27 Irresistible Broccoli Cheddar Soup Recipes You Need to Try

There’s something undeniably comforting about a warm bowl of broccoli cheddar soup.

Its creamy, cheesy goodness combined with tender broccoli makes it a go-to for chilly evenings, quick lunches, or a cozy dinner.

But why settle for one version when you can explore 27 unique broccoli cheddar soup recipes, each bringing its own twist to this classic comfort food?

Get ready to enjoy rich flavors, creative combinations, and the ultimate comfort in a bowl.

27 Irresistible Broccoli Cheddar Soup Recipes You Need to Try

Classic Creamy Broccoli Cheddar Soup

This classic Broccoli Cheddar Soup combines tender broccoli florets with a rich, velvety cheddar base.

Perfect for cozy evenings or as a starter for family meals, it delivers comforting flavors with a hint of nutmeg to enhance the creaminess.

It’s hearty, satisfying, and ideal for pairing with crusty bread or a warm grilled cheese sandwich.

Ingredients:

• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 2 cups half-and-half
• 4 cups broccoli florets, chopped
• 2 large carrots, shredded
• 2 cups sharp cheddar cheese, shredded
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• Optional: pinch of cayenne pepper for mild heat

Instructions:

1. In a large pot over medium heat, melt butter. Add onions and sauté until soft and translucent, about 5 minutes.
2. Add minced garlic and cook for 1 more minute until fragrant.
3. Sprinkle flour over the onion and garlic mixture, stirring constantly to make a roux. Cook for 2 minutes until slightly golden.
4. Slowly whisk in vegetable broth, ensuring no lumps remain. Bring to a gentle simmer.
5. Add half-and-half, broccoli, and shredded carrots. Simmer uncovered for 15–20 minutes until the vegetables are tender.
6. Using an immersion blender, partially blend the soup for a creamy texture while leaving some broccoli chunks for texture.
7. Stir in shredded cheddar cheese, salt, pepper, nutmeg, and optional cayenne. Mix until cheese is fully melted and soup is smooth.
8. Taste and adjust seasoning. Serve warm, garnished with extra cheddar if desired.

This Classic Creamy Broccoli Cheddar Soup is indulgent yet simple, offering a perfect balance of cheese and vegetables. Its creamy texture and subtle seasoning make it a timeless favorite for chilly days and family dinners.

Slow Cooker Broccoli Cheddar Soup

This Slow Cooker Broccoli Cheddar Soup lets the flavors develop over hours, resulting in a rich and comforting soup that’s almost effortless to make.

With tender broccoli and a smooth, cheesy base, it’s perfect for meal prep or feeding a crowd without spending much active time in the kitchen.

Ingredients:

• 4 cups broccoli florets
• 2 cups shredded carrots
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thicker soup)

Instructions:

1. Place broccoli, carrots, onion, and garlic into the slow cooker.
2. Pour in broth and stir in Dijon mustard, salt, pepper, and smoked paprika. Cover and cook on low for 4–6 hours, until vegetables are tender.
3. Use an immersion blender to partially puree the soup, leaving some texture, or transfer half the soup to a blender in batches.
4. Stir in milk and shredded cheddar cheese. Continue cooking on low for 15–20 minutes until cheese melts.
5. If you prefer a thicker soup, mix cornstarch and water, then stir into the soup and cook for 5 more minutes until thickened.
6. Adjust seasoning and serve warm with crusty bread or crackers.

The Slow Cooker Broccoli Cheddar Soup is a hands-off recipe that delivers deep flavors and creamy, cheesy comfort. Perfect for busy days, it’s a satisfying meal that feels like it’s been simmering all day.

Vegan Broccoli Cheddar Soup

This Vegan Broccoli Cheddar Soup uses cashews and nutritional yeast to mimic the rich, cheesy flavor of traditional cheddar without dairy.

