Broccoli Cheddar Soup
This classic creamy broccoli cheddar soup is loaded with tender broccoli florets, sharp cheddar that melts right in, and just the right amount of veggies for that cozy vibe. It comes together in under 35 minutes, making it perfect for busy weeknights when you crave something hearty but easy. Smooth, comforting, and full of flavor – it's the ultimate fall comfort food that's beginner-friendly and uses simple pantry staples.
Equipment
- Dutch oven or large pot 4-6 quart capacity
- Immersion blender Or regular blender for batches
- Wooden spoon
- Box grater For carrots and cheese
- Measuring cups and spoons
Ingredients
- 2 tbsp unsalted butter 28g
- 1 yellow onion about 1 cup or 150g, diced
- 2 carrots about 1 cup or 120g, shredded
- 4 cups broccoli florets about 300g, bite-sized pieces
- 3 cups chicken broth 720ml, or vegetable broth for vegetarian
- 1 cup heavy cream 240ml
- 2 cups sharp cheddar cheese 225g, freshly shredded from block
- sea salt to taste
- black pepper to taste
Instructions
- Wash broccoli and cut into bite-sized florets (about 4 cups). Dice onion into 1/2-inch pieces and shred carrots using a box grater.
- Melt butter in Dutch oven over medium heat. Add diced onion and cook 3-4 minutes until soft and translucent, then add shredded carrots and cook 2 minutes more.
- Add broccoli florets and stir to coat in butter, cooking 2 minutes. Pour in chicken broth, bring to a gentle boil, then reduce to simmer and cook covered for 10-12 minutes until broccoli is tender.
- Remove from heat and use immersion blender to puree 70-80% of the soup, leaving some chunks for texture. Season with salt and pepper to taste.
- Return pot to low heat. Stir in heavy cream until incorporated, then add shredded cheddar in handfuls, stirring after each addition until melted (2-3 minutes). Serve hot.
Notes
- Always shred cheese from a block – pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- For extra sharpness, mix in some white cheddar along with the yellow cheddar.
- Keep heat low when adding cream and cheese to prevent curdling or separation.
- Frozen broccoli works too – use 12-14 oz straight from frozen and simmer 12-15 minutes.
- For a vegetarian version, simply swap chicken broth for vegetable broth.
- Store in airtight containers in fridge for 4-5 days, or freeze for up to 3 months.
- Reheat on stovetop over low heat with a splash of milk or cream, stirring often. Don't boil after reheating to maintain creaminess.
- For dairy-free, use coconut cream and vegan cheddar shreds, plus nutritional yeast for extra cheesy flavor.
- If soup is too thick, thin with additional broth 1/4 cup at a time until desired consistency.
- For a smooth soup, blend completely. For chunky texture, blend only half or skip blending entirely.
Nutrition
Serving: 1BowlCalories: 420kcalCarbohydrates: 15gProtein: 18gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 720mgPotassium: 520mgFiber: 5gSugar: 5gVitamin A: 80IUVitamin C: 120mgCalcium: 35mgIron: 8mg
Tried this recipe?Let us know how it was!