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Creamy broccoli cheddar soup in a white bowl with a spoon, served with sliced baguette on a marble surface.

Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup made in one pot on the stovetop with fresh broccoli, real shredded cheddar, and a smooth, velvety texture. This homemade version avoids grainy cheese and heavy cream for a rich, balanced soup perfect for cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 41 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour
  • 2½ cups low-sodium chicken broth
  • 2 cups whole milk
  • ¾ cup half-and-half or heavy cream for richer soup
  • 1 lb broccoli florets chopped small
  • 1 medium carrot finely grated
  • ¼ tsp smoked paprika optional
  • ⅛ tsp ground nutmeg
  • ½ tsp Dijon mustard optional, for subtle sharpness
  • Salt and black pepper to taste
  • 2½ cups about 10 oz sharp cheddar cheese, freshly grated
  • ½ cup 2 oz Gruyère cheese, freshly grated (optional but recommended)

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and cook 4–5 minutes until soft but not browned.
  2. Stir in garlic and cook 30 seconds, just until fragrant.
  3. Sprinkle in flour and cook, stirring constantly, for 1 minute to remove raw flavor.
  4. Slowly whisk in chicken broth until smooth. Whisk in milk and half-and-half.
  5. Add broccoli, grated carrot, smoked paprika, nutmeg, Dijon (if using), and a pinch of salt and pepper.
  6. Bring to a gentle simmer and cook 15–18 minutes, or until the broccoli is very tender and easily pierced with a fork.
  7. Using an immersion blender, blend partially until thick and creamy, leaving some broccoli texture for a classic finish.
  8. Reduce heat to low. Let the soup stop actively simmering. Gradually add cheddar and Gruyère in small handfuls, stirring constantly until fully melted. Do not boil after adding cheese.
  9. Taste and adjust seasoning. Serve hot.

Notes

  • Let soup stop simmering before adding cheese.
  • Use freshly grated cheese for smooth melting.
  • Do not boil after cheese is added.
  • Soup thickens as it cools; thin gently when reheating.