Creamy Broccoli Cheddar Soup

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Creamy Broccoli Cheddar Soup is total comfort food. A vegetable base with a creamy roux and plenty of cheese, makes this soup a stretchy-waistband, Netflix-and-chill kind of cozy day meal!

Soup Season at our home looks like a constant rotations of flavors and textures. We love a spicy Curry Fish Stew, a creamy Autumn Squash Soup, or a hearty Beef Barley Vegetable Soup on any given night of the week!

Overhead view of two white bowls of creamy broccoli cheddar soup, with toasty bread on a wooden tray.

Soup Season

I’m pretty sure I could live on soups and salads. Soup in the cooler months, salads in the warmer months (aka six months of Texas summer). Maybe throw in a cookie and a scone, and a cocktail (or two).

If you’ve noticed, I’ve been on a soup kick lately, and revamping a few recipes as well. I use my blog as a personal cookbook, so I occasionally see things that need tweaking. What kind of soup have you been enjoying lately? Do tell!

Overhead view of a medium stockpot filled with broccoli cheddar soup, with a soup ladle inside.

Ingredients needed for Creamy Broccoli Cheddar Soup:

  • Butter – I use unsalted butter and add salt to taste later.
  • Veggies – Leeks (or substitute an onion), celery, carrots, garlic, and broccoli – added in that order.
  • Seasonings – Onion powder, and kosher salt and freshly ground black pepper – to taste.
  • Flour – All-purpose flour is used to thicken this soup, instead of adding canned cream of whatever soup.
  • Broth – I prefer to use a lower-sodium chicken broth in my soups.
  • Milk – The milk will create a thickened, creamy texture to the soup as part of the roux.
  • Cheese – Freshly grating your own cheese will guarantee that it melts nicely. I highly recommend using a box grater to grate your own cheese for recipes.
Collage of 1) the chopped veggies, and 2) the broccoli florets.
Collage of 1) the sautéed veggies, and 2) the roux plus broccoli added in.
Overhead view of some shredded cheddar cheese with a box grater.

How to make a roux.

Making a roux is the key to creaminess in soups and other dishes. Skip the canned “cream of whatever” and make it with real ingredients.

  • start with fats (like butter and oils) and heat until melted
  • add flour and whisk to absorb and smoothen
  • then add liquids, and simmer until thickened

The longer you whisk the fats and flour, the thinner the thickening agent becomes, and the darker it gets. For this soup, I whisked for just a couple of minutes.

The stock pot of soup with the cheese just being added.

How to make this creamy soup recipe:

  1. Sauté veggies. Melt butter over medium-high heat. Add leek, celery, and carrots, and sauté until softened, approximately 5-6 minutes.
  2. Add seasonings and garlic. Then add the onion powder, salt, pepper, and garlic. Stir for about a minute.
  3. Create a roux. Sprinkle flour over the veggies, and stir for a couple of minutes to fully absorb the flour. The mixture will be thick. Then add the liquids, stir well, and turn heat up slightly to a boil. Turn down the heat and simmer for about 10-15 minutes to thicken the soup.
  4. Add broccoli. Add the broccoli florets to soup (along with a bit more salt and pepper) and continue cooking until softened, about 10 minutes.
  5. Stir in cheese. Remove the pot from the heat and add the cheddar cheese. Stir well until fully melted.
  6. Serve. Serve broccoli cheddar soup with some extra freshly ground black pepper and some crusty bread.
A soup ladle of broccoli cheddar soup being lifted above the stock pot.

Other soups for you to enjoy:

Side view of my hand on a bowl of creamy broccoli cheddar soup.

A couple fat slices of my mom’s Chewy French Bread are almost a required accompaniment to this creamy soup. Don’t have any clean spoons? Perfect, use bread. 🙂

  1. Dip
  2. Scoop
  3. Shovel
Overhead view of a bowl of broccoli soup, with a piece of toasty bread and a spoon.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this soup recipe next: Creamy Wild Rice Soup with Mushrooms

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead view of two white bowls of creamy broccoli cheddar soup, with toasty bread on a wooden tray.

Creamy Broccoli Cheddar Soup

A vegetable base with a creamy roux and plenty of cheese, makes this creamy broccoli cheddar soup a stretchy-waistband, Netflix-and-chill kind of cozy day meal!
5 from 4 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 5 generous bowls (almost two cups)
Calories: 535kcal
Author: Sue Ringsdorf


  • 6 Tablespoons unsalted butter
  • 1 leek – white parts chopped (or use onion)
  • 2 stalks celery – chopped
  • 3 medium carrots – chopped
  • 3 cloves garlic – minced
  • kosher salt and freshly ground black pepper
  • 1 teaspoon onion powder
  • 6 Tablespoons all-purpose flour
  • 3 cups chicken broth
  • 3 cups 2% milk – or use whole milk
  • 7-8 cups broccoli florets – bite sized
  • 3 cups shredded cheddar cheese – add extra for serving


  • Heat a stock pan over medium heat. Add butter and when melted, add leek, celery, and carrots. Sauté until soft, approximately 5-6 minutes. 
  • Add salt and pepper, onion powder, and garlic. Stir for 30 seconds. 
  • Create a roux by adding flour. Stir constantly for 1-2 minutes to get veggies to absorb flour. It may seem a little dry.
  • Add chicken broth and milk. Stir well, and bring to a rolling simmer. This will thicken the soup. Continue to let simmer, and stir, for approximately 10 – 15 minutes, or until thickened.
  • Pour broccoli florets into soup, add a little more salt and pepper, and simmer for about 10 minutes, or until broccoli is softened.
  • Remove pot from heat and add shredded cheddar cheese. Stir until melted. 
  • Serve with some nice crusty bread and an extra sprinkle of cheese.


How to make a roux.
  • start with fats (like butter and oils) and heat until melted
  • add flour and whisk to absorb and smoothen
  • then add liquids, and simmer until thickened
Soup leftovers are great for up to 4-5 days.


Calories: 535kcal | Carbohydrates: 31g | Protein: 25g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 107mg | Sodium: 1020mg | Potassium: 977mg | Fiber: 5g | Sugar: 12g | Vitamin A: 8407IU | Vitamin C: 129mg | Calcium: 682mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Cheryl Taul says:

    I made this for dinner this today. Delicious. I pulverized the veggies instead of chopping…easier for me to eat. Also, I may add ham to the soup the next time. Chicken might be good too but ham, for sure. Since there is only two of us, I put 4 cups of left over soup in baggies (measuring 4 cups for each baggie) to freeze and it is perfect for two people every time I want a quick dinner.

    1. Suebee Homemaker says:

      I’m so glad you enjoyed the soup, Cheryl! Thanks for your feedback!

  2. I made this soup today – it is delicious! Everyone loved it! Thanks for sharing this recipe.

    1. Suebee Homemaker says:

      Hi Lori! I’m so glad you enjoyed the soup! Thanks for letting me know that you tried it. 🙂

  3. Robert Reding says:

    I made this last night and it was delicious. My youngest child ate 3 bowls of it. Easy to make and very tasty.

    1. Suebee Homemaker says:

      Yay!! So glad ya’ll enjoyed it, Robbie! 🙂

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