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A flat-lay of ingredients for broccoli cheddar soup, including vegetables, dairy, and spices
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Broccoli Cheddar Soup

Make this easy broccoli cheddar soup recipe with tender broccoli and rich cheddar for a creamy, cozy dinner that's perfect for soup season.
Course Soup
Cuisine American
Keyword broccoli cheddar soup recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Calories 417kcal
Author C. Sophie

Equipment

  • Large Pot or Dutch Oven
  • Immersion Blender (Optional)

Ingredients

Unsalted Butter

  • 4 tablespoons unsalted butter

Yellow Onion

  • 1/2 cup yellow onion, finely diced

Garlic

  • 3 cloves garlic, minced

All-Purpose Flour

  • 1/4 cup all-purpose flour

Chicken Broth

  • 2 cups low-sodium chicken broth

Half-and-Half

  • 2 cups half-and-half

Broccoli

  • 3 cups fresh broccoli florets, cut into bite-sized pieces

Carrots

  • 1 cup matchstick (julienned) carrots

Kosher Salt

  • 1/2 teaspoon kosher salt

Ground Black Pepper

  • 1/2 teaspoon ground black pepper

Ground Nutmeg

  • 1/8 teaspoon ground nutmeg

Sharp Cheddar Cheese

  • 8 ounces sharp cheddar cheese, freshly grated

Instructions

  • In a large pot or Dutch oven, melt the unsalted butter over medium heat.
  • Add the diced onion and sauté for 4 to 5 minutes until soft and translucent.
  • Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
  • Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to create a golden roux and remove the raw flour taste.
  • Gradually whisk in the chicken broth and half-and-half, stirring continuously to ensure no lumps form.
  • Bring the mixture to a gentle simmer over medium-low heat. Do not let it reach a rolling boil to prevent the dairy from curdling.
  • Add the broccoli florets and matchstick carrots. Cover and simmer for 15 to 20 minutes, or until the broccoli is fork-tender.
  • Stir in the kosher salt, black pepper, and nutmeg.
  • Reduce the heat to the lowest setting or remove the pot from the heat entirely to prevent the cheese from breaking.
  • Add the freshly grated cheddar cheese one handful at a time, whisking constantly until the soup is smooth and velvety.
  • Optional: Use an immersion blender to pulse a small portion of the soup if a thicker, creamier consistency is desired, leaving plenty of whole broccoli pieces for texture.
  • Serve immediately in warm bowls, optionally paired with a crusty baguette or inside a toasted bread bowl.

Notes

Nutritional information:
  • Calories: 417
  • Protein: 19g
  • Carbohydrates: 15g
  • Fat: 32g
  • Saturated fat: 20g
  • Cholesterol: 98mg
  • Sodium: 740mg
  • Potassium: 320mg
  • Fiber: 3g
  • Sugar: 6g
  • Vitamin A: 850 IU
  • Vitamin C: 35mg
  • Calcium: 40mg
  • Iron: 2.1mg
Tip: Let the soup cool completely before refrigerating or freezing to prevent condensation and preserve texture.