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–+ servings
Broccoli Cheddar Soup 1

Homemade Broccoli Cheddar Soup

This velvety broccoli cheddar soup transforms simple ingredients into a perfect balance of nutrition and indulgence. Unlike store-bought versions with excessive sodium and artificial thickeners, this homemade recipe delivers rich flavor while letting you control exactly what goes into your family's meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 320 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Immersion Blender or Stand Blender
  • Whisk
  • Cheese grater

Ingredients
  

Base Ingredients

  • 4 tablespoons unsalted butter (½ stick)
  • 1 medium onion finely diced (about 1 cup)
  • 2-3 cloves garlic minced
  • 1/4 cup all-purpose flour

Liquids

  • 2 cups chicken broth vegetable broth for vegetarian option
  • 2 cups whole milk
  • 1 cup heavy cream

Vegetables and Seasonings

  • 4 cups fresh broccoli florets chopped into bite-sized pieces
  • 1 large carrot finely grated
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon smoked paprika
  • 8 ounces sharp cheddar cheese freshly grated (about 2 cups)
  • salt and freshly ground black pepper to taste

Instructions
 

  • Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes.
  • Add minced garlic to the onions and cook for 30 seconds until fragrant. Sprinkle the flour over the onion-garlic mixture and stir constantly for 1-2 minutes until it forms a golden paste.
  • Gradually whisk in the chicken broth, ensuring no lumps form. Pour in the milk and cream, continuing to whisk until smooth. Bring the mixture to a gentle simmer, being careful not to let it boil.
  • Add the broccoli florets and grated carrot to the simmering liquid. Season with nutmeg, smoked paprika, salt, and pepper. Reduce heat to medium-low and cook until the broccoli is tender but still bright green, about 15 minutes.
  • For a partially chunky soup, remove about 1 cup of the broccoli pieces and set aside. Use an immersion blender to purée the remaining soup until smooth, or transfer in batches to a stand blender. Return the reserved broccoli pieces to the pot.
  • Reduce heat to low. Gradually add the grated cheddar cheese, stirring after each addition until fully melted.
  • Taste and adjust seasonings as needed. Serve hot with your choice of garnishes.

Notes

Substitution Options:
  • Swap whole milk and cream for equal parts half-and-half to reduce fat content
  • Use gluten-free flour blend for a gluten-free version
  • Replace cheddar with Gruyère for a more complex flavor profile
  • Substitute cauliflower for half the broccoli for a unique twist
Storage Tips:
  • Refrigerate in airtight containers for up to 4 days
  • For freezing (up to 2 months), omit the dairy and cheese, adding them fresh when reheating
  • Add a splash of milk when reheating if the soup has thickened too much
Common Mistakes to Avoid:
  • Don't boil after adding dairy as this causes separation
  • Use freshly grated cheese rather than pre-shredded for better melting
  • Avoid overcooking the broccoli to prevent a sulfurous smell

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 12gFat: 24gSaturated Fat: 15gCholesterol: 75mgSodium: 480mgFiber: 3gSugar: 5gVitamin A: 65IUVitamin C: 80mgCalcium: 35mgIron: 6mg
Keyword Broccoli Cheddar Soup, Comfort Food, Homemade Soup, Cheese Soup
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