Broccoli Cheddar Soup — Cozy, Creamy Homemade Classic
This homemade broccoli cheddar soup is creamy, rich, and full of comforting flavor—better than any restaurant version and easy to make in just one pot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 4 tablespoons butter
- 1 small onion, diced
- 2–3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups vegetable or chicken broth
- 3–4 cups broccoli florets, chopped
- 1 cup shredded carrots
- 2 cups freshly grated sharp cheddar cheese
- Salt and pepper to taste
- Pinch of ground nutmeg (optional)
Instructions
- Melt butter in a large pot over medium heat. Sauté onion for 5 minutes. Add garlic and cook 30 seconds.
- Whisk in flour to form a roux. Cook for 1–2 minutes.
- Slowly add milk, cream, and broth. Whisk constantly until smooth.
- Stir in broccoli and carrots. Simmer uncovered for 15–20 minutes until tender.
- Optional: Blend part of the soup for a creamier texture.
- Lower heat and stir in cheese gradually. Season with salt, pepper, and nutmeg.
- Serve hot with bread or toppings of choice.
Notes
- Use fresh cheddar for smooth melting.
- Add red pepper flakes for spice.
- Keeps in fridge for 3–4 days.