Indulge in the ultimate creamy comfort food. This thick, velvety Broccoli Cheddar Soup is packed with tender broccoli florets and sharp melted cheddar cheese. It is incredibly filling, wildly flavorful, and comes together in just 30 minutes for a perfect weeknight dinner!
Ingredients
- 1/4 cup Unsalted butter (half a stick)
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 1/4 cup All-purpose flour (to thicken the soup)
- 2 cups Chicken broth (or vegetable broth)
- 2 cups Half-and-half (or a mix of milk and heavy cream)
- 4 cups Broccoli florets (chopped into small, bite-sized pieces)
- 1 cup Carrots (grated or julienned)
- 8 oz Sharp cheddar cheese (about 2 cups, freshly grated)
- 1 tsp Salt (or to taste)
- 1/2 tsp Black pepper (freshly ground)
- 1/4 tsp Paprika (optional, for depth of flavor)
Instructions
- Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the butter and onion mixture. Whisk constantly for 1 minute to cook the flour and create a roux (the thickening base).
- Gradually pour in the chicken broth and half-and-half, whisking continuously to ensure there are no lumps. Bring the liquid to a gentle simmer.
- Stir in the chopped broccoli and grated carrots. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the broccoli is very tender.
- Remove the pot from the heat. This is crucial so the cheese doesn't separate!
- Gradually add the grated sharp cheddar cheese a handful at a time, stirring gently until it is completely melted into a smooth, velvety consistency.
- Season the soup with salt, black pepper, and paprika. Taste and adjust if needed. Serve hot, preferably in a bread bowl or with crusty bread on the side!
Nutrition
Calories: 585kcalCarbohydrates: 25gProtein: 22gFat: 45gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 132mgSodium: 1517mgPotassium: 679mgFiber: 4gSugar: 10gVitamin A: 7330IUVitamin C: 87mgCalcium: 604mgIron: 1mg
A Thick and Creamy Masterpiece
When you are craving something incredibly rich, thick, and satisfying, this hearty bowl hits the spot. It perfectly bridges the gap between getting your daily vegetables and indulging in pure comfort, easily securing its status on any list of the top 10 best soup recipes ever. For another vibrant, veggie-forward bowl with a beautiful creamy texture, do not miss our delicious Green Pea Soup.
Why This Ranks Among the Top 10 Best Soup Recipes Ever
Thick, cheese-based soups have a massive following because they function beautifully as a filling, standalone meal. It is widely considered to be one of the top 10 best soup recipes ever because of its luxurious texture. Here is what makes it so special:
- The Perfect Roux: Starting with a classic butter and flour roux ensures the soup thickens beautifully and holds the heavy cream and cheese without separating.
- Sharp Cheese Flavor: Using a high-quality sharp cheddar cuts through the rich creaminess and adds a bold, savory punch that perfectly complements the earthy broccoli.
- Texture Balance: Finely chopping the broccoli leaves just enough texture to chew, so the soup remains velvety but not overly pureed like baby food.
Tips for Perfecting One of the Top 10 Best Soup Recipes Ever
- Grate Your Own Cheese: Never use pre-shredded cheese from a bag. Bagged cheese is coated in anti-caking agents (like cellulose) which will make your soup grainy instead of smooth. Always buy a block and grate it yourself!
- Remove from Heat Before Adding Cheese: If you boil the soup after adding the cheese, the dairy will curdle and separate, leaving you with a greasy, clumpy texture. Always take the pot off the stove first.
- Chop Small: Cut your broccoli florets into very small pieces. They will cook faster, integrate better into the creamy broth, and easily fit onto your spoon!
This soup was okay, but I think it needed more seasoning. Was a bit bland for my taste.
I made this with half the cheese and still turned out fine. Healthy alternative! #guiltfree
My kids devoured this! I didn’t even have to bribe them with dessert. Win!
Is it just me, or does broccoli taste funny in soup? Not sure if I’ll make it again.
Nah, I love broccoli soup! It’s like a warm hug in a bowl. Don’t give up on it just yet!
I totally get you! Broccoli can be pretty weird in soup. Maybe try it with less broccoli next time?
Absolutely loved this! So creamy and flavorful! Perfect for a cold day.
You forgot to add the bay leaf, guys! Look it up, it adds so much flavor!
Soup was delish! Even tasted better the next day. Highly recommend! 👍
Ugh! This recipe is too complicated. I just wanted a quick soup! 😩
My roux clumped even though I whisked. I had to strain it, which was annoying. Flavor was still good, but the texture wasn’t smooth.
Super easy and very tasty. Used pre-shredded cheddar (I know, I know) and it still melted fine. Not restaurant-level, but close.
Not restaurant-level? Honestly, that’s still a win in my book. Restaurant soup is usually super thick anyway, and this sounds like it nails that roux + cheese combo.
I love how you called out the pre-shredded cheddar—mine usually clumps, so good to know it can still melt smooth. Did you shred yourself next time or keep it store-bought?
