I love how rich and flavorful this soup is without being too heavy. The blend of paprika, mustard, and a touch of cayenne gives it just the right kick, while the cheddar cheese brings that familiar creamy goodness. It’s hearty enough to be a full meal, especially with some crusty buttered bread or served in a bread bowl. Plus, it’s easy to make and totally satisfying.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
7 Tablespoons Unsalted Butter, Divided 1 Tablespoon Olive Oil 1 Cup Finely Diced Yellow Onion (About 1 Onion) 1 1/2 Teaspoons Minced Garlic 3/4 Teaspoon Smoked Paprika 3/4 Teaspoon Ground Mustard 1/8 Teaspoon Ground Cayenne Pepper Salt And Pepper, To Taste 6 Tablespoons Flour 32 Ounces Reduced-Sodium Chicken Broth Or Vegetable Broth 3 Cups Half-And-Half 1 Bay Leaf (Optional) 6 Cups Broccoli, Chopped Into Bite-Sized Pieces 2 Cups Shredded Carrots 12 Ounces Freshly Shredded Extra-Sharp Cheddar Cheese (About 3 1/4 Cups) Hearty Buttered Bread Or Bread Bowls, Optional For Serving
Directions
In a large pot, I heat 1 tablespoon of butter and the olive oil over medium heat. I sauté the diced onion for 3–5 minutes until golden. Then I stir in the garlic, paprika, mustard, cayenne, and some freshly ground black pepper. I cook it all for about a minute until fragrant. Next, I add the remaining 6 tablespoons of butter. Once melted, I whisk in the flour and cook for 2 minutes to form a roux. Gradually, I whisk in the broth. Once it’s fully incorporated, I slowly pour in the half-and-half while whisking constantly. I reduce the heat to medium-low, add a bay leaf, and let it simmer for 15 minutes, stirring occasionally. While it simmers, I prep the broccoli and shred the cheese. I add the chopped broccoli and shredded carrots to the soup and let it cook for another 10–15 minutes, or until the broccoli is tender to my liking. At this point, I can blend some of the soup for a smoother texture—but I usually keep it chunky. Once off the heat, I stir in the cheese gradually, one handful at a time, until fully melted and smooth. I taste and add more salt or pepper if needed. Then I serve it hot in bread bowls or with buttered bread on the side.
Servings And Timing
Servings: 6 Preparation Time: 15 Minutes Cooking Time: 40 Minutes Total Time: 55 Minutes Calories: About 380–420 Per Serving (Varies With Bread Or Add-Ins)
Variations
I sometimes add cooked diced potatoes for extra heartiness or a handful of spinach at the end for some greens. For a smoky flavor, I use smoked cheddar or add crumbled bacon on top. If I want a vegetarian version, I just swap in vegetable broth and it’s just as delicious.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it slowly over low heat on the stove to prevent the cheese from separating. If it thickens too much, I add a splash of half-and-half or broth to bring it back to the right consistency.
FAQs
Can I Freeze This Soup?
I don’t recommend freezing it because of the dairy—it can separate when thawed. It’s best enjoyed fresh or within a few days.
Do I Have To Blend The Soup?
Not at all. I like it chunky, but for a smoother texture, I blend half of it with an immersion blender or transfer some to a regular blender.
Can I Use Pre-Shredded Cheese?
I avoid it because it doesn’t melt as smoothly. I always shred the cheese myself for the best texture.
Is This Soup Vegetarian?
It can be! I just use vegetable broth instead of chicken broth, and it’s 100% vegetarian.
What Can I Serve With This Soup?
I usually go with hearty buttered bread, garlic toast, or serve it in a bread bowl. A simple green salad makes a nice pairing too.
Conclusion
This Cheddar Broccoli Soup is rich, flavorful, and incredibly satisfying. I love how it all comes together in one pot with minimal fuss, and the creamy texture makes it feel like a cozy café lunch right at home. Whether I’m making it for my family or just treating myself, it’s a warm, cheesy classic I never get tired of.
This rich and creamy cheddar broccoli soup is made in one pot with bold spices and fresh veggies. A cozy classic perfect for any night of the week!
Author:Ella
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
7 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 cup yellow onion, finely diced (about 1 medium)
1½ teaspoons minced garlic
¾ teaspoon paprika (smoked preferred)
¾ teaspoon ground mustard
⅛ teaspoon ground cayenne pepper
Salt and pepper, to taste
6 tablespoons all-purpose flour
32 oz reduced-sodium chicken broth (or vegetable broth for vegetarian option)
3 cups half-and-half
1 bay leaf (optional)
6 cups broccoli, chopped into bite-sized pieces
2 cups shredded carrots
12 oz freshly shredded extra-sharp cheddar cheese (about 3¼ cups)
Hearty bread or bread bowls, for serving (optional)
Instructions
Sauté Onions & Spices:
In a large pot, melt 1 tablespoon butter with olive oil over medium heat. Add onion and sauté until golden (3–5 minutes). Stir in garlic, paprika, mustard, cayenne, and black pepper (about ½ teaspoon). Cook for 45 seconds to 1 minute until fragrant.
Make the Roux:
Add remaining 6 tablespoons butter to the pot. Once melted, whisk in flour and cook for 2 minutes, whisking constantly, to form a thick roux.
Add Broth and Cream:
Slowly whisk in the chicken or vegetable broth. Once smooth, gradually add the half-and-half, continuing to whisk. Reduce heat to medium-low. Add bay leaf if using. Simmer for 15 minutes, whisking occasionally, until thickened.
Add Vegetables:
Stir in chopped broccoli and shredded carrots. Cook on low for 10–15 minutes, until broccoli is tender.
Add Cheese:
Turn off heat. Slowly stir in shredded cheese, a handful at a time, until melted and smooth. Taste and adjust salt and pepper as needed (up to 1 teaspoon salt if desired).
Serve:
Enjoy hot with crusty buttered bread or in bread bowls. Blend partially for a smoother texture or leave chunky.
Notes
Half-and-half is a store-bought mix of equal parts milk and cream.
Vegetarian option: Use vegetable broth instead of chicken broth.
Texture: Blend part of the soup with an immersion blender for a creamier version, or keep it chunky for a rustic feel.
Storage: Refrigerate leftovers for up to 3 days. Reheat gently over low heat and stir well to maintain creaminess. Thin with a splash of broth or cream if needed.
