°F. Place bread cubes on a baking sheet. Drizzle with olive oil, sprinkle with garlic powder and salt, and toss to coat evenly. Spread in a single layer.
Bake croutons for 10–12 minutes, stirring at the halfway point, until golden and crisp. Tip: Ovens vary—check at 10 minutes to avoid burning. Set aside to cool.
In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook for 1 more minute until fragrant.
Sprinkle flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste. This will thicken the soup.
Slowly whisk in chicken broth and milk, making sure to scrape up any brown bits from the bottom. Continue whisking until no lumps remain. Bring to a gentle simmer.
Add broccoli florets, salt, pepper, and nutmeg. Stir to combine. Cover and let simmer until broccoli is tender when pierced with a fork, about 8–10 minutes.
Remove pot from heat. Using an immersion blender, puree the soup until smooth. (Alternatively, carefully transfer in batches to a blender. Tip: Leave the lid slightly ajar to release steam.)
Return the pot to low heat. Gradually add shredded cheddar cheese, stirring constantly until fully melted and incorporated. Do not let the soup boil after adding cheese, or it may become grainy.
Taste and adjust seasoning if needed. Ladle soup into bowls, top generously with croutons, and serve immediately.

The contrast between the velvety, sharp cheddar soup and the crunchy, garlicky croutons is pure magic. I love serving it with a side salad for a complete meal, but honestly, it's so hearty it stands alone. Don't forget an extra sprinkle of cheddar on top if you're feeling indulgent!

Broccoli Cheddar Soup in Bread Bowl

Very often, I find myself craving a cozy bowl of soup that feels like a warm hug. Today, I'm sharing my favorite broccoli cheddar soup served inside a crusty sourdough bread bowl—it's comfort food at its finest.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

4 tbsp unsalted butter (I always use European-style for richer flavor)
1 medium onion, diced (sweet onions like Vidalia are my go-to)
3 tbsp all-purpose flour
2 cups whole milk (room temperature, to avoid lumps)
1 cup heavy cream
3 cups low-sodium chicken or vegetable broth (I prefer homemade, but store-bought works)
4 cups broccoli florets (fresh is best, but frozen works in a pinch)
2 cups shredded sharp cheddar cheese (grate your own for better melt)
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper
1/4 tsp nutmeg (just a pinch elevates the flavor)
4 large sourdough bread bowls (hollowed out; slightly stale works great)

Instructions

In a large pot, melt butter over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Tip: Don't rush this—a good base builds flavor.
Whisk in flour to make a roux; cook for 1 minute, stirring constantly.
Gradually whisk in milk and cream, then broth, stirring constantly to avoid lumps. Bring to a gentle simmer.
Add broccoli florets, reduce heat to medium-low, and cook until fork-tender, about 10 minutes.
Use an immersion blender to partially puree the soup (or leave it chunky). Tip: For a smoother soup, blend fully; I like some texture, so I give it just a few pulses.
Reduce heat to low. Add shredded cheddar cheese by the handful, stirring until fully melted. Season with salt, pepper, and nutmeg. Taste and adjust if needed.
While soup finishes, place hollowed bread bowls on a baking sheet and toast at 350°F for 5 minutes to prevent sogginess. Tip: Reserve the bread tops for dipping.
Ladle hot soup into bread bowls. Serve immediately with the reserved bread pieces.

Perhaps the best part is dipping the bread pieces into the creamy soup as you go—each bite is a perfect combination of sharp cheddar, tender broccoli, and tangy sourdough. For extra indulgence, top with a sprinkle of extra cheese and a dash of paprika before serving.

