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Creamy One-Pot Broccoli Cheddar Soup

Close-up of a warm bowl of rich, orange broccoli cheddar soup with visible florets.

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Make a rich, velvety broccoli cheddar soup in a single pot. This recipe delivers a satisfying comfort food experience with fresh broccoli and sharp cheddar cheese.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 pound fresh broccoli florets
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk (whole or 2%)
  • 8 ounces sharp cheddar cheese, shredded
  • 1/2 cup heavy cream (optional, for extra richness)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the broth, add the broccoli florets, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer until the broccoli is tender, about 10 minutes.
  4. In a small bowl, whisk the flour into the milk until smooth. Pour this mixture slowly into the simmering soup, stirring constantly to prevent lumps. Cook for 2 to 3 minutes until the soup begins to thicken slightly.
  5. Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it is completely melted and the soup is smooth.
  6. Stir in the heavy cream, if using. Taste and adjust seasoning if needed. Serve hot.

Notes

  • Shred your own cheese; pre-shredded cheese contains anti-caking agents that can make the soup gritty.
  • For a smoother soup, remove about 2 cups of the soup mixture (before adding cheese) and blend it using an immersion blender or standard blender, then return it to the pot.
  • Use a sharp, aged cheddar for the best flavor profile.

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