Broccoli Cheddar Soup

This quick and easy Broccoli Cheddar Soup is bursting with flavors from fresh broccoli, carrots, onions, garlic, and sharp cheddar. Skip Panera and make this mouthwatering soup in the comfort of your own kitchen, where you control the ingredients.

This family favorite soup is on the table in about 30 minutes, making it doable on weeknights.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Butter: Unsalted or salted. If using salted butter, reduce the amount of added salt to ¼ teaspoon.
• Chicken broth: Preferably low-sodium. You can substitute vegetable broth.
• Nutmeg: Optional but highly recommended.
• Carrots: For aesthetic purposes, peel the carrots to reveal their beautiful orange color.
• Cheddar: I use sharp cheddar, but you can use mild, regular, extra sharp, or smoked.
• Heavy cream: You can substitute half-and-half or whole milk, but it will not be as creamy.
• Bacon: Use either pork or turkey bacon.

How to make Broccoli Cheddar Soup

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Cook the onion in the butter over medium heat. Reduce the heat to low, then add the garlic and cook for 1 minute.
2. Sprinkle in the flour and cook for a couple of minutes.
3. Stir in the broth, salt, pepper, and nutmeg.
4. Bring the mixture to a low boil. Reduce the heat, add the carrots, and simmer for 10 minutes.
5. Add the broccoli and simmer until the broccoli and carrots are tender.
6. Remove from the heat and stir in the shredded cheese and heavy cream. Garnish with a bit of chopped bacon and shredded cheese.

Preparation Tips

• Chop the broccoli florets into small bite-sized pieces so they fit nicely on a soup spoon.
• Add the cheese slowly, stirring after each small handful.
• If a thicker, smoother consistency is desired, remove a couple of cups of the hot soup and puree it with an immersion blender. You can also puree the whole pot with an immersion blender if you prefer a completely creamy soup.
• If you don’t have an immersion blender, you can use a traditional blender. Remember to remove the blender cap from the lid to let the heat escape.

Serving Suggestions

• Bread and rolls: dinner rolls, butter swim biscuits, or bacon jalapeno cheddar beer bread.
• Salad: chef salad, grilled chicken salad, or corn salad
• Sandwich: grinder sandwich, French dip sandwich, or pork tenderloin sandwich

More Soup Recipes

Quick and Easy Broccoli Cheddar Soup

This creamy tasty Broccoli Cheddar Soup Recipe is so quick and easy to make. A rich cheddar broth packed with tender broccoli, carrots, and onions make this hearty soup a warm comfort on even the coldest days.

5 from 24 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6 servings

Calories: 438kcal

Author: Beth Pierce

Ingredients

• 4 tablespoon butter
• 1 medium onion finely chopped
• 3 cloves garlic minced
• ¼ cup all-purpose our
• 4 cups low-sodium chicken broth or vegetable broth
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg optional but strongly suggested if you like nutmeg
• 2 carrots peeled and chopped
• 3 cups broccoli florets
• 2 cups sharp cheddar
• 1 cup heavy cream
• 3 slices cooked bacon, crumbled

Instructions

• Melt the butter in a large Dutch Oven or heavy stockpot over medium heat. Add the onion and cook until soft and lightly browned on the edges. Reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly.
• Sprinkle in the flour and continue cooking for 2 minutes while stirring constantly. Stir in the vegetable broth, salt, black pepper, and nutmeg.
• Bring the soup to a low boil and then reduce to a simmer, stirring often. Add the carrots and simmer for about 10 minutes. Add the broccoli and simmer for another 5-6 minutes or until the carrots and broccoli are tender.
• Remove from the heat and stir the cheese in a little at a time, alternating with the heavy cream. Garnish with a bit of chopped bacon and shredded cheese.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
• To freeze store in heavy-duty freezer bags. Freeze for up to 3 months. Defrost in the refrigerator overnight. Reheat over very low heat, stirring frequently to prevent the cream from curdling.

Nutrition

Calories: 438kcal | Carbohydrates: 15g | Protein: 15g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 589mg | Potassium: 454mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4876IU | Vitamin C: 44mg | Calcium: 338mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

 On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.