Make yourself a hearty bowl of Creamy Broccoli Cheddar Cheese Soup from scratch with this easy to follow recipe. So flavorful and delicious, and filled with cheesy goodness.
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Creamy Bowl Of Comfort For Dinner
It’s getting chillier here in Chicago, which officially makes it soup season. Nothing like a hearty bowl of comfort to warm you up at any given time of day.
And with this homemade broccoli cheddar cheese soup, you get to sneak in some veggies at the same time! A definite win in my book.
It just requires 10 minutes of prep time before starting the cooking process, but it’s actually pretty straightforward. A beginner-friendly recipe that you will keep you wanting more!
Homemade Broccoli Cheddar Cheese Soup
The base of the soup is made from aromatics like onions and garlic, with a roux (that’s composed of butter and flour) acting as a thickening agent of the soup. Chicken stock and whipping cream are then added, followed by broccoli, carrots, and finally, cheddar cheese.
For a more vegetarian friendly version of this soup, you can opt to substitute the chicken stock with veggie stock, and disregard the Worcestershire sauce option from the seasonings.
Ingredients You’ll Need
(For full ingredient measurements, please proceed to the recipe card below.)
- Onions
- Garlic
- Unsalted butter
- Flour
- Low sodium chicken broth
- Heavy whipping cream
- Broccoli: Can be either fresh or frozen. Chopped into bite sized pieces.
- Carrots: Julienned.
- Sharp cheddar: Shredded.
Seasonings
- Paprika
- Salt
- Sugar
- Worcestershire sauce (optional)
- Nutmeg (optional)
how to make easy creamy broccoli cheddar soup
- Saute the aromatics: In a pot over medium heat, melt butter and add onions. Once the onion is translucent (2-3 minutes), add garlic and stir for another minute.
- Thicken the base: Add flour and let it cook for 2-3 minutes while stirring. Pour in 1 cup of chicken stock and stir until well combined. Then pour in the rest of the chicken stock and heavy whipping cream.
- Add vegetables and simmer: Add the seasonings, broccoli and carrots and stir. Bring to a simmer then turn heat down to medium low and let it cook for 10-15 minutes or until the broccoli and carrots are tender– stirring occasionally.
- Melt the cheese and serve: Add shredded sharp cheddar and stir until it melts. Taste for seasoning and adjust accordingly. Serve while hot and enjoy with toasted bread.
notes for creamy broccoli cheddar soup
- If soup is too salty: This soup tends to thicken up once it’s cooled down and that will make it a bit saltier. Add a bit of chicken stock if it’s too salty.
- Substitute heavy cream: You can also use half and half instead of heavier cream– adjust accordingly.
- Fresh broccoli: If you are using fresh broccoli, it will take a bit longer for it to cook and get tender.
- Sugar addition: Adding sugar will not make this soup sweet, instead it will round up and balances the flavor.
- Shredded cheddar: It’s best to grate your own cheese for a better tasting broccoli cheddar soup and for it to melt better. The pre-shredded cheeses have a coating that prevents it from melting and clumping together, which leads to a grainy soup.
- Refrigerate: You store the soup in airtight containers and refrigerate for up to 2-3 days.
More Soup Recipes
- Wild Mushroom Soup
- Homemade Tomato Soup
- Easy Miso Soup (15 minutes)
- 15-minute Egg Drop Soup With Surimi
- Garlic Miso Noodle Soup (15 Minutes)
- Creamy Miso Noodle Soup (15 Minutes)
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Creamy Broccoli Cheddar Soup
Ingredients
- 1/2 large diced onions
- 4 cloves minced/crushed garlic
- 4 tbsp unsalted butter
- 4 tbsp flour
- 3 cups low sodium chicken broth
- 1.5 cups heavy whipping cream
- 2 cups fresh or frozen broccoli chopped into bite sized pieces
- 1 cup carrots julienned
- 2 cups shredded sharp cheddar
Seasonings
- 1/2-1 tsp paprika adjust to taste
- 1 tsp salt
- 2 tsp sugar
- 1 tsp worcestershire sauce optional
- 1/4 tsp nutmeg optional
Instructions
- In a pot over medium heat, melt butter and add onions. Once the onion is translucent (2-3 minutes), add garlic and stir for another minute.
- Add flour and let it cook for 2-3 minutes while stirring. Pour in 1 cup of chicken stock and stir until well combined. Then pour in the rest of the chicken stock and heavy whipping cream.
- Add the seasonings, broccoli and carrots and stir. Bring to a simmer then turn heat down to medium low and let it cook for 10-15 minutes or until the broccoli and carrots are tender– stirring occasionally.
- Add shredded sharp cheddar and stir until it melts. Taste for seasoning and adjust accordingly. Serve while hot and enjoy with toasted bread.
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