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A bowl of creamy Broccoli Cheddar Soup garnished with fresh broccoli florets

Homemade Broccoli Cheddar Soup

A comforting, creamy soup featuring rich cheddar cheese and tender broccoli florets, perfect for cool afternoons.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups broccoli florets Fresh or frozen, fresh is ideal.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Dairy & Broth
  • 1 cup sharp cheddar cheese, shredded Use sharp cheddar for the best flavor.
  • 4 cups vegetable broth
  • 1 cup heavy cream Can substitute with whole milk for a lighter version.
Fats & Thickening
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour Increase to 3 tablespoons for a thicker soup.
Seasoning
  • to taste salt
  • to taste pepper Freshly ground black pepper enhances flavors.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onion and garlic, cooking until soft, about 5–7 minutes. Cook low and slow for a sweet and translucent onion.
  3. Stir in the flour, cooking for an additional minute to form a light roux.
Cooking
  1. Gradually add the vegetable broth, stirring constantly until mixed. Bring to a gentle simmer and let it thicken slightly.
  2. Add the broccoli florets and bring the mixture to a boil. Reduce heat and simmer until broccoli is tender, about 15 minutes.
  3. Stir in the heavy cream and shredded cheddar cheese, cooking until cheese has melted. Remove from heat to prevent graininess.
  4. Season with salt and pepper to taste and serve warm.

Notes

For a chunkier soup, use an immersion blender lightly. Leftovers can be refrigerated for up to 3-4 days, or frozen for up to 3 months. For optimal texture, reheat gently.