Description

This creamy and comforting Broccoli Cheddar Soup is a perfect blend of tender broccoli florets, shredded carrots, and sharp cheddar cheese simmered in a rich and velvety base made with butter, onions, garlic, flour, chicken broth, and whole milk. Ideal as a hearty appetizer or light meal, this stovetop soup is easy to prepare and delivers bold flavors with a smooth or chunky texture depending on your preference.

Ingredients

Scale

Main Ingredients

4 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
2 cups whole milk
3 cups fresh broccoli florets, chopped small
1 cup shredded carrots
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg (optional)

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Instructions

Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the finely chopped onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Make a Roux: Sprinkle in the all-purpose flour and stir constantly for 1–2 minutes, ensuring it forms a smooth paste without browning. This will help thicken the soup.
Add Liquids: Slowly whisk in the chicken broth followed by the whole milk, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer over medium heat.
Cook Vegetables: Add the chopped broccoli florets and shredded carrots to the pot. Reduce heat to medium-low, cover, and let simmer for 15–20 minutes, or until the vegetables are tender and cooked through.
Incorporate Cheese and Season: Remove the pot from heat. Stir in the shredded sharp cheddar cheese until completely melted and smooth. Season the soup with salt, black pepper, and a pinch of nutmeg if using.
Blend if Desired: For a creamier texture, use an immersion blender to partially puree the soup directly in the pot. Alternatively, leave it chunky to retain vegetable texture.
Serve: Ladle the hot soup into bowls and serve immediately for a delicious and warming meal.

Notes

To make this soup vegetarian, substitute chicken broth with vegetable broth.
Frozen broccoli can be used if fresh broccoli is not available; adjust cooking time accordingly.
For extra creaminess, add a splash of heavy cream just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
This soup can also be frozen; thaw completely and reheat with a splash of milk to restore creaminess.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 340
Sugar: 6g
Sodium: 590mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 14g
Cholesterol: 65mg