Creamy Homemade Broccoli Cheddar Soup Recipe

This creamy one-pot broccoli cheddar soup is ready in just 30 minutes and is so well seasoned it rivals your favorite cafe. It’s the ideal, comforting bowl for cold days or whenever you need something warm and satisfying.

Why Make This Recipe?

• One pot and about 30 minutes from start to finish — minimal cleanup and quick to the table.
• Deeply comforting and creamy — a perfect choice for chilly weather or when you need a soothing meal.
• Simple to prepare — most of the work is chopping vegetables; the soup cooks itself after that.
• Leftovers reheat well and make convenient lunches or dinners for the week.

Ingredient Notes

• Broccoli: Use about 3 cups of broccoli florets (approximately 1.5 heads). Cut florets to uniform size so they cook evenly; fresh is best, but frozen works fine if that’s what you have.
• Shredded carrots: 1 cup. You can shred fresh carrots or use pre-shredded for convenience.
• White onion: ½, finely diced.
• Chicken or vegetable broth: 1 can (14.5 oz) of broth. Use vegetable broth to keep the recipe vegetarian.
• Half-and-half: 2 cups (1 pint) for a rich, creamy base.
• Sharp cheddar: 8 oz, finely shredded. Finely shredded or freshly grated cheese melts more smoothly and reduces the chance of clumping.
• All-purpose flour: ¼ cup to thicken the soup.
• Plus ¼ cup butter, salt, pepper, and a pinch (about ¼ tsp) of nutmeg to finish.

Step by Step Photos

Begin by prepping the vegetables: trim and chop about 1.5 medium heads of broccoli into florets (about 3 cups) and finely dice ½ of a white onion. Measure your carrots, cheese, and dairy so everything is ready when you need it.

1. Heat a large dutch oven or stockpot over medium heat. Add ¼ cup butter and the diced onion. Sauté until the onion is soft and translucent, stirring often.
2. Sprinkle in ¼ cup all-purpose flour and cook, stirring, for 1–2 minutes to remove the raw flour taste and form a light roux.
3. Whisk in 2 cups half-and-half and 1 (14.5 oz) can of chicken or vegetable broth until smooth. Add the broccoli florets and 1 cup shredded carrots. Season with salt and pepper to taste.
4. Cover and simmer 20–25 minutes, stirring occasionally, until the broccoli is tender and can be pierced easily with a fork. If using frozen broccoli, check sooner since it may cook faster.
5. Carefully transfer the soup to a blender or use an immersion blender. Pulse just until you reach the desired texture — a few pulses for some chunk, longer if you prefer smoother.
6. Return the soup to the pot and let it cool for a few minutes. Stir in 8 oz finely shredded sharp cheddar gradually until melted and incorporated. Cooling slightly before adding cheese helps prevent it from becoming grainy or clumping.
7. Taste and adjust seasoning with extra salt, pepper, and about ¼ teaspoon nutmeg. Serve warm with crusty bread or your favorite biscuit.

Store leftovers in the refrigerator for up to 5 days. Reheat gently in the microwave in short intervals, stirring frequently, or on the stovetop over low heat until warmed through.

FAQs and Expert Tips

• Can I use frozen broccoli? Yes. Frozen broccoli is a great time-saver and can be added directly from the bag. Because it’s often pre-blanched, it may require less simmering time — check for tenderness with a fork.
• What if I don’t have a blender? You can skip blending and simply chop the broccoli into smaller pieces before cooking, or use an immersion blender for partial blending. The soup will still be delicious.
• Why did my cheese clump? To avoid clumping: use freshly grated or finely shredded cheese, and add it after the soup has cooled slightly. If clumping happens, briefly blend the soup to smooth it out.
• Storage and freezing: Refrigerate up to 5 days. To freeze, cool completely and store in a freezer-safe container or flattened freezer bags; thaw overnight before reheating.

Recipe Card

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Recipe credit: The Girl Who Ate Everything (original inspiration).