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Broccoli Cheddar Soup is an ultra rich and creamy, easy, one pot soup recipe that’s ready in just around 45 minutes! It requires only simple ingredients and features chunks of tender broccoli florets, shredded carrots and sharp cheddar cheese for the most satisfying and comforting dish! Serve during the cold months as a warming appetizer before the main course, or for lunch!
If you are interested in more soup recipes, you have to try my Traditional Jamaican Pumpkin Beef Soup, Healthy Hearty Italian Sausage Tortellini Soup and my Italian Wedding Soup!
Broccoli Cheddar Soup
This is another of one of my favourite soups to make a home during the fall and winter months! It’s so easy to make, I promise if you follow the instructions you will have hearty, warm, and delicious soup in around 45 minutes! This recipe also pairs well with warm butter toasted crusty bread, or my Cheesy Garlic Butter Stuffed Pull-Apart Bread or Quick & Easy Cheddar Old Bay Biscuits! Here are some other reasons why I love this soup:
- Ultra rich, thick and creamy with lots of flavour
- Easy to make using only real, simple ingredients
- Great family-friendly recipe that has been kid approved
Broccoli Cheddar Soup Ingredients List
Salted or Unsalted Butter
Small Yellow Onion
3 large Cloves Garlic
All-Purpose Flour
Chicken Stock, or Vegetable Stock
Half and Half Cream
Mustard Powder
Garlic Powder
Smoked Paprika
Cayenne Pepper
Salt and Freshly Cracked Black Pepper
Carrots
Broccoli Florets
Sharp/Old Cheddar Cheese
How to Make Broccoli Cheddar Soup
Step 1: Over medium heat, melt butter in a large stockpot or dutch oven. Add onions and saute until fragrant, about 2 minutes. Next, add minced garlic and continue to saute for another minute. Using a whisk, mix in flour and allow to cook for a few minutes or until golden brown.
Step 2: Reduce heat to medium-low and very slowly, gradually stir in the chicken stock and half and half cream until well combined and flour fully dissolved into the liquid. Season mixture with mustard powder, garlic powder, smoked paprika, cayenne pepper, salt and pepper. Stir well until combined and allow to simmer and thicken for around 5-6 minutes, continue to stir occasionally.
Step 3: Stir in shredded carrots and broccoli florets, then let simmer for another 15 minutes, or until broccoli tender to your liking. Mix in cheese and stir until just combined. Serve while hot, and enjoy!
More Soup Recipes You’ll Love as Well
Easy Keto Tuscan Soup (Zuppa Toscano) & Healthy Hearty Italian Sausage Tortellini Soup
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Broccoli Cheddar Soup
Ingredients
- 1/4 cup Salted, or unsalted butter
- 1 Yellow Onion, small, chopped
- 3 cloves Garlic, large, minced
- 1/4 cup Flour
- 2 cups Chicken Stock, or Vegetable Stock
- 2 cups Half and Half Cream
- 1/2 tsp Mustard Powder
- 1/2 tsp Garlic Powder
- 1/4 Smoked Paprika
- 1/4 Cayenne Pepper
- 1/2 tsp Salt, more or less to taste
- 1/2 tsp Black Pepper, more for garnish if desired
- 2 Carrots, medium, peeled and shredded
- 2-3 cups Broccoli Florets, cut into small pieces
- 2 1/2 cups Sharp/Old Cheddar Cheese
Instructions
- Over medium heat, melt butter in a large stockpot or dutch oven. Add onions and saute until fragrant, about 2 minutes. Next, add minced garlic and continue to saute for another minute. Using a whisk, mix in flour and allow to cook for a few minutes or until golden brown.
- Reduce heat to medium-low and very slowly, gradually stir in the chicken stock and half and half cream until well combined and flour fully dissolved into the liquid. Season mixture with mustard powder, garlic powder, smoked paprika, cayenne pepper, salt and pepper. Stir well until combined and allow to simmer and thicken for around 5-6 minutes, continue to stir occasionally.
- Stir in shredded carrots and broccoli florets, then let simmer for another 15 minutes, or until broccoli tender to your liking. Mix in cheese and stir until just combined. Serve while hot, and enjoy!
Nice, classic broccoli cheddar soup recipe that was easy to make and came together quickly. I really enjoy Panera’s version and I feel like this was an even better version with better vegetables (not mushy broccoli).
Made this tonight — and even my picky daughter loved it. I doubled the fresh garlic (and omitted the garlic powder), and threw in a tsp of Italian Seasoning herbs. Will definitely be making this many times. Thanks for sharing the recipe.