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Broccoli Cheddar Soup Recipe: Easy Chunky & Creamy Comfort

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This Broccoli Cheddar Soup is a chunky, creamy comfort classic packed with tender broccoli, sweet carrots, and rich cheddar cheese. Ready in just over half an hour, it’s perfect for cozy family dinners or quick weeknight meals.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cloves fresh garlic, minced (or 1 teaspoon pre-minced)
  • 4 cups broccoli florets, chopped into bite-size pieces (fresh or frozen)
  • 1 medium potato, peeled and diced (optional)
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 2 cups whole milk (or 2% or dairy-free milk)
  • 1/2 cup heavy cream (optional, or use half-and-half)
  • 2 cups shredded sharp cheddar cheese (plus extra for topping)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme (or fresh)
  • Extra shredded cheddar (for topping, optional)
  • Crusty bread or homemade croutons (for dipping, optional)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Wash and chop all vegetables. Dice onion, carrots, celery, and potato into small, uniform pieces. Chop broccoli florets into bite-size chunks. Mince garlic.
  2. In a large soup pot, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until veggies are soft and onions are translucent. Add garlic and cook for another minute.
  3. Sprinkle flour over veggies. Stir constantly for 2 minutes until flour coats veggies and starts to bubble.
  4. Slowly whisk in vegetable broth. Add diced potato and bring to a simmer. Cook for 8-10 minutes, until potatoes are just tender.
  5. Stir in broccoli florets, salt, black pepper, paprika, and thyme. Simmer uncovered for 10 minutes, until broccoli is fork-tender but still bright green.
  6. Optional: Remove half the soup and blend with an immersion blender or regular blender until smooth. Return blended soup to pot and stir.
  7. Pour in milk and heavy cream. Stir gently over low heat—do not boil. Let soup heat through for 2-3 minutes.
  8. Remove pot from heat. Gradually add shredded cheddar, stirring until melted and smooth. Taste and adjust seasoning if needed.
  9. Ladle soup into bowls. Top with extra cheddar, fresh parsley, and croutons if desired. Serve immediately while hot.

Notes

For gluten-free, use a gluten-free flour blend or cornstarch slurry. For dairy-free, use plant-based milk and cheese. Sauté veggies well for best flavor, and shred your own cheddar for a smoother melt. Only blend half the soup for the best chunky-and-creamy combo. Adjust thickness by adding more broth or milk if needed. Soup can be frozen for up to 2 months.

Nutrition

Keywords: broccoli cheddar soup, chunky soup, creamy soup, comfort food, easy soup recipe, vegetarian soup, family dinner, weeknight meal, cheddar cheese, broccoli recipe

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