Cheddar Broccoli Soup
The texture of this Cheddar broccoli soup is smooth, with small pieces of broccoli throughout, and the soup has a thick consistency that is filling without being too heavy. This recipe uses simple ingredients, and each step is easy to follow. It is a good option for a quick lunch or dinner, and it stores well for later meals.
If you’re looking for a creamy, comforting soup packed with fresh ingredients, this Cheddar Broccoli Soup is the perfect choice. It’s rich, cheesy, and surprisingly easy to make with simple ingredients you likely already have in your kitchen. If you enjoy this recipe, you might also love my Broccoli rice Soup—a filling twist to this cheesy broccoli soup recipe!
This recipe is beginner-friendly, whether you’re a teen learning to cook or someone who doesn’t spend much time in the kitchen. As always, I’ve tested and tweaked this recipe to perfection, learning from my mistakes along the way. I’ve included all my tips and tricks below so you can get it right the first time!
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Broccoli
- Cheddar cheese
- Heavy cream
- Onion
- Carrots
- Vegetable broth
- All-purpose flour
- Olive oil
- Oregano
- Salt and pepper
How to make Cheddar Broccoli Soup
Prepare the Vegetables:
Start by peeling the carrots, then use a grater to shred them into fine pieces. Next, take the broccoli and chop the florets into very small, bite-sized pieces to ensure they cook evenly. Peel the onion, then dice it finely for a smoother texture in the soup. Lastly, grate the cheddar cheese and set it aside for later use.
Sauté the Onion:
In a large, deep pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is warm, add the diced onions and sauté them for about 5 minutes, stirring occasionally. The goal is to soften the onions and bring out their natural sweetness without browning them too much.
Add the flour:
Sprinkle 2 tablespoons of all-purpose flour over the onions and stir continuously for about 2 minutes. This step helps create a slight roux, which will thicken the soup later. Stirring prevents the flour from sticking to the bottom of the pot or forming lumps.
Deglaze with Broth:
Slowly pour in ½ a cup of vegetable broth while stirring to loosen any bits stuck to the bottom of the pot. Stir well to fully incorporate the flour and onions into the liquid, creating a smooth base for the soup.
Season and Add Vegetables:
Season the mixture with 1 teaspoon of dried oregano and a sprinkle of ground black pepper. Stir well before adding the grated carrots and finely chopped broccoli florets. The vegetables will absorb the flavors and start softening as they cook.
Simmer the Soup:
Pour in the remaining vegetable broth, increase the heat to bring the soup to a boil, then reduce the heat to low and let it simmer for about 10 minutes. This will allow the flavors to meld together while the vegetables become tender.
Add Cream and Cheese:
Once the vegetables are soft, slowly pour in 1 cup of heavy cream, stirring continuously to blend it into the soup. Then, gradually add the grated cheddar cheese, stirring constantly until the cheese melts completely and the soup takes on a rich, creamy texture.
Taste and Adjust Seasoning:
Do a taste test and, if necessary, add salt to suit your tastebuds. Give the soup one final stir to ensure everything is well combined.
Serve and Enjoy:
Once the soup is smooth, creamy, and well-seasoned, it is ready to be served. Pour it into bowls, garnish if desired, and enjoy it warm!
Tips and mistakes to avoid when cooking this broccoli soup
- When I was testing this recipe, I made a mistake by adding too much flour. I wanted to see if lumps would form or if the flour would just coat the onions. Since I had too much oil in the pot, I kept adding more flour, which made things worse. When it was time to add the broth, the mixture turned into a mess, and I had to throw it out and start over. Stick to just 2 tablespoons of flour—learn from my mistake!
- If you’re using store-bought broth (like I did), make sure to taste it first before adding any salty seasonings. Many broths are already salty unless you specifically buy a low-sodium version.
More delicious soup recipes to add to your rotation
Storing & Reheating Broccoli Soup
Storing Leftovers
Let your cheddar broccoli soup cool completely.
Transfer to an airtight container and refrigerate for up to 3 days.
Freezing for Later
Use an airtight container or ziplock bag (great for saving space).
Store in the freezer for up to 3 months.
Reheating Instructions
From the freezer: Thaw overnight in the fridge or leave at room temperature for a few hours before reheating.
From the fridge: Microwave or heat on the stovetop over medium heat until hot.
Cheddar Broccoli Soup
Ingredients
- 10 oz Broccoli
- 8 oz Cheddar cheese
- 1 cup Heavy cream
- 1 Onion
- 2 Carrots
- 2 cups Vegetable broth
- 2 tbsp All-purpose flour
- 1 tbsp Olive oil
- 1 tsp Oregano
- Salt and pepper
Instructions
- Prepare the vegetables. Peel and grate the carrots and finely chop the broccoli florets. Dice the onion and grate the cheese.
- In a deep large pot, warm up 1 tablespoon of olive oil then add the onions and sauté for 5 minutes.
- Add 2 tablespoons of flour and stir for 2 minutes then deglaze with ½ a cup of vegetable broth.
- Season with a teaspoon of oregano, ground black pepper then add the carrots and the broccoli.
- Add the remaining vegetable broth and bring it to a boil then let it simmer for 10 minutes.
- Add 1 cup of heavy cream followed by the grated cheddar cheese. Stir everything together until the cheese melts.
- Do a taste test and add some salt if needed then your broccoli soup is ready to be enjoyed
