Easy Broccoli Cheddar Soup

This broccoli cheddar soup is pure comfort in a bowl. It’s thick, creamy, and loaded with sharp cheddar cheese that melts into the most velvety soup you’ve ever tasted. I’ve been making this recipe for years, and it’s the one my family requests the most when the weather gets chilly.

What I love about this soup is that it comes together in about 30 minutes and uses simple ingredients you probably already have. The key is adding the cheese off the heat so it melts smoothly instead of getting grainy. One pot, minimal chopping, and a soup that tastes like you simmered it all day.

Sarah Mitchell

Easy Broccoli Cheddar Soup

This broccoli cheddar soup is pure comfort in a bowl. It's thick, creamy, and loaded with sharp cheddar cheese that melts into the most velvety soup you've ever tasted.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 340

Ingredients Method Notes

Ingredients

  

• 4 cups broccoli florets, chopped small
• 1 large carrot, diced small
• 1/2 cup onion, diced
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups whole milk
• 2 1/2 cups sharp cheddar cheese, shredded
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Pinch nutmeg

Method

 

1. Melt the butter in a large pot over medium heat. Add the onion and carrot and cook for 4-5 minutes until softened.
2. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
3. Slowly whisk in the chicken broth and milk, a little at a time, to prevent lumps.
4. Bring to a gentle simmer and add the broccoli florets, garlic powder, and nutmeg.
5. Simmer for 15 minutes until the broccoli is tender.
6. Remove the pot from the heat. Stir in the shredded cheddar cheese, a handful at a time, stirring until each addition melts completely.
7. Season with salt and pepper to taste.
8. Serve hot in bread bowls or regular bowls with extra cheddar on top.

Notes

Shred your own cheese — pre-shredded cheese is coated with anti-clumping agents that prevent smooth melting. Always add cheese off the heat to avoid a grainy texture. For a silkier soup, blend half of it with an immersion blender and stir it back in. This thickens it while keeping some texture from the broccoli pieces.