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Close-up of a steaming bowl of creamy broccoli cheddar soup, topped with shredded cheddar cheese and fresh broccoli florets.

This creamy broccoli cheddar soup is the ultimate comfort food, loaded with tender broccoli, carrots, and melted sharp cheddar cheese in a velvety, rich broth. Perfect for cozy dinners and quick weeknight meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup unsalted butter
  • 1/2 medium onion, finely chopped
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half cream
  • 2 cups low-sodium chicken stock or broth
  • 1/2 lb broccoli florets, chopped (about 3 cups)
  • 1 cup carrots, julienned or shredded
  • 1/8 tsp ground nutmeg (optional)
  • 8 oz sharp cheddar cheese, freshly grated (about 2 cups)
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Whisk For creating a smooth roux
  • cutting board and sharp knife
  • Box grater For fresh cheddar cheese
  • Measuring Cups and Spoons
  • Immersion blender (optional) For smoother soup texture

Method
 

  1. Chop onion, broccoli, and carrots. Grate the sharp cheddar cheese and set everything aside.
  2. Melt butter in a large pot over medium heat. Add chopped onion and sauté for 5–7 minutes until soft and translucent.
  3. Sprinkle flour over the onion. Stir and cook for 1–2 minutes to form a roux, cooking out raw flour taste.
  4. Slowly whisk in half-and-half and chicken stock. Continue whisking until mixture is smooth. Bring to a gentle boil, then reduce heat to medium-low.
  5. Add broccoli and carrots. Simmer for 20–25 minutes until vegetables are tender-crisp.
  6. Season with salt and pepper to taste. Adjust as needed.
  7. Optional: Blend a portion of the soup with an immersion or regular blender, then return it to the pot for a creamier texture.
  8. Remove from heat. Add grated cheddar cheese and nutmeg (if using). Stir until cheese melts completely and soup is smooth.
  9. Serve immediately in bowls. Garnish with more cheese or herbs if desired.

Notes

Use freshly grated sharp cheddar for the best melt — pre-shredded cheese can become grainy. For vegetarian soup, use vegetable broth. Frozen broccoli is a great shortcut; no need to thaw. Optional nutmeg enhances flavor. To adjust consistency, add more stock or simmer to reduce.