Broccoli Cheddar Soup

5 from 2 votes

Winter weather calls for comfort food, and what better way to warm up than with a creamy, cheesy bowl of Broccoli Cheddar Soup? This recipe is simple, rich, and packed with flavor—perfect for a chilly day or whenever you need something that feels like a hug in a bowl.

Prep Time15

Cook Time20

Total Time35

Course: Comfort Food, Side Dish, Soups & Stews

Cuisine: American

Servings: servings

Author: Matt Price

Equipment

1 Box Grater optional but highly recommended

Ingredients

½ stick of butter
¼ cup all-purpose flour
½ onion diced
3-4 cups chopped broccoli
2 cups Half & Half can substitute with heavy cream or whole milk
2 cups low-sodium chicken stock
1-2 teaspoons Better Than Bouillon Vegetable Base or use vegetable broth if you prefer
1 cup shredded carrots freshly shredded for best texture
8-12 oz shredded sharp cheddar cheese shred your own cheese for a smoother melt
Seasonings: Salt pepper, garlic powder, onion powder, red pepper flakes (to taste)

Instructions

First things first, let’s lay out our ingredients and measure/prep everything!

Prep Work

Begin grating your cheese, if you're using store-bought, that's okay too
Use a box grater to shred your carrots (if possible for the best texture)
Chop your broccoli into small florets
Dice your onion and set everything aside

Sauté the Onions and Spices

In a large pot, melt the butter over medium heat.
Once it’s melted, add the diced onion and red pepper flakes.
Sauté for 2-3 minutes until the onion becomes tender and slightly translucent.
At this point, add in your Better Than Bouillon Vegetable Base (or veggie broth if you’re using that) and give everything a good stir. This step adds that savory umami flavor that will be the backbone of your soup.

Create the Base of Your Soup

Next, add in the flour and stir it in to create a roux.
Cook this mixture for about 1-2 minutes, stirring constantly to ensure the flour doesn’t burn but also has a chance to cook through. This will thicken your soup later on.
Slowly pour in the chicken stock and half & half, whisking constantly to combine and ensure there are no lumps.
Bring the mixture to a boil, then reduce to a simmer.

Add Your Veggies

Once the soup has come to a gentle boil, it’s time to add the broccoli and shredded carrots.
Stir them into the soup, then cover the pot with a lid and let it simmer for about 15-20 minutes, or until the broccoli is tender.
The vegetables should soften beautifully and meld with the creamy broth.

Optional Step: If you prefer a smoother texture, use an immersion blender to blend part of the soup. You can blend it fully for a creamier texture or leave some chunks for a more rustic feel.

Add the Cheese

Once the broccoli is tender, it’s time to bring it all together with the most important ingredient—cheese!
Gradually stir in your shredded sharp cheddar cheese.
The cheese will melt into the soup, creating that irresistible creamy, cheesy goodness.
Stir until smooth and fully combined.

Season and Serve

Give your soup a taste and adjust the seasoning as needed.
Add salt, pepper, garlic powder, and onion powder to your preference. If you like a little heat, add more red pepper flakes for an extra kick.
Once everything is seasoned to your liking, reduce the heat to low, and serve hot.

Notes

Pro Tip: Place your block of sharp cheddar cheese in the freezer for about 10 minutes before shredding. This helps it shred more easily and prevents it from clumping together when melting into the soup.

Tips for the Best Soup:

Cheese: Always shred your cheese yourself! Pre-shredded cheese often contains anti-caking agents that can affect the texture of your soup. Freshly grated cheese will melt beautifully and create a smoother consistency.
Vegetable Base: If you don’t have Better Than Bouillon, you can substitute with vegetable broth or even chicken broth, but the vegetable base adds an extra layer of richness.
Thickening Tip: If your soup is too thin for your liking, you can simmer it longer to reduce the liquid and thicken it up. Alternatively, you can add a little more flour (mix with a bit of water to create a slurry) to help thicken.

• 4. Storage: This soup stores well in an airtight container in the fridge for up to 3 days. It also freezes beautifully, so feel free to make a big batch and freeze some for later!

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