Creamy Broccoli Cheddar Soup
This easy homemade broccoli cheddar soup is rich, creamy, and loaded with tender broccoli, shredded carrots, sharp cheddar, and Parmesan cheese. Made in one pot in about 45 minutes, it's the perfect cozy comfort food for busy weeknights!
Servings 6 servings
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 carrots shredded
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 4 cups chopped broccoli florets
- 2 cups heavy cream
- 3 cups freshly shredded sharp cheddar cheese
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
Optional Toppings
- Extra shredded cheddar cheese
- Grated Parmesan cheese
- Crumbled bacon
- Cracked black pepper
Instructions
- Melt butter in a large Dutch oven over medium heat. Add the onion and shredded carrots and sauté for 5 minutes.
- Add the minced garlic and cook for 30 seconds.
- Sprinkle flour over the vegetables and stir continuously for 1 minute.
- Slowly whisk in the chicken broth until smooth.
- Add broccoli florets and simmer for 10–12 minutes, until tender.
- Stir in heavy cream, onion powder, garlic powder, paprika, salt, and pepper. Simmer gently for 3–5 minutes.
- Reduce heat to low. Gradually add shredded cheddar, stirring until completely melted.
- Stir in Parmesan cheese until smooth. Adjust seasonings to taste.
- Serve warm with your favorite toppings or in toasted sourdough bread bowls.
Video
Notes
Use freshly shredded cheddar for the smoothest texture.
Avoid boiling the soup once the cheese has been added.
For a smoother soup, use an immersion blender briefly before adding the cheese.
Add 2–3 cups of cooked shredded rotisserie chicken for a heartier version.
Store leftovers in the refrigerator for up to 3–4 days.