It’s creamy, flavorful, and packed with nutrients, making it a healthy, plant-based alternative that doesn’t compromise on taste or comfort.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 2 large carrots, chopped
• 3 cups vegetable broth
• 1 cup unsweetened almond milk
• 1/2 cup raw cashews, soaked in hot water for 20 minutes
• 1/3 cup nutritional yeast
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onions for 5 minutes until translucent.
2. Add garlic and cook for 1 more minute.
3. Add broccoli, carrots, and vegetable broth. Bring to a boil, then reduce to a simmer and cook until vegetables are tender, about 15 minutes.
4. Drain soaked cashews and add them to the cooked vegetables along with almond milk, nutritional yeast, Dijon mustard, smoked paprika, salt, and pepper.
5. Use an immersion blender to blend until smooth and creamy. Adjust thickness with additional almond milk if needed.
6. Taste and adjust seasoning. Serve hot, garnished with fresh herbs like parsley or chives.

This Vegan Broccoli Cheddar Soup proves that dairy-free doesn’t mean flavor-free. It’s creamy, cheesy, and comforting, making it an excellent choice for anyone seeking a plant-based twist on a classic favorite.

Cheesy Broccoli Potato Soup

This Cheesy Broccoli Potato Soup adds tender potatoes to the classic broccoli-cheddar combination for extra creaminess and heartiness.

The potatoes thicken the soup naturally, creating a rich texture that’s both filling and comforting.

Ideal for chilly nights or as a lunch with fresh bread, it’s a delicious twist on a familiar favorite.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and cubed
• 4 cups broccoli florets
• 4 cups vegetable or chicken broth
• 1 cup half-and-half or cream
• 2 cups sharp cheddar cheese, shredded
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: fresh chives for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in potatoes and broccoli. Pour in broth, bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
4. Use an immersion blender to blend the soup partially, leaving some chunks for texture.
5. Stir in half-and-half, shredded cheddar, Dijon mustard, salt, and pepper. Cook on low for 5–7 minutes until cheese is fully melted and soup is creamy.
6. Taste and adjust seasoning. Serve garnished with chives if desired.

Cheesy Broccoli Potato Soup is hearty, creamy, and satisfying. The addition of potatoes makes it extra smooth and comforting, perfect for warming up on colder days.

Stovetop Broccoli Cheddar Soup with White Wine

This Stovetop Broccoli Cheddar Soup incorporates a splash of white wine to enhance the flavor depth of the classic recipe.

The subtle acidity balances the richness of the cheese, creating a gourmet twist that’s still easy to prepare. Perfect for a family dinner or casual entertaining.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth
• 3 cups broccoli florets
• 1 1/2 cups shredded carrots
• 2 cups shredded sharp cheddar cheese
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg
• Optional: extra cheddar for topping

Instructions:

1. Melt butter in a large saucepan over medium heat. Sauté onion for 5 minutes until translucent.
2. Add garlic and cook for 1 minute. Sprinkle flour over the mixture, stirring to form a roux. Cook for 2 minutes.
3. Pour in white wine, stirring constantly, then add broth slowly. Bring to a gentle simmer.
4. Add broccoli and carrots. Simmer for 15–20 minutes until vegetables are tender.
5. Partially blend with an immersion blender to desired texture.
6. Stir in half-and-half, cheddar cheese, salt, pepper, and nutmeg. Heat gently until cheese melts completely.
7. Adjust seasoning and serve hot, garnished with extra cheese if desired.

This Broccoli Cheddar Soup with White Wine is elegant yet approachable. The wine adds depth, while the creamy cheese ensures every spoonful is comforting and flavorful.

Broccoli Cheddar Soup with Bacon and Herb Croutons

This Broccoli Cheddar Soup combines smoky bacon with a creamy cheese base for an indulgent twist.

Topped with homemade herb croutons, it becomes a restaurant-style soup perfect for cozy dinners.

The bacon adds savory depth while the croutons provide a satisfying crunch.

Ingredients:

• 4 slices bacon, chopped
• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 4 cups broccoli florets
• 2 cups shredded sharp cheddar cheese
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 cups cubed bread
• 1 teaspoon dried thyme
• 1 tablespoon olive oil

Instructions:

1. In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving some bacon fat in the pot.
2. Add butter to the pot. Sauté onions until translucent, about 5 minutes. Add garlic and cook 1 more minute.
3. Sprinkle flour over onions and garlic, stirring to make a roux. Cook 2 minutes.
4. Gradually whisk in broth. Bring to a simmer and add broccoli. Cook 15 minutes until tender.
5. Use an immersion blender to partially puree the soup, leaving chunks of broccoli.
6. Stir in half-and-half, cheddar cheese, salt, pepper, and paprika. Heat until cheese melts.
7. For croutons: toss bread cubes with olive oil and thyme. Bake at 375°F (190°C) for 10–12 minutes until golden and crisp.
8. Serve soup topped with croutons and crispy bacon.

