Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup

An easy, creamy broccoli cheese soup recipe loaded with broccoli, carrots, tender chunks of onion, and melty sharp cheddar cheese. The perfect comforting meal for chilly nights.

What if my soup comes out too thick?

If your broccoli cheese soup is thicker than desired, stir in a bit more chicken broth or milk until it reaches the right consistency. Adding an extra 1⁄4 to 1⁄2 cup is usually enough to thin it out.

What if my soup curdles when I add the cheese?

If the soup curdles or separates after adding the cheese, take the pot off the heat. Slowly sprinkle in the shredded cheddar a little at a time while stirring constantly. The residual heat is high enough to still melt the cheese smoothly when incorporating it gently.

What kind of bread goes well with broccoli cheese soup?

Crusty artisan bread or warmed rolls pair nicely. You could also serve the soup with biscuits, garlic bread, or over stuffed baked potatoes.

How can I adjust the consistency?

For a thicker, more stew-like soup, use less broth. For a thinner, more pourable soup, add extra broth.

How long does this soup keep?

Store leftover broccoli cheese soup in an airtight container in the fridge up to 4 days. You can also freeze it for up to 3 months.


  • 454g broccoli florets, chopped (about 2 large heads)
  • 113g carrots, peeled and sliced thin (about 2 medium carrots)
  • 1 cup onion, diced (about 1 small onion)
  • 7 cloves garlic, minced
  • 3 tablespoons butter (or olive oil)
  • 2-3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup half and half
  • 1⁄2 teaspoon salt, plus more to taste
  • 1⁄2 teaspoon ground black pepper
  • 1 teaspoon dry mustard powder (or 2 tsp Dijon mustard)
  • 1⁄2 teaspoon paprika (optional)
  • 226g sharp cheddar cheese, shredded (about 8 oz)


  1. Prepare the vegetables: Chop the broccoli florets into bite-sized pieces. Peel and slice the carrots into thin rounds. Dice the onion. Mince the garlic.
  2. In a large pot or Dutch oven over medium heat, melt the butter. Add the onion and carrots. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and carrots have softened.
  3. Add the garlic and cook for 2 more minutes, stirring constantly to avoid burning.
  4. Sprinkle the flour over the vegetables. Stir to coat the vegetables completely. Cook for 2-3 minutes to remove the raw flour taste.
  5. Gradually whisk in the chicken broth, making sure there are no lumps. Stir in the half and half.
  6. Increase heat to medium-high and bring the mixture to a simmer. Once simmering, reduce heat to low.
  7. Add the broccoli florets and 1/2 tsp salt. Cover and simmer for 10-15 minutes or until broccoli is fork-tender.
  8. Remove pot from heat. Stir in the mustard powder and paprika (if using). Add handfuls of the shredded cheddar cheese, stirring constantly until melted and fully incorporated after each addition. Recipe by Ineskohl Kitchen
  9. Adjust seasoning to taste, adding more salt and pepper if desired.
  10. Serve warm, garnished with extra shredded cheese if desired. Enjoy!


  • Use freshly shredded cheese instead of pre-shredded for better melting.
  • For more flavor, use extra sharp cheddar. White cheddar or other similar melting cheese also works well.
  • Add more garlic if desired.
  • Omit paprika or sub in cajun seasoning for more flavor variation.

This rich, creamy soup is the ultimate comfort food for chilly weather but can be enjoyed year-round. Pair it with crusty bread or a salad for a satisfying meal. The ingredients come together quickly for an easy weeknight dinner the whole family will love.

Print Friendly, PDF & Email


  1. Nan

    Going to make some of these.

  2. Patronella Soudien

    It’s a must try the broccoli cream cheese soup

  3. Gloria moore

    Looking for side dishes, love what I have seen so far.

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page