Italian-Style Cheddar Broccoli Soup

There's nothing quite like a bowl of soup that feels both comforting and a little fancy—this Italian-style cheddar broccoli soup hits that sweet spot. I love adding a generous sprinkle of Parmesan and dried herbs to give classic broccoli cheddar an Italian twist that makes it taste like something from a cozy trattoria.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Soup

2 tablespoons extra virgin olive oil (my go-to for sautéing)
1 medium yellow onion, diced
3 cloves garlic, minced (fresh, please!)
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth (or veggie broth if you prefer)
3 cups broccoli florets (about 1 medium head, chopped into bite-size pieces)
1 teaspoon dried Italian seasoning (a blend of oregano, basil, and rosemary)
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
1 cup heavy cream (room temp works best to avoid curdling)
1 1/2 cups sharp cheddar cheese, freshly shredded (buy a block, not pre-shredded!)
1/2 cup grated Parmesan cheese (the real stuff, please)

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until translucent, stirring occasionally.
Stir in the minced garlic and cook for 30 seconds until fragrant—don't let it burn!
Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste.
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer.
Add the broccoli florets, Italian seasoning, salt, and pepper. Stir well, then cover and simmer for 8–10 minutes until broccoli is tender but still bright green.
Using an immersion blender, carefully blend the soup to your desired consistency (I like it about 75% smooth with some chunky bits). Alternatively, transfer half to a blender and puree, then return to pot.
Reduce heat to low. Stir in the heavy cream, cheddar cheese, and Parmesan cheese. Whisk until completely melted and smooth—don't let it boil or the cheese may separate.
Taste and adjust salt and pepper if needed. Serve hot with a crusty bread or a sprinkle of extra Parmesan.

With its velvety texture and bright herb notes, this soup is a weeknight win. I love serving it in big bowls with a side of garlic bread for dipping, or even spooning it over cooked pasta for a quick “broccoli Alfredo” twist. However you enjoy it, the cheesy, herbal goodness will have you reaching for seconds.

Mexican-Inspired Cheddar Broccoli Soup

You know that cozy feeling when a bowl of soup just hits the spot? This Mexican-inspired cheddar broccoli soup takes comfort food to a new level with a kick of cumin and salsa, perfect for those chilly evenings when you want something hearty and exciting.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

2 tbsp unsalted butter (I always use unsalted to control saltiness)
1 small yellow onion, diced (white works too, but yellow is sweeter)
2 cloves garlic, minced (fresh is non-negotiable!)
1 tsp ground cumin (toasted cumin seeds are even better, but ground is fine)
2 tbsp all-purpose flour (for thickening, whisk well to avoid lumps)
2 cups vegetable broth (or chicken broth; veggie keeps it vegetarian)
1 cup milk (whole milk for creaminess, but 2% works in a pinch)
3 cups broccoli florets (about 1 large head, roughly chopped)
1 cup shredded sharp cheddar cheese (sharp gives the best flavor punch)
1/2 cup salsa (mild or medium, whichever you prefer)
Salt and pepper to taste
Optional: fresh cilantro for garnish

Instructions

In a large pot, melt the butter over medium heat.
Add the diced onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and ground cumin; cook for 30 seconds until fragrant—don't burn the garlic!
Whisk in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
Gradually pour in the vegetable broth while whisking to prevent lumps.
Add the milk, broccoli florets, and salsa; stir to combine.
Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes until broccoli is tender.
Use an immersion blender to puree the soup until smooth (or carefully blend in batches). Tip: For a chunkier soup, blend only half.
Return the soup to low heat, add shredded cheddar cheese, and stir until melted and smooth. Season with salt and pepper to taste.
Serve hot, garnished with cilantro if desired.

The combination of cumin and salsa gives this broccoli cheddar soup a warm, smoky kick that's totally unexpected. I love serving it with tortilla chips or a dollop of sour cream. How do you like to make soup your own?

Cheddar Broccoli and Cauliflower Soup

Biting into a chilly autumn evening, nothing warms me up faster than a bowl of this creamy cheddar broccoli and cauliflower soup. It's my go-to for using up leftover cruciferous veggies, and the cheese makes everything better.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Soup Base

2 tbsp unsalted butter (I always use unsalted to control salt)
1 medium onion, diced
3 cloves garlic, minced (fresh is non-negotiable)
2 tbsp all-purpose flour
4 cups low-sodium chicken or vegetable broth (I prefer chicken for depth)
3 cups broccoli florets (about 1 large head)
3 cups cauliflower florets (about 1 medium head)
1 cup heavy cream (essential for velvety texture)
2 cups shredded sharp cheddar cheese (extra-sharp for punch)
1 tsp salt
1/2 tsp black pepper
1/4 tsp paprika (smoked if you have it)

Optional Garnish

crumbled bacon or fresh chives (I love bacon bits)

Instructions

Melt 2 tbsp unsalted butter in a large pot over medium heat.
Add diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Sprinkle 2 tbsp all-purpose flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste.
Slowly pour in 4 cups low-sodium broth while whisking to avoid lumps.
Add broccoli and cauliflower florets, then bring the soup to a boil over high heat.
Reduce heat to low, cover, and simmer for 15 minutes until the vegetables are fork-tender.
Using an immersion blender, partially puree the soup until about half is smooth—this gives a chunky-creamy texture. (Alternatively, transfer 2 cups to a blender, puree, and return to pot.)
Stir in 1 cup heavy cream, then gradually add 2 cups shredded cheddar cheese, stirring until melted and smooth. Tip: Remove pot from heat before adding cheese to prevent graininess.
Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika. Taste and adjust salt if needed.
Serve hot, topped with crumbled bacon and fresh chives if desired. Broil for 2 minutes for a golden cheese crust—I highly recommend it.

Zesty and comforting, this soup is perfect with crusty bread for dipping. I love how the cheddar creates a golden crust if you broil it for a minute—try it for an extra crunch!

White Cheddar Broccoli Soup

Ever since I discovered sharp white cheddar, I've been obsessed with the creamy, tangy depth it brings to broccoli soup. This version is my go-to for a cozy weeknight dinner, blending silky smoothness with that irresistible cheese pull.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

4 tablespoons unsalted butter (I always use European-style for richer flavor)
1 medium yellow onion, diced (about 1 cup)
2 cloves garlic, minced (fresh is non-negotiable)
1/4 cup all-purpose flour
3 cups low-sodium chicken broth (or veggie broth for vegetarian)
2 cups whole milk, at room temperature (helps avoid lumps)
4 cups fresh broccoli florets (about 1 large crown)
8 ounces sharp white cheddar, freshly grated (pre-shredded won't melt as smoothly)
1/2 teaspoon salt (plus more to finish)
1/4 teaspoon black pepper, freshly ground
Pinch of ground nutmeg (optional but game-changing)

Instructions

Melt the butter in a large pot over medium heat.
Add the diced onion and cook until softened, about 5 minutes, stirring occasionally.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly—this roux is key for thick soup.
Gradually pour in the chicken broth while whisking vigorously to prevent lumps.
Add the room-temperature milk and bring the mixture to a gentle simmer, stirring often.
Add the broccoli florets, cover the pot, and cook until tender, about 8–10 minutes.
Use an immersion blender to puree the soup until smooth (or carefully blend in batches with a stand blender).
Return the pot to low heat and gradually stir in the shredded white cheddar until fully melted and creamy—don't let it boil or the cheese may separate.
Season with salt, pepper, and a pinch of nutmeg, then taste and adjust as needed.

But the real magic is the texture—silky and velvety with a sharp cheddar kick that keeps you coming back for more. Serve it with crusty bread for dunking, or garnish with extra cheese and a sprinkle of paprika for color.

Broccoli Cheddar Soup with Chicken

Ever since I discovered the magic of combining tender shredded chicken with creamy broccoli cheddar soup, it’s become my go-to comfort meal on chilly evenings. This version is a full meal in a bowl, perfect for those days when you crave something hearty but don’t want to spend hours in the kitchen.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Soup

