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Homemade broccoli cheddar soup in a rustic bowl, topped with melted cheddar, bright green broccoli florets, and black pepper, served with bread on a cozy table setting.

Broccoli Cheddar Soup

5 from 1 vote
This creamy, comforting broccoli cheddar soup is a homemade favorite perfected over 15 years. Packed with fresh vegetables, rich cheese, and a silky roux base, it’s better than any store-bought or restaurant version.
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Prep Time 15 minutes
Cook Time 30 minutes
Make-Ahead 10 minutes
Total Time 55 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoon Unsalted butter - For roux
  • 1 cup Yellow onion - Diced
  • 2 Celery stalks - Diced
  • 1 cup Carrots - Diced
  • 2 tablespoon All-purpose flour - For thickening
  • 2.5 cups Chicken broth - Or vegetable broth for vegetarian
  • 1.5 cups Whole milk - Or 2% or dairy-free alternative
  • 0.5 cup Heavy cream - Or half-and-half
  • 3 cups Broccoli florets - Fresh or frozen, save 1 cup for final stir-in
  • 0.5 teaspoon Salt - To taste
  • 0.25 teaspoon White pepper - Black pepper can substitute
  • 0.5 teaspoon Garlic powder - Or 2 minced garlic cloves
  • 0.25 teaspoon Onion powder - Optional
  • 1–2 Bay leaves - Remove before serving
  • 2 teaspoon Fresh thyme - Or 1 teaspoon dried thyme
  • 1.5 cups Sharp cheddar - Freshly grated
  • 1 cup Mild cheddar - Optional – for smoother blend
  • 2 oz Cream cheese - Adds smoothness
  • 2 tablespoon Parmesan cheese - Optional – for umami boost

Equipment

  • Large soup pot (Heavy-bottomed to prevent scorching)
  • Wooden spoon (For stirring vegetables and roux)
  • Wire whisk (For smooth incorporation of liquids)
  • Immersion blender (Optional – for partial blending texture)
  • Ladle (For serving soup)

Method
 

  1. Sauté onion, celery, and carrots in butter until softened
    Sautéing diced onions, carrots, and celery in a large pot with a wooden spoon while making homemade broccoli cheddar soup.
  2. Sprinkle flour to make roux, then whisk in broth, milk, and cream
    Whisking flour into sautéed carrots, celery, and onions in a steaming pot to form the roux for homemade broccoli cheddar soup.
  3. Add broccoli and seasonings, simmer until vegetables are tender
    Stirring fresh broccoli florets into a creamy, simmering soup base with a wooden spoon while making homemade broccoli cheddar soup.
  4. Remove from heat, stir in cheeses until smooth and melted
  5. Stir in reserved florets, blend partially if desired, adjust seasoning
  6. Ladle into bowls and serve hot with garnish or sides

Nutrition

Serving: 300gCalories: 350kcalCarbohydrates: 18gProtein: 14gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 75mgSodium: 620mgPotassium: 480mgFiber: 3gSugar: 6gVitamin A: 5400IUVitamin C: 75mgCalcium: 310mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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