This creamy Broccoli Cheddar Soup comes together from scratch in just one pot and in less than 30 minutes. Packed with wholesome ingredients and plenty of sharp, melty cheese, it’s the perfect bowl of comfort any day of the year!
When you want something satisfying and meatless, broccoli cheddar soup always delivers. Ultra creamy, deeply cheesy, and made entirely in one pot, this comforting favorite joins the ranks of my most-loved one-pot soup recipes. Pair it with garlic bread, a crisp salad, or a hearty sandwich for a meal that hits every time.
Table of Contents
Ingredient notes
- Butter – Sauteing the veggies in butter adds a solid base of flavor and improves the rich, creamy texture. I prefer to use unsalted butter, but you could use salted instead.
- Onion – Adds a sweet and savory caramelization.
- Garlic – Minced garlic infuses the soup with aromatic warmth when sautéing with the veggies
- Broccoli – You can use freshly chopped broccoli florets, pre-chopped broccoli, or frozen broccoli.
- Carrots – Another essential vegetable for building foundational flavor. You can chop them into small pieces or shred them.
- Chicken stock – Use low-sodium stock. Homemade chicken stock or bone broth is even better, as they’ll add incredible depth. To make vegetarian broccoli cheddar soup, use vegetable broth instead.
- Half and half – This adds an extra layer of creaminess. If you don’t have half and half, use whole milk or equal parts whole milk and heavy cream.
- Cheddar cheese – Sharp cheddar is the best for broccoli cheddar soup. Or, try another cheese like gruyere, fontina, and swiss.
- Seasonings – A combination of paprika, dry mustard, salt, and pepper adds complexity of flavoring that you can easily adjust to suit your preferences. You can also try one of these dry mustard substitutes.
- Cornstarch slurry – Cornstarch and water are used as a thickening agent.
How to make it
- Sauté the aromatics: Heat the butter in a large heavy pot over medium-high heat. Once melted, add the onion and cook until softened, about 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Simmer: Add in the chopped broccoli, carrots, and chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15-20 minutes, until the broccoli is tender.
- Season and thicken: Add the half and half, cheese, paprika, mustard, salt, and pepper. Stir until the cheese is melted. Whisk together the cornstarch and water, then add the slurry to the pot. Continue to heat and stir until the soup is thickened.
- Blend (optional): For a creamier soup, blend some or all of the soup with an immersion blender or a regular blender.Serve and enjoy!
Instant Pot directions
- To start, set the Instant Pot to SAUTE mode and add the butter. Once melted, add the onion and cook until softened. Continue by sauteeing the garlic, then add the broccoli, carrots, and chicken stock.
- Lock the lid in place, making sure the steam valve is in the sealed position. Pressure cook on HIGH for 2 minutes. Once the timer stops, press CANCEL and manually quick release the steam.
- Turn SAUTE mode back on and add the half and half, shredded cheese, and dry spices. Keep stirring until the cheese melts.
- Whisk the cornstarch and water together in a small bowl once the cheese is melted, then pour it into the soup. Stir until the soup thickens.
More ways to cook with broccoli
Got extra broccoli after making this soup? Here are three delicious ways to put it to work!
- Pasta Sauce: Turn this humble vegetable into a rich and creamy broccoli pesto sauce, made with fresh basil, parmesan cheese, garlic, olive oil and lemon!
- Broccoli Stir Fry: This 15-minute stir fry features tender florets, garlic, and ginger tossed in a simple 4-ingredient sauce. An easy, flavorful vegetarian dinner for any night of the week.
- Casserole from Leftovers: Add your leftover broccoli to rice, creamy sauce, and other veggies to make an easy and delicious family meal. No wastage!
Tips and tricks
- For a creamier soup, blend some or all of the soup. If using a countertop blender, fill only halfway, hold the lid with a towel, and pulse first to avoid hot soup explosions. You can also strain the soup after blending for an ultra-smooth finish.
- Always taste your soup at the end to adjust the seasoning as required. This is particularly important when using broth or stock in soup as different brands will have different amounts of salt.
- You can make this broccoli cheddar soup ahead of time. Store the soup mixture in an airtight container to store in the fridge for 1-2 days or in the freezer for longer and then reheat on the stovetop, adding the freshly shredded cheese, half-and-half, and cornstarch slurry just before serving.
- Always shred the cheese yourself. Packaged pre-shredded cheese doesn’t melt as nicely or taste as creamy.
- To prevent a grainy soup, make sure to only add the half and half at the end and gradually stir in some of the shredded cheese at a time rather than all at once.
Variations
Small tweaks, big impact – customize this broccoli cheddar soup to make it exactly how you like it:
- Increase the veggies – For extra depth of flavor, sauté the onions with thinly sliced celery or leeks. You can also substitute some of the broccoli with cauliflower florets or mix in diced potatoes.
- Use frozen broccoli – For an even simpler prep, stir in a 12-ounce bag of frozen broccoli florets.
- Add protein – After melting the butter, brown chopped chicken breast in the pan, then add the onion and continue with the recipe. Pre-cooked shredded chicken or store-bought rotisserie chicken works well too. Just stir it in along with the half and half, cheese, and spices.
