Creamy Broccoli Cheddar Soup Recipe You’ll Make Again and Again

This creamy one-pot broccoli cheddar soup is ready in just 30 minutes and delivers rich, comforting flavor that rivals restaurant versions. It’s the perfect bowl for chilly days and simple weeknight dinners.

This post contains affiliate links, for more information please review my Privacy Policy.

Why Make This Recipe?

• One pot and 30 minutes: Everything cooks together in one pot and is ready in about half an hour—minimal cleanup, maximum comfort.
• Comforting and creamy: Thick, velvety texture and bright broccoli make this an ideal soup for cold days or when you need something soothing.
• Super easy: Aside from chopping a few vegetables, the steps are straightforward and forgiving.
• Great for leftovers: Make a big batch for lunches or dinners through the week; it reheats well and freezes nicely.

Ingredient Notes

• Broccoli: Use about 3 cups of florets (roughly 1.5 heads). Cut florets to a uniform size so they cook evenly. Fresh is preferred but frozen works fine.
• Shredded carrots: 1 cup shredded carrots adds color and a touch of sweetness. Bagged pre-shredded is a convenient option.
• White onion: ½ a white onion, finely diced, gives a mild savory base.
• Chicken broth: One 14.5 oz can (or substitute vegetable broth for a vegetarian version).
• Half-and-half: 2 cups (1 pint) create the creamy body of the soup.
• Cheddar cheese: 8 oz finely shredded sharp cheddar. Freshly shredded melts best; finely shredded helps prevent clumping.
• All-purpose flour: ¼ cup to thicken the soup.
• Plus ¼ cup butter, salt, pepper and a pinch (¼ tsp) of nutmeg to finish.

Step by Step Photos

Begin by prepping vegetables: wash and chop about 1.5 medium heads of broccoli into florets (about 3 cups) and finely dice ½ a white onion.

1. Heat a large dutch oven or stockpot over medium heat. Add ¼ cup butter and the diced onion. Sauté until the onion softens, stirring often.
2. Sprinkle in ¼ cup all-purpose flour, stir, and cook for 1–2 minutes to remove the raw flour taste.
3. Whisk in 2 cups half-and-half and one 14.5 oz can of chicken broth. Add the broccoli florets and 1 cup shredded carrots. Season with salt and pepper to taste.
4. Cover and simmer 20–25 minutes, stirring occasionally, until the broccoli is fork-tender. If using frozen broccoli, it may take less time—check for doneness.
5. Carefully transfer the soup to a blender and pulse until you reach your preferred consistency. You can also use an immersion blender or leave some broccoli chunks for texture.
6. Return the soup to the pot and let it cool slightly. Stir in 8 oz finely shredded sharp cheddar until melted and smooth—adding the cheese after the soup cools a bit helps prevent clumping.
7. Finish with an extra pinch of salt and pepper if needed and about ¼ teaspoon nutmeg. Serve warm with crusty bread.

Leftovers will keep in the refrigerator up to 5 days. Reheat gently on the stovetop over low heat or in the microwave, stirring often.

FAQs and Expert Tips

• Shopping: Make sure you have flour, butter, salt, pepper and nutmeg in addition to the main ingredients.
• Substitutions: Fresh or frozen broccoli works; swap chicken broth for vegetable broth for a vegetarian version.
• Prep: Minimal prep—wash and chop broccoli and dice ½ an onion; most of the recipe is hands-off simmering.
• Cooking: Keep the heat moderate to avoid scorching. Stir occasionally and scrape any bits from the bottom of the pot. Adding finely shredded cheese after the soup cools slightly prevents grainy, clumped cheese.
• Storage: Refrigerate up to 5 days.
• Freezing: Cool completely, then freeze in airtight containers or flattened freezer bags.
• Reheating: If refrigerated: microwave in 30-second intervals or warm on the stovetop over low heat. If frozen: thaw overnight in the refrigerator, then reheat.

Related Recipes

• Italian Orzo Soup
• 30 Minute Feel Better Chicken Soup
• Crockpot Chicken Mexi-Chili

What do you think? Did this recipe make the cut or did it crumble? Share your tweaks or questions in the comments below.

Recipe Card

Recipe adapted from The Girl Who Ate Everything.