This soup broccoli cheddar soup recipe is creamy, cheesy, and delicious. It is the perfect comfort food to warm you on cold days and you only need a few ingredients to make it!
Broccoli has always been one of my favorite veggies. And around wintertime, this soup is one of my favorite soups to enjoy. Did I mention that I love making broccoli? It’s probably one of my go-to weeknight sides to make. I usually just toss them on a sheet pan and roast them when I’m in the mood for something healthy and quick. During the winter, most of my soups have broccoli added to them. I know I don’t speak for myself when I say that broccoli cheddar soup is one of my favorites.
BROCCOLI CHEDDAR SOUP INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Broccoli – the star of the show of course! I use tons of broccoli florets simply because it’s easier.
Garlic – Gives this soup a nice, savory depth.
Onion and carrots – They make this soup savory with a hint of sweetness!
Milk and cream – These make the soup nice and creamy! I use whole milk for this recipe with a hint of cream.
Chicken broth – I love making these from scratch, but store-bought works here too.
Butter and flour – Gotta have these to make the roux that thickens this soup.
Spices – I use a little garlic powder, onion powder, paprika turmeric.
Cheddar Cheese – This goes without saying, but what’s the point of this soup without tons of it? I love cheddar and I use mild cheddar and Monterey Jack.
Still hungry? Check out more of my favorite recipes:
- MS. ANGIES GUMBO RECIPE – HOW TO MAKE GUMBO USING DRY ROUX
- How To Make Broccoli Cheddar Soup
- THE TASTIEST ROASTED PEPPER & CORN CHOWDER | How To Make Poblano Corn Chowder
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How To Make Broccoli Cheddar Soup
6
servings10
minutes25
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
16 oz broccoli florets
1 yellow onion, chopped
2 carrots chopped
2 cloves garlic, minced
2 cups shredded cheddar
2 cups chicken broth
2 cups whole milk
1/4 cup heavy cream
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp turmeric
salt and pepper to taste
Directions
- In a large pot, melt the butter on medium heat. Add the onion and carrots and sauté until the veggies are translucent.
- Add the garlic and cook for about 1 minute, or until you can smell the garlic.
- Add the flour and cook for another minute, stirring often to keep the flour from burning or sticking to the bottom of the pot.
- Gradually add in the chicken stock and milk, stirring constantly.
- Allow the mixture to cook for 5 minutes, stirring often to keep it from burning.
- Add the broccoli, and all of the seasonings, season with salt and pepper, and stir well.
- Bring to a boil, then reduce heat and cover with a lid. Allow the soup to simmer for about 10 minutes: until the broccoli and carrots are tender.
- Remove from heat and blend the soup to the desired texture.
- Stir in the cheese.
- Add the heavy cream
- Serve immediately.
