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Bowl of creamy broccoli cheddar soup topped with shredded cheddar, carrots and a broccoli floret
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Creamy Broccoli Cheddar Soup

This creamy broccoli cheddar soup is loaded with tender broccoli, carrots, and sharp cheddar cheese. Made in one pot in about 40 minutes, it's rich, cozy, and perfect with crusty bread.
Course dinner, Lunch, Soup
Cuisine American
Keyword broccoli cheddar soup, broccoli cheese soup, creamy broccoli cheddar soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Wooden Spoon
  • Box grater
  • Immersion blender (optional)
  • A sharp chef's knife
  • A sturdy cutting board

Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 3 cloves garlic minced
  • ¼ cup (32g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • ½ cup (120ml) heavy cream optional
  • 4 cups broccoli florets about 12 ounces, chopped into bite-size pieces
  • 1 large carrot julienned or shredded
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon smoked paprika
  • pinch ground nutmeg
  • 8 ounces sharp cheddar cheese about 2 heaping cups, freshly shredded, plus more for topping

Instructions

  • Cook the aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and pepper and cook for 4 to 5 minutes, until soft. Stir in the garlic and cook for 1 minute.
  • Make the roux: Sprinkle in the flour and whisk constantly for 1 to 2 minutes, until light golden.
  • Add the liquids: Slowly pour in the milk, whisking constantly, then whisk in the broth and cream until smooth.
  • Simmer: Add the broccoli, carrot, Dijon mustard, smoked paprika, and nutmeg. Bring to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally, until the broccoli is tender. Do not let it boil.
  • Blend (optional): For a thicker soup, pulse a few times with an immersion blender, or blend 1 to 2 cups in a blender and stir it back in.
  • Add the cheese: Reduce the heat to low. Stir in the cheese a handful at a time, letting each addition melt before adding more. Taste and adjust the salt and pepper.
  • Serve: Ladle into bowls and top with extra cheddar. Serve warm with crusty bread.

Notes

  1. Shred the cheese from a block. Pre-shredded cheese has anti-caking agents that can make the soup grainy.
  2. Keep the heat low once the cheese goes in, and never let the soup boil.
  3. Peel and dice the broccoli stems and add them with the florets.
  4. Frozen broccoli works too. Use 12 to 16 ounces and simmer for 8 to 10 minutes.
  5. For gluten-free, skip the flour and thicken the simmering soup with 2 tablespoons of cornstarch whisked into 2 tablespoons of cold water.
  6. Store in the fridge for up to 4 days. Reheat gently over medium-low heat, adding a splash of milk or broth if needed.
  7. I don't recommend freezing the finished soup, since the cheese can separate. To freeze, freeze it before adding the cheese, then stir in fresh cheese when reheating.