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small blue ceramic soup bowl full of broccoli cheddar soup garnished with more cheese and round orange crackers next to the bowl
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5 from 7 votes

Broccoli Cheddar Soup

Broccoli Cheddar Soup is such an easy dinner recipe! Comforting and perfect, it is better than any bowl you will get at a restaurant.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: broccoli cheese soup
Servings: 6 cups
Calories: 338kcal
Author: Lisa Longley


  • 3 tablespoons unsalted butter
  • 2 cups shredded carrot about two medium carrots
  • 1 small yellow onion diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/8 tsp nutmeg
  • 1/3 cup all purpose flour
  • 6 cups chicken broth or vegetable broth (see note in the post)
  • 4 cups broccoli florets (I needed about 1 1/2 pounds of broccoli heads to get four cups)
  • 2 cups mild cheddar cheese shredded
  • 1 1/2 cups half and half


  • Melt the butter in a large pot over medium heat. Add the onions and carrots. Season with salt, pepper, and nutmeg. Sauté for three to four minutes or until the onions are tender.
  • Whisk in the flour, and cook for about 30 seconds
  • Very slowly pour in the chicken stock. Add about two tablespoons at a time, fully whisking it in and combining it before adding more. As you add more, you will be able to add it more quickly.
  • Stir in the broccoli, bring to a simmer, and cook for 15 minutes or until the broccoli is soft and tender.
  • Optional: Remove some of the soup and blend it for a less chunky soup.
  • Stir in the half and half and allow the soup to warm through.
  • Stir in the cheddar cheese until it is fully melted and combined into the soup.


Serving: 1cup | Calories: 338kcal | Carbohydrates: 15g | Protein: 17g | Fat: 21g | Saturated Fat: 14g | Monounsaturated Fat: 1g | Cholesterol: 76mg | Sodium: 472mg | Potassium: 219mg | Fiber: 3g | Sugar: 4g | Vitamin A: 347IU | Vitamin C: 74mg | Calcium: 46mg | Iron: 2mg