This 30-minute easy broccoli cheddar soup features large florets of broccoli, shredded carrots and sharp cheddar. Smooth, creamy and full of flavor—serve with crusty bread and be ready for seconds.
This recipe was originally published on September 8, 2020.
Soup season and sweater weather are a perfect pairing, and this broccoli cheddar soup is one of my go-to comfort meals. It’s hearty, reliable, and easy to make on a weeknight.
This version uses real cheddar—no processed cheese—so the flavor is bright and the texture is rich. Big broccoli pieces give each spoonful substance, while shredded carrots add sweetness and depth.
If you enjoy this soup, you might also like other comforting recipes such as creamy chicken gnocchi soup, homemade chicken noodle soup, and creamy tomato basil soup.
This recipe is a longtime favorite because it’s consistently delicious and straightforward. It relies on quality ingredients and simple techniques: sautéing aromatics, building a roux to thicken, simmering the vegetables until tender, and finishing with freshly shredded cheese for creaminess.
Unlike many restaurant versions that are mostly cheese, this soup is packed with broccoli. The texture is intentionally chunky—expect noticeable florets rather than a pureed thin broth.
How To Thicken Broccoli Cheddar Soup
This soup is thickened in two steps. First, a roux made from butter and flour is created at the beginning, then broth is added and the mixture is brought to a boil to activate the thickening power of the flour. Second, the shredded cheddar is tossed with a little flour before being added to the pot. This helps the cheese melt smoothly and gives the finished soup extra body and creaminess.
How To Make Broccoli Cheddar Soup
This recipe comes together in about 30 minutes.
Start by sautéing diced onion with a pinch of nutmeg in butter to bloom the flavors. Add flour and whisk to form a roux, then gradually whisk in chicken broth. Bring the pot to a low boil, add grated carrots, broccoli florets and a bay leaf, then simmer until the vegetables are tender but not mushy—about 15 minutes.
Lower the heat, stir in the half-and-half, then add the cheeses. For the best melt and smooth texture, shred your own cheddar from a block rather than using pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting.
FAQ
Answers to common questions about making broccoli cheddar soup.
Make sure you whisk the flour into the butter to form a roux and bring the broth to a low boil after adding it—this activates the flour’s thickening power. The soup will also thicken as it cools, so let it rest a few minutes off the heat.
This recipe uses flour for thickening. You can try substituting cornstarch for the flour (mixed with a little cold water before adding) to make it gluten-free, though this method has not been specifically tested here.
I haven’t tested a slow-cooker version. If you try it, keep dairy and cheese additions toward the end to avoid overheating and curdling.
Pre-shredded packaged cheese often contains additives that prevent smooth melting. Shredding cheese from a block gives a much creamier, smoother result.
The dairy overheated. Add the half-and-half and the cheese at low heat and stir gently. Removing the pot from direct high heat before adding dairy helps prevent curdling.
Soup Recipes To Try
- Olive Garden Zuppa Toscana copycat – a rich, comforting soup
- Homemade Chicken Noodle Soup – classic flavors with egg noodles
- Loaded Baked Potato Chowder – all the flavors of a loaded potato in spoonable form
- Lasagna Tortellini Soup – lasagna flavors in a cozy bowl
- Chicken and Sausage Gumbo – served with rice for a hearty meal
- Creamy Tomato Red Pepper Tortellini Soup – a slightly spicy, creamy option
- Tender Pot Roast French Onion Soup – savory pot roast and melty cheese
- Easy Tomato Basil Soup – a simple classic
- Freezer-Friendly Chicken Tortilla Soup – makes great leftovers
30 Minute Easy Broccoli Cheddar Soup
Smooth and creamy broccoli cheddar soup made with large broccoli florets, shredded carrots and sharp cheddar. Perfect for dipping bread.
Ingredients
- 3 tbsp butter
- ½ onion, diced
- ⅛ tsp nutmeg
- 3 tbsp flour
- 32 oz chicken broth
- 2 cups half and half
- 2 large carrots, peeled and grated on the small side
- 2 broccoli heads, cut into small florets (about 4 cups)
- 1 bay leaf
- 8 oz medium cheddar, shredded from a block
- ½ cup grated Parmigiano Reggiano
- salt, to taste
- pepper, to taste
Instructions
- Heat a soup pot over medium-low heat and add the butter, diced onions and nutmeg.
- Sauté the onions until translucent, 3–5 minutes.
- Add the flour and whisk for 1 minute to form a roux.
- Gradually add the chicken broth, whisking as you pour to keep the mixture smooth.
- Raise the heat to bring the pot to a low boil, then reduce to a gentle simmer.
- Add the grated carrots, broccoli florets and bay leaf.
- Cover and simmer about 15 minutes, until vegetables are tender but not mushy.
- Stir in the half-and-half over low heat.
- Toss the shredded cheeses with a light sprinkle of flour to help them melt smoothly, then add them to the soup a handful at a time, whisking until each addition is fully incorporated.
- Remove from heat and let the soup rest a few minutes to thicken.
- Season with salt and pepper to taste and serve.
Notes
Tossing shredded cheese with a small amount of flour before adding it helps achieve a creamy, smooth texture. Keep the heat low when adding half-and-half and cheese to prevent the dairy from curdling. Add cheese gradually, a small handful at a time, for the best result.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 310
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 68mg
Sodium: 935mg
Carbohydrates: 15g
Fiber: 4g
Sugar: 5g
Protein: 14g
Nutrition figures are estimates from online calculators.