This Creamy Broccoli Cheddar Soup is the ultimate comfort food classic, and this recipe is better than any you’ll find at a restaurant. It features tender broccoli florets and shredded carrots simmered in a rich, velvety, and incredibly cheesy cheddar broth. It’s a simple, one-pot recipe that delivers a soul-warming, satisfying meal that tastes truly indulgent.
Ready in about 30 minutes, this soup is perfect for a chilly evening when you’re craving something cozy and delicious. The secret to its amazing texture and flavor is using high-quality sharp cheddar cheese and partially blending the soup to create a thick, creamy base without being too heavy.
Why You’ll Love This Recipe
- Better Than Restaurant Quality: Tastes just like the famous cafe version, but even fresher and more flavorful.
- Quick & Easy: A hearty, from-scratch soup that comes together in one pot in about 30 minutes.
- Rich, Cheesy & Creamy: The ultimate comforting texture and flavor that everyone loves.
- Packed with Veggies: A delicious way to get a healthy serving of broccoli and carrots.
Ingredients
- 4 tablespoons Unsalted Butter
- 1 Yellow Onion, chopped
- 2 cloves Garlic, minced
- 1/4 cup All-Purpose Flour
- 2 cups Milk (whole or 2%)
- 2 cups Chicken or Vegetable Broth
- 1 lb Broccoli, florets chopped into small pieces
- 1 cup Carrots, shredded or matchstick
- 8 oz Sharp Cheddar Cheese, freshly shredded
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Nutmeg
- Salt and Black Pepper, to taste
Step-by-Step Instructions
- Sauté Aromatics: In a large Dutch oven or pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for one more minute until fragrant.
- Make the Roux: Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to cook out the raw flour taste.
- Build the Broth: Gradually whisk in the chicken broth until smooth. Then, slowly whisk in the milk. Bring the mixture to a simmer, stirring occasionally, until it starts to thicken.
- Simmer the Vegetables: Add the broccoli florets and shredded carrots to the pot. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the vegetables are very tender.
- Blend for Creaminess (Optional): Use an immersion blender to blend about half of the soup directly in the pot. This creates a creamy base while still leaving plenty of tender vegetable pieces for texture.
- Melt the Cheese: Remove the pot from the heat. Gradually stir in the freshly shredded cheddar cheese until it has completely melted and the soup is smooth. Stir in the paprika and nutmeg.
- Serve: Season with salt and pepper to taste. Serve hot, topped with extra shredded cheese.
Tips & Variations
- Pro Tip: For the smoothest, creamiest soup, shred your own cheese from a block. Pre-shredded cheeses are often coated in starches that can make the soup grainy.
- Make it Spicy: Add a pinch of cayenne pepper with the paprika for a little bit of heat.
- Add Protein: Stir in some shredded rotisserie chicken or crumbled cooked bacon at the end for a heartier meal.
- Different Veggies: Cauliflower can be used in place of or in addition to the broccoli.
Frequently Asked Questions (FAQ)
- How do I store and reheat leftovers?
- Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring often. Do not let it boil, as this can cause the cheese to separate.
- Can I freeze broccoli cheddar soup?
- Soups with a heavy dairy and cheese base can sometimes separate or become grainy when frozen and thawed. While possible, it’s best enjoyed fresh for the optimal creamy texture.
- How can I make this soup gluten-free?
- You can create a gluten-free roux by using a good quality all-purpose gluten-free flour blend.
Serving Suggestions
- This soup is a classic for a reason and is best served in a warm bowl, or even better, in a crusty bread bowl. Serve it with a side of crusty bread for dipping and a simple green salad for a complete and satisfying meal.
Broccoli Cheddar Soup
A from-scratch, creamy Broccoli Cheddar Soup made with fresh broccoli, rich cream, and sharp cheddar cheese. This cozy comfort food classic is ready in under 40 minutes and perfect for chilly nights!
Equipment
- large soup pot or Dutch oven
- Whisk
- immersion blender or countertop blender
- Ladle
- Measuring cups and spoons
Ingredients
- 5 tbsp unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 0.33 cup all-purpose flour (42 g)
- 1.5 cups whole milk (355 ml)
- 2 cups low-sodium chicken broth (475 ml)
- 1.5 cups heavy cream (355 ml)
- 4 cups broccoli florets (270 g), cut into small pieces
- 0.33 cup peeled grated carrot (35 g)
- 1 tsp salt, plus more to taste
- 0.5 tsp sugar
- 0.5 tsp ground black pepper, plus more to taste
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp ground mustard
- 8 oz sharp cheddar cheese, grated off the block (226 g), plus more for topping
Instructions
- Place butter in a large soup pot or Dutch oven over medium heat and melt.
- Add diced onion and cook until softened and translucent, about 5 minutes.
- Sprinkle flour over the butter and onion, whisking constantly until smooth and lump-free.
- Gradually whisk in milk until combined and thickened.
- Add chicken broth, heavy cream, broccoli, carrot, salt, sugar, black pepper, onion powder, garlic powder, and mustard. Stir until combined.
- Bring to a boil over medium-high heat while stirring. Reduce heat and simmer until thickened and broccoli is tender.
- Use an immersion blender or transfer soup in batches to a blender. Blend until desired texture is reached (smooth or slightly chunky).
- Lower heat and stir in grated cheddar cheese until melted and creamy. Season with additional salt and pepper to taste. Serve warm with extra cheese on top if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat gently on the stove over low heat. Freezing is not recommended as the cream base may separate. For best results, use freshly grated cheese for smooth melting.
