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Two photos of creamy broccoli cheddar soup in a bread bowl topped with cheese.

Creamy Broccoli Cheddar Soup

A thick, creamy one-pot soup with tender broccoli, carrots, and plenty of melted sharp cheddar.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6 Servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken or vegetable broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 cups small broccoli florets finely chopped
  • 1 large carrot grated
  • 3 cups freshly shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Equipment

  • Large pot
  • Immersion blender
  • Whisk
  • Box grater

Method
 

  1. Cook the onion in butter until soft, then add the garlic and flour.
  2. Whisk in the broth, milk, and cream and bring to a gentle simmer.
  3. Add the broccoli, carrot, and seasonings and simmer 12 to 15 minutes.
  4. Blend about a third of the soup for a creamy texture.
  5. Remove from the heat and stir in the cheddar by handfuls.
  6. Tip: Off the heat prevents graininess.
  7. Season to taste and serve hot.

Notes

Shred your own cheese for the smoothest soup.
Reheat gently over low heat.