Broccoli cheddar soup is the ultimate cozy comfort meal that brings creamy, cheesy goodness in every spoonful. This version is easy to make at home, all in one pot, and delivers rich flavor thanks to sharp cheddar, tender broccoli florets, and a touch of spice. Whether you’re looking for a quick weeknight dinner or a satisfying lunch, this soup hits the spot—no need to hit the Panera drive-thru.
Table of Contents
💛 Why You’ll Love This Recipe
- Better than takeout – Thick, cheesy, and made from scratch
- One-pot recipe – Fewer dishes, faster cleanup
- Rich, creamy texture – With the perfect amount of sharp cheddar
- Customizable – Add bacon, potatoes, or chicken if you like
- Freezer-friendly – Great for meal prep (see notes below)
🛒 Ingredients
- 7 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 cup yellow onion, finely diced
- 1 ½ tsp minced garlic
- ¾ tsp smoked paprika
- ¾ tsp ground mustard
- ⅛ tsp cayenne pepper
- Salt and black pepper, to taste
- 6 tbsp all-purpose flour
- 32 oz reduced-sodium chicken broth (or vegetable broth)
- 3 cups half-and-half
- 1 bay leaf (optional)
- 6 cups broccoli, chopped into small florets
- 2 cups shredded carrots
- 12 oz freshly shredded sharp cheddar cheese (about 3¼ cups)
👨🍳 Instructions
1. Start with the Aromatics
In a large soup pot, melt 1 tbsp butter with olive oil over medium heat. Add diced onion and sauté for 3–5 minutes until soft and golden. Stir in garlic, paprika, mustard, cayenne, salt, and pepper. Cook for 1 minute until fragrant.
2. Make the Roux
Add remaining 6 tbsp butter to the pot. Once melted, whisk in flour and cook for 2 minutes, whisking constantly, to create a thick roux.
3. Add Liquids
Slowly whisk in chicken broth until smooth. Then, gradually whisk in the half-and-half. Add bay leaf if using. Reduce heat to medium-low and let the soup simmer for 15 minutes, stirring occasionally, until slightly thickened.
4. Add Veggies
Stir in broccoli and shredded carrots. Let simmer on low heat for 10–15 minutes, or until broccoli is fork-tender.
5. Add Cheese and Finish
Turn off heat. Gradually stir in cheddar cheese by the handful until melted and creamy. Taste and adjust seasoning if needed.
⏱ Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6
- Difficulty: Easy
🥦 Nutrition Facts (per serving, approx.)
- Calories: 566 kcal
- Carbohydrates: 35g
- Protein: 24g
- Fat: 38g
- Fiber: 4g
- Sugar: 13g
- Sodium: 766mg
💡 Tips & Variations
- Use freshly grated cheese – Pre-shredded cheese won’t melt as smoothly
- Want it thicker? Blend a portion of the soup, or simmer longer
- Add-ins:
- Crispy bacon for smoky crunch
- Diced potatoes or cauliflower for extra body
- Cooked shredded chicken for protein
- Lighter option: Swap half-and-half with whole milk
- Extra creamy: Use heavy cream instead of half-and-half
❓ FAQs
Can I use frozen broccoli?
Yes! Just thaw and drain it first to avoid a watery soup.
Can I freeze broccoli cheddar soup?
You can, but creamy soups may separate slightly. Cool completely and reheat gently while whisking.
What’s the best cheese to use?
Sharp or extra-sharp cheddar is ideal. Freshly shredded is best for melting.
Broccoli Cheddar Soup
Equipment
- – Large soup pot
- Whisk
- Ladle
- – Knife & cutting board
Ingredients
- – 7 tbsp unsalted butter divided
- – 1 tbsp olive oil
- – 1 cup yellow onion diced
- – 1 ½ tsp garlic minced
- – ¾ tsp smoked paprika
- – ¾ tsp ground mustard
- – ⅛ tsp cayenne pepper
- – Salt and pepper to taste
- – 6 tbsp flour
- – 32 oz chicken broth or vegetable broth
- – 3 cups half-and-half
- – 1 bay leaf optional
- – 6 cups broccoli chopped
- – 2 cups shredded carrots
- – 12 oz sharp cheddar cheese shredded
Instructions
- Heat 1 tbsp butter and oil in a large pot. Add onion; cook 3–5 minutes.
- Stir in garlic, paprika, mustard, cayenne, salt, and pepper; cook 1 minute.
- Add 6 tbsp butter and melt. Whisk in flour; cook 2 minutes.
- Slowly add broth, then half-and-half. Add bay leaf. Simmer 15 minutes.
- Add broccoli and carrots. Cook 10–15 minutes until tender.
- Turn off heat. Stir in cheese until melted. Adjust seasoning and serve.
Notes
– To freeze, cool completely and reheat gently to maintain texture
– Blend part of the soup for a smoother consistency
🏁 Conclusion
This broccoli cheddar soup is rich, creamy, and easy enough for any home cook. It’s better than restaurant versions, made in one pot, and packed with comforting flavor. Pair it with crusty bread or a simple salad for a satisfying meal you’ll want to make again and again.