I was nervous about adding cheese, but following the “remove from heat” step saved it. No grainy mess, just smooth soup.
How many cups is 4 broccoli florets? I just eyeballed it. It tastes good tho.
My kids went crazy for this. Best broccoli cheddar soup ever! I’m making it again next week!
I think you forgot the water part. Soups gotta be watery right?
This soup is so good! Rich and creamy just like it says! I loved it! ❤️
The flavor is great, but mine separated a bit anyway. I think my cheese wasn’t as fresh as the recipe suggested. Next time I’ll shred it myself.
Broccoli in soup is just wrong. It’s like killing veggies! Not for me! 🌱
I get what you mean, but broccoli can really add a nice texture and flavor! You might just not have tried it in the right dish. 🤷♂️
Nah, nothing wrong with broccoli in soup! That’s how you make it healthy and stuff. Veggies need love too! 🌈
This is the kind of soup that makes your whole kitchen smell cozy. My kids actually ate broccoli (like, not a token bite—real bowls).
Broccoli AND cheddar soup is undefeated. I always make extra and pretend it’s for meal prep but… it’s gone in a day. 😅
Right?? That’s exactly how it feels—warm and “cozy” the second the onions hit the pot. Also love that your kids ate real broccoli bowls 😄
Not gonna lie, I was skeptical about broccoli cheddar without blending. I blended half the soup and it turned out silky and not too chunky.
Not sure if I liked the paprika. Seems odd in soup? Just use cheese and broccoli, that’s all you need!
I actually think the paprika adds a nice kick! But you do you with just cheese and broccoli. 🤷♂️
Honestly I’m skeptical about flour thickening with dairy like that—like isn’t it supposed to curdle? It didn’t, but I was still nervous the whole time.
Totally get the skepticism—cheese + dairy can curdle if the heat is too high or the roux isn’t cooked right. I’ve found “gentle simmer” and pulling it off the heat before adding cheddar makes a huge difference. Your results sound like you did that part right!
I always thought flour with milk = lumpy disaster 😅 but your steps explain it—roux first, whisking while adding broth/half-and-half. Curdling usually happens when you boil hard or dump cheese in while it’s still too hot. Next time I’ll try turning the heat down even more before adding the cheddar.
I followed the recipe but it turned out too thick. What did I do wrong? 🤔
I think the simmer time is a bit short—my broccoli was still kinda firm at 15 minutes. I extended it to 25 and then it was perfect.
So easy! I did the sauté, roux, simmer, then cheese off the heat like it says. I used pre-shredded cheddar and it worked, which shocked me. Big win.
I was skeptical at first but wow! The cheese makes it. Yum! 🧀
Solid recipe. The roux step worked and I had zero lumps. I added a little extra black pepper and it tasted restaurant-level.
Yes!! The roux tip is huge—glad you got zero lumps. Extra pepper is exactly the move too. 🍲
I always thought roux would be complicated 😅 but if it worked for you, I gotta try it. Do you add the pepper during simmer or at the end?
Deliciousness in a bowl! Made it for me and my hubby and we devoured it!
Followed the steps exactly and ended up with a super thick roux situation. Still tasty, but I had to add extra broth. Maybe I whisked too long?
Happened to me once too. Thick roux = pan paste 😅. I just slowly splashed in broth while whisking over low heat and it loosened right up.
I’d bet it was the roux whisking—1 minute might be too long if the heat was a little high. Next time, whisk just until it smells “toasty” and not brown, then immediately start adding liquids.
Just… wow. 10/10. no notes.
Made this tonight and it’s seriously rich. I used a mix of milk + cream and it still turned out super creamy. The “remove from heat for cheese” step is legit—mine would’ve curdled otherwise.
Yes!! That “remove from heat” part is the make-or-break. I’ve curdled cheese before, never again 😂
Eh… I thought it would be lighter. Also the step about removing from heat feels like a gimmick. Mine separated a little anyway.
The “remove from heat” part is real, but it’s not magic. If the cheese goes in when it’s boiling hot, it can get grainy. Still, separation can happen if the cheese isn’t well stirred in gradually.
I totally get what you mean—this one *can* feel heavy. I’ve found that using more broth (like 2.5–3 cups) or a bit less half-and-half makes it lighter without messing up the creaminess.
Not convinced. 1/4 cup flour for 4 cups seems like a lot? It thickened fast on me, almost like gravy. Still tasty, but I’d adjust the ratios.
This is a comfort food for real. The paprika is a nice touch. Would definitely make again when it’s cold out.
Soup turned out awesome, 10/10. Also, don’t skip the part about turning off the heat—learned that the hard way…
5/5!! so easy, tastes like comfort food. kids loved it
Pretty solid. I followed the roux step carefully and it thickened nicely. I might add a little extra cheddar next time because I love it extra cheesy.
I tried something similar once and it turned grainy, so I’m jealous yours came out smooth. Do you let it cool a few minutes before adding cheese or just go straight after turning off the heat?
