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broccoli cheddar soup in a white bowl

Creamy Broccoli Cheddar Soup

A rich and creamy soup made with fresh broccoli and cheddar cheese — ready in just 35 minutes!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Soup
Calories: 500
Ingredients Method Notes

Ingredients
  

  • - 4 tbsp 56g unsalted butter
  • - 1 medium yellow onion finely diced
  • - 1 medium carrot shredded (about ½ cup / 60g)
  • - 3 garlic cloves minced
  • - ¼ cup 30g all-purpose flour (plain flour in the UK)
  • - 2 cups 480ml chicken or vegetable broth
  • - 2 cups 480ml half-and-half (outside the US: 1 cup whole milk + 1 cup light cream)
  • - 3 cups 300g small broccoli florets, cut grape-sized
  • - 2 cups 200g sharp cheddar cheese, freshly grated from a block
  • - 1 tsp Dijon mustard
  • - ½ tsp Worcestershire sauce optional; omit for vegetarian
  • - Salt and black pepper to taste
  • - Pinch of ground nutmeg optional

Method
 

  1. Sprinkle the flour over the vegetables. Stir constantly for 3–4 minutes, until the mixture looks paste-like and smells faintly nutty. This is the roux — it gives the soup its body.
  2. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and shredded carrot. Cook, stirring occasionally, for 5–7 minutes until the onion is soft and translucent. Add the minced garlic and stir for 1 minute until fragrant.
  3. Pour in the broth gradually, whisking constantly to prevent lumps. Add the Worcestershire sauce if using. Pour in the half-and-half. Bring to a gentle simmer over medium heat (lazy bubbles, not a boil).
  4. Add the broccoli florets. Simmer over medium-low heat for 12–15 minutes, until the broccoli is completely tender (a fork goes in with no resistance).
  5. Optional: Use an immersion blender to briefly blitz about a quarter of the soup in the pot — just a few seconds — for a creamier, thicker base. Leave plenty of broccoli pieces intact. Alternatively, ladle out 1 cup (240ml) of soup, blend in a countertop blender with the lid held firmly, and stir it back in.
  6. Remove the pot completely from the heat. Stir in the Dijon mustard. Add the grated cheddar in 2–3 small handfuls, stirring well after each addition until fully melted before adding more. Do not return the pot to the heat.
  7. Season with salt, pepper, and a pinch of nutmeg if using. Serve immediately.

Notes

  • Half-and-half swap (international): combine 1 cup (240ml) whole milk with 1 cup (240ml) light cream.
  • Storage: refrigerate leftovers covered for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. Do not boil when reheating.
  • Freezing: not recommended — the dairy tends to separate and the texture turns grainy when thawed.
  • Make-ahead tip: the soup base (steps 1–4) can be made up to 2 days ahead and refrigerated. Reheat gently, then add the cheese off the heat just before serving.
  • Critical: never add the cheese while the pot is on active heat — this causes graininess.
Estimated nutrition per serving (1 of 4): Calories ~500 | Protein ~18g | Fat ~35g | Carbohydrates ~20g | Fiber ~2g
Values are estimates and vary with specific ingredients and brands used.