Name: Broccoli Cheddar Soup Creamy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tbsp butter; 1 tbsp olive oil; 1 yellow onion (diced); 2 garlic cloves (minced); 1 cup shredded carrots; 4 cups chopped broccoli; ¼ cup flour; 3 cups broth; 2 cups milk or half-and-half; 2 cups sharp cheddar cheese (shredded); ½ tsp mustard powder; ½ tsp salt; ¼ tsp pepper; Pinch of nutmeg (optional); Crusty bread or croutons (for serving)

Jump to Recipe Print Recipe

Broccoli cheddar soup creamy is the ultimate cold-weather comfort in a bowl. With tender broccoli florets, shredded carrots, and a rich cheddar base, this soup delivers that crave-worthy, velvety texture you know and love. Perfect for weeknights, meal prep, or when you’re just in the mood for something warm and hearty, it’s both nourishing and indulgent. Made in one pot and ready in under 40 minutes, this version of broccoli cheddar soup is every bit as creamy and satisfying—without any shortcuts.

Table of Contents

Why You’ll Love This Recipe

Ultra creamy texture with no heavy cream
Loaded with fresh vegetables and real cheddar
One pot and 40 minutes from start to finish
Freezes well for easy leftovers
Comfort food that feels wholesome and homey

Ingredients

2 tbsp butter
1 tbsp olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 cup shredded carrots
4 cups broccoli florets, chopped small
¼ cup all-purpose flour
3 cups vegetable or chicken broth
2 cups whole milk (or half-and-half)
2 cups sharp cheddar cheese, shredded
½ tsp mustard powder
½ tsp salt
¼ tsp black pepper
Pinch of nutmeg (optional)
Crusty bread or croutons, for serving

Instructions

Sauté aromatics
In a large pot or Dutch oven, melt butter and olive oil over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for 1 more minute.
Add veggies
Stir in shredded carrots and chopped broccoli. Cook for 3–4 minutes, then sprinkle in flour and stir well to coat all the vegetables.
Pour in broth
Gradually whisk in the broth to avoid lumps. Bring the mixture to a gentle simmer and cook for 10–12 minutes, or until the broccoli is fork-tender.
Add milk and cheese
Lower the heat and stir in the milk. Once heated through, add the shredded cheddar cheese in batches, stirring until melted. Season with mustard powder, salt, pepper, and nutmeg.
Blend (optional)
For a smoother texture, blend half the soup with an immersion blender. For a chunkier version, leave as is.
Serve
Ladle into bowls and top with extra cheese or croutons. Serve hot with crusty bread.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Easy

Nutrition Facts (Per Serving)

Calories: 380
Protein: 15g
Carbs: 22g
Fat: 25g
Fiber: 4g
Sugar: 6g
Sodium: 620mg

Based on standard ingredients; may vary.

Tips & Variations

Make it lighter: Use 2% milk and reduce cheese by ½ cup
Add protein: Stir in shredded rotisserie chicken or cooked bacon
Go gluten-free: Use cornstarch or gluten-free flour instead of regular flour
Boost flavor: Add a splash of white wine before the broth
Freeze-friendly: Let cool completely before freezing. Reheat gently and add fresh milk or broth to adjust consistency.

FAQs

Can I use frozen broccoli?
Yes, but thaw and drain it well before adding. Fresh broccoli gives the best texture.

Does it taste like Panera’s broccoli cheddar?
It’s a homemade version with a similar creamy richness—plus fewer preservatives and more control over ingredients.

Can I make it dairy-free?
Try oat milk and dairy-free cheddar shreds, though texture may differ slightly.

What cheese works best?
Sharp cheddar gives the best flavor. Avoid pre-shredded cheese for smoothest results.