Broccoli Cheddar Soup

5 from 5 votes
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Broccoli Cheddar Soup is hands down one of my favourite soup variations. It’s rich, creamy, and loaded with tender delicious veggies. And the best part? It’s made in about 20 minutes, which makes this soup the perfect go-to dinner. If you love a good quick dinner, well you are in luck because I am working my way through sharing some of my easy, tried and true 20 Minute Recipes.

Broccoli Cheddar Soup is one of those recipes that if I am out at a restaurant and they have it on the menu, I’m ordering it. I have tried dozens of different Broccoli Cheddar Soup recipes, and I felt it was time I created my own. I took it upon myself to test out a few different versions at home to perfect the recipe, and after a few that didn’t turn out the way I wanted, I finally made a version worth making over and over again. This soup is the perfect go-to on a cold gloomy day, but also serves to be a great quick dinner to feed the family. My two young boys gobble this soup up every time I make it, so I would say this is definietly kid-friendly; just be sure to serve it up with buttery dinner rolls or a big piece of crusty garlic bread.

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Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!

Looking for more soup ideas?

Don’t forget to check out some of my other Soups + Crockpot recipes on my blog! I will link a few personal favs down below:


Here is a quick overview of the ingredients you’ll need to make my Broccoli Cheddar Soup. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.

  • broccoli florets
  • carrots 
  • yellow onion
  • garlic cloves 
  • butter
  • chicken stock: or vegetable stock
  • half & half cream: or heavy cream
  • all-purpose flour
  • parmesan cheese
  • sharp cheddar cheese 
  • salt
  • pepper
  • paprika
  • nutmeg

My tips before getting started

  • Let your butter and flour mixture cook down before adding your chicken stock. You want to ensure you give the soup time to simmer for a few minutes to allow the flour to thicken the soup; it will also help to achieve a smooth and creamy texture.
  • Let your broccoli and carrots cook covered for a few minutes. This will ensure the veggies become nice and tender. If you like more of a crunchy broccoli you don’t have to cook it as long, but if you want really tender veggies you may want to simmer this soup for 15-20 minutes.
  • Once you add the cheddar, parmesan and cream, let it simmer for a few minutes to allow the soup to thicken slightly. You can also substitute the half and half cream for a full fat whipping cream, or something lighter such as a 2% milk. Keep in mind, if you opt for something lighter the soup won’t be as thick.

Storing & reheating

Have leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 4 days.To reheat your Broccoli Cheddar Soup, simply microwave for 30-45 seconds or heat in a small saucepan on the stove for 2-3 minutes, or until heated throughout. I also recommend adding a splash of chicken stock to your leftovers before reheating as it can become thicker when refrigerated.

Freezing: Be sure to let the soup come to room temperature and then and to an airtight container and freeze for up to 3 months.

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If you enjoyed my Broccoli Cheddar Soup recipe, consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!

5 from 5 votes

Broccoli Cheddar Soup

By Sammy Montgoms
Broccoli Cheddar Soup is rich, creamy, and loaded with tender, delicious veggies. And the best part? It's made in about 20 minutes, which makes this soup the perfect go-to dinner on busy weeknights, or on a cold gloomy day. I hope you love this recipe as much as my family and I do!
Prep: 10 minutes
Cook: 10 minutes
Servings: 4 people


  • 4 cups broccoli florets, roughly chopped into bite sized pieces
  • 2 large carrots, shredded
  • 1 small yellow onion, chopped fine
  • 5 garlic cloves, minced
  • 1/4 cup butter
  • 3 cups chicken stock, low sodium
  • 1 cup half & half cream, or heavy cream
  • 1/4 cup all-purpose flour
  • 1/3 cup parmesan cheese, grated
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/8 tsp nutmeg
  • croutons or cheez-it crackers, for topping, optional


  • Begin by preparing your broccoli, carrots, onion and garlic.
    Set aside until ready to use.
  • Shred your cheddar cheese and grate your parmesan cheese.
    Set aside until ready to use.
  • To a medium size pot, set to medium heat, add your butter.
  • Once melted, add your onion and garlic and sauté for 2-3 minutes, or until fragrant.
  • Next, add your seasonings and flour.
    Continuously stir on low heat for 1-2 minutes until the flour has been incorporated into the butter mixture.
  • Slowly add in your chicken stock, mixing continuously.
    Bring to a light simmer for 2-3 minutes.
  • Add your broccoli and carrots.
  • Cover and let simmer for 5-7 minutes, or until the broccoli becomes tender.
  • Add your cheese and cream and mix to combine.
  • Let simmer until the cheese has melted and the soup slightly thickens.
  • Taste for any additional seasionings before dishing up.
  • Top with croutons or cheez it crackers.
  • Enjoy with warm dinner rolls or crusty garlic bread.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Sammy Montgoms
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: lunch, Main Course
Cuisine: American
Servings: 4 people

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating


  1. 5 stars
    Made this tonight for dinner! So simple and delicious! Glad you mentioned to prep all the ingredients first as it does come together quickly. Makes plenty for leftovers!

  2. 5 stars
    Wow this was delicious!! I followed the recipe exactly and it turned out great and was super quick and easy. Awesome idea to add cheese-it’s. So good!

    1. Hi Amanda! This is so awesome to hear! Thank you for trying my recipe, and for leaving such a wonderful review.

  3. 5 stars
    Delicious! I will definitely make it again. I used bone broth for some extra protein. The whole family loved it. 😊

  4. I have made this several times since you posted the recipe. Delish and my kids love it. Today I took the stalks of the broccoli and whizzed them in the vitamix (with the garlic) and sautéed it together after the onions softened. It’s a good way to use up those icky stumps and it added some nice texture without compromising taste. Thanks Sammy!

  5. 5 stars
    I have tried several broccoli cheddar soup recipes. My search is over – this one is PERFECT. Better than Panera Bread….

    1. Hi Chris! Thanks for this review! Thanks for making my recipe – I am so happy you enjoyed it!