Broccoli Cheddar Soup
This creamy broccoli cheddar soup is the ultimate cozy comfort food. Made with fresh broccoli, shredded carrot, and real cheddar cheese, it’s easy to make, freezer-friendly, and tastes even better than your favorite café version. Perfect for busy weeknights, meal prep, or anytime you’re craving something warm and satisfying.
Servings: 6 servings (about 1.5 cups each)
Calories: 430kcal
Ingredients
- 6 tablespoons butter
- 1 medium yellow onion finely chopped (about 1 cup)
- 2 small cloves garlic finely minced
- ⅓ cup all-purpose flour
- 1 (14.5 oz) can low-sodium chicken broth
- 3 cups milk plus more as needed
- ¼ teaspoon dried thyme
- ¼ teaspoon ground paprika
- salt and freshly ground black pepper to taste
- 2 broccoli heads florets only, finely chopped (3-4 cups)
- 1 large carrot shredded
- ½ cup heavy cream
- 2 cups shredded sharp cheddar cheese about 8oz, freshly shredded preferred
Instructions
- Sauté the aromatics – In a large pot or Dutch oven, melt butter over medium heat. Add the chopped onion and cook until soft, about 4–5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.6 tablespoons butter, 1 medium yellow onion, 2 small cloves garlic
- Make the roux – Sprinkle in the flour and whisk continuously for 1–2 minutes, cooking off the raw flour taste.⅓ cup all-purpose flour
- Add liquids & seasonings – Slowly whisk in the chicken broth until smooth, followed by milk. Stir in the thyme, paprika, salt, and black pepper. Bring to a gentle simmer, stirring occasionally, until the mixture thickens slightly, about 3–5 minutes.1 (14.5 oz) can low-sodium chicken broth, 3 cups milk, ¼ teaspoon dried thyme, ¼ teaspoon ground paprika, salt and freshly ground black pepper
- Cook the vegetables – Add the broccoli florets and shredded carrot to the pot. Cover and let simmer for 10–15 minutes, stirring occasionally, until the broccoli is tender. If the soup thickens too much, add a splash of milk as needed.2 broccoli heads, 1 large carrot
- Finish with cream & cheese – Reduce heat to low and stir in the heavy cream. Gradually add the cheddar cheese, stirring constantly until melted and smooth. Do not boil, as high heat can cause the cheese to become grainy.½ cup heavy cream, 2 cups shredded sharp cheddar cheese
- Adjust & serve – Taste and adjust seasoning if needed. If the soup is too thick, add more milk or broth to reach your desired consistency. Serve warm with extra shredded cheese on top and crusty bread on the side.
Notes
🧄 Chop broccoli small so it cooks evenly and blends well into the soup.
🧀 Use freshly shredded cheddar cheese for best flavor and creaminess. Pre-shredded can cause a grainy texture.
🔥 Don’t boil the soup after adding cheese — keep the heat low and stir gently to prevent curdling.
🥣 Too thick? Stir in a little extra milk or broth to loosen it up.
🧊 Leftovers keep well in the fridge for 4 days or freeze up to 3 months in an airtight container.
Nutrition
Serving: 1serving | Calories: 430kcal