Creamy Homemade Broccoli Cheddar Soup
Make rich, velvety smooth broccoli cheddar soup at home. This recipe delivers classic comfort food flavor quickly and is perfect for a weeknight dinner.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 4 cups fresh broccoli florets
- 4 cups chicken or vegetable broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 2 cups milk (whole milk preferred for richness)
- 3 cups sharp cheddar cheese, shredded
- 1/2 cup heavy cream (optional, for extra creaminess)
Instructions
- Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add the chopped onion and diced carrots. Cook until the onion softens, about 5 minutes.
- Add the broccoli florets, broth, garlic powder, salt, and pepper to the pot. Bring the mixture to a simmer, then cover and cook for 10 minutes, or until the broccoli is tender.
- In a small bowl, whisk the flour into the milk until no lumps remain. This creates a slurry.
- Slowly pour the milk mixture into the simmering soup, stirring constantly. Continue to cook, stirring often, until the soup thickens slightly, about 5 to 7 minutes. Do not let it boil rapidly.
- Reduce the heat to low. Stir in the shredded cheddar cheese one handful at a time, allowing each addition to melt completely before adding more. Stir until the cheese sauce is smooth and velvety.
- If using, stir in the heavy cream for added richness. Taste and adjust salt and pepper as needed.
- Serve the soup hot. You can leave it slightly chunky or use an immersion blender to make it smoother.
Notes
- For a high-protein version, add 1/2 cup of cooked, shredded chicken breast when adding the cheese.
- Use freshly shredded sharp cheddar cheese for the best melting quality and flavor. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- If you prefer a chunkier soup, add half of the broccoli during the initial simmer and the other half during the last 5 minutes of cooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 7
- Sodium: 650
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 4
- Protein: 18
- Cholesterol: 55