Nothing fills a kitchen with love quite like the smell of butter melting in a heavy pot, followed by the gentle sizzle of onions meeting heat. That’s how every bowl of homemade broccoli cheddar soup should beginwith intention, with care, with the kind of patience that turns simple ingredients into something that feeds both body and soul.
This creamy broccoli cheddar soup is a true comfort food treasure, combining tender broccoli florets with sharp cheddar cheese in a velvety base that clings to your spoon just right. It’s the kind of soup that reminds you why cooking from scratch mattersa rich, restaurant-quality experience you can easily recreate at home, echoing the delicious versions passed down through generations. Get ready to discover the techniques that make all the difference in this comforting bowl.
I learned the foundation of this recipe watching my own mother at the stove, stirring slowly and tasting
PrintBroccoli Cheddar Soup: Easy and Delicious Recipe
This creamy Broccoli Cheddar Soup is easy and delicious, perfect for a comforting meal. Enjoy a homemade Broccoli Cheddar Soup with rich flavors and a thick, cheesy texture. Great for a healthy Broccoli Soup option.
- Prep Time: 15minutes minutes
- Cook Time: 40minutes minutes
- Total Time: 55minutes minutes
- Yield: 6 servings 1x
- Method: Stovetop
Ingredients
- 7 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion 1 onion
- 1–1/2 teaspoons minced garlic
- 3/4 teaspoon paprika I like smoked
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper
- 6 tablespoons flour
- 32 ounces reduced-sodium chicken broth or vegetable broth
- 3 cups half-and-half see note 1
- 1 bay leaf optional
- 6 cups chopped broccoli to bite-size pieces
- 2 cups shredded carrots
- 12 ounces freshly shredded extra-sharp Cheddar cheese 3-1/4 cups
- Hearty buttered bread optional or serve in bread bowls
Instructions
- Heat 1 tablespoon butter and olive oil in a large pot over medium heat.
- Add diced onion and cook, stirring occasionally, until golden (3–5 minutes).
- Add garlic, paprika, mustard, cayenne, and pepper to taste.
- Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
- Add the remaining 6 tablespoons butter and melt.
- Whisk in flour and cook for 2 minutes, whisking constantly, until it thickens.
- Gradually whisk in chicken broth.
- Slowly add half-and-half, whisking constantly.
- Reduce heat to medium-low, add bay leaf, and simmer for 15 minutes, whisking occasionally or until thickened.
- Add broccoli and carrots to the soup.
- Let the soup cook on low for 10–15 minutes, or until the broccoli is tender, stirring occasionally.
- Turn off the heat. Stir in cheese gradually until melted.
- Taste and adjust seasoning with salt as needed.
- Enjoy immediately in bread bowls or with hearty buttered bread on the side.
Notes
- Note 1: Half-and-half is a blend of milk and cream, usually found near the milk section in grocery stores
- Vegetarian Option: Use vegetable broth instead of chicken broth
- Storage: Keep leftover soup in the fridge for up to 3 days
- Reheat slowly on low to avoid separation
- Add a splash of half-and-half or broth if it needs thinning
Nutrition
- Serving Size: 1serving
- Calories: 566kcal
- Sugar: 13g
- Sodium: 766mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 2g + 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 102mg
