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Bowl of creamy broccoli cheddar soup, thick and velvety with melted cheese swirled on top, broccoli florets visible, served in a bread bowl, warm comfort food setting
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
Cook Time 25 minutes
Total Time 35 minutes
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.