This Broccoli Cheddar Soup with Bacon and Herb Croutons is rich, savory, and full of textures. The smoky bacon and crunchy croutons elevate the classic soup into a hearty, indulgent meal.

Spicy Jalapeño Broccoli Cheddar Soup

This Spicy Jalapeño Broccoli Cheddar Soup gives a zesty kick to the classic favorite.

The heat from fresh jalapeños pairs beautifully with creamy cheddar and tender broccoli, creating a lively, flavorful soup.

Perfect for spice lovers looking to elevate a comforting dish.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1–2 fresh jalapeños, seeds removed and finely chopped
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 3 cups broccoli florets
• 1 1/2 cups shredded carrots
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion and jalapeños until soft, about 5 minutes.
2. Add garlic and cook 1 more minute. Sprinkle flour over the mixture, stirring to form a roux. Cook 2 minutes.
3. Slowly whisk in broth, bringing it to a gentle simmer.
4. Add broccoli and carrots. Simmer for 15–20 minutes until vegetables are tender.
5. Partially blend with an immersion blender for a creamy texture while leaving some chunks for texture.
6. Stir in half-and-half, cheddar cheese, salt, pepper, and smoked paprika. Heat gently until cheese melts completely.
7. Taste and adjust seasoning. Serve warm with crusty bread.

The Spicy Jalapeño Broccoli Cheddar Soup is creamy, cheesy, and full of bold flavors. The jalapeño adds just enough heat to make each spoonful exciting without overwhelming the classic taste.

Roasted Garlic Broccoli Cheddar Soup

This Roasted Garlic Broccoli Cheddar Soup features rich, caramelized garlic that adds a deep, savory flavor to the creamy cheddar base.

Roasting the garlic enhances its natural sweetness and elevates the classic soup into a gourmet experience.

Ingredients:

• 1 head garlic
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 medium onion, diced
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 4 cups broccoli florets
• 1 cup shredded carrots
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 25–30 minutes until soft and golden.
2. In a large pot, melt butter over medium heat. Sauté onions until translucent, about 5 minutes.
3. Add roasted garlic cloves (squeezed out of skins) and cook 1 more minute. Sprinkle flour over the mixture, stirring to form a roux. Cook 2 minutes.
4. Slowly whisk in broth and bring to a simmer. Add broccoli and carrots. Simmer for 15–20 minutes until tender.
5. Partially blend the soup for a creamy texture while leaving some chunks.
6. Stir in half-and-half, cheddar cheese, salt, and pepper. Heat until cheese melts fully.
7. Taste and adjust seasoning. Serve warm, optionally garnished with roasted garlic cloves.

Roasted Garlic Broccoli Cheddar Soup has a rich, slightly sweet garlic flavor that complements the creamy cheese and fresh broccoli beautifully. It’s a comforting soup with a gourmet touch.

Broccoli Cheddar Soup with Cauliflower Base

This Broccoli Cheddar Soup with Cauliflower Base uses cauliflower to create an ultra-creamy texture while keeping it lighter than traditional versions.

It’s a nutritious, low-carb twist that still delivers cheesy indulgence and comforting flavors.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 2 cups cauliflower florets
• 4 cups vegetable broth
• 1 cup shredded carrots
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: pinch of cayenne for heat

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Add broccoli, cauliflower, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
3. Partially blend the soup using an immersion blender, leaving some texture.
4. Stir in half-and-half, cheddar cheese, salt, pepper, and optional cayenne. Heat until cheese is fully melted.
5. Adjust seasoning to taste and serve warm, garnished with extra cheese if desired.

Broccoli Cheddar Soup with Cauliflower Base is creamy, cheesy, and lighter than traditional versions. The cauliflower creates a smooth texture while keeping the soup nutritious and satisfying.

