Recipe

Decadent Broccoli Cheddar Soup

Creamy, cozy, and packed with tender broccoli and sharp cheddar. This one hits with a velvety texture, deep savory flavor from gently sautéed aromatics, and a thick, clingy spoonful that feels like a hug.

By Matt Campbell

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4.8

A real photograph of a bowl of creamy broccoli cheddar soup with cheddar melted on top, steam rising, and a spoon resting on a rustic wooden table

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Broccoli Cheddar Soup is that rare weeknight comfort food that tastes like you worked harder than you did. It is creamy without being fussy, cheesy without being gritty, and it actually lets the broccoli taste like broccoli instead of just a green suggestion.

This version goes decadent on purpose, but still keeps things accessible: everyday veggies, pantry seasonings, and one simple trick to make the cheese melt smooth. Also, we are chasing that perfect texture, the kind that is thick, soft, and spoon-hugging. If you like your soup with a little chew from tender broccoli and just enough body to cling to a piece of bread, you are in the right kitchen.

A real photograph of a pot of broccoli cheddar soup being stirred with a wooden spoon, showing a creamy texture with visible broccoli pieces

Why It Works

Big flavor, low drama: Sautéed onion and garlic build a savory base fast, then mustard and smoked paprika add quiet depth.
Thick and plush texture: A quick roux and a small amount of potato give you that soft, spoon-coating body without needing gallons of cream.
Smooth, melty cheese: We keep the heat low and add cheddar in handfuls, so it melts glossy instead of turning grainy.
Tender broccoli with a little bite: Simmered just enough to go soft, not sad.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Cool completely, then store in an airtight container for up to 3 to 4 days.
Reheat: Warm gently over low heat, stirring often. If it thickens a lot, splash in a little milk or broth to loosen it.
Freezer: You can freeze it, but dairy soups can separate. If you do, freeze up to 2 months for best quality and thaw overnight in the fridge. Reheat low and whisk as it warms to bring it back together.
Make-ahead tip: For the best texture, make the soup base and broccoli ahead, then add the cheese when you reheat and serve.

Common Questions

Why did my broccoli cheddar soup turn grainy?

Most often, the heat was too high when the cheese went in. Keep the soup at a bare simmer or lower, and add cheddar in small handfuls, stirring until melted before adding more. It can also happen with very aged cheddar, or if the soup is very acidic. If you are using a super sharp aged cheddar, try mixing in a little younger sharp cheddar for a smoother melt.

Can I use pre-shredded cheese?

You can, but it is more likely to melt a little rough because of anti-caking ingredients. For the smoothest, most luxurious soup, shred your own sharp cheddar.

How do I make it thicker?

Let it simmer a few extra minutes to reduce, or mash a bit of the potato and broccoli against the side of the pot. If you want a quick boost, whisk 1 tablespoon cornstarch with 2 tablespoons cold milk and stir it in, then simmer gently for 2 minutes.

How do I make it thinner?

Add a splash of broth or milk until it pours the way you like. Taste and re-season with salt after thinning.

Can I make it gluten-free?

Yes. Skip the flour roux and thicken with a cornstarch slurry: whisk 1 tablespoon cornstarch into 2 tablespoons cold milk, stir it into the gently simmering soup, and cook 2 minutes. You can also blend a portion of the soup to thicken naturally.

Is this soup spicy?

No. Smoked paprika adds warmth, not heat. If you want a little kick, add a pinch of cayenne or a few shakes of hot sauce at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot
Chef’s knife and cutting board
Box grater (for shredding cheddar)
Wooden spoon or silicone spatula
Measuring cups and spoons
Immersion blender (optional, for extra creamy texture)

I started making broccoli cheddar soup back when I was chasing practical kitchen skills over perfect culinary school moments. It was the kind of recipe that taught me the stuff that matters: how to build flavor from onions and garlic, how to thicken a pot without panic, and how cheese has feelings about high heat.

Now it is my cold-weather reset button. I make it when I want something cozy but still bright enough to feel alive, and I always taste as I go because that is where the magic happens. Also, I have absolutely eaten this straight from the pot. No regrets.