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A bowl of rich, creamy broccoli cheddar soup garnished with fresh broccoli florets.

Quick way to grow delicious Broccoli Cheddar Soup

This creamy and comforting broccoli cheddar soup is surprisingly quick to make, perfect for a weeknight meal. Enjoy a rich, cheesy flavor with tender broccoli florets in every spoonful.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Broccoli florets
  • 4 cups Chicken broth
  • 2 cups Milk whole or 2%
  • 1 cup Heavy cream
  • 2 cups Cheddar cheese shredded
  • 4 tablespoons Butter
  • 4 tablespoons All-purpose flour
  • 1/2 medium Onion finely chopped
  • 1 medium Carrot finely shredded
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon Nutmeg optional
  • 1/2 teaspoon Garlic powder

Equipment

  • Large pot
  • Whisk
  • Serving bowls

Method
 

Preparation
  1. In a large pot, melt butter over medium heat, then add chopped onion and shredded carrot, cooking until softened for about 5-7 minutes.
  2. Stir in the flour and cook for 1 minute, creating a roux, then gradually whisk in the chicken broth, milk, and heavy cream until smooth.
Cooking
  1. Bring the mixture to a gentle simmer, then add the broccoli florets, and cook for 10-15 minutes or until the broccoli is tender.
  2. Reduce heat to low, add the shredded cheddar cheese, and stir until completely melted and smooth, avoiding boiling to prevent cheese from separating.
Finishing
  1. Season the soup with salt, pepper, garlic powder, and nutmeg if desired, adjusting to taste.
  2. Serve hot and garnish with extra shredded cheddar cheese or croutons if desired.

Notes

For an extra creamy texture, you can blend a portion of the soup before adding the cheese. Feel free to adjust the amount of cheese to your liking. This soup can be stored in an airtight container in the refrigerator for up to 3 days.