The Best Broccoli Cheddar Soup Recipe

I’m not over exaggerating when I say that this is the best broccoli cheddar soup recipe you’ll ever make. Seriously, this soup is absolutely delicious, and it’s packed with tons of veggies, like carrots, celery, and, of course, fresh broccoli. The sharp cheddar makes it rich and cozy but the broth ensures it doesn’t taste too heavy.

Whether you’re looking for a comforting dinner to make on a rainy night, or you need a way to sneak more veggies into your kids’ meals, this soup has you covered!

Broccoli Cheddar Soup Recipe

Ingredients

1 large head broccoli, chopped small (florets + tender stems) about 4-5 cups
1 Yukon gold potato, peeled + diced small
1 large carrot, shredded
2 celery stalks, diced
1 small onion, diced
4 cups chicken or veggie broth
½ cup heavy whipping cream
1 cup whole milk
2 cups sharp cheddar cheese, shredded
3–4 tbsp butter
3 tbsp flour
½ tsp nutmeg (optional, go light)
1 tsp onion powder
Salt + pepper (I added a little extra salt)

Instructions

In a big pot, melt butter and sauté onion, celery, and carrot until softened.
Sprinkle in flour and stir 1–2 min to make a roux.
Slowly whisk in broth, then add potato. Simmer until potato is just tender.
Add broccoli and cook until bright green and tender, about 5–7 min.
Stir in heavy cream and milk.
If you like it smoother, use an immersion blender (I blended mine a little — but you can skip this if you want it chunkier).
Reduce heat to low and slowly stir in cheddar until melted and silky.
Season with nutmeg, onion powder, salt, and pepper.
Serve with crusty bread and extra cheddar on top. Cozy, veggie-packed, and so good!