Broccoli Cheddar Soup
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) 🙂
This homemade version is ultra-creamy, packed with tender broccoli, and loaded with melty cheddar cheese — but made with simple ingredients you probably already have in your kitchen.
It’s the kind of cozy, comforting meal that works for busy weeknights, lazy weekends, or anytime you’re craving something hearty and homemade.
Why You’ll Love This Broccoli Cheddar Soup
- Easy & approachable – no fancy steps
- Family-friendly – even picky eaters love it
- Thick, creamy, and cheesy without being heavy
- Perfect for leftovers and meal prep
Serve it with crusty bread, garlic toast, or a simple side salad for a complete meal.
Ingredients You’ll Need
- Onion: adds flavour.
- Butter: to saute the veggies first.
- Flour: thickens the soup.
- Milk: to thin the soup.
- Half & Half cream: makes it nice and creamy.
- Chicken broth: You can use vegetable broth instead to make this a vegetarian broccoli cheddar soup.
- Broccoli: the star of the soup. Dice up small to ensure fast even cooking, but the soup will be pureed at the end to ensure a smooth and creamy soup.
- Carrots: Use freshly shredded, don’t worry, the soup will be pureed at the end, so don’t worry about chunks.
- Nutmeg: just a pinch packs a subtle, delicious flavour that pairs well with the other flavours of the soup.
- Cheddar Cheese: Use freshly shredded sharp cheddar for the best texture and flavour.
- Salt & Pepper: season your soup as desired.
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 of chicken or vegetable broth. Then add 1 cup of milk, then 1 cup of 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.
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!
Tips for the Best Broccoli Cheddar Soup
- Shred your own cheese – pre-shredded cheese doesn’t melt as smoothly
- Keep the heat low when adding cheese to avoid graininess
How to Store & Reheat
- Fridge: Store in an airtight container for up to 3 days
- Reheat: Warm gently on the stove over low heat, stirring often
- Freezing: Not recommended — dairy soups can separate
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.
Did you make this recipe?
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Originally published November 19, 2019. Updated on February 18, 2026.
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