Broccoli Cheddar Soup Recipe

White soup bowl filled with broccoli cheddar soup.

4.90 from 28 votes

This Broccoli Cheddar Soup Recipe is creamy, comforting, and loaded with cheesy goodness. It takes just 30 minutes to make and uses simple everyday ingredients.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American

Diet: Vegetarian

Keyword: Broccoli Cheddar Soup, Broccoli Cheddar Soup Recipe, Cheddar Broccoli Soup

Servings: servings

Author: Jessica Randhawa

Ingredients

4 tablespoons butter
¼ cup all-purpose flour
1 (12.6 oz) bag frozen broccoli florets thawed, see notes
3 cups vegetable broth or chicken broth
2 cups heavy whipping cream
1 teaspoon onion powder
1 teaspoon garlic powder
salt + black pepper to taste
2 cups sharp cheddar cheese shredded

US Customary - Metric

Instructions

Melt the butter in a large pot or Dutch oven set over medium-high heat. Add the flour, whisking continuously for 1 minute.
Slowly stir the vegetable broth into the mixture of butter and flour (also known as the roux). Then add the heavy whipping cream, thawed broccoli florets, onion powder, garlic powder, salt, and black pepper.
Bring the soup to a gentle simmer before reducing the heat to low. Do not boil. Cook for 10-15 minutes, stirring occasionally.
Remove from heat and stir in the shredded cheese.

Notes

Optional Substitutions & Additions:

All-purpose flour: You may swap regular AP flour for gluten-free all-purpose flour. This easy swap will make this soup gluten-free. Or, leave out the flour altogether and thicken using a "slurry" of cornstarch and water.
Onion powder: Replace with a small finely diced yellow onion. Sauté in one teaspoon of olive oil until softened, then add the butter and proceed with the rest of the recipe.
Garlic powder: Replace with 2 cloves of garlic (or more). Sauté in the butter for about 30 seconds before adding the all-purpose flour.
Vegetable broth: Use chicken broth or chicken stock instead. Note that using chicken broth will no longer make this recipe vegetarian.
Frozen broccoli: You may use fresh broccoli instead of frozen broccoli. Chop into small florets, otherwise, it may not have enough time to soften.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat or in the microwave. Freeze leftovers in freezer-safe bags or containers for up to 4 months. Thaw overnight before reheating.

Nutrition