Broccoli Cheddar Soup

This Broccoli Cheddar Soup is rich, creamy and loaded with tender broccoli, carrots and plenty of sharp cheddar cheese. Ready in about 45 minutes, it’s an easy homemade comfort food soup that’s perfect for a cozy lunch or simple family dinner.

this recipe!

Try my crockpot beef barley soup and stovetop tortellini sausage soup next!

Why You’ll Love This Cozy Soup Recipe

• Creamy and cheesy: Plenty of sharp cheddar gives every spoonful rich, cheesy flavor.
• Easy stovetop recipe: Simple ingredients and just 10 minutes of prep make this an easy homemade soup.
• Cozy comfort food: Thick, hearty and satisfying enough to serve as a meal with crusty bread or your favorite sandwich.

• 2 tbsp. butter
• 2 tbsp. finely chopped onions
• 1/4 cup all-purpose flour
• 1 cup half and half cream
• 1 cup milk (I use 1% but you could use any type)
• 3 cups chicken stock
• 1 lb. fresh broccoli, cut into small florets
• 2 cups carrots, chopped into small pieces
• 16 oz. (2 cups) grated sharp cheddar cheese
• 1/4 tsp dry mustard
• Salt and pepper to taste

Step By Step Intructions

Step One – In a large pot or Dutch oven, melt butter and saute onions for 4-5 minutes over medium heat. 

Step Two – Whisk in all-purpose flour and whisk steadily for 3-4 minutes.

Step Three –Slowly, pour in the chicken stock, then gradually add in milk, whisking constantly. 

Step Four – Add in cream and continue to whisk and cook for four minutes. Mixture will begin to thicken.

Step Five – Add in chopped carrots and continue to simmer for five minutes.

Step Six – Add in broccoli florets and simmer for 20 minutes. 

Step Seven – Add in dry mustard and gradually add in shredded cheese, stirring gently after each addition. Continue until all cheese has been added.

Step Eight – Taste for seasoning and season with salt and pepper to taste. Some cheeses taste more salty than others and you may not need to add any salt at all. 

Storage & Reheating Instructions

Store the cooled broccoli soup in an airtight container in the fridge for up to 3 days.

Freeze completely cooled soup in freezer containers for up to 2 months. Thaw in refrigerator overnight before reheating.

Reheat gently over low heat, uncovered in a saucepan or on low heat in the microwave using 30 second intervals until heated through.FAQ’S