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5.0 from 111 votes

Easy Broccoli Cheddar Soup

This broccoli cheddar soup recipe is an incredibly rich and comforting soup! It's a family favorite that uses everyday ingredients and is so simple to make at home.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 625 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1/4 cup butter (1/2 stick)
  • 1/2 medium onion chopped
  • 1 clove garlic minced
  • 6 tablespoons flour
  • 4 cups chicken broth or use veg broth
  • 1 teaspoon Dijon mustard
  • 1 cup heavy/whipping cream
  • 3 cups broccoli florets cut small
  • 1/2 cup matchstick-cut carrots
  • 2 cups shredded sharp cheddar cheese + extra for serving
  • Pinch cayenne pepper optional but recommended
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Melt the butter in a soup pot over medium heat. Add the onion and sauté for 4-5 minutes. 
  2. Stir in the garlic and cook for 30 seconds.
  3. Add in the flour and cook for 1-2 minutes, stirring often (important! This helps get rid of that uncooked flour flavor).
  4. Whisk the chicken broth in (pour it in slowly) until the flour has dissolved. 
  5. Whisk in the Dijon mustard. 
  6. Add in the cream, broccoli, and carrots. Increase the heat to high and bring the soup to a boil. Reduce the heat so it's bubbling but not furiously boiling (medium-low heat is what works with my cast iron pot and gas stove). Cover the pot with the lid slightly ajar.
  7. Let the soup simmer for 15-20 minutes or until the broccoli and carrots are tender and the soup has thickened up to your liking. I like to stir it a couple of times to ensure nothing is sticking and that the stove's temperature is still correct.
  8. Reduce the heat to low and gradually stir in the cheese and cook for an additional few minutes.
  9. Add in the cayenne pepper and season with salt & pepper as needed. Optional: blend some of the soup (I just pulse my immersion blender a few times right in the pot). The soup will thicken up more as it cools. Add more broth if needed to thin it out.
  10. Serve immediately with a little extra cheddar on top of each bowl.

Notes

  • Serves 4-6.
  • I suggest grating your own cheddar cheese (buy a good quality sharp cheddar) vs. using the pre-grated bagged stuff or it won't melt as well or taste as good.
  • If you don't have matchstick carrots, thinly slice one small carrot.
  • One pound of broccoli, once cut up, will easily yield the 3 cups of florets required for this recipe.
  • If you're looking for the original version of this recipe that was published in 2018, I have a PDF of it here (the old version was very similar in flavor but I tweaked it to make it thicker).
  • This recipe can also be found in the soup chapter of the Salt & Lavender: Everyday Essentials cookbook.

Nutrition Information

Calories 625kcal (31%) Carbohydrates 20g (7%) Protein 20g (40%) Fat 53g (82%) Saturated Fat 33g (165%) Trans Fat 1g Cholesterol 171mg (57%) Sodium 1384mg (58%) Potassium 595mg (17%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 4899IU (98%) Vitamin C 80mg (89%) Calcium 508mg (51%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 625

% Daily Value*

Calories 625kcal 31%
Carbohydrates 20g 7%
Protein 20g 40%
Fat 53g 82%
Saturated Fat 33g 165%
Trans Fat 1g 50%
Cholesterol 171mg 57%
Sodium 1384mg 58%
Potassium 595mg 13%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 4899IU 98%
Vitamin C 80mg 89%
Calcium 508mg 51%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.