Smoky Paprika Broccoli Cheddar Soup

This Smoky Paprika Broccoli Cheddar Soup brings a warm, smoky flavor to the classic creamy soup.

The addition of smoked paprika adds depth and complexity, turning a simple comfort food into a bold, flavorful dish that’s perfect for fall or winter meals.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups shredded carrots
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion for 5 minutes until translucent. Add garlic and cook 1 more minute.
2. Sprinkle flour over the mixture to make a roux and cook for 2 minutes, stirring constantly.
3. Slowly whisk in broth, bringing the soup to a gentle simmer.
4. Add broccoli and carrots. Simmer for 15–20 minutes until vegetables are tender.
5. Partially blend the soup with an immersion blender, leaving some chunks for texture.
6. Stir in half-and-half, cheddar cheese, smoked paprika, salt, and pepper. Heat until cheese melts fully.
7. Taste and adjust seasoning. Serve warm, optionally garnished with a sprinkle of smoked paprika.

The Smoky Paprika Broccoli Cheddar Soup offers a rich, smoky twist on the traditional favorite. It’s creamy, cheesy, and full of flavor, making it a standout soup for cozy nights.

Instant Pot Broccoli Cheddar Soup

This Instant Pot Broccoli Cheddar Soup is fast, easy, and incredibly creamy.

Using the pressure cooker ensures that the broccoli and other vegetables cook quickly while retaining vibrant flavor. Perfect for busy weeknights or last-minute meal prep.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 2 cups shredded carrots
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg

Instructions:

1. Turn the Instant Pot to sauté mode. Melt butter, then add onion and cook until translucent, about 5 minutes.
2. Add garlic and cook for 1 minute. Sprinkle in flour and stir to form a roux. Cook 1–2 minutes.
3. Pour in broth, stirring constantly to avoid lumps. Add broccoli and carrots.
4. Close the lid and set to pressure cook on high for 5 minutes. Quick-release the pressure carefully.
5. Use an immersion blender to partially blend the soup for a creamy texture while keeping some chunks.
6. Stir in half-and-half, shredded cheddar, salt, pepper, and nutmeg. Heat on sauté mode for 3–5 minutes until cheese melts.
7. Taste and adjust seasoning. Serve warm with bread or croutons.

Instant Pot Broccoli Cheddar Soup is fast, convenient, and deliciously creamy. It’s perfect for when you want comforting soup with minimal hands-on time.

Broccoli Cheddar Soup with Caramelized Onions

This version of Broccoli Cheddar Soup features sweet, caramelized onions that add richness and depth to the creamy cheese base.

The combination of tender broccoli and savory-sweet onions makes this soup a flavorful, indulgent twist on the classic recipe.

Ingredients:

• 3 tablespoons butter
• 2 medium onions, thinly sliced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 2 cups shredded carrots
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large pot, melt butter over medium-low heat. Add sliced onions and cook slowly for 15–20 minutes until deep golden and caramelized, stirring occasionally.
2. Add garlic and cook 1 more minute. Sprinkle flour over the mixture and cook 2 minutes, stirring to form a roux.
3. Gradually whisk in broth, then add broccoli and carrots. Simmer for 15–20 minutes until tender.
4. Partially blend the soup with an immersion blender, leaving some broccoli chunks.
5. Stir in half-and-half, cheddar cheese, salt, and pepper. Heat until cheese melts completely.
6. Taste and adjust seasoning. Serve warm, garnished with extra caramelized onions if desired.

Broccoli Cheddar Soup with Caramelized Onions is rich, sweet, and savory all at once. The caramelized onions elevate the classic soup, making it perfect for a comforting and sophisticated meal.

Cheddar Broccoli Soup with Sun-Dried Tomatoes

This Cheddar Broccoli Soup with Sun-Dried Tomatoes adds a tangy, savory twist to the classic recipe.

