Broccoli Cheddar Soup

Annie, Annie's Eats

This soup is a nice thick, creamy soup with equal parts broccoli and Cheddar flavor. I added a dash of cayenne to the pot at the last minute and really enjoyed the hint of spiciness it provided. You can leave the soup chunky or puree it with an immersion blender for a smoother texture. I went for a slightly pureed version, so it was mostly smooth but still had some chunks of vegetables.

Broccoli Cheddar Soup
By Annie


6 tablespoons butter, divided
3/4 cup onion, chopped
1 cup carrot, chopped or shredded
4 cups small broccoli florets
3 cups low-sodium chicken broth
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
4 tablespoons flour
2 cups milk
2 cups sharp Cheddar Cheese, shredded
Freshly ground black pepper


In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the carrots to the pan and cook a couple minutes more. Stir in the broccoli, chicken broth, onion salt and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer.

In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with an immersion blender for a smooth texture.

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6 thoughts on “Broccoli Cheddar Soup

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  1. D. Bishop said:

    Really great flavor, and the family loved this. My son thought it was better than this same soup we get at a very popular soup/sandwich shop. I felt that the texture was a little grainy…not because of the veggies, but because I think I added the cheese sauce too quickly to the soup for the roux base to blend well enough. Suggestion – either add the soup about 1c full at a time to the cheese sauce, or vice versa. Thanks for this one!

  2. Carla said:

    @ D. Bishop

    I make homemade mac and cheese all the time. My family’s fav meal. I use cornstarch instead of flour to make a roux because I find that the resulting cheddar sauce is much smoother. No graininess at all and the cheddar flavor seems to be stronger also. Hope this helps.

    God bless

  3. Gail said:

    I also use cornstarch but how much would you recommend? I think 4 tablespoons would be way too much. I think I would mix 2 tablespoons of cornstarch with water and if that isn’t thick enough you can always add more. You can’t take it away.

  4. Patricia Roberson said:

    A delicious soup! I did not use the blender. The consistency was perfect. The soup was easy to prepare, and enjoyed immensely. This recipe will be used often, and is shared already. Thanks.
    Blessings, Pat

  5. Doug Briggs said:

    Bullseye! As a bachelor and not an amateur chef, I demand simplicity. Every time I try a recipe with any complexity, half-way through I’m sorry I started. This is a trifecta: very good, the appearance of complexity to company, yet the essence of simplicity. Thanks, Annie. And thanks to you, Pat, for the tip on cornstarch, mainly because I have some and, having forgotten what I bought it for, was looking to use some. I used 2 Tbs.

    Thanks, too, to Lori and Paul for a FINE recipe for Slow Cooker Apple Pork Roast, also in this great collection.


  6. manon villeneuve said:

    It was perfect, everybody enjoyed very much!!!! Thank you