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bowl of broccoli cheddar soup above
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4 from 2 votes

Broccoli Cheddar Soup

This Broccoli Cheddar Soup is creamy, cheesy, and made in one pot! Only  15 minutes of prep required to make this veggie packed soup.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: cheesy, creamy, vegetarian
Servings: 4 people
Calories: 649kcal
Author: Jennifer Debth




  • 8 tablespoons unsalted butter divided
  • 1 small yellow onion diced
  • 1 very large carrot diced (1 cup diced)
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1/2 teaspoon salt + more to taste (I did 1 teaspoon)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 1 pint half-and-half
  • 2 heaping cups roughly chopped broccoli florets about 1 head with large stems removed
  • 1 (8 oz) block sharp cheddar cheese shredded


  • Melt 4 tablespoons of butter in a large stockpot over medium-high heat.
  • Add onion, carrots, celery, garlic, salt, pepper, and nutmeg.
  • Cook, stirring often, until the carrots are tender, about 10-15 minutes.

  • Stir in additional butter and allow to melt.
  • Sprinkle in flour and whisk for 60 seconds.
  • Slowly whisk in broth, then stir in the half and half. 

  • Bring to a simmer, stirring regularly, then stir in broccoli.
  • Cover and simmer for 20-30 minutes (you’ll likely need to lower your heat to keep at a simmer) or until broccoli is tender, stirring occasionally to prevent burning.
  • Turn off the heat, then stir in the cheese little by little until melted.
  • Taste and re-season, if necessary.
  • Serve and enjoy!
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Serving: 1person | Calories: 649kcal | Carbohydrates: 20g | Protein: 20g | Fat: 55g | Saturated Fat: 35g | Cholesterol: 164mg | Sodium: 1197mg | Potassium: 443mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2352IU | Vitamin C: 45mg | Calcium: 579mg | Iron: 1mg