There’s a reason Broccoli Cheddar Soup has become a cold-weather classic. It’s rich, cheesy, and comforting—but this version is a little different. It’s creamy without heavy cream, cozy without feeling heavy, and quick enough for a weeknight dinner for two.
I first made this soup one crisp fall evening after a long day at the bakery. I wanted something warm and nourishing but didn’t want to fuss with a slow cooker or fancy ingredients. I had a head of broccoli, a bit of cheddar, and some stock in the fridge—and what came together that night was pure magic in a bowl.
If you love cozy soups like Broccoli Cheese, or crave something hearty but homemade, this stovetop broccoli cheddar soup will hit every note.
Table of Contents
Why You’ll Love Broccoli Cheddar Soup
- Quick to make: From prep to bowl in under 30 minutes.
- Creamy without cream: A lighter, fresher twist that’s still full of flavor.
- Perfect for two: Ideal as a 2-person soup recipe or can be doubled easily.
- Comforting yet wholesome: Packed with veggies, protein, and just enough cheese to make it indulgent.
- Flexible base: Easily turn it into Broccoli Cheddar Rice Soup, Broccoli Chowder Soup, or even Broccoli Cheddar Noodle Soup.
For me, this is what comfort food should feel like—simple, warming, and ready when you need it most.
Ingredients
- 1 tablespoon butter or olive oil
- ½ small onion, finely diced
- 1 clove garlic, minced
- 2 cups chopped fresh broccoli florets (about 1 small head)
- 1 small carrot, grated
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- 1 cup milk (any kind—2% or almond milk works)
- 1 cup shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg (optional but lovely for depth)
- Croutons or extra cheese for serving
Step-by-Step Instructions
- Sauté the base:
In a medium pot, melt butter over medium heat. Add onion and cook for 2–3 minutes until soft and translucent. Stir in garlic and cook 30 seconds until fragrant. - Add the veggies:
Toss in chopped broccoli and grated carrot. Stir well, coating the veggies in butter and letting them soften for about 3 minutes. - Thicken the soup:
Sprinkle flour over the vegetables and stir constantly for 1 minute—it should look slightly pasty. This creates a light roux without needing cream later. - Add liquids:
Slowly whisk in broth, scraping the bottom of the pot. Bring to a gentle simmer, then pour in milk. - Simmer:
Cook for 10–12 minutes until the broccoli is tender and the soup thickens slightly. - Blend (optional):
For a smooth soup, blend about half the mixture with an immersion blender, then return to the pot. - Add cheese:
Lower the heat and slowly stir in shredded cheddar until melted and creamy. Do not boil or the cheese may separate. - Season and serve:
Add salt, pepper, and nutmeg to taste. Serve with croutons or extra cheese.
That’s it—no cream, no fancy steps. Just pure comfort made right on your stovetop.
How to Serve Broccoli Cheddar Soup
This soup is lovely on its own, but the right sides can turn it into a full meal. For dinner, I like serving it with a warm slice of sourdough or a grilled cheese sandwich for dunking.
If you’re making a cozy weekend lunch for two, add a simple salad or a handful of roasted vegetables. For something extra hearty, stir in cooked noodles or rice during the last five minutes of simmering to make Broccoli Cheddar Noodle Soup or Broccoli Cheddar Rice Soup.
If you’re craving a richer option, pair it with Crockpot Cheese Tortellini and Sausage—the flavors balance beautifully.
This soup also makes a wonderful starter for more robust meals, like Chinese Beef and Broccoli or Ground Beef Philly Cheesesteaks when you want a comforting combo that still feels restaurant-worthy.
How to Store Broccoli Cheddar Soup (300 words)
Broccoli Cheddar Soup stores beautifully—if anything, it’s even better the next day when the flavors meld.
- Refrigerate: Store cooled soup in an airtight container for up to 4 days.
- Freeze: Pour into freezer-safe containers (leave ½ inch space for expansion) and freeze up to 2 months.
- Reheat: Warm gently on the stovetop over low heat. Add a splash of broth or milk to restore creaminess.
If you’re meal prepping for two, divide the soup into two single-serve jars. It’s a wonderful 2-person soup recipe for cozy weeknight dinners.
Tips to Make Broccoli Cheddar Soup
After years of making this soup for friends and customers, here are my favorite tricks:
- Skip the cream: The milk and roux base give plenty of creaminess without added fat.
- Use sharp cheddar: It melts beautifully and brings bold flavor.
- Don’t boil after adding cheese: Gentle heat prevents curdling.
- Want extra protein? Stir in cooked shredded chicken or a spoonful of Greek yogurt.
- Add texture: Top with croutons, roasted broccoli florets, or crispy bacon bits.
- Make it vegetarian: Use veggie broth and skip the Worcestershire.
- Boost nutrition: Add spinach, kale, or a handful of peas in the last few minutes.
This recipe also adapts well for creative variations like Broccoli Chowder Soup (add potatoes) or Cheddar Broccoli Lasagna Soup (stir in small lasagna noodles for a twist).
Variations of Broccoli Cheddar Soup
Here are a few easy ways to keep your soup nights exciting:
- Broccoli Cheddar Noodle Soup: Add egg noodles during the last 8 minutes of simmering.
- Broccoli Cheddar Rice Soup: Stir in cooked rice before serving for a heartier texture.
- Broccoli Cheddar Lasagna Soup: Add small broken lasagna noodles and an extra handful of cheese for a fun twist.
- Broccoli Cheddar Soup No Cream: Replace milk with oat milk or unsweetened almond milk for dairy-free creaminess.
- Broccoli Chowder Soup: Add diced potatoes, corn, and a little thyme for a chowder-style version.
Each variation keeps that same cozy, cheesy flavor but lets you mix up the texture or make it fit your mood.
FAQs
Q1: Can I make this soup without blending?
Yes! It will be chunkier and more rustic, like a Broccoli Chowder Soup, which is delicious.
Q2: Can I use frozen broccoli?
Absolutely. Just reduce the simmer time slightly since it cooks faster.
Q3: Can I make it vegan?
Yes—use olive oil, plant-based milk, and vegan cheddar.
Q4: What’s the best cheese for melting?
Sharp or medium cheddar melts best, but you can mix in a little Monterey Jack for extra smoothness.
Final Thoughts
When I first made this Broccoli Cheddar Soup, I wanted a recipe that felt like a hug in a bowl—simple, wholesome, and satisfying without being heavy.
Now it’s one of my favorite weeknight dinners for two. It’s proof that homemade soup doesn’t need a long list of ingredients or an all-day simmer—just good basics, a little care, and a few minutes on the stove.
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Print
Broccoli Cheddar Soup
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Quick, creamy Broccoli Cheddar Soup made without cream—comforting, wholesome, and ready in under 30 minutes.
Ingredients
1 tbsp butter or olive oil
1/2 small onion, diced
1 clove garlic, minced
2 cups chopped broccoli florets
1 small carrot, grated
2 tbsp all-purpose flour
2 cups low-sodium broth
1 cup milk
1 cup shredded sharp cheddar cheese
Salt and pepper to taste
Instructions
1. Melt butter in pot; sauté onion and garlic until soft.
2. Add broccoli and carrot; cook 3 minutes.
3. Stir in flour; cook 1 minute.
4. Whisk in broth and milk; simmer until broccoli is tender.
5. Add cheese and stir until creamy.
6. Season and serve warm.
Notes
Use sharp cheddar for best flavor.
Add cooked rice or noodles for a heartier version.
Store up to 4 days in fridge or 2 months in freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg