Broccoli Cheddar Soup
This creamy broccoli cheddar soup recipe is rich, cheesy, and loaded with tender broccoli and carrots. Made in one pot with a smooth, velvety base and a blend of white cheddar and sharp cheddar, it is the perfect cozy weeknight soup.
Servings: 6 servings
Calories: 460kcal
Ingredients
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter - divided
- 1 medium onion - finely chopped
- 3 cloves garlic - minced
- ¼ cup all-purpose flour
- 3 cups vegetable broth - warmed
- 3 cups half-and-half
- 1 teaspoon salt
- ½ teaspoon black pepper - plus more for serving
- ½ teaspoon ground mustard
- 3 cups small broccoli florets
- 1 cup shredded carrots
- 1 cup white cheddar - freshly grated
- 1 cup sharp cheddar - freshly grated
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Melt 1 tablespoon of butter, then add the chopped onion and cook until softened, about 3 to 4 minutes. Stir in the garlic and cook for 30 seconds.
- Make the roux: Add the remaining butter. Sprinkle in the flour and stir constantly for 1 to 2 minutes, until the mixture looks foamy and lightly golden.
- Whisk in liquids: Slowly whisk in the warm vegetable broth until smooth, then whisk in the half-and-half (do not boil).
- Season and thicken: Add the salt, pepper, and ground mustard. Simmer gently for 5 to 7 minutes, stirring often, until the soup base thickens slightly.
- Cook the vegetables: Add the broccoli florets and shredded carrots. Cook 10 to 15 minutes, or until the broccoli is tender and bright green.
- Add the cheese: Remove the pot from the heat. Stir in the white cheddar and sharp cheddar a handful at a time until fully melted and smooth. Serve warm with extra black pepper on top.
Notes
- Best cheese tip: Grate your cheddar from blocks. Pre-shredded cheese does not melt as smoothly and can make the soup grainy.
- Prevent grainy soup: Add the cheese off the heat and stir it in gradually. Avoid boiling after the dairy goes in.
- Adjust thickness: If the soup gets too thick, whisk in a splash of warm broth, milk, or half-and-half until it reaches your ideal consistency.
- Broth options: Vegetable broth keeps it vegetarian. Chicken broth works too if that is what you have.
- Storage: Refrigerate in an airtight container for 3 to 4 days.
- Reheating: Warm on the stovetop over low heat, stirring often. Add a splash of broth or half-and-half if needed.
- Freezing: Not recommended. Cream and cheese based soups tend to separate and turn grainy after thawing, and the broccoli can get watery and too soft.
Nutrition
Calories: 460kcal | Carbohydrates: 19g | Protein: 15g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 1210mg | Potassium: 445mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5138IU | Vitamin C: 45mg | Calcium: 436mg | Iron: 1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2026 The Forked Spoon
