Can I use frozen broccoli instead of fresh?

Totally! Just toss it in straight from the freezer—no need to thaw. It cooks down beautifully.

What if I don’t have sour cream or Greek yogurt?

A splash of heavy cream or even plain milk works. It won’t have the same tang, but hey, it’ll still be tasty.

Yep. Soup keeps in the fridge for up to 4 days. Just reheat gently so the cheese doesn’t separate.

Need? No. Want? Absolutely. They add crunch and that salty-cheesy bite that makes the soup next-level.

A cozy, creamy broccoli cheddar soup made from scratch with fresh veggies and a cheesy finish. Perfect for chilly days or an easy comfort meal.

Scale

In a large pot, melt the butter over medium heat.
Add the chopped onion and garlic and sauté until soft and fragrant, about 5 minutes.
Stir in red pepper flakes, salt, and pepper.
Add the diced potato and broccoli, then pour in the water.
Bring to a boil, then reduce to a simmer. Cook until vegetables are very tender, about 15–20 minutes.
Using an immersion blender (or regular blender in batches), puree the soup until smooth.
Stir in most of the grated cheddar, reserving some for garnish, and mix until melted.
Remove from heat and stir in the sour cream or Greek yogurt.
Serve hot, garnished with the remaining cheddar.

For extra flavor, you can add a dash of nutmeg or a splash of cream at the end. Serve with crusty bread for a full meal.

Keywords: broccoli, cheddar, soup, vegetarian, comfort food