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Broccoli Cheddar Soup

A 30-minute hearty recipe for homemade Broccoli Cheddar Soup. Broccoli florets with carrots, onions and celery, loaded with cheese in a rich broth.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 servings
Author: Valentina's Corner


  • 4 Tbsp unsalted butter
  • 1 small onion, finely chopped
  • 1 carrot, cut into thin strands
  • 1 celery, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp all-purpose flour
  • 3 cups raw broccoli florets, 1 head
  • 32 oz chicken broth, 4 cups
  • 1 cup whole milk
  • 1/2 cup heavy whipping cream
  • 2 cups mild cheddar cheese, or more to taste
  • ½ tsp salt, or to taste
  • ¼ tsp ground pepper, or to taste


  • Finely chop the onions and celery. Cut the carrots into small strands. Cut broccoli into small florets.
  • In a Dutch oven, saute 4 Tbsp butter and onions until the onions are tender. Add the celery and carrots into the pot and cook until vegetables are cooked.
  • Add minced garlic and saute until garlic is fragrant.
  • Pour in the water, add the broccoli and season with salt and pepper. Cook for about 5 minutes or until broccoli is tender.
  • In a bowl, whisk to gether the heavy whipping cream and milk with flour and add to the pot with the and cheese, cook over low/med heat.
  • Cook until cheese completely melts, stirring frequently.
  • Enjoy, friends!


This soup freezes well. Just freeze in a container and thaw completely before reheating.