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Broccoli Cheddar Soup

This is hands-down the best broccoli cheddar soup. It's loaded with broccoli, carrots and of course cheddar cheese for the most satisfying bowl of cheesy broccoli soup ever. It's a copycat recipe that tastes even better than the restaurant version!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6


  • Stockpot


  • 4 oz. unsalted butter 1 stick
  • 1 large onion diced
  • 5 tablespoons flour all-purpose
  • 2 cups half and half
  • 4 cups chicken stock or vegetable stock
  • 4 small heads broccoli cut into 1" pieces
  • 2 cups matchstick carrots
  • 12 oz. sharp cheddar cheese grated
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper


  • Melt the butter in a stockpot over medium heat and saute the diced onions for 5 minutes to soften. Sprinkle the flour over the onions and cook for 2 more minutes, stirring constantly to prevent sticking.
  • Pour 1 cup of the vegetable stock into the pot. Stir continuously until the mixture starts to thicken and becomes smooth with no visible lumps of flour. Add the remaining 3 cups of stock, half and half, broccoli, carrots, salt, pepper and garlic powder, stir and cover with lid. Simmer over medium-low heat for 20 minutes.
  • Add the cheese to the soup and stir until melted. Check seasonings and add more if desired. Serve immediately.


Store leftovers covered in the fridge for up to 3 days. Reheat on the stovetop or in the microwave. Freezing is not recommended.


Calories: 579kcal | Carbohydrates: 21g | Protein: 22g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 135mg | Sodium: 841mg | Potassium: 514mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8454IU | Vitamin C: 6mg | Calcium: 523mg | Iron: 1mg