Broccoli Cheddar Soup

This homemade broccoli cheddar soup is creamy, rich, and packed with cheesy goodness. It's a family favorite in my house and one of those comfort soups you can make again and again. Best part? It's ready in about 30 minutes and uses everyday ingredients.

What to Love About This Recipe

I love making this in the colder months, but since all the ingredients are available year-round, it's an easy "anytime" soup that always hits the spot.

It was originally based on another recipe I followed years ago, but I've updated it to match the flavor I prefer: more cheddar, the right amount of carrots, and a base that turns out delicious. You can make it on the stovetop, in a slow cooker, or in an Instant Pot depending on what you have at home.

I like serving this with butter toast or any simple bread. It's a good match for dipping and makes the soup feel more complete.

Ingredients + Substitutions

• Broccoli: A 12-oz bag of florets works well. Cut them smaller if you want a smoother texture.
• Carrots: Use ½ cup shredded or julienned. Add less if you don't want the carrot flavor to stand out.
• Cheddar cheese: Freshly grated sharp cheddar melts the best. Mild cheddar also works, and Parmesan can be used if you need to stretch the cheese amount.
• Half-and-half: Creates a rich texture. Heavy cream or whole milk are acceptable swaps.
• Broth: Chicken or vegetable broth both work. Add more if the soup thickens more than you like.
• Onion: Finely chopped yellow onion adds depth. White onion is fine too.
• Flour: Helps thicken the soup. Cornstarch mixed with cold water works for a gluten-free version.
• Butter: Used as the base for sautéing the onion. Olive oil is a substitute.
• Paprika: Adds mild warmth.
• Dry mustard: A small amount sharpens the cheddar flavor. Regular mustard can be used in a smaller amount.
• Garlic powder: Gives a smooth garlic background.
• Salt and pepper: Adjust these at the end.

How to Cook Broccoli Cheddar Soup?

You will need a big pot or dutch oven, and a blender.

1. Over medium heat add the butter and saute the onions. Make sure that the onions are soft and translucent.
2. Whisk in the flour. Whisk until no flour powder is visible.
3. Pour the broth, half and half and continue whisking so as to avoid lumps. Simmer for 2 minutes.
4. Add the broccoli and carrots. Add all the spices - salt, pepper, paprika, dry mustard, garlic powder. Simmer for 15 minutes. If the soup gets too thick, add a dash of broth.
5. Blend. This is the point you may want to blend the broccoli and carrots by using a blender. Transfer the soup to the blender and blend for 10-15 seconds or until the broccoli and carrots are grainy looking.
6. Pour the soup back to the pot and it's time to add the cheese. Stir. If you have a handheld blender or immersion blender, it's much easier. No need to transfer the soup back and forth. Blending is perfect for when you want a smoother soup or if you have picky eaters at home who do not like eating vegetables.
7. Season with more salt and pepper as needed.
8. Serve hot and top with more cheese.
9. Pair with artisan bread or homemade croutons.

Instant Pot Instructions**

1. Turn on the sauté function and melt butter. Cook onion and garlic until soft.
2. Stir in flour and cook 1 minute.
3. Add broth, cream, broccoli, carrots, and seasonings. Close lid, set to Manual/Pressure Cook 5 minutes.
4. Quick release the pressure. Stir in cheddar until melted and serve.

Slow Cooker Instructions**

• Add butter, onion, garlic, flour, broth, cream, broccoli, carrots, and seasonings to the slow cooker.
• Cook on low 4-5 hours or high 2-3 hours, until vegetables are tender.
• Stir in cheddar until fully melted and serve.

Helpful Tips

• If your soup is not thick enough, simmer it a little bit more until the soup becomes creamy or add more flour, start with one teaspoon.
• If you do not have a blender, chopped the broccoli finely and grate the carrots prior to cooking.
• Freshly grated cheese melts better and won't clump.
• Don't add too many carrots because they can take over the flavor.

Storage & Reheating

• Fridge: Cool the soup completely before storing. Keep it in the refrigerator for 3-4 days in an airtight container. The soup may thicken as it chills.
• Reheat: Warm gently on the stove over low heat. Add a splash of milk or broth if it thickens too much. For the microwave, heat in short intervals and stir between each round.
• Freezer: Not recommended because dairy-based soups can separate after thawing. But can you freeze broccoli cheddar soup? Yes though the texture may change once reheated. If you are planning to make this with freezing in mind, cook the soup without the cream and cheese. Then just add them later during reheating.