There’s something about a warm bowl of broccoli cheddar soup that makes a work day better. This one-pot broccoli cheddar soup recipe is comforting, creamy, and perfect for those back-to-back get-togethers when you need something satisfying at lunch. It feels like comfort food, but it’s simple enough to whip up without turning your kitchen upside down.
Instead of heavy cream or half and half, we use regular milk, and you still get that thick, velvety texture. No complicated steps. No fancy ingredients. Just a reliable, nutritious soup that works well for meal prep (and yes, it’s just as good for dinner).
This recipe also appears in my cookbook, The WorkWeek Lunch Cookbook: Easy, Delicious Lunch Meals Prep, Pack, and Take On The Go! Includes 60 approachable recipes designed to be prepared for meals and stored.
Why You’ll Love This One Pot Broccoli Cheddar Soup
- Made in one pot (less cleanup = always a win)
- Cream without heavy cream
- Great for preparing a meal for a cozy meal
- Easy to adapt with a simple swap
How to adapt this one-pot broccoli cheddar soup recipe
I don’t recommend making too many changes here, but there are a few swaps you can make if needed!
- If you don’t have chicken or vegetable stock, you can use water instead. The water will turn into stock, so to speak, as it cooks.
- Use frozen or fresh broccoli; your call!
- Skip the cayenne if you don’t like heat, and remember you can add any other spices you like! This particular soup does well with a dash of paprika on top before serving; trust me!
- If you don’t have mustard powder, you can leave it out or substitute it with 1 tsp of a high quality mustard such as Dijon.
- I recommend cutting your cheese from the block for this recipe; it just seems to make for a creamy product. However pre-shredded cheese works too, if that’s what you have or what you prefer.
- If you want to add more veggies, I’d stick to something simple like shredded cauliflower or potatoes.
- Feel free to add 1/2 cup drained and rinsed white beans to this recipe to make it a bit more filling. You won’t even taste them, but they add a subtle creaminess. (Hint: they’re also great to help thicken any non-dairy cream soup!)
- Switch the milk to plant-based milk, but know that it may not be as creamy and thick as regular milk. And if you’re using a nut-based milk, that flavor gives the soup. I recommend soy or oats; their flavor is not as pronounced as almond milk, for example.
- You can also use heavy cream if you like, half and half, or whole milk.
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How do you keep broccoli cheddar soup from curdling?
This is one of the most common questions about creamy soups.
If the milk is added while the soup is too hot, it may curdle. To avoid this:
- Lower the heat to medium or medium-low.
- Add the milk slowly.
- Stir constantly with a whisk while pouring.
Gentle heat + constant stirring = smooth and creamy soup.
Related: Kid-Friendly Recipes: 15 Meals Parents Always Make for Their Kids
Can you freeze broccoli cheddar soup?
We do not recommend freezing this broccoli cheddar soup recipe. I know, it’s catchy. But with milk and all milk, the texture and taste of the soup can be grainy after reheating. And so disappointing!
Freezer friendly soups to try!
Related: Weekly Meal Prep: 12 One-Pot Meals Under 30 Minutes
How to store and reheat Broccoli Cheddar Soup
This soup can last up to five days in the fridge. It is not freezer friendly. Reheat this soup in the microwave or on the stove, partially covered. You may need to add a little water to the soup when you reheat it; soup tends to thicken once refrigerated, especially those with so much milk in them.
I highly recommend enjoying it with your favorite crusty bread! For dinner, serve with bread and a green salad.
FAQs
Yes. Cauliflower works wonderfully in this recipe and creates a similar creamy texture when cooked and blended.
You can add white beans, extra cheese, or let the soup simmer a little longer to reduce. Avoid raising the heat, as this can affect the texture.
Sharp Cheddar gives the best flavor. For the smoothest texture, slice the cheese from a block rather than using pre-shredded varieties.
You can use oat or soy milk and a dairy-free shredded cheese alternative. The texture may be slightly different, but it will still be cozy and delicious.
Don’t forget to check out the other recipes featured in the WWL Cookbook!
Broccoli Cheddar Soup Recipe
Instructions
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Heat a large Dutch oven or stock pot over medium heat for a few minutes, then add the olive oil. After a minute, add the onion and sauté, stirring often, for 4 to 5 minutes, until the onions are soft and fragrant. If the pot starts to look dry, add a splash of water.
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Reduce the heat to medium-low and add the garlic, flour, salt, pepper, paprika and mustard to the pot. Stir well and let the flour cook for 1 to 2 minutes. Bring the heat to medium-high and add the stock half a cup at a time, stirring with a whisk between additions. Once all the stock has been added, increase the heat so that the mixture comes to a low boil. Cook for another 7 to 10 minutes. It will thicken as it cooks.
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Add the broccoli florets and chopped carrots to the pot and stir, reserving the chopped carrots. Cover and let the soup simmer for 15 minutes, until the carrots are fork tender.
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Add the milk and cheese and let the soup simmer for another minute, until the cheese has completely melted. Turn and add more salt, pepper or cayenne for a kick if desired!
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Divide the soup between three food preparation containers. Top with remaining shredded cheese for garnish. Allow them to cool slightly before covering and storing in the fridge.
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Storage, reheating and serving notes: This soup can last up to five days in the refrigerator. It is not freezer friendly. Reheat this soup in the microwave or on the stove partially covered. I highly recommend enjoying it with your favorite crusty bread!