Go Back

Creamy Broccoli Cheddar Soup Recipe

Creamy broccoli cheddar soup with bright broccoli and a thick, creamy cheese base. Blended for a smooth-yet-chunky texture, then finished with melted sharp cheddar for a velvety finish.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 4 cup broccoli florets, chopped small
  • 1 onion, diced
  • 3 clove garlic cloves, minced
Soup base
  • 3 cup chicken or vegetable broth
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
Cheese and dairy
  • 2 cup shredded sharp cheddar cheese
  • 1 cup heavy cream
  • 1 cup whole milk
Seasoning
  • 0.5 tsp smoked paprika
  • 1 salt and pepper
  • 1 extra cheddar and broccoli to top

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a Dutch oven over medium heat, then add the diced onion and minced garlic. Cook until soft and fragrant, about 5 minutes, stirring so they don’t brown.
Thicken the base
  1. Sprinkle in the all-purpose flour and stir to coat the onions and garlic, cooking for 1 minute. Gradually pour in the chicken or vegetable broth while whisking until smooth.
Simmer broccoli
  1. Add the chopped broccoli florets to the pot and bring the soup to a gentle simmer. Simmer for 15 minutes, stirring once or twice, until the broccoli is very tender.
Blend for creamy-chunky texture
  1. Scoop out about half the soup and blend until smooth, then pour it back into the pot. Stir well to combine for a creamy-chunky texture with visible broccoli.
Melt cheese
  1. Lower heat to low, then stir in the heavy cream, whole milk, and shredded sharp cheddar. Cook until the cheese is fully melted and glossy, 3 to 5 minutes, and keep the soup from boiling.
Season and serve
  1. Season with smoked paprika, salt, and pepper, then taste and adjust as needed. Serve hot, topped with extra cheddar and broccoli.

Notes

Use sharp cheddar only for the best tang and melt—mild cheeses won’t flavor deeply enough. Keep soup refrigerated in an airtight container for up to 3 to 4 days; reheat gently on low (don’t bring to a boil) and stir often to stay smooth. Freezing is not recommended because dairy can separate after thawing. For a lighter option, replace half-and-half for the heavy cream while keeping the cheese the same for still-thick results.