Name: Creamy Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 5 Tbsp unsalted butter, divided; 1/2 medium yellow onion, diced; 1 clove garlic, minced; 4 Tbsp all-purpose flour; 2 cups half and half; 3 cups low sodium chicken broth (or vegetable broth); 4 cups broccoli florets, chopped into small pieces; 2 large carrots, julienned or shredded; Salt and black pepper, to taste; 1/4 tsp ground nutmeg (optional); 2 cups shredded sharp cheddar cheese

Why You’ll Love Creamy Broccoli Cheddar Soup Recipe

It’s ready in just 30 minutes, perfect for busy weeknights or a quick comforting meal.

The soup is hearty, smooth, and full of classic broccoli‑cheddar flavor — just like your favorite restaurant version.

It uses everyday ingredients you likely already have in your pantry or fridge.

Easy to customize: you can adjust thickness, make it smoother or chunkier, or pair it with crusty bread or a light salad for a satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 Tbsp butter
1 medium yellow onion, finely chopped
1/4 cup salted butter
1/4 cup all-purpose flour
2 cups chicken broth
2 cups half‑and‑half
12 oz fresh broccoli (or a 12 oz bag of broccoli florets), roughly chopped
2 carrots, peeled and chopped
1/2 tsp kosher salt
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard (or about 1/2 tsp regular mustard)
1/4 tsp black pepper
2 cups cheddar cheese, shredded

Directions

In a large pot (or Dutch oven) over medium heat, melt the tablespoon of butter. Add the chopped onion and sauté until softened and translucent, about 2–3 minutes.
Add the 1/4 cup of salted butter. Once melted, whisk in the flour and cook for about a minute.
Slowly pour in about 1 cup of the chicken broth while whisking, then add the remaining broth and the half-and-half. Continue whisking until smooth and no lumps remain.
Add the chopped broccoli and carrots, then stir in the paprika, garlic powder, dry mustard, salt and pepper. Reduce heat to low/medium-low and simmer for about 10–15 minutes — or until vegetables are fork‑tender and the soup begins to thicken. If the soup gets too thick, add a splash of chicken broth or half-and-half to loosen it.
For a smoother texture, use an immersion blender right in the pot — or carefully transfer part of the soup to a blender (take care, soup will be hot). Blend to your desired consistency.
Once blended (or left chunky, if you prefer), stir in the shredded cheddar cheese one handful at a time, mixing well until fully melted. Taste and adjust seasoning with extra salt or pepper if needed.
Serve hot, optionally topped with extra cheddar or black pepper. Crusty bread or fresh salad makes a great accompaniment.

Servings and timing

Makes about 4 to 6 servings.

Prep time: ~5 minutes
Cook time: ~25 minutes
Total time: ~30 minutes

Variations

For a vegetarian version, swap chicken broth for vegetable broth.
Use white cheddar instead of yellow for a milder flavor and a lighter color.
Prefer a chunkier soup? Skip the blending step. For extra creaminess, blend part or all of the soup before adding cheese.
For a richer version, replace half‑and‑half with heavy cream, or add a small amount of cream cheese for extra body.
Add extra vegetables — like celery or potatoes — to make the soup heartier.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. If soup becomes too thick while reheating, add a splash of broth or half‑and‑half to loosen.

If the soup was frozen (without dairy, per original recipe tips), add dairy only upon reheating to preserve texture.

FAQs

How can I make the soup thicker?

You can thicken the soup by creating a roux with butter and flour (as in the base recipe). Alternatively, stir in a slurry of cornstarch dissolved in cold water or broth, or add a little extra cheese.

Can I make this soup without blending (i.e. keep it chunky)?

Yes. If you prefer a chunkier texture, simply skip the blending step. Chop the vegetables finely so they become tender, and stir in the cheese directly.

What’s the best way to melt the cheese without making the soup grainy?

Turn off or reduce the heat before adding the shredded cheese. Add the cheese one handful at a time, stirring well between additions so it melts smoothly. Shredding the cheese yourself (rather than using pre-shredded) will also improve texture and flavor.

Can I use frozen broccoli instead of fresh?

Yes — though fresh broccoli gives the best texture, thawed frozen broccoli florets (chopped smaller) can be substituted. Just adjust cooking time so they become tender without overcooking.

Can I make this soup ahead of time or freeze it?

Yes. You can make the soup ahead and refrigerate for up to 3 days. If freezing, omit dairy before freezing (as dairy can separate when frozen). Upon reheating, add the half‑and‑half and cheese to restore creamy texture.

What can I serve with this soup?

Crusty bread, garlic bread, or fresh salad pair wonderfully. A light sandwich or simple side salad also works to round out the meal.

Can I use a different cheese besides cheddar?

Yes — white cheddar, mild cheddar, or other melty cheeses work fine. Just keep in mind that stronger cheese will give more depth of flavor; milder cheeses yield a subtler soup.

Can I make this soup in a slow cooker or Instant Pot?

Yes. For slow cooker: omit the initial butter, add onions, broccoli, carrots, and seasonings. Whisk flour with broth until smooth, add to cooker, and cook 3–8 hours depending on setting. Add dairy and cheese about 30 minutes before serving. For Instant Pot: sauté onions and roux, add vegetables and broth, pressure-cook ~8 minutes, then stir in half‑and‑half and cheese after release.

How can I customize the flavor (spicy, extra savory)?

You can add a dash of cayenne pepper or hot sauce for heat, or stir in extra garlic or herbs for more depth. Smoky paprika or a sprinkle of shredded smoked cheese can also add interesting dimension.

Is there a way to add more nutrition (e.g. protein or fiber)?

You could stir in some cooked beans (white beans, for example) for fiber and plant-based protein. Alternatively, serve with a side salad or whole-grain bread to boost fiber and nutritional variety.

Conclusion

This creamy broccoli cheddar soup is a comforting, satisfying meal that comes together quickly and easily. Whether you’re craving something warm and cheesy on a busy night, or a cozy soup to share with family, this recipe is reliable, flexible, and deeply flavorful. It’s easy to make your own — thick or smooth, mild or bold — and pairs wonderfully with bread or salad. Give it a try, and you might find your new go-to soup for chilly evenings or quick dinners.

Creamy Broccoli Cheddar Soup