This creamy broccoli cheddar soup recipe is a delicious and hearty meal perfect for cold days or anytime you’re craving comfort food.
Packed with cheesy broccoli flavor this velvety soup is guaranteed to satisfy your taste buds.
The best part? Making this soup is a breeze, using simple ingredients that come together for a rich and satisfying dinner.
You’ll love how easy it is to throw together, so it’s perfect for whether you’re whipping up a weekday meal or serving a crowd.
Plus, there are several recipe variations and gluten-free options to accommodate everyone’s dietary preferences.
Pair it with your favorite bread or salad or serve it as a satisfying appetizer.
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- Create a creamy and flavorful soup with simple ingredients and easy preparation
- Accommodate dietary preferences with recipe variations, including a gluten-free option
Broccoli Cheddar Soup Ingredients
- Out of unsalted butter? You can use salted butter in its place, and reduce the salt added to the recipe by 1/4 teaspoon.
- Don’t have dry mustard powder? Feel free to substitute dry mustard powder with a tablespoon of Dijon mustard.
- You can also swap chicken broth for vegetable broth.
Lighter Broccoli Soup
I do have a warning, by altering the ingredients you will be changing the tastes. It will not be the recipe we tested but here are some ideas.
Replace full-fat cheddar cheese with low-fat or reduced-fat alternatives. By doing this, you will be changing the flavor profile and it won’t be as good. I’d keep the cheese as is.
You can also reduce the amount of heavy cream used. I’d recommend 1/2 heavy cream and 1/2 half and half or whole milk. If you want a smooth texture, you will want to keep some of the whipping cream.
Vegetarian Broccoli Cheddar Soup Version
For those who prefer a vegetarian version of this meal, simply swap out the chicken-based broth for veggie broth. This substitution maintains the depth of flavor while keeping your soup meat-free.
Want an even more intense cheesy flavor?
Try adding a spoonful of cream cheese or grated parmesan to your soup. This not only enhances the cheesy taste but also lends an extra creaminess to the dish.
How to Make Broccoli Cheddar Soup Gluten Free
To achieve a gluten-free version, you can use alternative thickeners instead of wheat flour.
Here are some options to make your soup gluten-free and still thick and creamy.
Cornstarch. Remember to dissolve the cornstarch in water before adding it to the soup to avoid lumps. Start with a small amount and slowly add more if needed to reach your desired consistency.
Arrowroot Powder. Like cornstarch, you should dissolve the arrowroot powder in water first. Arrowroot powder is a fantastic choice if you’re looking for a natural, paleo-friendly thickener.
Brown Rice Flour. You can create a roux by swapping all purpose flour with brown rice flour. This method ensures a rich and smooth texture while keeping it gluten-free. I have personally tested this version of the recipe and it works great!
Tapioca Starch. Similar to cornstarch and arrowroot powder, dissolve the tapioca starch in water first. Tapioca starch gives a slightly glossy appearance to the soup, which is perfect for an eye-catching presentation.
Here’s what to serve with this creamy broccoli cheddar soup.
- Serve it in a bread bowl. It makes dinner time fun and saves on a dish or two.
- Crusty bread. This helps you soak up every last bit of creamy goodness. Who doesn’t like to dip bread in their soup?
- Cheese crackers. Serve with crackers that are baked cheese.
- Croutons. Use croutons in place of crackers.
- Salad. Choose a mix of vibrant veggies like spinach, kale, and cherry tomatoes, keep it light as the soup is heavy.
- Cooked broccoli. Add some roasted broccoli on top before serving for presentation. You can also leave a ladle of broccoli out of the blender, then add it back in for more texture.
How to Make Creamy Broccoli Cheddar Soup
In a large pot (like a Dutch oven), melt the butter over medium heat.
Add the chopped onion and garlic to the pot and cook until the onion is see-through (translucent).
Sprinkle in the flour (you can use brown rice flour to make it gluten fere) and stir continuously for a minute so it doesn’t burn.
Add the rest of the ingredients except for the whipping cream and cheese.
Turn the heat up to high and let it come to a boil. Once boiling, reduce it to medium low.
Summer for 20 minutes, uncovered. Stir it every few minutes to prevent burning (the roux makes this thick fairly quickly).
Stir in the heavy whipping cream and cheese. You’ll want to stir this mixture frequently to help the cheese melt and simmer that for another 5 -7 minutes.
Serve immediately in bowls or mini sourdough bowls.
Here are some of our must-haves to make the cooking process smoother.
Large Pot. When in doubt, for the bigger one in the pantry. If you go too small, it could bubble over and be difficult to stir.
If you want to blend this recipe, you’ll need a blender or an immersion blender to make this soup smooth as silk.
Don’t forget your measuring cups and spoons to ensure that all of your ingredients are accurately measured, such as milk and cheese.
Storing and Reheating
Putting away leftovers
When storing your leftover broccoli cheddar soup, use an airtight container.
If you plan to consume it within a few days, simply store it in the fridge for up to 3-4 days.
Make sure the soup has come to room temperature before storing in the fridge or freezer.
Freezing Broccoli Cheddar Soup
Freeze the soup in an airtight container or freezer bag to ensure its quality and safety; it can last up to 3 months in the freezer.
Here are a few soup reheating tips to keep in mind.
- Thaw frozen soup in the refrigerator before reheating, especially if it’s frozen.
- For stovetop reheating: use a saucepan over low to medium heat, and stir occasionally until warmed through.
- For microwave reheating: Heat for 1 to 2-minute increments, stirring between each. It’s important to heat the soup evenly to avoid hot spots or uneven temperatures. Stirring in between each “cook time” helps this.
- If the soup is too thick after reheating, don’t be afraid to add a little water or milk to adjust the consistency.
FAQs about Cheddar Broccoli Soup
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More Soup Recipes
It’s officially soup season and if you’re anything like us – this is your favorite time of year. Here are some more soup recipes we think you’ll love.
Broccoli Cheddar Soup
- 1/3 cup unsalted butter
- 1 sweet onion chopped small
- 2 cloves garlic minced
- 1/4 cup all-purpose flour see notes for gluten free
- 3 cups chicken broth
- 3 cups broccoli chopped into florets
- 1 tablespoon fresh thyme
- 1 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups heavy whipping cream
- 2 cups sharp cheddar cheese shredded
- Melt the butter in a Dutch oven over medium heat. Add the onion and garlic to the pot and saute for 5 to 7 minutes, until the onion is translucent.
- Add all-purpose flour and stir constantly for 1 minute.
- Stir in chicken broth, broccoli florets, thyme, dry mustard powder, salt and pepper. Bring to a boil over high heat. Once boiling, reduce the heat to medium low.
- Simmer for 20 minutes, uncovered, stirring occasionally.
- Stir in heavy whipping cream and cheddar cheese. Cook for another 5 to 7 minutes, stirring frequently, until the mixture thickens slightly and is hot.
- Ladle into bowls and serve immediately.
- You can use salted butter, but make sure to reduce the salt in the recipe to 1⁄4 teaspoon.
- The all-purpose flour is needed to thicken the broth, brown rice flour is a great alternative for gluten free.
- 3 cups of broccoli is equal to about 1 head of broccoli you’d buy from the grocery store.
- You can find dry mustard powder in the spice section of the grocery store.
- Sharp cheddar cheese is sometimes called “Old Cheddar” depending on where you live.
- Make sure to stir constantly when you add the flour to the onions and garlic mixture.
- This soup is often served in a bread bowl.
- Don’t use pre-shredded cheese that you buy in bags at the store. It may not melt completely in the soup. Freshly grated cheese is best.
- You can blend it if desired.