2 tablespoons unsalted butter (I prefer salted butter in a pinch, but unsalted lets you control the salt)
1 medium yellow onion, diced (about 1 cup)
2 cloves garlic, minced (fresh garlic is non-negotiable here)
1/4 cup all-purpose flour (for thickening—no need for gluten-free unless you absolutely must)
2 cups low-sodium chicken broth (I use Swanson's; homemade is even better)
2 cups half-and-half (don't go lower fat or the soup won't be luscious)
3 cups fresh broccoli florets (about 2 small heads; I like them bite-sized)
2 cups shredded sharp cheddar cheese (shred it yourself—pre-shredded has anti-caking agents that mess with texture)
2 cups cooked shredded chicken (rotisserie chicken works like a charm)
1/2 teaspoon kosher salt (plus more to taste)
1/4 teaspoon black pepper (freshly ground, please)
A pinch of ground nutmeg (optional, but it adds warmth you can't quite place)

Instructions

In a large pot or Dutch oven, melt the butter over medium heat until foaming.
Add the diced onion and cook, stirring occasionally, until softened, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the onion mixture and whisk continuously for 1 minute to cook out the raw flour taste.
Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then stream in the half-and-half, continuing to whisk until smooth. Bring the mixture to a gentle simmer.
Add the broccoli florets. Reduce heat to medium-low and let simmer for 8–10 minutes, until broccoli is tender when pierced with a fork. Stir occasionally to prevent scorching.
Turn off the heat. Gradually add the shredded cheddar cheese, a handful at a time, stirring gently until completely melted. Do not let the soup boil after adding cheese—it can turn grainy.
Stir in the shredded chicken, salt, pepper, and nutmeg (if using). Taste and adjust seasoning. The soup will thicken as it cools; if it's too thick, thin with a splash of broth or milk.
Ladle into bowls and serve hot—garnish with extra cheese or red pepper flakes if you like.

Nothing beats the velvety texture of this soup with the slight bite of broccoli and tender chicken. I love serving it with crusty bread for dipping, or even over a baked potato for an extra hearty meal.

Cheddar Broccoli and Corn Chowder

When the leaves start turning and there's a chill in the air, I find myself craving a hearty, cozy soup. This Cheddar Broccoli and Corn Chowder is my go-to—it's creamy, cheesy, and loaded with sweet corn kernels that burst in every spoonful. Honestly, it's like a hug in a bowl.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Base

4 tbsp unsalted butter (I prefer European-style for richer flavor)
1 medium yellow onion, diced (about 1 cup)
2 cloves garlic, minced (freshly pressed, please!)
1/4 cup all-purpose flour (for thickening without lumps)
3 cups low-sodium chicken broth (or veggie broth to keep it vegetarian)
2 cups whole milk (room temp helps prevent curdling)

Vegetables & Cheese

2 cups fresh broccoli florets (cut into bite-sized pieces)
1 1/2 cups fresh or frozen corn kernels (if fresh, cut off the cob—so sweet!)
2 cups sharp cheddar cheese, shredded (shred your own for better melting)
1/2 tsp dried thyme (or 1 tsp fresh, if you have it)
Salt and freshly ground black pepper to taste

Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn't burn.
Sprinkle the flour over the onion mixture and stir to coat. Cook for 1 minute, stirring frequently, to cook out the raw flour taste.
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk, whisking until smooth.
Bring the mixture to a gentle simmer (small bubbles around the edge) over medium heat, then reduce heat to low. Stir in the dried thyme.
Add the broccoli florets and corn kernels. Simmer for 10–12 minutes, stirring occasionally, until the broccoli is tender but still bright green.
Gradually add the shredded cheddar cheese, a handful at a time, stirring gently until fully melted after each addition. Do not let the soup boil after adding cheese—it can become grainy.
Season with salt and pepper to taste. If the chowder is too thick, thin with a splash of milk or broth. Serve hot, garnished with extra cheese or chives if desired.

One bite of this chowder delivers creamy, cheesy goodness with pops of sweet corn and tender broccoli. I love serving it with crusty bread for dipping, or even in a bread bowl for a fun twist. It's comfort food that always brings smiles to the table.

Conclusion

From creamy classics to bold twists, these 20 cheddar broccoli soups are perfect for cozy nights. Try a few, then drop your favorite in the comments—and don’t forget to pin this roundup for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.