Easy Broccoli Cheddar Soup Recipe

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On a cold day, Creamy Broccoli Cheddar Soup is the best way to stay warm. This one is rich and cheesy without being too heavy or thick!


– 1 Tablespoon olive oil – 4 Tablespoons butter – 1 small yellow onion, finely chopped – 3 small or 2 large carrots, chopped small – 1 clove garlic, minced – 1/4 cup flour – 1 cup half and half – 4 cups low sodium chicken broth – Pinch nutmeg – Fresh black pepper – 2 large broccoli heads, florets and stems chopped (About 4 cups total) – 8 ounces (about 2 cups) sharp cheddar cheese, shredded – 2 (about 1/2 cup) ounces colby jack cheese, shredded – Salt to taste


Cook olive oil and butter in a big skillet over medium heat. Sauté onions and carrots for 3-5 minutes to soften. Add garlic and sauté 30 seconds until fragrant. 

Step 1

Mix the flour with the vegetables. Cook another 2 minutes until golden. Slowly mix in half-and-half. A thick mixture will result.

Step 2

Cook the soup for 6-8 minutes with chicken stock, nutmeg, and black pepper until slightly thickened.

Step 3

Add broccoli and simmer for 8–10 minutes to soften.  Blend the soup in batches or with an immersion blender to achieve the appropriate consistency. I leave tonnes of tasty broccoli bits, but that's me.

Step 4

If necessary, return the soup to the pot and whisk in all but 1/2 cup (or 2 ounces) of cheddar and colby jack cheese. Mix until melted. 

Step 5

Add salt and pepper to taste. Serve with fresh bread and the remaining cheddar cheese for garnish.

Step 6

Also See

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