Broccoli and Cheddar Soup is made with tender broccoli, carrots, celery, onions, and a rich, creamy cheddar cheese broth for the ultimate bowl of comfort food. This easy homemade soup is packed with flavor, comes together in one pot, and is perfect for cozy lunches or family dinners.
I love making this soup when the weather starts to cool down because it’s simple, comforting, and always a family favorite. Serve it with a warm bread bowl, crusty bread, or buttery crackers, and it feels like something you’d order at your favorite restaurant without ever leaving home. 🥦🧀🍲
Why I love This Recipe
Ingredients
Ingredient Notes
- Broccoli: Fresh broccoli gives the soup the best texture, but frozen broccoli works well if that’s what you have on hand.
- Carrots: Shredded carrots add a touch of sweetness and give the soup its classic homemade flavor.
- Celery and Onion: These vegetables create the flavorful base that makes this soup so comforting.
- Garlic: Fresh minced garlic adds the best flavor, but garlic powder can be substituted if needed.
- Chicken Broth: I usually use Better Than Bouillon mixed with water, but your favorite chicken broth works just as well.
- Heavy Cream: Heavy cream gives the soup its rich, creamy texture. Half-and-half can be substituted if you’d like a lighter soup.
- Sharp Cheddar Cheese: Freshly shredded sharp cheddar melts much smoother than pre-shredded cheese and gives the soup the best flavor.
- Cornstarch: Cornstarch helps thicken the soup without making it too heavy. Mix it with a little cold water before adding it to prevent lumps.
- Salt and Black Pepper: Taste the soup after adding the cheese before seasoning, since the broth and cheddar already add plenty of salt. 🥦🧀🍲
Be sure to check out the full recipe and ingredient list below
How To Make
- In a 5-quart Dutch oven or large pot, melt the butter over medium heat. Add the onion, celery, carrot, and garlic, and sauté for about 5 minutes, or until the vegetables begin to soften.
- Stir in the broccoli, salt, black pepper, crushed red pepper flakes, and oregano. Pour in the chicken broth and bring the soup to a boil.
- Once boiling, reduce the heat to medium-low and simmer for about 10 minutes, or until the broccoli is tender.
- Stir in the heavy cream and heat until the soup begins to simmer. Do not let it boil.
- Reduce the heat to low and gradually stir in the cheeses until they are completely melted and the soup is smooth.
- In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly stir it into the soup.
- Continue stirring over low heat until the soup has thickened to your desired consistency.
- Serve hot, garnished with extra shredded cheese and fresh parsley, if desired.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- I chop the broccoli into small, bite-sized florets so it cooks evenly and is easy to eat.
- I sauté the onion, celery, carrot, and garlic until they’re just tender to build a flavorful base.
- I always shred my own cheddar cheese because it melts much smoother than pre-shredded cheese.
- After adding the heavy cream, I keep the soup at a gentle simmer and never let it boil. This helps keep the soup smooth and creamy.
- I whisk the cornstarch with cold water before adding it to the soup to prevent lumps.
- If the soup becomes thicker than I like, I stir in a little extra chicken broth until it reaches the perfect consistency.
- My favorite way to serve this soup is with a warm bread bowl, crusty bread, or buttery crackers for dipping. 🥦🧀🍲
Frequently Asked Questions
Our Favorite
To Go With Broccoli and Cheddar Soup
Broccoli and Cheddar Soup
This Broccoli and Cheddar Soup is a rich and creamy one-pot recipe made with tender broccoli, carrots, celery, onions, sharp cheddar cheese, and a flavorful broth. It's an easy homemade comfort food that's perfect for cozy lunches, weeknight dinners, or chilly fall and winter evenings.
Ingredients
- 2 Tbsp Butter
- 1 Small Onion, Diced
- ½ Cup Celery, Thinly Sliced
- 1 Cup Matchstick Carrots
- 3 Cloves Garlic, Minced
- 2 Cups Broccoli Florets, Roughly Chopped
- 4 Cups Chicken Stock
- ½ tsp Salt
- ½ tsp White Pepper
- ¼ tsp Crushed Red Pepper
- 1 tsp Dried Oregano
- 2 Cups Heavy Cream
- 2 Cups Cheddar Cheese, Shredded
- ½ Cup Parmesan Cheese, Grated
- 3 Tbsp Water
- 3 Tbsp Cornstarch
Instructions
- In a 5-quart Dutch oven or large pot, melt the butter over medium heat. Add the onion, celery, carrot, and garlic, and sauté for about 5 minutes, or until the vegetables begin to soften.
- Stir in the broccoli, salt, black pepper, crushed red pepper flakes, and oregano. Pour in the chicken broth and bring the soup to a boil.
- Once boiling, reduce the heat to medium-low and simmer for about 10 minutes, or until the broccoli is tender.
- Stir in the heavy cream and heat until the soup begins to simmer. Do not let it boil.
- Reduce the heat to low and gradually stir in the cheeses until they are completely melted and the soup is smooth.
- In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly stir it into the soup.
- Continue stirring over low heat until the soup has thickened to your desired consistency.
- Serve hot, garnished with extra shredded cheese and fresh parsley, if desired.
Notes
For the creamiest soup, I always shred my own cheddar cheese instead of using pre-shredded cheese. After adding the heavy cream and cheese, keep the soup over low heat and don't let it boil, as high heat can cause the cheese to become grainy. If the soup is thicker than you'd like, simply stir in a little extra chicken broth or milk until it reaches your preferred consistency. Leftovers store well, but the soup will naturally thicken in the refrigerator, so add a splash of broth or milk when reheating. Serve with crusty bread, a bread bowl, or buttery crackers for the perfect comforting meal. 🥦🧀🍲
This look delicious. I love your blog, it has great recipes!
Well thank you