There’s just something so comforting about a bowl of warm, velvety soup on a chilly day, and this Creamy Broccoli Cheddar Soup Recipe hits that cozy spot perfectly. It’s rich, full of flavor, and surprisingly easy to make—trust me, you’ll want to keep this one bookmarked!

A white bowl filled with thick, yellowish soup with visible small bits of green broccoli and orange carrot mixed inside. On top, there are broken pieces of light beige crackers with some melted orange cheese. A silver spoon is partially dipped in the soup, resting inside the bowl. Around the bowl, on a white marbled surface, there are round light brown crackers and some green broccoli and orange carrot sticks blurred in the background. Another white bowl of soup is partially seen behind the main bowl. 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 Creamy Broccoli Cheddar Soup Recipe
Top Tip
How to Serve Creamy Broccoli Cheddar Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Broccoli Cheddar Soup Recipe

Why You'll Love This Recipe

I’ve made my fair share of broccoli cheddar soups, but this one really stands out for its creamy texture and balanced flavors—without needing any fancy ingredients. It’s a game changer for a quick lunch or a cozy dinner.

Simple & Wholesome: Uses easy pantry staples and fresh produce for a bowl full of pure, natural flavors.
Gluten-Free Friendly: This recipe naturally avoids gluten — so everyone can enjoy without worry.
Creamy Without the Cream: Greek yogurt adds richness with a tangy twist while keeping it lighter than heavy cream.
Customizable: You can easily tweak the veggies or spices to match your taste or what’s in your fridge.

Ingredients & Why They Work

This Creamy Broccoli Cheddar Soup Recipe relies on ingredients that blend beautifully—broccoli gives it that bright, veggie base, while the potato adds body and creaminess without overpowering. Simple spices keep it cozy and comforting.

Flat lay of a small pat of golden butter, one whole yellow onion, three fresh garlic cloves, a large head of bright green broccoli with stalks, one whole Yukon gold potato, a small white bowl of coarse salt, a small white bowl of whole black peppercorns, a small white bowl of paprika powder, a small white bowl filled with clear vegetable broth, a small white bowl of thick creamy Greek yogurt, a small pile of shredded bright orange carrots, and a small mound of shredded sharp cheddar cheese, 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 a luscious base flavor and helps soften onions and garlic to start the soup full of aroma.
Yellow Onion: Provides a natural sweetness and depth once sautéed.
Garlic: Pressed for extra punch, garlic amps up flavor without being harsh.
Broccoli (florets & stalks): Using the stalks avoids waste and adds wonderful texture when blended.
Yukon Gold Potato: Magic ingredient! Helps thicken the soup while keeping it naturally creamy.
Salt, Black Pepper, Paprika: Balances flavors and adds a mild smokiness and warmth.
Vegetable Broth: The flavorful liquid foundation—look for low sodium so you can control salt levels.
Greek Yogurt: Adds creaminess and a subtle tang, making it lighter yet rich.
Shredded Carrots: A sweet surprise for subtle sweetness and extra nutrients.
Cheddar Cheese: Sharp cheddar brings that iconic comforting and melty richness.

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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

Personally, I love tweaking this recipe with whatever veggies I have on hand. Sometimes I swap carrots for sweet corn or add a pinch of cayenne for a little kick. Don’t hesitate to get creative—you’ll be surprised how these simple changes keep the soup exciting.

Variation: One time, I added some cooked bacon bits on top, and it elevated the savory notes wonderfully—totally optional but delicious!
Dairy-Free: Swap Greek yogurt for coconut milk and use dairy-free cheese alternatives to make it vegan-friendly.
Extra Veggies: Toss in chopped spinach or kale when adding broccoli florets for a green boost.
Spice it Up: A pinch of smoked paprika or a dash of hot sauce give it a subtle heat that’s perfect for colder days.

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

A white bowl filled with thick yellow soup, with visible chunks of green broccoli and small bits of orange carrot mixed inside. The soup has crushed crackers on top that are pale golden and crumbly. A silver spoon is partially submerged in the soup inside the bowl. Around the bowl on a white marbled surface are whole round golden crackers, some broccoli florets, and another white bowl with shredded cheese partially visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté to Build Flavor

Start by melting the butter over medium heat in a large pot. Once it’s nice and hot, toss in the diced onion and pressed garlic. Stir them around until the onions turn translucent and you can smell that sweet onion-garlic combo—about 3 to 4 minutes. Don’t rush this step; it’s where your soup gets its soul.

