This quick and easy Broccoli Cheddar Soup is bursting with flavors from fresh broccoli, carrots, onions, garlic and sharp cheddar. Skip Panera and make this mouthwatering good soup in the confines of your own kitchen where you control the ingredients. This family favorite soup is on the table in about 30 minutes making it doable on weeknights.
How to make Broccoli Cheddar Soup
Start by melting the butter in a Dutch Oven or heavy stockpot. Then add the onion and cook until they are soft and lightly browned on the edges. Then reduce the heat to low and add the garlic cooking for 1 minute while stirring. Now sprinkle in the flour and continue cooking for 2 minutes while stirring constantly. Stir in the vegetable broth, salt, black pepper, and nutmeg.
Bring the soup to a low boil and then reduce to a simmer. Stir often to make sure that it does not burn to the bottom. Add the carrots and simmer for about 10 minutes. Then add the broccoli and simmer for another 10 minutes or until the carrots and broccoli are tender. Now remove from the heat and stir the cheese in a little at a time alternating with the heavy cream. If desired garnish with a little more shredded cheddar and bacon crumbles.
Recipe notes and helpful tips
- For aesthetic purposes peel the carrots and bring out that beautiful orange color.
- Chop the broccoli florets into small bite size pieces so they fit nicely on a soup spoon.
- I like to use sharp cheddar but any cheddar will work however do not use pre-shredded cheese. Pre-shredded cheese contains additives that may prevent the cheese from melting well.
- Add the cheese slowly stirring after each small handful.
- If a thicker smoother consistency is desired remove a couple of cups of the hot soup and use an immersion blender to puree it. You can also puree the whole pot with an immersion blender if you prefer a completely creamy soup.
- If you don’t have an immersion blender you can use a traditional blender. Just remember to remove the blender cap on the lid to let the heat escape.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the micro wave at a reduced power.
- To freeze store in heavy duty freezer bags. Freeze for up to 3 months. Defrost in the refrigerator overnight. Reheat over very low heat stirring frequently to prevent curdling of the cream.
Why won’t my cheese melt in my Broccoli Cheddar Soup?
Always use freshy grated cheese. Pre-shredded cheese has additives like anticaking agents and this prevents the cheese from melting smoothly. So grab that box grater and shred that cheddar. Remove the soup from the heat before adding the cheese and the cream. Add the cheese in small amounts alternating with the cream while stirring.
More soup recipes you will love!
Quick and Easy Broccoli Cheddar Soup
Ingredients
- 4 tablespoon butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- ¼ cup flour
- 3 cups chicken broth or vegetable broth
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon ground nutmeg optional but strongly suggested if you like nutmeg
- 2 carrots peeled and chopped
- 3 cup broccoli florets
- 2 cups sharp cheddar
- 1 cup heavy cream
- 1/4 cup cooked bacon crumbled
Instructions
- Melt the butter in a large Dutch Oven or heavy stockpot over medium heat. Add the onion and cook until soft and lightly browned on the edges. Reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly.
- Sprinkle in the flour and continue cooking for 2 minutes while stirring constantly. Stir in the vegetable broth, salt, black pepper, and nutmeg.
- Bring the soup to a low boil and then reduce to a simmer. Stir often to make sure that it does not burn to the bottom. Add the carrots and simmer for about 10 minutes. Add the broccoli and simmer for another 10 minutes or until the carrots and broccoli are tender.
- Remove from the heat and stir the cheese in a little at a time alternating with the heavy cream. If desired garnish with a little more shredded cheddar and if desired bacon crumbles.
Notes
- For aesthetic purposes peel the carrots and bring out that beautiful orange color.
- Chop the broccoli florets into small bite size pieces so they fit nicely on a soup spoon.
- I like to use sharp cheddar but any cheddar will work however do not use pre-shredded cheese. Pre-shredded cheese contains additives that may prevent the cheese from melting well.
- Add the cheese slowly stirring after each small handful.
- If a thicker smoother consistency is desired remove a couple of cups of the hot soup and use an immersion blender to puree it. You can also puree the whole pot with an immersion blender if you prefer a completely creamy soup.
- If you don't have an immersion blender you can use a traditional blender. Just remember to remove the blender cap on the lid to let the heat escape.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the micro wave at a reduced power.
- To freeze store in heavy duty freezer bags. Freeze for up to 3 months. Defrost in the refrigerator overnight. Reheat over very low heat stirring frequently to prevent curdling of the cream.
Nutrition
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This post was originally published September 18, 2017 and was republished January 24, 2022 with a new and improved recipe, new photos, and new content.
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Clarice
Wow! This looks really delicious. Very timely since we have available broccoli. Thank you for sharing the recipe. Would love to try this.
Blair Villanueva
This soup was definitely delicious. I really enjoyed it. It warms the tummy and the heart.
Happy Eghaghara
i have never had of this soup before but it sure looks nice, will love to try it.
Elise Ho
This soup brings back some beautiful nostalgia. I remember a similar soup that my grandpa made .
Beth Pierce
Thanks! You should try it!
Christian
Yum yum yum! Cannot wait to try this recipe out!! Broccoli is like my fave vegetable and with cheese? Just freaking yummy!!!
Tweenselmom
This is such a healthy yet yummy recipe! I just love it 🙂
abzstylz
Im a huge fan of broccoli, and this will be great for me to make now. I loving making soup when its raining and super cold outside.
Bryan
I like broccoli cheddar soup in most any form, but some of it is too simple- it’s nothing but broccoli and cheese. Your recipe looks far more delicious!
Sandra
I love how comforting this is! So good!
Krystle
My favorite soup. Cooks up quick but full of flavor.
Beti
This looks AMAZING!! I can’t wait to give it a try!!
katerina
This soup looks incredibly delicious! I LOVE it!! YUM!
Erin
This Broccoli Cheddar Soup needs to be added to our weeknight dinner rotation!
Allyson Zea
This is my favorite soup! It’s so easy to make, and so hearty!
Beth Pierce
Thanks so glad that you liked it!!
Kimberly
One of my all-time favorite soups, so delish!
Tracy
Thank you so much for sharing your wonderful recipes with us! They are always crowd pleasers at all if my gatherings! Everyone always ask me ‘is this another one of your Beth Pierce specialties’!? Lol
Beth Pierce
LOL! How sweet. I am so glad that everyone likes them! You made my day!!