Name: Broccoli Cheddar Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 6 tablespoons butter; 1 onion, diced; 4 carrots, grated; 1/2 cup all-purpose flour; 3 cups chicken or vegetable stock; 3 cups milk; 4 broccoli crowns, cut into tiny florets (about 5 cups); 1/2 cup heavy cream; 6 oz cream cheese; 3 cups grated cheddar cheese; Salt and pepper, to taste

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Creamy, rich, and loaded with flavor, this Broccoli Cheddar Soup is a satisfying comfort food favorite. With tender broccoli florets, sweet carrots, and a velvety base made from real cheddar cheese and cream, this homemade version of a classic restaurant soup is perfect for chilly days or quick weeknight dinners. It’s a nourishing and filling option the whole family will love. Broccoli Cheddar Soup

Why You’ll Love This Recipe

This Broccoli Cheddar Soup is everything a cozy bowl should be. Here’s why you’ll want to make it again and again:

Rich and creamy with real cheddar and cream cheese
Packed with vegetables like broccoli and carrots
Comforting and hearty without being overly heavy
Easy to customize with different broths or milk options
Makes a great lunch, light dinner, or meal prep favorite
Delicious served with bread, crackers, or a fresh salad

Ingredients

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

6 tablespoons butter
1 onion, diced
4 carrots, grated
1/2 cup all-purpose flour
3 cups chicken or vegetable stock
3 cups milk
4 broccoli crowns, cut into tiny florets (about 5 cups)
1/2 cup heavy cream
6 oz cream cheese
3 cups grated cheddar cheese
Salt and pepper, to taste

Directions

In a large pot over medium heat, melt the butter.
Add the diced onion and cook until soft and translucent, about 5 minutes.
Stir in the grated carrots and cook for another 2–3 minutes.
Sprinkle in the flour and stir continuously for 1–2 minutes to cook off the raw flour taste.
Gradually whisk in the chicken or vegetable stock, stirring constantly to avoid lumps.
Increase the heat to medium-high and cook until the mixture thickens slightly.
Reduce the heat to medium-low. Stir in the milk and then the broccoli florets.
Cover the pot and simmer for about 15 minutes, or until the broccoli is tender.
Add the heavy cream, cream cheese, and cheddar cheese. Stir continuously until everything melts and the soup is smooth and creamy.
Season with salt and pepper to taste. Serve hot.

Servings and timing

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 410 kcal per serving

Variations

Vegetarian Option: Use vegetable broth instead of chicken stock.
Lighter Version: Replace heavy cream with additional milk or use a lower-fat milk option.
Extra Cheesy: Add more cheddar or a mix of cheeses like Monterey Jack or mozzarella.
Spicy Kick: Stir in a pinch of cayenne pepper or a few dashes of hot sauce.
Chunky or Smooth: Leave the soup chunky or blend part of it with an immersion blender for a creamier texture.
Add Protein: Mix in cooked shredded chicken or white beans for added protein.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 4 days.

To reheat, warm over medium heat on the stovetop, stirring frequently until hot. Add a splash of milk or broth if the soup thickens too much.

This soup can also be frozen for up to 2 months. Cool completely before freezing. Thaw overnight in the fridge and reheat gently.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Thaw and drain before adding, and reduce cook time slightly since it’s already partially cooked.

What kind of cheddar cheese is best?

Sharp cheddar adds bold flavor, but mild or medium cheddar also works. Use freshly grated cheese for best melting results.

Can I make this soup gluten-free?

Yes, substitute the flour with a gluten-free all-purpose flour or cornstarch slurry.

Do I have to use cream cheese?

No, but it adds a velvety texture. If you prefer, omit it or replace it with more cheddar or a splash of cream.

How do I avoid grainy cheese in the soup?

Make sure to lower the heat before adding cheese and stir continuously. Avoid boiling after the cheese is added.

Can I use non-dairy milk?

Yes, use unsweetened non-dairy milk and plant-based cream cheese and cheddar alternatives.

Can I blend the soup?

Yes, use an immersion blender for a smoother consistency or blend part of the soup and mix it back in.

What should I serve with broccoli cheddar soup?

Crusty bread, garlic toast, or a fresh green salad pairs perfectly.

Is this soup freezer-friendly?

Yes, but texture may slightly change due to dairy content. Reheat slowly and stir often after thawing.

Can I make this soup in a slow cooker?

Yes, sauté onions, carrots, and flour on the stovetop, then transfer to a slow cooker with stock, milk, and broccoli. Cook on low for 4–5 hours. Stir in cream, cream cheese, and cheddar at the end.

Conclusion

Broccoli Cheddar Soup is a creamy, cheesy classic that delivers big on flavor and comfort. Whether you’re making it for a quick lunch or a cozy dinner, it’s an easy one-pot meal that satisfies with every spoonful. Customize it to suit your taste and enjoy the warmth and richness of this hearty homemade soup.