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Creamy Broccoli Cheddar Soup

This Creamy Broccoli Cheddar Soup is a cozy, comforting classic made with tender broccoli, a rich cheese-filled broth, and the perfect balance of savory flavors. Smooth, creamy, and satisfying, this homemade soup is a family favorite for chilly days and makes a delicious lunch or easy dinner served with crusty bread. It’s a restaurant-style soup you can easily recreate at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4
Calories 320 kcal

Ingredients
  

  • 3 tbsp butter (or olive oil)
  • 1 cup grated onion
  • 2 cloves garlic, minced
  • 1 cup shredded carrots
  • 4 cups chopped broccoli florets
  • 2 tbsp all-purpose flour
  • 3 cups chicken or vegetable stock
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 tsp red pepper flakes (optional, for a little heat)
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Sauté aromatics
    In a large pot, or Dutch oven melt the butter over medium heat. Add the grated onion and garlic, and cook for 2–3 minutes until fragrant and soft.
  • Add vegetables
    Stir in the shredded carrots and chopped broccoli. Sauté for 3–4 minutes, just until the broccoli begins to soften.
  • Make a light roux
    Sprinkle in the flour and stir to coat the vegetables evenly. Cook for about 1 minute to remove the raw flour taste.
  • Add stock
    Gradually whisk in the chicken or vegetable stock, stirring constantly until smooth. Bring to a gentle simmer and cook for 10–12 minutes, or until the broccoli is tender.
  • Add cream and cheese
    Lower the heat and stir in the heavy cream, followed by the shredded sharp cheddar. Stir until melted and creamy. Season with salt, pepper, and red pepper flakes.
  • Serve
    Ladle into bowls and serve hot with extra cheddar on top and crusty bread on the side.