This creamy broccoli cheddar soup is a long-standing favorite in my kitchen. While many recipes online compare theirs to a well-known chain, this is an original version I developed in my early twenties and have kept unchanged ever since. It’s rich, velvety, and full of sharp cheddar flavor balanced by tender broccoli and aromatic vegetables. Perfect for cooler weather or whenever you need a comforting bowl of soup.
If you enjoy hearty soups, look below for clear step-by-step instructions and a complete ingredient list to make this broccoli cheddar soup at home. This recipe yields about eight servings and is ideal for family dinners, lunches, or meal prep.
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How to Make Cheesy Broccoli Soup:
Begin by melting one stick (½ cup) of unsalted butter in a large heavy-bottomed pot over medium heat. Add one diced yellow onion and sauté until it becomes translucent, about 4–5 minutes.
Season the onions with 2 teaspoons Lawry’s seasoning salt, 1 teaspoon paprika, 1 teaspoon freshly ground black pepper, and a pinch of nutmeg. Stir and cook for about 5 minutes until the onions are soft and fragrant.
Add 6–7 minced garlic cloves and cook for about 2 minutes until fragrant. Stir in 2 cups of shredded carrots and mix briefly to combine.
Sprinkle in ½ cup of all-purpose flour and stir well. Cook the flour for 2–3 minutes to eliminate the raw flour taste and to create a light roux, which will thicken the soup.
Slowly pour in 4 cups of chicken broth, whisking or stirring to avoid lumps. Add 4 cups of heavy cream and combine thoroughly. (You can substitute half-and-half or whole milk for a lighter result; using milk will produce a thinner consistency.)
Bring the mixture to a gentle boil, then add 5 cups of chopped fresh broccoli. Stir to combine, cover, reduce heat to a simmer, and cook for about 15 minutes, stirring occasionally. The broccoli should become tender and the soup will begin to thicken as it simmers.
Reduce the heat to low and stir in 3 cups of freshly grated sharp cheddar cheese. Stir gently until the cheese melts completely and the soup is smooth. Taste and adjust seasoning with salt and pepper if needed.
I like to serve this soup with crusty garlic bread, though crackers or a simple baguette are excellent choices as well. Leftovers reheat well and the flavors deepen after a day in the refrigerator.
Broccoli Cheddar Soup
Ingredients
- 1 Stick Unsalted Butter
- 1 Yellow Onion, diced
- 6-7 Garlic cloves, minced
- 2 Cups Carrots, shredded
- 1/2 Cup All-purpose flour
- 4 Cups Chicken broth
- 4 Cups Heavy cream (or half-and-half/whole milk for a lighter soup)
- 5 Cups Fresh broccoli, chopped
- 3 Cups Freshly grated sharp cheddar cheese
- 2 tsp Lawry’s seasoning salt
- 1 tsp Paprika
- 1 tsp Black pepper
- Pinch Nutmeg
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and season with Lawry’s seasoning salt, paprika, black pepper, and a pinch of nutmeg. Cook about 5 minutes until the onion is translucent.
- Add the minced garlic and cook for 1–2 minutes until fragrant.
- Stir in the shredded carrots and combine briefly.
- Add the ½ cup of flour and cook for 2–3 minutes to form a light roux.
- Slowly whisk in the chicken broth and heavy cream, making sure there are no lumps.
- Bring the mixture to a gentle boil, then add the chopped broccoli. Stir, cover, reduce to a simmer, and cook about 15 minutes, stirring occasionally, until the broccoli is tender and the soup has begun to thicken.
- Turn the heat to low, add the grated cheddar in batches, and stir until the cheese is fully melted and the soup is smooth. Taste and adjust salt and pepper as needed.
Notes and Tips
For a thicker soup use heavy cream; half-and-half or milk will yield a lighter texture. Grate the cheese fresh for the best melting and flavor. If you prefer a smoother texture, use an immersion blender briefly before adding the cheese to puree some of the broccoli.
Keywords: broccoli cheddar soup, creamy broccoli soup, comfort food soup