The sun-dried tomatoes complement the creamy cheddar and tender broccoli, creating a rich and flavorful soup perfect for lunch or dinner.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 cup shredded carrots
• 1/2 cup chopped sun-dried tomatoes (packed in oil)
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion for 5 minutes until soft. Add garlic and cook 1 more minute.
2. Stir in flour to form a roux and cook 2 minutes.
3. Slowly whisk in broth, then add broccoli, carrots, and sun-dried tomatoes. Simmer for 15–20 minutes until vegetables are tender.
4. Partially blend the soup using an immersion blender, leaving some broccoli chunks for texture.
5. Stir in half-and-half, cheddar cheese, salt, and pepper. Heat gently until cheese melts.
6. Taste and adjust seasoning. Serve warm with crusty bread.

Cheddar Broccoli Soup with Sun-Dried Tomatoes is creamy, cheesy, and full of tangy, savory flavor. The tomatoes add depth, making this classic soup more interesting and satisfying.

Broccoli Cheddar Soup with Roasted Red Peppers

This Broccoli Cheddar Soup features roasted red peppers blended into the creamy base, adding a subtle sweetness and vibrant color. It’s a slightly sweeter, flavorful variation of the classic soup that’s both comforting and visually appealing.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 cup shredded carrots
• 1 cup roasted red peppers, chopped
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onions for 5 minutes until soft. Add garlic and cook 1 more minute.
2. Stir in flour to create a roux. Cook 2 minutes while stirring.
3. Gradually whisk in broth. Add broccoli, carrots, and roasted red peppers. Simmer 15–20 minutes until vegetables are tender.
4. Partially blend soup with an immersion blender, leaving some texture.
5. Stir in half-and-half, cheddar cheese, salt, and pepper. Heat until cheese melts fully.
6. Adjust seasoning and serve warm, garnished with extra roasted peppers or herbs.

Broccoli Cheddar Soup with Roasted Red Peppers is creamy, colorful, and subtly sweet. The roasted peppers elevate the flavor while keeping the comforting texture intact.

Broccoli Cheddar Soup with Herb Infusion

This Broccoli Cheddar Soup is infused with fresh herbs like thyme and parsley, adding an aromatic and fresh layer of flavor to the creamy, cheesy base. It’s a light yet indulgent variation that feels sophisticated without being complicated.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 1/2 cups shredded carrots
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1 teaspoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onions until translucent, about 5 minutes. Add garlic and cook 1 minute.
2. Stir in flour to make a roux and cook 2 minutes.
3. Slowly whisk in broth. Add broccoli, carrots, and fresh thyme. Simmer 15–20 minutes until vegetables are tender.
4. Partially blend the soup with an immersion blender, leaving some chunks for texture.
5. Stir in half-and-half, cheddar cheese, parsley, salt, and pepper. Heat gently until cheese melts.
6. Adjust seasoning and serve warm, garnished with additional herbs if desired.

Broccoli Cheddar Soup with Herb Infusion is fragrant, creamy, and comforting. Fresh herbs bring brightness and a subtle complexity, making it a refined take on the classic soup.

Broccoli Cheddar Soup with Cauliflower and Carrot Swirl

This Broccoli Cheddar Soup adds pureed cauliflower and carrot to enhance creaminess and sweetness. The swirl of orange carrots creates a visually appealing presentation while naturally thickening the soup, making it nutritious, vibrant, and comforting.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 1 1/2 cups cauliflower florets
• 1 cup chopped carrots
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion for 5 minutes until translucent. Add garlic and cook 1 minute.
2. Stir in flour to make a roux and cook 2 minutes.
3. Gradually whisk in broth. Add broccoli, cauliflower, and carrots. Simmer 15–20 minutes until vegetables are tender.
4. Using an immersion blender, partially puree the soup, leaving some chunks for texture.
5. Stir in half-and-half, cheddar cheese, salt, and pepper. Heat gently until cheese melts.
6. Serve warm, optionally garnished with a small swirl of pureed carrot for a colorful presentation.

The cauliflower and carrot swirl adds a subtle sweetness and velvety texture to the classic Broccoli Cheddar Soup. It’s both visually stunning and deeply satisfying.

Cheddar Broccoli Soup with Leeks and White Wine

This Cheddar Broccoli Soup features leeks sautéed with a splash of white wine, adding a delicate sweetness and complexity. It’s a refined version of the classic, perfect for dinner parties or elegant family meals.

