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Creamy homemade Broccoli Cheddar Soup served in a rustic bowl, made with tender fresh broccoli, sharp cheddar cheese, garlic, onions, and rich cream. This smooth, velvety soup is topped with shredded cheddar cheese and freshly cracked black pepper, making it the perfect comforting meal for lunch or dinner.

creamy Broccoli Cheddar Soup

This creamy Broccoli Cheddar Soup is made with fresh broccoli, sautéed onions, garlic, savory broth, heavy cream, and freshly shredded sharp cheddar cheese. Smooth, rich, and comforting, it's an easy one-pot meal perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 large head broccoli chopped into florets
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy cream
  • 2 cups freshly shredded sharp cheddar cheese
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large Dutch oven or soup pot
  • Immersion blender or countertop blender
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Cheese grater
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Melt the butter in a large pot over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Stir in the garlic and cook for 30–60 seconds.
  4. Add the broccoli and broth, then bring to a boil.
  5. Reduce the heat and simmer for 10–12 minutes, until the broccoli is tender.
  6. Blend the soup until smooth using an immersion blender or countertop blender.
  7. Return the soup to low heat and stir in the heavy cream.
  8. Add the shredded cheddar cheese gradually, stirring until completely melted.
  9. Season with salt and black pepper to taste.
  10. Serve hot, garnished with extra cheddar cheese, chives, croutons, or bacon bits if desired.

Notes

Freshly shred the cheese for the smoothest texture.
Do not boil the soup after adding the cream and cheese.
Blend only part of the soup if you prefer a chunkier consistency.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 2 months in airtight containers.