Nice! “Cook the roux 1 minute” is the make-or-break part, glad it worked for you. Extra cheddar is always a good call—might even help thicken a touch too.
Mine turned out kinda thick and I think I cooked the flour too long? Still tasted great though. Next time I’ll whisk more carefully when adding broth.
I followed it exactly, but mine was a bit too thick for my liking. Maybe I should’ve used slightly less flour? Still tasty though.
Same here! I think the roux step is super thickening—next time I’ll whisk a touch less flour or add a splash more broth/half-and-half to loosen it up. Still delicious though.
Maybe you over-thickened when you whisked the flour too long? I do 45 seconds max and it comes out smoother for me.
Broccoli cheddar is my weakness. This one tastes like something from a restaurant. 10/10 would eat again.
Made this last night—so creamy and the cheddar flavor is legit. I added a tiny splash of mustard and it kicked it up even more.
Made this tonight and it’s insanely creamy. I was worried about the cheese separating, but pulling it off the heat helped a lot. Great flavor with the paprika too!
Not bad, but mine turned out a little grainy. I grated the cheese, took it off the heat, still grainy though… maybe my cheddar wasn’t fresh enough?
The instructions are clear, but 4 cups broccoli + 1 cup carrots felt like a lot of veg. I ended up blending half the soup to thicken it more—still delicious.
I tried it with vegetable broth and half-and-half, and it worked. Would recommend. Also, bread bowl is a must even if it’s extra work.
Hmm… half-and-half with veg broth is brave. I feel like it’ll be a bit too watery unless you simmer longer. Also, do you still whisk the flour like the recipe says?
Nice! I always forget the cheese part—step 4 saved me too. Bread bowl really does make it next-level, even if it’s messy 😅
I only had mild cheddar and it was less sharp but not bad. I think sharp cheese is necessary for that “rich” flavor they promise.
Totally agree—sharp cheddar definitely makes it taste richer. Mild can work, but it won’t have that same tangy depth.
Pretty much restaurant-quality. I added a pinch of nutmeg at the end and it really made the cheddar pop. Will make again.
Made this tonight and it’s ridiculously creamy. The cheddar melts so well when you take it off the heat—lesson learned from past grainy soups 😅
Yes!! That off-heat cheese step is everything—once you stop whisking like a maniac and let it melt gently, it turns *silky*. 😄
Ok but why paprika? I didn’t notice much difference. Maybe I’m just not fancy enough for that depth of flavor 😅
Could be my cheese, but mine got a little grainy even though I took it off the heat. Any tips? I used pre-shredded sharp cheddar.
I’d bet it’s the cheese + temp. Pre-shredded cheddar has anti-caking stuff, and it can turn a bit grainy. Next time use freshly grated + add on low (or even off heat) and melt slowly a handful at a time.
I followed the instructions exactly and still got some tiny lumps from the flour. I think I whisked too slow—next time I’ll do it harder. Flavor is still great though.
Not gonna lie, I was nervous about the cheese but it melted smooth after lowering the heat like the instructions say. Next time I might add a pinch of nutmeg too.
Same! I used to get grainy cheese, but lowering the heat before adding it is key. That step saved me too.
Wow.
Right?! The texture from the roux + cheese is gonna be so silky. I’m tempted to try it in a bread bowl like you said.
Ok but 8oz cheddar is a lot of cheese (in a good way). Do you shred it super fine or just regular? I’ve had clumpy cheese before.
Honestly, it felt bland until I added extra salt. Also, 15-20 minutes didn’t fully soften my broccoli florets—cut them smaller next time.
Kinda bland to me. I ended up doubling the black pepper and adding more salt. Also I didn’t have half-and-half so used milk + cream and it was okay.
Not gonna lie, I was skeptical about the flour amount. But the texture turned out right—no lumps, just velvety. Nice instructions.
This is comfort food, no doubt. I added extra pepper and a tiny bit of garlic powder too. Sue me.
Bread bowl or crusty bread—yes please. Also: paprika is underrated. Very cozy.
Bread bowl + cheddar soup is elite. And paprika really does add that little cozy warmth—glad you mentioned it!
I usually skip paprika lol but now I’m thinking I should try it. Also bread bowl sounds amazing… do you toast the bread first or just plop it in?
Followed it pretty closely, but my roux started to clump anyway. Still tasted good, just a bit thicker/uneven. Next time I’ll whisk more aggressively.
I used vegetable broth and whole milk since that’s what I had. Still came out good, though not as rich. Would make again with half-and-half if I can.
Good tip on not separating the cheese. I always worry about that step—do you think simmering longer before adding cheese would make it even thicker?
Nice! Vegetable broth + whole milk makes sense—glad it still worked out. I agree the richness won’t be the same, but it’s definitely workable.
The flavor is good, but I wish the broccoli stayed more “bright” and not so soft. 15-20 min might be too long depending on the florets.