Ingredients:

• 3 tablespoons butter
• 2 medium leeks, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 1/2 cups shredded carrots
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Melt butter in a large pot over medium heat. Sauté leeks until soft, about 5–7 minutes. Add garlic and cook 1 minute.
2. Sprinkle flour over the leeks to make a roux. Cook for 2 minutes.
3. Pour in white wine, stirring constantly. Gradually whisk in broth. Add broccoli and carrots. Simmer 15–20 minutes until tender.
4. Partially blend the soup for a creamy texture while keeping some vegetable chunks.
5. Stir in half-and-half, cheddar cheese, salt, and pepper. Heat gently until cheese melts.
6. Taste and adjust seasoning. Serve warm, optionally with a sprinkle of fresh parsley.

Cheddar Broccoli Soup with Leeks and White Wine offers a sophisticated twist. The leeks add a subtle sweetness, while the wine deepens the flavors for a refined, creamy soup experience.

Broccoli Cheddar Soup with Sweet Potato

Adding sweet potato to Broccoli Cheddar Soup creates a naturally creamy, slightly sweet base that enhances the richness of the cheddar. This nutrient-packed version is hearty, comforting, and perfect for fall or winter meals.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 large sweet potato, peeled and diced
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onions for 5 minutes until translucent. Add garlic and cook 1 minute.
2. Stir in flour to make a roux, cooking 2 minutes while stirring.
3. Gradually whisk in broth. Add broccoli and sweet potato. Simmer 15–20 minutes until vegetables are tender.
4. Partially blend the soup with an immersion blender, leaving some chunks for texture.
5. Stir in half-and-half, cheddar cheese, salt, and pepper. Heat gently until cheese melts.
6. Taste and adjust seasoning. Serve warm, optionally garnished with a small sprinkle of smoked paprika.

Broccoli Cheddar Soup with Sweet Potato is creamy, rich, and slightly sweet. The sweet potato adds natural thickness and a comforting twist to the classic soup, making it perfect for cozy evenings.

Broccoli Cheddar Soup with Spinach and Kale

This Broccoli Cheddar Soup includes nutrient-packed spinach and kale, adding vibrant color and a boost of vitamins. The leafy greens complement the creamy cheddar base while keeping the soup hearty and satisfying without overpowering the classic flavors.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 cup chopped kale
• 1 cup fresh spinach leaves
• 1 1/2 cups shredded carrots
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Stir in flour to make a roux and cook for 2 minutes.
3. Gradually whisk in broth. Add broccoli, kale, spinach, and carrots. Simmer 15–20 minutes until vegetables are tender.
4. Partially blend the soup with an immersion blender, leaving some chunks for texture.
5. Stir in half-and-half, cheddar cheese, salt, and pepper. Heat until cheese melts fully.
6. Taste and adjust seasoning. Serve warm, optionally garnished with extra shredded cheddar or fresh herbs.

Broccoli Cheddar Soup with Spinach and Kale is creamy, cheesy, and packed with greens. It’s a healthy twist on the classic soup without sacrificing comfort or flavor.

Broccoli Cheddar Soup with Roasted Butternut Squash

Adding roasted butternut squash to Broccoli Cheddar Soup creates a naturally sweet, velvety texture that enhances the creamy cheddar base.

This version is hearty, slightly sweet, and perfect for autumn or winter meals.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 2 cups roasted butternut squash cubes
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: pinch of nutmeg

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute.
2. Stir in flour to create a roux and cook 2 minutes.
3. Gradually whisk in broth. Add broccoli and roasted butternut squash. Simmer 15–20 minutes until vegetables are tender.
4. Partially blend the soup using an immersion blender, leaving some chunks.
5. Stir in half-and-half, cheddar cheese, salt, pepper, and optional nutmeg. Heat until cheese melts fully.
6. Adjust seasoning and serve warm, garnished with roasted squash cubes or parsley.

Broccoli Cheddar Soup with Roasted Butternut Squash is creamy, slightly sweet, and comforting. The roasted squash enhances the flavor and makes this variation feel extra indulgent.

