There's something irresistibly comforting about a creamy, cheesy soup that just hugs you from the inside out. This Broccoli Cheddar Soup Recipe is exactly that—rich, velvety, and packed with fresh veggies and sharp cheddar, making it a perfect meal for chilly days or anytime you want a cozy kitchen moment.

A white bowl filled with thick yellow soup with small pieces of green broccoli and orange carrot bits mixed inside, topped with broken light orange and white crackers in the center, a silver spoon partially dipped in the soup on the left side of the bowl. The bowl sits on a white marbled surface with round light golden crackers scattered near the bowl. In the background, out of focus, are some steamed green broccoli florets and orange carrot sticks on the right side, another white bowl with more soup on the top left side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Cheddar Soup Recipe
Top Tip
How to Serve Broccoli Cheddar Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cheddar Soup Recipe

Why You'll Love This Recipe

This Broccoli Cheddar Soup Recipe quickly became one of my go-to comfort foods because of how simple it is to make yet so satisfying. It’s a dish that brings warmth and smiles to the table, plus it’s gluten-free, so friends or family with sensitivities can enjoy it too.

Simple Ingredients: Uses everyday pantry staples and fresh broccoli for an easy, wholesome meal.
Rich and Creamy Texture: Greek yogurt adds creaminess without heaviness, making it feel indulgent yet healthy.
Customizable Flavors: You can easily tweak spices or add extras like carrots or different cheeses to suit your tastes.
Perfect for Any Season: It’s satisfying when you need warmth but light enough for spring nights too.

Ingredients & Why They Work

The magic of this Broccoli Cheddar Soup Recipe is in how the ingredients harmonize: fresh vegetables, melted cheese, and a silkiness from Greek yogurt instead of heavy cream. Each component plays a role in balancing flavor, texture, and nutrition.

Flat lay of fresh large head of broccoli with stalks, diced yellow onion, three whole garlic cloves, diced Yukon gold potato, a few shredded bright orange carrots, two whole uncracked brown eggs, small white ceramic bowl of golden butter, small white ceramic bowl of creamy Greek yogurt, small white ceramic bowl filled with shredded cheddar cheese, small white ceramic bowl of vegetable broth, small white ceramic bowl with salt, small white ceramic bowl with black pepper, small white ceramic bowl with paprika, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Adds richness and helps soften onions and garlic for that flavorful base.
Yellow onion: Brings a mild sweetness that deepens the soup's flavor.
Garlic: Infuses a gentle punch of aroma without overwhelming the soup.
Broccoli (including stalks): Using the stalks keeps waste low and adds earthy depth; plus, I love that it ups the fiber.
Yukon gold potato: Gives the soup a naturally creamy thickness without extra cream.
Salt & pepper: Essential for seasoning and highlighting the natural flavors.
Paprika: Adds a subtle smoky warmth that balances the richness of the cheese.
Vegetable broth: The liquid base that ties everything together with savory notes.
Greek yogurt: A tangy, creamy ingredient that keeps the soup light but luscious—watch it carefully so it doesn’t curdle!
Shredded carrots: Sneaky sweetness and extra nutrition, plus they add a bit of color and texture.
Cheddar cheese: Sharp, melty cheddar is the superstar that makes the soup truly crave-worthy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to think of this recipe as a flexible canvas you can adapt easily. For example, I sometimes swap the regular cheddar for smoked cheddar, which adds a subtle tang that’s incredible. You should definitely play around with what you have on hand!

Variation: Adding a pinch of cayenne or red pepper flakes kicks up the heat nicely—perfect if you want a little warmth beyond the velvety base.
Dairy-free option: Use dairy-free yogurt and a vegan cheese alternative to keep it creamy without dairy.
Extra veggies: Feel free to toss in steamed cauliflower or some spinach near the end for a nutrient boost.
Make it heartier: Stir in cooked chicken or white beans to turn it into a complete meal.

Step-by-Step: How I Make Broccoli Cheddar Soup Recipe

A white bowl filled with thick yellow soup that has small pieces of green broccoli and orange carrot bits throughout. On top of the soup, there are crumbled pieces of light orange crackers and shredded cheese mixed in. A silver spoon rests inside the bowl on the left side. Around the bowl, there are whole round yellow crackers placed on a white marbled surface. In the background, some fresh green broccoli pieces are visible near the top right corner, and part of another white bowl with similar soup is at the top left. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Aromatics to Build Flavor

Start by melting the butter in a large pot over medium heat, then add diced onion and pressed garlic. Cook until the onions are translucent and your kitchen smells amazing—about 3 to 4 minutes. This step is key because those onions and garlic create a flavorful base you’ll taste throughout the soup.

