Broccoli Cheddar Soup

What You’ll Need To Make Broccoli Cheddar Soup

• Butter, onion & garlic: This trio builds a flavorful base for the soup; the butter softens the onion and garlic as they cook, then does double duty as the foundation for the roux that thickens everything up.
• Shredded carrots & broccoli: These veggies give the soup its body and color. The carrots add a hint of sweetness and a nice pop of color, while the broccoli cooks down into tender, hearty bites. Together they make the soup feel comforting and wholesome. Pre-shredded carrots are a great shortcut if you don’t feel like pulling out the box grater.
• All-purpose flour: Teams up with the butter to thicken the soup, giving it a creamy, satisfying texture.
• Chicken broth & heavy cream: These form the base of the soup—the broth adds depth and a savory backbone, while the cream makes it rich and silky. Swap in vegetable broth if you’d like to keep it vegetarian.
• Salt, pepper & nutmeg: Salt and pepper keep everything in check, while a pinch of nutmeg adds a subtle, cozy undertone that pairs especially well with the broccoli and cheese.
• Sharp Cheddar Cheese: The star flavor that ties the soup together, giving it that tangy, cheesy bite. You don’t need a fancy block, but it’s worth buying a good refrigerated brand like Cabot or Tillamook. Even if you go with pre-shredded cheese, quality makes all the difference.
• Jump to the printable recipe for precise measurements

Step 1. Cook the aromatics and carrots. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 3 minutes. Stir in the garlic and shredded carrots (if using) and cook for 1 minute more, being careful not to let the garlic brown.

Step 2. Add the flour. Add it to the veggie mixture, stirring constantly for about a minute, to smooth out any lumps and cook off the raw flour taste.

Step 3. Add the broth and broccoli. Slowly pour in the chicken broth, whisking to keep it smooth, then stir in the broccoli florets, salt, pepper, and nutmeg.

Step 4. Simmer and finish. Bring to a gentle boil, then lower the heat, cover, and simmer for about 10 minutes until the broccoli is tender. Stir in the cream and bring back to a simmer, uncovered. Gradually stir in the cheese until it’s completely melted and the soup is creamy and smooth.

Pro Tip: Don’t rush adding the cheese—sprinkling it in gradually while stirring helps it melt evenly and keeps it from clumping or turning grainy.

Step 6. Taste and serve. Adjust seasoning if needed, then ladle into bowls. Add extra cheese on top, if you’d like. The soup is best fresh, but leftovers keep in the fridge for up to 4 days.