This broccoli cheddar soup is the ultimate bowl of cozy comfort — creamy, cheesy, and loaded with tender broccoli in every bite. Perfect for chilly days or when you’re craving something hearty and satisfying, this recipe delivers rich flavor and a smooth, velvety texture that rivals your favorite café version. Made with fresh broccoli, sharp cheddar cheese, and a perfectly seasoned broth, it’s a quick and easy soup that comes together in under an hour, making it ideal for weeknight dinners or weekend lunches.
What makes this recipe truly special is its balance of creamy indulgence and fresh flavor. The broccoli is cooked until tender yet still vibrant, giving the soup a bright pop of color and taste. Sharp cheddar melts into the broth for a rich, savory finish, while a touch of cream makes it irresistibly smooth. Plus, this homemade broccoli cheddar soup is far more flavorful and wholesome than store-bought or fast food versions — no processed shortcuts, just real ingredients and comfort in every spoonful.
Serve this easy broccoli cheddar soup with crusty bread, a warm baguette, or even in a bread bowl for the full restaurant experience. It’s also great for meal prep — simply store leftovers in the fridge and reheat for quick, satisfying lunches all week long. Whether you’re cooking for your family, hosting friends, or treating yourself to a cozy night in, this broccoli cheddar soup is a tried-and-true favorite that will have everyone coming back for seconds.
Easy Broccoli Cheddar Soup
Course: Dinner, Large Plates, Lunch, Soup, Uncategorized4
servings30
minutesIngredients
4 tablespoons unsalted butter
1/2 large onion, diced
2 large cloves of garlic, minced
4 tablespoons AP flour
2 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
3 cups chopped broccoli
1/2 cup shredded carrot
2 cups half and half (1 cup heavy cream and 1 cup milk works well too)
2 cups shredded cheese (8 oz) sharp or medium cheddar
Directions
- Melt butter in a large pot and sautee the diced onion over medium heat for 3-4 minutes, until softened and slightly translucent. Stir in the minced garlic and cook for another minute. We don’t want the garlic and onions to burn so just until it becomes really fragrant.
- Add in the flour and continuously whisk for a minute or two, until the butter/flour mix begins to turn a golden brown.
- Slowly pour in the chicken stock, mixing in a little bit at a time. Stir in the chopped broccoli, shredded carrot, and seasonings. Simmer over medium-low heat for 15 minutes, until the broccoli is pretty soft.
- I use my immersion blender just slightly once the broccoli is cooked to get a good incorporation of the ingredients, if you don’t have an immersion blender I would just chop the broccoli smaller before adding into the pot. The intent isn’t to puree the ingredients but to have some vegetable chunks and a thicker soup.
- Stir in the cream/milk and all of the cheese and simmer over very low heat until the cheese is melted.
Taste and adjust to your liking!