Broccoli Cheddar Soup is the ultimate cold-weather comfort food. This creamy, cheesy, and veggie-packed soup is everything you want in a quick homemade dinner—rich in flavor, loaded with tender broccoli and shredded carrots, and layered with just enough spice to make it interesting. It’s made entirely in one pot and comes together in under an hour, making it ideal for weeknight dinners or weekend lunches when you want something warm and satisfying.
Forget the takeout lines—this Broccoli Cheddar Soup is better than Panera’s, and it’s so easy to make from scratch using fresh, simple ingredients.
Table of Contents
🥄 Why You’ll Love This Recipe
- One-Pot Simplicity – Less mess, less cleanup, more soup.
- Creamy Without Being Too Heavy – Thanks to half-and-half and just the right amount of cheese.
- Flavor-Packed – Spices like smoked paprika, mustard powder, and a dash of cayenne take it up a notch.
- Totally Customizable – Add bacon, potatoes, or even chicken to make it your own.
- Freezer-Friendly (With a Tip!) – Yes, you can freeze it—with care (details below!).
🛒 Ingredients
Base
- 7 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 1 cup yellow onion, finely diced (about 1 medium)
- 1½ teaspoons minced garlic
Seasonings
- ¾ teaspoon smoked paprika
- ¾ teaspoon ground mustard
- ⅛ teaspoon cayenne pepper
- Salt and freshly ground black pepper (to taste)
Thickener & Liquid
- 6 tablespoons all-purpose flour
- 32 oz reduced-sodium chicken broth (or vegetable broth)
- 3 cups half-and-half
- 1 bay leaf (optional)
Veggies & Cheese
- 6 cups broccoli, chopped into bite-sized pieces
- 2 cups shredded carrots
- 12 oz freshly shredded extra-sharp cheddar cheese (about 3¼ cups)
👩🍳 Instructions
1. Sauté Aromatics
In a large soup pot, heat 1 tablespoon of butter and the olive oil over medium heat. Add the diced onion and cook for 3–5 minutes, until soft and golden. Stir in garlic, paprika, mustard, cayenne, and a generous pinch of black pepper. Cook for 1 minute, until fragrant.
2. Make the Roux
Add the remaining 6 tablespoons of butter and melt completely. Whisk in flour and cook for 2 minutes, stirring constantly, until a thick, golden paste forms.
3. Add Liquid
Gradually whisk in chicken broth. Once smooth, slowly whisk in the half-and-half. Add bay leaf, reduce heat to medium-low, and simmer for 15 minutes, whisking occasionally.
4. Add Veggies
Stir in broccoli and carrots. Simmer on low for another 10–15 minutes, or until the broccoli is tender. For a smoother texture, blend part of the soup using an immersion blender (optional).
5. Finish with Cheese
Turn off the heat. Slowly stir in shredded cheese, one handful at a time, until fully melted and smooth. Season to taste with salt and pepper.
6. Serve
Ladle into bowls and serve with crusty bread or in bread bowls. Garnish with extra cheddar or parsley if desired.
⏱️ Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6
- Difficulty: Easy
🔢 Nutrition (Per Serving)
- Calories: 566
- Protein: 24g
- Carbohydrates: 35g
- Fat: 38g (21g saturated)
- Fiber: 4g
- Sugar: 13g
- Sodium: 766mg
- Vitamin A: 8850 IU
- Vitamin C: 84mg
- Calcium: 585mg
💡 Tips & Variations
- Use Freshly Grated Cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Chop Broccoli Small – Smaller florets cook faster and blend seamlessly into the soup.
- Go Lighter – Substitute whole milk for half-and-half.
- Make It Heartier – Add cooked bacon, cubed potatoes, or shredded chicken.
- Want a Smooth Texture? – Blend part of the soup before adding the cheese.
❓ FAQs
Can I freeze Broccoli Cheddar Soup?
Yes, but creamy soups can separate. Cool completely, store in airtight containers, and reheat slowly while whisking to restore texture.
Can I make this vegetarian?
Definitely! Just use vegetable broth instead of chicken broth.
Can I make this in advance?
Yes! Store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth if needed.
Broccoli Cheddar Soup
Equipment
- Large soup pot
- Whisk
- – Knife & cutting board
Ingredients
- – 7 tbsp unsalted butter divided
- – 1 tbsp olive oil
- – 1 cup yellow onion finely diced
- – 1½ tsp garlic minced
- – ¾ tsp smoked paprika
- – ¾ tsp ground mustard
- – ⅛ tsp cayenne pepper
- – Salt and pepper to taste
- – 6 tbsp all-purpose flour
- – 32 oz reduced-sodium chicken or veggie broth
- – 3 cups half-and-half
- – 1 bay leaf optional
- – 6 cups broccoli chopped
- – 2 cups shredded carrots
- – 12 oz freshly shredded extra-sharp cheddar cheese
Instructions
- Heat 1 tbsp butter and oil in a large pot over medium heat. Sauté onions until golden.
- Add garlic, paprika, mustard, cayenne, salt, and pepper. Cook 1 minute.
- Add remaining butter, then flour. Whisk constantly for 2 minutes.
- Slowly whisk in broth and half-and-half. Add bay leaf. Simmer 15 minutes.
- Stir in broccoli and carrots. Cook 10–15 minutes until tender.
- Turn off heat. Gradually stir in cheese until melted.
- Adjust seasoning and serve warm.
Notes
– Use freshly grated cheddar for best melt.
– Optional: Serve in bread bowls!
🏁 Conclusion
There’s nothing quite like a warm bowl of Broccoli Cheddar Soup to make you feel cozy, nourished, and completely satisfied. This version is rich, creamy, and bursting with cheesy goodness—just like your favorite café soup, but even better because it’s homemade. Once you try it, it’s sure to become a regular in your comfort food rotation.