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Easy and quick Broccoli Cheddar Soup serves a warm meal to the tables in only 30 minutes. This soup is creamy, cheesy, and absolutely delicious with a bowl of comfort. Serve it with crusty bread for lunch or dinner.
Broccoli Cheddar Soup Recipe
This homemade broccoli cheddar soup is one of my favorite creamy vegetable soup recipes that warms you deeply with a decent cheddar flavor. It’s the best comfort food for chilly days. Cozy and simply delicious.
Broccoli cheddar soup is a great recipe for everyday meals and holidays. Simply cook and simmer all ingredients in a pot for less than 30 minutes, and you’ll have a bowl of this incredible broccoli cheddar soup served to the table that tastes better than local restaurants.
Why This Recipe Works
This soup takes less than 30 minutes to make and is 100% fail-proof. Everyone can make it delicious at home with a handful of ingredients that can be easily found in your local grocery.
This ultimate soup recipe is also perfect for a quick lunch or busy weeknight dinners. Enjoy a bowl of creamy soup with croutons on top or dip it with crusty bread makes my mouth water.
It’s also a freezer-friendly recipe that can be prepared ahead of time. It can last for days in the fridge for those working moms and young professionals with busy schedules.
Ingredients For Broccoli Cheddar Soup
Grab these simple ingredients from your kitchen:
- Unsalted butter
- White onion
- All-purpose flour
- Heavy cream
- Chicken broth
- Broccoli
- Carrot
- Mild or sharp cheddar cheese
- Salt
- Ground black pepper
- Paprika, optional
Heavy cream can be substituted with half-and-half or low-fat milk, making the soup lighter and healthier.
Using chicken broth, homemade chicken stock, or vegetable broth to add more flavor to the soup also helps to loosen up the texture.
You may choose either mild or sharp cheddar for your soup. While adding the long-aged sharp cheddar will enhance the flavor with a rich cheesy taste.
See the recipe card for full information on ingredients.
How To Make Broccoli Cheddar Soup
The ultimate broccoli cheddar soup recipe is effortless to prepare.
First, melt the butter in a soup pot. Add onion and sauté until soft and lightly browned. Stir in all-purpose flour and cook for a few minutes. Whisk in heavy cream and chicken broth. Constantly stir the soup with a wooden spoon to avoid the flour sticking to the bottom.
Next, add broccoli and carrot. Lower the heat and simmer the soup until the vegetables are cooked through.
Season the soup with salt and pepper. Blend half of the soup to have a smooth texture.
Return the soup to the pot, stir in cheddar cheese and serve immediately.
Cooking Tips
For the best results, please follow my tips below:
- Keep stirring the flour, so it won’t burn or stick to the bottom.
- Constantly stir the soup while adding heavy cream and chicken stock to keep it lump-free.
- You may enjoy the soup with small chunks or smooth it out with a blender or a food processor.
- Add a spicy kick to the soup with paprika sprinkled on top when serving if desired.
Frequently Asked Questions
Stor the leftover in an airtight container and refrigerate for 3 to 4 days.
You may freeze the soup for a longer last. Store the soup in a freezer-safe bag or airtight containers, and freeze it for up to 1 month.
To reheat, thaw the frozen soup to room temperature and cook on medium-low heat.
In this recipe, the soup is thickened with three tablespoons of all-purpose flour.
You may also add a slurry, a mixture of water, and cornstarch. Whisk 3 tablespoons each of water and cornstarch in a bowl, and pour into the hot soup. Constantly stir the soup to thicken the texture.
This recipe has 496 calories per serving.
What To Serve With Broccoli Cheddar Soup
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Recipes You Might Like
Broccoli Cheddar Soup
Ingredients
- 1/4 cup unsalted butter, melted
- 1/2 white onion, diced
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 1/2 cups chicken broth
- 1/2 pound (250 grams) broccoli florets, cut into bite size
- 1 cup carrot, julienned
- 2 cups shredded cheddar cheese
- salt, to taste
- ground black pepper, to taste
- paprika, optional
Instructions
- Heat a soup pot over medium-high heat. Melt the butter in the pot, then add the diced onion and sauté for 2 minutes until lightly browned and aromatic. Stir in the all-purpose flour and cook for 1 to 2 minutes.
- Whisk in the heavy cream and chicken broth. Stir the soup constantly with a wooden spoon to prevent the flour from sticking to the bottom.
- Add the broccoli and carrots, then bring the soup to a simmer. Continue cooking over low heat for 15 to 20 minutes, until the broccoli and carrots are softened and cooked through.
- Season the soup with salt and ground black pepper. Blend half of the soup until smooth, then return it to the pot. Add the cheddar cheese and stir until it melts.
- Serve immediately, garnished with additional cheddar cheese and a sprinkle of paprika on top, if desired.
Video
Notes
- Keep stirring the flour, so it won’t burn or stick to the bottom.
- Constantly stir the soup while adding heavy cream and chicken stock, to keep it lump-free.
- You may either enjoy the soup with small chunks or smooth it out with a blender or a food processor.
- Serve the soup with paprika sprinkled on top to give the soup a spicy kick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for this great recipe! It was quick and simple to prepare and totally delicious served with a slice of fresh sourdough bread.
I calculated 430 Cals per serving though. Maybe I used less fatty cooking cream. I used a stick blender to get the consistency I wanted (no big pieces but not a purée) and that worked well.
Can I use an immersion blender for the “blending” stage?
Yes, you can use an immersion blender.
What can I use instead of flour? I am trying to reduce my intake of processed carbs… cooked potatoes?
You can certainly use cooked potatoes.
potato starch or some type of thickening agent or starch.
Can all the ingredients be doubled to make a bigger serving of this soup? Or what is your suggestion otherwise. I need more than a serving for 4, at least 6. Thank you
Yes you can!
This broccoli cheddar soup recipe is simply delicious! The rich, creamy cheese and the tender, slightly crunchy broccoli perfectly balance. I followed the recipe exactly, and it turned out perfectly. I was so impressed with how quick and easy it was to make, and it tasted like I had ordered it from a fancy restaurant. Thank you for sharing this fantastic recipe, I can’t wait to make it again!
Awesome!
I made this tonight, except doubling it and subbing cauliflower for 2/3 of the broccoli since that’s what I had. It was fantastic!! One of my kids used a scraper to get every last drop.
That’s so awesome!! :)
would be a help if we had a choice to use cups/metric
Great recipes