Creamy Stovetop Broccoli Cheddar Soup
This rich and velvety Broccoli Cheddar Soup delivers cafe-level comfort in under an hour. Made with a buttery roux, tender broccoli, and freshly shredded sharp cheddar, it’s the perfect cozy meal for cool weather — thick, smooth, and luxuriously cheesy.
Equipment
- Dutch oven or soup pot
- whisk
- immersion blender or regular blender for partial blending
- ladle
- cutting board and knife
- measuring cups and spoons
Ingredients
- 3 tbsp unsalted butter
- 1 cup yellow onion, finely diced
- 1 cup carrots, finely diced (about 2 large carrots)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk (or half-and-half)
- 1 cup fresh or frozen broccoli florets, cut into small pieces
- 1/4 tsp ground nutmeg (optional)
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- 1 tsp Dijon mustard (optional)
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, freshly shredded
- 1/2 cup Monterey Jack or Gruyère cheese, shredded
Instructions
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add diced onion and carrots. Sauté 8–10 minutes until softened and onion is translucent. Add garlic and sauté 1 minute more.
- Sprinkle in the flour and stir constantly for 1–2 minutes to create a roux. This removes the raw flour taste and thickens the soup base.
- Gradually whisk in broth and milk, ensuring no lumps remain. Bring to a gentle simmer.
- Add nutmeg, salt, pepper, Dijon mustard, and broccoli florets. Reduce heat and simmer covered for 15–20 minutes until broccoli is tender.
- Remove pot from heat and let sit 5 minutes. Blend about one-third to one-half of the soup with an immersion blender for a creamy texture while keeping some chunks.
- Return pot to low heat. Stir in heavy cream gently and warm through without boiling.
- Remove from heat. Add cheddar and Monterey Jack cheese in three additions, stirring after each until fully melted and smooth.
- Taste and adjust seasoning. Serve hot with extra cheese or croutons if desired.
Notes
For the creamiest soup, always shred your own cheese — pre-shredded varieties often contain anti-caking agents that prevent smooth melting. Add cheese off the heat to avoid a grainy texture. This soup thickens as it cools, so you can adjust the consistency with a splash of milk when reheating.