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Overhead shot of broccoli cheddar soup served in a round bread bowl, topped with shredded cheese and surrounded by fresh broccoli.

Broccoli Cheddar Soup

This creamy broccoli cheddar soup is rich, cheesy, and ready in just 35 minutes—perfect for a cozy homemade meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups of chopped broccoli
  • 1 carrot grated
  • 1 cup heavy cream
  • 1 cup of milk
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 2 cups vegetable or chicken broth
  • 1 potato diced

Equipment

  • Large soup pot
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Grater
  • Ladle

Method
 

  1. In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for a few minutes until fragrant.
  2. Pour in the heavy cream and bring to a simmer.
  3. Add the vegetable or chicken broth and bring to a simmer.
  4. Add the chopped broccoli, potato and grated carrot to the pot. Cook for about 25-30 minutes, or until the broccoli is tender.
  5. Stir in the shredded cheddar cheese until melted and well combined.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with extra shredded cheese if desired. Enjoy your delicious broccoli cheddar soup!

Notes

  • Add cheese over low heat. Bring the pot to a gentle simmer before stirring in the cheese. High heat can cause separation or a grainy texture.
  • Like a thicker soup? Add 3 tablespoons of butter and 1/4 cup of flour when cooking the onions and garlic. Slowly whisk in the liquid ingredients, stirring constantly.
  • Avoid boiling dairy. Once you add cream or milk, keep the heat low—boiling can cause the dairy to separate or curdle.
  • For a Lighter Version, skip the cream and use milk