Broccoli Cheddar Cheese Soup

A warm, creamy, homemade broccoli cheddar soup that’s rich, comforting, and full of tender broccoli with melty cheddar in every bite. Perfect for chilly days, cozy dinners, or a simple comforting lunch at home.

INGREDIENTS

4 cups fresh broccoli florets, chopped
1 small onion, diced
2 carrots, diced
3 cloves garlic, minced
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups chicken or vegetable broth
2 cups whole milk or half-and-half
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika (optional)

INSTRUCTIONS

Step 1 — Sauté the Vegetables

Melt the butter in a large pot over medium heat. Add the onion and carrots and cook until tender. Stir in garlic and cook 1 more minute.

Step 2 — Make the Roux

Sprinkle the flour over the vegetables and stir well. Cook for 1–2 minutes until lightly golden. This thickens the soup and gives it a silky texture.

Step 3 — Add Broth and Simmer

Slowly whisk in the broth until smooth. Add the chopped broccoli, salt, pepper, and paprika if using. Simmer 10–12 minutes, or until the broccoli is tender.

Step 4 — Add the Milk

Stir in the milk or half-and-half. Keep the heat low to avoid curdling. Warm gently until the soup is hot and steamy.

Step 5 — Melt the Cheese

Remove the pot from the heat and stir in the shredded cheddar a handful at a time. Continue stirring until the soup becomes creamy and smooth.

Step 6 — Serve

Ladle into bowls and top with extra shredded cheddar or cracked black pepper.

KITCHEN TIPS

For a thicker soup, mash some of the broccoli with a fork or immersion blender.
Use freshly shredded cheddar — pre-shredded cheese won’t melt as smoothly.
Half-and-half gives the soup a richer texture.
Add a splash of hot sauce or Dijon mustard for extra depth.

NUTRITION (Approx. 1 of 6 servings)

Calories 320, Protein 14g, Fat 22g, Carbs 16g, Fiber 3g, Sugars 6g, Sodium 540mg