Homemade Broccoli Cheddar Soup is so easy to make and is the ultimate comfort food soup!
This is my go-to soup when I’m feeling under the weather. It’s creamy, cheesy and comforting. This soup also re-heats well and never disappoints!
How Much Soup Does This Recipe Make?
This recipe yields approximately 8 cups. Serve with French bread and a garden salad for a complete and satisfying meal!
Can I Use Frozen Broccoli in this Recipe?
Absolutely! Use a 24-ounce bag of frozen broccoli florets or 6 cups of fresh broccoli florets.
I hope you enjoy this soup as much as I have over the years. If you’re looking for a lower-fat version of this recipe, check out my recipe for Skinny Broccoli Cheddar Soup!
More Comforting Soups You’ll Love
Broccoli Cheddar Soup
Ingredients
- 6 cups fresh broccoli florets that have been cut into bite size pieces or 1 (24-ounce) bag frozen baby broccoli florets
- 1 cup julienned carrots about 2 carrots
- ½ cup unsalted butter 1 stick
- 1 ½ cups chopped yellow onion
- ½ cup all-purpose flour
- 3 cups chicken broth or stock
- 2 ½ cups whole milk
- 8 ounces sharp cheddar cheese shredded
- 1 teaspoon minced fresh garlic
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
- Place broccoli florets and carrots in a dutch oven or soup pot and cover with water. Bring to a boil over medium-high heat and boil for 3 minutes. Drain vegetables in a colander and set aside.
- In the same empty soup pot, melt butter over medium heat. Add onions and cook until tender, about 3 minutes (stirring frequently).
- Slowly add flour, about a tablespoon at a time, while constantly stirring. Once all of the flour is added and there is a paste formed, slowly add chicken broth, while continuing to stir.
- Add milk slowly, stirring constantly. Bring to a gentle boil over medium heat, stirring constantly.
- Slowly add cheese, continuing to stir until cheese is melted.
- Add broccoli and carrots, garlic, nutmeg, salt, pepper and bay leaf. Stir well to combine. Reduce heat to low. Cover and cook over low heat for 20 minutes, stirring occasionally. Remove and discard bay leaf before serving.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published February 26, 2012. Updated with new photographs and recipe slightly revised August 28, 2019.
Candy Moore says
This looks sooooo scrumptious!! I can’t wait to try it. Now, I think you should do a chicken and corn chowder like they used to serve at the Coffee Affair…. I would love to learn to cook that soup! : )
The Blond Cook says
Thank you Candy! I’ve never had Coffee Affair’s chicken & corn chowder but that sounds REALLY good…..will try to make it soon!
Al Godley says
AWESOME! Had it for dinner and the family raved! It was the hit of the dinner!
The Blond Cook says
Thank you so much Al; you have made my day! I am so glad you & your family enjoyed it! It is one of my new favorites too…. probably a good thing since I’ve almost burned up my Panera gift card with broccoli cheddar soup! 🙂
Al Godley says
OMG! I cooked this tonight for dinner and it was amazing! It was a HUGE hit with the family. One of the best things I’ve had in ages!
Al Godley says
I was going to have broccoli with amy pot roast but I’m thinking a soup course would be even better! OMG, this sounds awesome. So, I’ll have to give this a try! Geez, I don’t know about your Mom but I’m getting a few extra ounces because of YOU.
Thanks again for sharing!
The Blond Cook says
LOL Thank you Al! I’m definitely not getting any thinner myself….I just call it the “winter fluff” & hope I will shed the fluff this Spring! 🙂 I was so tickled the soup didn’t come out lumpy; hope you enjoy it if you make it!