Step 2: Add the Veggies and Broth

Next, add the broccoli stalks, diced potato, salt, pepper, and paprika to the pot. Give everything a good stir so it’s all coated with butter and spices. Pour in your vegetable broth and bring it to a gentle simmer. Cover the pot and let it cook for 8 to 10 minutes until the broccoli stalks and potatoes are fork-tender. This is the step where everything softens and starts melding beautifully.

Step 3: Blend to Creamy Perfection

Once the veggies are soft, carefully transfer the soup to a blender or use an immersion blender right in the pot. Blend until velvety smooth—this is where your soup starts feeling luxuriously creamy without any cream. Just be cautious with the hot liquid; blend in batches if needed to avoid splashing.

Step 4: Add Final Touches

Return the blended soup to the pot. Stir in the Greek yogurt for that rich tang and add the broccoli florets and shredded carrots for texture and a pop of color. Simmer gently, stirring often, until the broccoli florets are tender—about 5 minutes. Finally, fold in the shredded cheddar cheese until it’s fully melted and indulgently gooey.

Top Tip

Since I’ve made this soup many times, I’ve learned a few tricks that make a difference in getting that perfect balance and smooth texture every time. These tips have really helped me avoid common roadblocks.

Use Broccoli Stalks: Don’t toss those stalks! They add great flavor and smoothness when blended, plus less waste.
Don’t Overcook the Florets: Add broccoli florets last and simmer briefly—you want tender but still vibrant and not mushy.
Greek Yogurt Timing: Stir in the yogurt off the heat or on low to prevent curdling and keep it silky.
Cheese Quality Matters: Use a sharp, good-quality cheddar for that beautiful melt and depth of flavor.

How to Serve Creamy Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup - Serving Suggestion

Garnishes

I love topping this soup with a little extra shredded cheddar and freshly cracked black pepper. Sometimes I add crushed gluten-free crackers for crunch or a sprinkle of fresh chopped chives to brighten the flavors. A swirl of Greek yogurt on top looks pretty and adds creaminess right before serving.

Side Dishes

Pair this cozy soup with warm gluten-free bread or a crisp green salad to balance the richness. For a heartier meal, I like a side of roasted chicken or even grilled cheese with gluten-free bread—that dreamy cheese-on-cheese combo is hard to beat!

Creative Ways to Present

For special occasions, serve the soup in mini bread bowls or mason jars for a rustic, charming look. I once made it for a holiday party and garnished each bowl with a sprig of thyme and a dusting of smoked paprika—so simple but impressive for guests.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring to airtight containers. It keeps beautifully in the fridge for up to 4 days. I always make sure to give it a good stir before reheating since the cheese can settle at the bottom.

Freezing

This soup freezes well if you want to save some for later. I portion it into freezer-safe containers and thaw overnight in the fridge. Greek yogurt can separate a bit after freezing—just whisk vigorously when reheating and it’s good as new.

Reheating

Reheat gently over low heat on the stovetop, stirring often to blend the flavors and melt the cheese evenly. A splash of broth or water can help loosen it if it thickens too much. Avoid microwaving to keep that creamy texture perfect.

Frequently Asked Questions:

Is this Creamy Broccoli Cheddar Soup Recipe gluten-free?

Yes! It’s naturally gluten-free as it uses vegetable broth and gluten-free ingredients. Just be sure to use gluten-free crackers for garnish if desired.

Can I use regular cream instead of Greek yogurt?

You can, but Greek yogurt adds a nice tang and keeps the soup lighter. If you prefer cream, add it at the end and warm gently to avoid splitting.

How can I make this soup vegan?

To make it vegan, substitute the butter with olive oil, use a plant-based yogurt such as coconut yogurt, and choose a vegan cheddar cheese alternative. Use vegetable broth as usual.

Can I prepare this soup in advance?

Absolutely! You can make the soup a day or two before serving. Just store it in the refrigerator and reheat gently before serving. The flavors actually develop more after resting.

Final Thoughts

This Creamy Broccoli Cheddar Soup Recipe has become a staple in my kitchen for good reason. It’s filling, nutrient-packed, and wonderfully comforting on chilly days or whenever you need a little hug in a bowl. I hope you enjoy making it just as much as I do—it’s one of those recipes that really feels like a warm, delicious success every time.