Broccoli Cheddar Soup with Coconut Milk and Curry

This Broccoli Cheddar Soup combines creamy coconut milk with mild curry spices for a unique, slightly exotic twist. The soup is flavorful, comforting, and lightly spiced, making it a creative variation of the classic cheddar-based soup.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 1/2 cups shredded carrots
• 1 teaspoon curry powder
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onions until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Stir in curry powder and cook for 1 minute until fragrant.
3. Add broccoli, carrots, and vegetable broth. Simmer 15–20 minutes until vegetables are tender.
4. Partially blend the soup using an immersion blender, leaving some chunks for texture.
5. Stir in coconut milk and shredded cheddar cheese. Heat gently until cheese melts and soup is creamy.
6. Taste and adjust seasoning. Serve warm, garnished with fresh cilantro if desired.

Broccoli Cheddar Soup with Coconut Milk and Curry is creamy, aromatic, and lightly spiced. The combination of coconut and cheddar creates a unique and comforting flavor profile that’s perfect for adventurous soup lovers.

Buffalo-Style Broccoli Cheddar Soup

This Buffalo-Style Broccoli Cheddar Soup adds a tangy, spicy kick with hot sauce and a hint of smoked paprika.

It’s perfect for spice lovers who enjoy a bold, creamy, cheesy soup with a bit of heat.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 1/2 cups shredded carrots
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 2–3 tablespoons hot sauce (adjust to taste)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion for 5 minutes until translucent. Add garlic and cook 1 minute.
2. Stir in flour to make a roux and cook for 2 minutes.
3. Gradually whisk in broth. Add broccoli and carrots. Simmer 15–20 minutes until vegetables are tender.
4. Partially blend the soup with an immersion blender, leaving some chunks for texture.
5. Stir in half-and-half, cheddar cheese, hot sauce, smoked paprika, salt, and pepper. Heat gently until cheese melts fully.
6. Adjust seasoning and serve warm, optionally garnished with extra cheddar or a drizzle of hot sauce.

Buffalo-Style Broccoli Cheddar Soup is creamy, cheesy, and spicy with a bold kick. It’s a fun and exciting variation for anyone who loves a little heat in their comfort food.

Pumpkin Broccoli Cheddar Soup

This Pumpkin Broccoli Cheddar Soup combines seasonal pumpkin with broccoli and cheddar, creating a slightly sweet and creamy soup perfect for fall or winter. It’s hearty, flavorful, and full of comforting aromas.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 1/2 cups shredded carrots
• 1 cup pumpkin puree
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Stir in flour to create a roux and cook 2 minutes.
3. Gradually whisk in broth. Add broccoli, carrots, and pumpkin puree. Simmer 15–20 minutes until vegetables are tender.
4. Partially blend the soup with an immersion blender, leaving some chunks.
5. Stir in half-and-half, cheddar cheese, salt, pepper, and nutmeg. Heat until cheese melts fully.
6. Adjust seasoning and serve warm, garnished with a sprinkle of cheddar or pumpkin seeds.

Pumpkin Broccoli Cheddar Soup is creamy, slightly sweet, and savory. The pumpkin adds depth and richness, making it a comforting and seasonal twist on the classic.

Spicy Vegan Broccoli Cheddar Soup

This Spicy Vegan Broccoli Cheddar Soup uses cashews and nutritional yeast to mimic cheesy flavor, combined with chili and smoked paprika for a mild heat.

It’s fully plant-based, flavorful, and creamy, perfect for vegans who crave indulgent comfort food.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 1/2 cups shredded carrots
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 cup soaked raw cashews
• 1/3 cup nutritional yeast
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute.
2. Add broccoli, carrots, chili powder, smoked paprika, and broth. Simmer 15–20 minutes until vegetables are tender.
3. Drain soaked cashews and add them to the pot with nutritional yeast and Dijon mustard.
4. Blend the soup using an immersion blender until creamy, leaving some chunks if desired.
5. Add salt and pepper, adjusting seasoning to taste. Serve warm, optionally garnished with fresh herbs.

Spicy Vegan Broccoli Cheddar Soup is rich, creamy, and slightly spicy without using any dairy. It’s a comforting, flavorful, and fully plant-based alternative to the classic soup.