Step 2: Add Vegetables and Simmer

Next, toss in the broccoli stalks and diced potato along with salt, pepper, and paprika. Stir everything so those spices coat the veggies. Pour in the vegetable broth and bring it all to a simmer. Then cover and let it cook gently for 8 to 10 minutes. You want the broccoli stalks and potatoes tender enough to easily pierce with a fork, which means they’re perfect for blending.

Step 3: Blend Until Smooth

This is where the magic happens—carefully transfer the hot soup to a high-powered blender or use an immersion blender directly in the pot. Blend until smooth and creamy. Take your time here; you want a silky texture that feels indulgent but is still comforting.

Step 4: Finish with Yogurt, Veggies & Cheese

Pour the blended soup back into the pot. Stir in Greek yogurt for that creamy tang, then add the broccoli florets and shredded carrots. Let it simmer gently, stirring frequently, until the broccoli florets are tender but still bright green. Finally, stir in the shredded cheddar until melted and smooth. Serve hot—sometimes with a sprinkle of crushed gluten-free crackers for a fun crunch.

Top Tip

After making this soup several times, I’ve learned a few tricks that really help it shine. These tips will make sure your texture and flavor hit just right every time.

Use Broccoli Stalks: Don’t toss them! They add natural sweetness and fiber, plus they blend beautifully to thicken the soup.
Add Yogurt Off Heat: Stir Greek yogurt in when the soup’s slightly cooled off the heat to avoid curdling.
Cheese Quality Matters: Use freshly shredded cheddar rather than pre-shredded for smoother melting and better flavor.
Don’t Overcook Florets: Add broccoli florets last and keep an eye on them—they should be tender but still vibrant and fresh looking.

How to Serve Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup - Serving Suggestion

Garnishes

I like to keep it simple with a sprinkle of extra sharp cheddar and maybe a little cracked black pepper on top. Sometimes I crumble gluten-free crackers or bake some crispy kale chips on the side—they add a fun texture contrast that I always enjoy.

Side Dishes

This soup pairs wonderfully with a fresh green salad or a warm slice of gluten-free bread to scoop up every creamy bite. For heartier meals, I’ve served it alongside roasted chicken or a grain bowl for a balanced dinner.

Creative Ways to Present

For special occasions, I love serving this Broccoli Cheddar Soup Recipe in hollowed-out mini pumpkins or rustic bread bowls. It’s a cozy presentation that always gets compliments and makes the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. When reheating, I gently warm it on the stove, stirring occasionally to prevent the cheese from sticking or clumping.

Freezing

This soup freezes well, which is a lifesaver on busy days. I let it cool completely before placing it in freezer-safe containers. When thawed, the texture might be slightly different, so a quick blend or whisk helps restore that creamy smoothness.

Reheating

Reheat gently over low to medium heat with a splash of broth or water if it seems too thick. Stir often and add extra cheese or yogurt to revive creaminess if needed. Microwave can work too, but stir every 30 seconds for even heating.

Frequently Asked Questions:

Can I use frozen broccoli in this soup?

Yes! Frozen broccoli works well and makes this recipe even quicker. Just add it directly to the pot during the simmering stage and adjust cooking time until tender.

How do I prevent the yogurt from curdling?

To avoid curdling, remove the soup from heat before stirring in the Greek yogurt and add it slowly while stirring. Avoid boiling after adding the yogurt to keep it smooth.

Can I make this soup vegan?

Absolutely! Substitute the cheddar with a plant-based cheese and use a dairy-free yogurt alternative. Use vegetable broth as usual, and it’ll still be creamy and delicious.

What’s the best cheese to use for this soup?

Sharp cheddar is my favorite because it melts beautifully and adds a nice depth of flavor, but you could also try white cheddar or a blend with Monterey Jack for a milder option. Avoid pre-shredded cheese for the best melt.

Final Thoughts

This Broccoli Cheddar Soup Recipe feels like my little secret for warming up cold days and gathering around the kitchen table. It’s one of those dishes that tastes like it took all day but actually comes together quickly, making it a winner for busy weeknights or relaxing weekends. I hope you enjoy making it just as much as I do—trust me, it’s worth every spoonful!