Go Back

Broccoli Cheddar Soup

If you’re craving that iconic, velvety soup but don’t want to leave the house, this recipe is your new best friend. It’s thick, cheesy, and packed with tender broccoli and matchstick carrots—basically, a hug in a bowl. Perfect for a cozy weeknight dinner or a rainy Sunday afternoon.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1/4 cup Butter
  • 1/2 medium Onion chopped
  • 1/4 cup All-purpose flour
  • 2 cups Half & half
  • 2 cups Chicken broth
  • 3 cups Broccoli florets cut into bite-sized pieces
  • 1 cup Matchstick carrots
  • 1/4 tsp Nutmeg
  • 2 cups Sharp cheddar cheese shredded
  • To taste Salt and pepper

Method
 

  1. Sauté the Base: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until softened.
  2. Make the Roux: Sprinkle the flour over the butter and onions. Whisk constantly for 1–2 minutes to cook out the raw flour taste without browning it too much.
  3. Simmer the Veggies: Slowly whisk in the half & half and chicken broth until smooth. Add the broccoli, carrots, and nutmeg.
  4. Cook Low and Slow: Reduce heat to low and simmer for about 20 minutes, or until the broccoli and carrots are tender.
  5. Finish with Cheese: Stir in the salt, pepper, and shredded cheddar cheese. Stir for another 2 minutes until the cheese is completely melted and the soup is silky.

Notes

Serve immediately, perhaps in a bread bowl or with a side of crusty baguette.