You are going to love this Broccoli Cheddar Soup because it is smooth, creamy, and comforting. Easy to make and uses only one pot. Serve with a side of buttered bread for the ultimate savoury comfort meal.
We are currently in the midst of fall, and winter is not too far ahead. Which means it is the season for warm and comforting foods. This broccoli cheddar soup is creamy, cheesy and comforting on a cold day, (and really any day it’s so good) 🙂
How to make Broccoli Cheddar Soup from Scratch
Start by melting 1/2 cup unsalted butter over medium heat. Add 1/2 onion diced, and 2 cups shredded carrots and cook until soft.
Add 1/3 cup of flour and stir to combine. (This step leads to a thicker soup.)
Slowly add in 4 cups chicken, beef, or vegetable broth. Then add 1 cup of milk, then 1 cup half and half. Add 1/4 tsp of nutmeg and season to taste with salt and pepper.
Stir in 2 cups of chopped broccoli. Cover and reduce the heat to low and let simmer for 30 minutes until the broccoli is tender.
Remove from heat and use an immersion blender
I hope you enjoy this broccoli cheddar soup this season. I honestly think it tastes better than restaurant soup, and makes a large portion too so you can freeze half for another meal or eat leftovers!
What goes well with Broccoli Cheddar Soup?
You can serve Broccoli Cheddar Soup with buttered bread, sandwiches, and baked potatoes. If you have extra broccoli, you can make this Bacon Broccoli Egg Bake and crumble some extra cooked bacon on top of the soup! Yummy!
Broccoli Cheddar Soup
A smooth, creamy, and comforting soup.
Ingredients
- 1/2 onion minced
- 1/2 cup butter unsalted
- 1/3 cup flour all purpose
- 1 cup milk whole
- 1 cup cream half and half
- 4 cups broth chicken, beef, or vegetable
- 2 cups broccoli chopped
- 2 cups carrots shredded
- 1/4 tsp nutmeg
- 3 cups cheddar cheese shredded
- salt and pepper to taste
Instructions
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Melt butter in a large pot over medium heat. Add onion and carrots, and cook until soft, about 3-4 minutes.
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Add flour and stir to combine.
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Slowly pour in broth, then milk, then cream. Add nutmeg. Season with salt and pepper to taste.
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Stir in 2 cups of chopped broccoli. Cover and reduce the heat to low and let simmer for 30 minutes until the broccoli is tender.
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Remove from heat and use an immersion blender to purée. You can leave this part out if you like a chunkier soup. Then add in 2 cups of shredded cheddar cheese and mix in until fully melted. The addition of cheddar cheese makes the soup a bit thicker and gives it a cheesy flavour, so it is a crucial step. Serve immediately in individual bowls and garnish with extra cheddar cheese if desired.
Recipe Notes
Refrigerate up to 3 days or freeze up to 6 months in freezer safe container.
Did you make this recipe?
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Also, check out these other fall favourites:
