Creamy Broccoli Cheddar Soup
Broccoli cheddar soup is one of those timeless comfort foods that always hits the spot. With a creamy base, tender broccoli, and sweet carrots, this soup brings rich flavor without being fussy. A touch of parmesan deepens the richness, while sharp cheddar keeps it classic and satisfying.
This recipe follows my 7-Step Soup Method, which makes soup-making simple by breaking it into foolproof building blocks: fat, flavor base, liquid, protein, mix-ins, spices, and finishes. Once you know the steps, you can swap ingredients and create endless variations. Serve this broccoli cheddar soup with crusty bread, in a bread bowl, or alongside a crisp salad for an easy dinner everyone will love.
Want to mix it up? Try:
- Serving it in a bread bowl for that restaurant-style touch
- Adding ham or chicken for extra protein
- Swapping Italian seasoning for a pinch of nutmeg
- Blending part of the soup for a smoother texture
✨ Pin this recipe for later so you have it handy, and be sure to check out my other soup recipes if you’re building your soup-making skills!
Creamy Broccoli Cheddar Soup
Ingredients
- 4 tbsp butter
- ¼ cup flour
- 1 cup onion (diced)
- 1 cup carrot (diced)
- ½ cup celery (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 2 tsp chicken bouillon (optional)
- 3 cups broccoli florets (chopped small)
- 1 tsp Italian seasoning
- salt & pepper (to taste)
- 1 cup heavy cream
- 1 cup sharp cheddar cheese (shredded)
- ½ cup parmesan cheese (shredded, optional)
Instructions
Fat
- Melt butter in a large Dutch oven or soup pot over medium heat. Whisk in flour to make a roux. Cook 1–2 minutes, stirring constantly, until lightly golden.
Flavor Base
- Add onion, carrot, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook 1 minute more.
Liquid Base
- Slowly whisk in chicken stock, starting with a splash to deglaze the pot. Stir well to avoid lumps. Add bouillon if using. Bring to a gentle simmer.
Protein
- Optional: add diced ham or shredded chicken for extra heartiness.
Mix-Ins
- Add broccoli florets and simmer 10–12 minutes until tender but still bright green.
Spices
- Stir in Italian seasoning, black pepper, and adjust salt to taste.
Finishes
- Reduce heat to low. Stir in cream, then fold in cheddar and parmesan until melted and smooth. Taste and adjust seasoning if needed.Serve warm, topped with extra shredded cheddar if desired.
Notes
- Vegetarian Option: Use vegetable broth and omit ham or chicken.
- Extra Flavor: Add a little extra bouillon for depth. A pinch of nutmeg gives a Panera-style twist.
- Cream Swap: Substitute milk or half-and-half for the heavy cream for a lighter version.
- Texture Tip: For a smoother soup, blend half the batch with an immersion blender before adding cheese.
- Make Ahead: Keeps well in the fridge for up to 3 days. Reheat gently to avoid curdling.
This Creamy Broccoli Cheddar Soup has become a favorite in my kitchen. It is cozy enough for a chilly night, yet simple enough for a weeknight dinner. The roux makes it silky, the cheddar adds bold flavor, and the parmesan is that little secret that keeps everyone going back for seconds.
The best part is that once you master it with the 7-Step Soup Method, you can add your own twists with ease.
If you make this soup, leave a comment and let me know how it turned out. I would love to hear if you kept it classic or added your own flair. And do not forget to pin it for later, because this is one you will want to come back to again and again.
