Name: Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 2 cloves garlic, minced; 4 cups fresh broccoli florets, chopped; 1 cup carrots, shredded or chopped; 1/4 cup all-purpose flour; 3 cups chicken or vegetable broth; 1 cup whole milk or half-and-half; 1 cup heavy cream; 2 cups sharp cheddar cheese, shredded; Salt and pepper, to taste; Pinch of nutmeg (optional)

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A warm, creamy bowl of broccoli cheddar soup is my go-to comfort food when the weather gets chilly. It’s rich, cheesy, and filled with tender broccoli that balances out the creaminess perfectly.

Why You’ll Love This Recipe

I love this recipe because it takes a classic favorite and makes it simple enough to prepare at home. The sharp cheddar cheese adds a bold flavor that blends beautifully with the soft broccoli, while the cream makes it velvety and indulgent. I like that it works as both a cozy starter or a hearty main course with some crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter
Onion
Garlic
Fresh broccoli florets
Carrots
All-purpose flour
Chicken or vegetable broth
Whole milk or half-and-half
Heavy cream
Sharp cheddar cheese, shredded
Salt and pepper
Nutmeg (optional)

Directions

I start by melting butter in a large pot and sautéing the onion and garlic until fragrant.
I whisk in the flour to create a roux, cooking it for a minute to get rid of the raw flour taste.
Slowly, I pour in the broth while whisking to keep it smooth.
I add the chopped broccoli and carrots, then let them simmer until tender.
I stir in the milk and cream, letting everything heat gently without boiling.
Finally, I take the pot off the heat and stir in the cheddar cheese until it melts into a creamy base.
I adjust the seasoning with salt, pepper, and a pinch of nutmeg for depth.

Servings and timing

This recipe makes about 4 servings. I usually have it ready in around 35–40 minutes, which includes about 10 minutes of prep time and 25–30 minutes of cooking.

Variations

I like to switch things up by using a mix of cheeses, like adding a little Gruyère or Monterey Jack for extra creaminess. Sometimes I use cauliflower instead of broccoli, or mix the two together. For a lighter version, I replace part of the cream with more broth. And when I want extra protein, I stir in some shredded cooked chicken.

storage/reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I do it gently on the stovetop over low heat, stirring often so the cheese doesn’t separate. If the soup thickens too much, I stir in a splash of milk or broth. Freezing isn’t ideal because the cream and cheese can separate, but if I freeze it, I reheat it slowly while whisking to bring it back together.

FAQs

Can I make broccoli cheddar soup vegetarian?

Yes, I just use vegetable broth instead of chicken broth and keep the rest of the recipe the same.

Can I use frozen broccoli?

I can, but I prefer fresh for the best texture. If I use frozen, I add it later in the cooking process so it doesn’t get mushy.

How do I make the soup thicker?

I cook the roux a little longer or add slightly more flour. Another option is to let the soup simmer uncovered so it reduces and thickens naturally.

Can I make this in a slow cooker?

Yes, I can cook the broth, broccoli, carrots, and seasonings on low for about 4 hours. Near the end, I stir in the cream and cheese.

What type of cheddar works best?

I prefer sharp or extra sharp cheddar because it gives the soup the boldest flavor. Pre-shredded cheese doesn’t melt as well, so I shred it myself.

Conclusion

This broccoli cheddar soup is one of my favorite ways to bring comfort to the table. I love how creamy, cheesy, and satisfying it turns out every time I make it. Whether I’m serving it with bread, a sandwich, or just on its own, it never fails to be a cozy meal I look forward to.