Broccoli Cheddar Soup with Caramelized Fennel

This Broccoli Cheddar Soup features sweet, caramelized fennel, which adds a subtle anise-like flavor and depth to the creamy cheese base.

It’s a sophisticated twist on the classic, perfect for a cozy yet refined meal.

Ingredients:

• 3 tablespoons butter
• 1 medium fennel bulb, thinly sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 1/2 cups shredded carrots
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Melt butter in a large pot over medium heat. Add sliced fennel and sauté 10–12 minutes until caramelized.
2. Add onion and cook 5 minutes until translucent. Stir in garlic and cook 1 minute.
3. Sprinkle flour over the mixture to make a roux and cook 2 minutes.
4. Gradually whisk in broth. Add broccoli and carrots. Simmer 15–20 minutes until vegetables are tender.
5. Partially blend the soup with an immersion blender, leaving some chunks.
6. Stir in half-and-half, cheddar cheese, salt, and pepper. Heat until cheese melts fully.
7. Serve warm, optionally garnished with fennel fronds or extra cheddar.

Broccoli Cheddar Soup with Caramelized Fennel is sweet, savory, and creamy. The caramelized fennel adds an elegant flavor twist, making this soup a standout on any dinner table.

Broccoli Cheddar Soup with Roasted Garlic and Thyme

This version of Broccoli Cheddar Soup uses roasted garlic and fresh thyme to intensify the flavor profile.

The roasted garlic adds a rich, sweet depth, while thyme brings aromatic herbal notes, creating a gourmet, comforting soup.

Ingredients:

• 1 head garlic
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 medium onion, diced
• 4 cups broccoli florets
• 1 1/2 cups shredded carrots
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup half-and-half
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 25–30 minutes until soft.
2. In a large pot, melt butter over medium heat. Sauté onions until translucent, about 5 minutes. Add roasted garlic cloves (squeezed from skins) and thyme; cook 1–2 minutes.
3. Sprinkle flour over the mixture to make a roux. Cook 2 minutes.
4. Gradually whisk in broth. Add broccoli and carrots. Simmer 15–20 minutes until vegetables are tender.
5. Partially blend the soup with an immersion blender, leaving some chunks.
6. Stir in half-and-half, cheddar cheese, salt, and pepper. Heat until cheese melts fully.
7. Serve warm, garnished with thyme sprigs or extra roasted garlic.

Broccoli Cheddar Soup with Roasted Garlic and Thyme is rich, aromatic, and indulgent.

The roasted garlic and thyme elevate the classic soup into a flavorful, gourmet experience.

Broccoli Cheddar Soup with Smoked Gouda

This variation replaces traditional cheddar with smoked Gouda for a creamy, smoky twist.

The smooth, slightly caramelized flavor of Gouda adds richness and complexity, making it a luxurious alternative to the classic soup.

Ingredients:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 1/2 cups shredded carrots
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups smoked Gouda cheese, shredded
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Stir in flour to create a roux and cook 2 minutes.
3. Gradually whisk in broth. Add broccoli and carrots. Simmer 15–20 minutes until vegetables are tender.
4. Partially blend the soup with an immersion blender, leaving some chunks for texture.
5. Stir in half-and-half, smoked Gouda, salt, and pepper. Heat gently until cheese melts fully.
6. Adjust seasoning and serve warm, optionally garnished with extra smoked Gouda or fresh herbs.

Broccoli Cheddar Soup with Smoked Gouda is creamy, smoky, and indulgent.

The rich flavor of Gouda transforms the classic soup into a more sophisticated, comforting dish.

Conclusion

Broccoli cheddar soup is more than just a classic comfort food—it’s a versatile canvas for culinary creativity.

With these 27 broccoli cheddar soup recipes, you can explore everything from traditional creamy versions to bold, spicy, and even vegan alternatives.

Whether you’re cooking for your family, entertaining guests, or meal prepping for the week, these soups are sure to satisfy.

Grab your pot, your favorite cheese, and fresh broccoli, and let your kitchen be filled with the aroma of cozy, delicious soup.

No matter which recipe you try first, one thing is certain: a warm bowl of broccoli cheddar soup is the ultimate comfort food, guaranteed to make you smile with every spoonful.