- Adjust the consistency – If the soup is thicker than you’d like it to be after adding the cornstarch slurry, you can thin it out with a splash of chicken stock or half and half.
- Make it silky smooth – If you prefer a smoother, less chunky soup, purée it using an immersion or standard blender. Blend the entire batch for a silky texture, or just half to keep some pieces intact.
Serving suggestions
Broccoli cheddar soup is always better with something to dip, drizzle, or pile on top. Consider serving it in a bread bowl, or sprinkling extra cheddar, crispy bacon, chives, and crunchy croutons on top. And for a full meal, pair it with something from the lineup below – crisp salads to hearty handheld bites:
Storing
Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stovetop until heated through, adding a splash of half-and-half, milk, or stock/broth, if needed.
This soup also freezes well for up to three months. Thaw it overnight in the fridge and reheat as directed above.
Erin’s wine pairings
A great wine makes a bowl of broccoli cheddar soup feel like a meal to remember. Whether you lean towards white or red, the right pairing brings out the very best qualities of this dish. Here are a few to try:
- For white, go with a full-bodied, oaky Chardonnay, a citrusy Pinot Grigio with grassy undertones, or a dry, acidic Riesling featuring hints of vanilla and herbs.
- For red, an earthy, complex Pinot Noir beautifully complements the sharp cheddar and the natural sweetness of the vegetables.
More comforting vegetable soups
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Full Recipe
Broccoli Cheddar Soup
This creamy Broccoli Cheddar Soup comes together from scratch in just one pot and in less than 30 minutes. Packed with wholesome ingredients and plenty of sharp, melty cheese, it’s the perfect bowl of comfort any day of the year!
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Serves 6 people
Equipment
Ingredients
- 2 Tablespoons butter
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 4 cups broccoli (chopped small (or a 12 oz. package chopped broccoli or frozen broccoli))
- 1 ½ cups carrots (chopped small or shredded (about 3 medium carrots))
- 3 cups chicken stock (or vegetable broth)
- 1 ½ cups half and half
- 2 cups cheddar cheese (shredded )
- ½ teaspoon paprika
- ¼ teaspoon dry mustard
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 Tablespoons cornstarch
- 2 Tablespoons water
Instructions
- Heat the 2 Tablespoons butter in a large heavy pot over medium-high heat. Once melted, add the 1 small onion, and cook for 2-3 minutes, until softened.
- Add the 3 cloves garlic, and cook for another 30 seconds, until fragrant.
- Add the 4 cups broccoli, 1 ½ cups carrots and 3 cups chicken stock.
- Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, until the broccoli is tender.
- Add the 1 ½ cups half and half, 2 cups cheddar cheese, ½ teaspoon paprika, ¼ teaspoon dry mustard, ½ teaspoon kosher salt + ¼ teaspoon pepper. Stir until the cheese is melted.
- Whisk together the 2 Tablespoons cornstarch and 2 Tablespoons water, then add the slurry to the pot. Continue to heat and stir until the soup is thickened.
- If you’d like a creamier soup, blend some or all of the soup with an immersion blender or a regular blender.
- Enjoy!
Notes
Storing
- Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stovetop until heated through, adding a splash of half-and-half, milk, or stock/broth, if needed.
- This soup also freezes well for up to three months. Thaw it overnight in the fridge and reheat as directed above.
- For a creamier soup, blend some or all of the soup. If using a countertop blender, fill only halfway, hold the lid with a towel, and pulse first to avoid hot soup explosions. You can also strain the soup after blending for an ultra-smooth finish.
- Always taste your soup at the end to adjust the seasoning as required. This is particularly important when using broth or stock in soup as different brands will have different amounts of salt.
- You can make this broccoli cheddar soup ahead of time. Store the soup mixture in an airtight container to store in the fridge for 1-2 days or in the freezer for longer and then reheat on the stovetop, adding the freshly shredded cheese, half-and-half, and cornstarch slurry just before serving.
- Always shred the cheese yourself. Packaged pre-shredded cheese doesn’t melt as nicely or taste as creamy.
- To prevent a grainy soup, make sure to only add the half and half at the end and gradually stir in some of the shredded cheese at a time rather than all at once.
- Increase the veggies – For extra depth of flavor, sauté the onions with thinly sliced celery or leeks. You can also substitute some of the broccoli with cauliflower florets or mix in diced potatoes.
- Use frozen broccoli – For an even simpler prep, stir in a 12-ounce bag of frozen broccoli florets.
- Add protein – After melting the butter, brown chopped chicken breast in the pan, then add the onion and continue with the recipe. Pre-cooked shredded chicken or store-bought rotisserie chicken works well too. Just stir it in along with the half and half, cheese, and spices.
- Adjust the consistency – If the soup is thicker than you’d like it to be after adding the cornstarch slurry, you can thin it out with a splash of chicken stock or half and half.
- Make it silky smooth – If you prefer a smoother, less chunky soup, purée it using an immersion or standard blender. Blend the entire batch for a silky texture, or just half to keep some pieces intact.
Nutrition
Calories: 361kcal | Carbohydrates: 19g | Protein: 16g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 721mg | Potassium: 552mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6506IU | Vitamin C: 56mg | Calcium: 381mg | Iron: 1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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