Name: Creamy Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 tablespoons butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups chicken broth (or vegetable broth for vegetarian option); 2 cups milk; 1 cup heavy cream; 4 cups broccoli florets, chopped small; 1 large carrot, shredded; 2 cups sharp cheddar cheese, shredded; Salt and pepper to taste; Pinch of nutmeg (optional)

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A cozy bowl of creamy broccoli cheddar soup always hits the spot when I’m craving something warm and comforting. With tender bits of broccoli, a rich, cheesy base, and a velvety smooth texture, this soup makes a perfect quick dinner, satisfying lunch, or a delicious starter on a cold day. It’s easy to make in one pot, and it’s just as good reheated for leftovers.

Creamy Broccoli Cheddar Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 tablespoons butter

1 small onion, finely chopped

2 cloves garlic, minced

¼ cup all-purpose flour

2 cups chicken broth (or vegetable broth for vegetarian option)

2 cups milk

1 cup heavy cream

4 cups broccoli florets, chopped small

1 large carrot, shredded

2 cups sharp cheddar cheese, shredded

Salt and pepper to taste

Pinch of nutmeg (optional)

Directions

I start by melting butter in a large pot over medium heat. Then I add the chopped onion and let it sauté for about 3–4 minutes until it softens. After that, I stir in the garlic and let it cook for 30 seconds more.

I whisk in the flour to make a light roux and let that cook for 1–2 minutes, stirring constantly.

Next, I slowly whisk in the broth, followed by the milk and cream, making sure the mixture stays smooth.

I bring everything to a gentle simmer, then add the chopped broccoli and shredded carrot.

I cover the pot and let it cook for about 10–15 minutes, until the broccoli is nice and tender.

Once the vegetables are cooked, I reduce the heat and stir in the shredded cheddar until the soup is creamy and smooth.

I season it with salt, pepper, and a pinch of nutmeg if I want an extra layer of warmth.

For a smoother texture, I like to use an immersion blender to blend part of the soup, or I blend half of it in a regular blender and pour it back in.

I serve it hot, with crusty bread or an extra sprinkle of cheese on top.

Servings and timing

This recipe makes 4 servings, perfect for a small family or meal prep.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories per serving: Approximately 370 kcal

Variations

I often change things up depending on what I have:

Vegetarian: I use vegetable broth instead of chicken broth.

Low-fat version: I swap heavy cream with more milk or use half-and-half.

Extra protein: I stir in some cooked shredded chicken or white beans.

Gluten-free: I substitute the flour with a gluten-free all-purpose blend or a cornstarch slurry.

Spicy kick: I add a pinch of red pepper flakes or a dash of hot sauce.

Storage/Reheating

I let any leftovers cool completely before storing. I keep the soup in an airtight container in the fridge for up to 4 days. When I reheat it, I warm it over low heat on the stove, stirring often to prevent the cheese from separating. If the soup thickens too much in the fridge, I just add a splash of broth or milk to loosen it up. It can also be frozen, though the texture may change slightly due to the dairy—so I stir it well when reheating after thawing.

FAQs

How do I make the soup smoother or chunkier?

I like using an immersion blender if I want a smoother consistency, or I leave it as-is for a chunky, rustic texture. Blending just half gives me the best of both worlds.

Can I use frozen broccoli?

Yes, I can absolutely use frozen broccoli. I don’t need to thaw it first—just add it straight to the pot and cook a bit longer until tender.

What type of cheddar is best?

I prefer sharp cheddar for the boldest flavor, but mild or medium works too. I always shred my own cheese for the smoothest melt.

Can I make this ahead of time?

Yes, I often make this soup a day ahead. The flavors get even better overnight, and it reheats beautifully for lunch or dinner the next day.

Is this soup freezer-friendly?

Yes, though dairy-based soups can separate a bit when frozen. I stir it well after reheating, and it comes back together nicely.

Conclusion

This creamy broccoli cheddar soup is one of those reliable comfort foods I turn to again and again. It’s simple, flavorful, and adaptable, whether I’m feeding the family, meal prepping, or just craving a bowl of something warm and cheesy. With only 30 minutes and one pot, this soup always earns a spot on my weeknight rotation.

Recipe:

Creamy Broccoli Cheddar Soup

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A cozy, creamy broccoli cheddar soup made with tender broccoli florets, shredded carrots, sharp cheddar cheese, and a rich, velvety broth. Quick, comforting, and perfect for chilly days or busy weeknights.

Instructions

Melt butter in a large pot over medium heat.
Add chopped onion and sauté for 3–4 minutes until softened.
Stir in garlic and cook for 30 seconds.
Whisk in the flour to form a roux and cook for 1–2 minutes, stirring constantly.
Gradually whisk in broth, then milk and cream, ensuring the mixture stays smooth.
Bring to a gentle simmer and add chopped broccoli and shredded carrot.
Cover and cook for 10–15 minutes until the broccoli is tender.
Reduce heat and stir in shredded cheddar cheese until fully melted and smooth.
Season with salt, pepper, and nutmeg if desired.
For a smoother texture, blend part or all of the soup using an immersion blender or regular blender.
Serve hot with crusty bread or an extra sprinkle of cheese.