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Creamy Broccoli Cheddar Soup (Better Than Takeout)

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Craving that iconic bowl of velvety broccoli cheddar soup with tender broccoli chunks, shredded carrots, and gooey sharp cheddar? This easy homemade version captures all the cozy comfort of your favorite cafe soup, ready in just 30 minutes on the stovetop. Packed with fresh vegetables and a simple roux for unbeatable creaminess, it serves 6 generously and satisfies even picky eaters with mild flavors that build richness as you stir.

Ingredients

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  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth or vegetable broth (low-sodium)
  • 2 cups whole milk (or half-and-half for extra creaminess)
  • 1 cup heavy cream
  • 4 cups fresh broccoli florets, chopped small (stems too for texture)
  • 2 medium carrots, shredded (about 1 cup)
  • 8 ounces sharp cheddar cheese, freshly grated (avoid pre-shredded)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground nutmeg (optional, for warmth)
  • Salt and black pepper, to taste
  • Optional add-ins: 1/4 teaspoon cayenne for heat, chopped potatoes for heartiness

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes.
  2. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle flour over the onions and whisk constantly for 2 minutes to form a smooth roux (this prevents lumps and raw flour taste).
  4. Slowly pour in the chicken broth while whisking vigorously to incorporate. Then add milk and heavy cream, whisking until smooth. Bring to a gentle simmer.
  5. Add chopped broccoli florets and shredded carrots. Simmer uncovered for 15-20 minutes, stirring occasionally, until vegetables are tender but not mushy.
  6. Remove from heat. Stir in Dijon mustard and nutmeg. Add grated cheddar cheese in handfuls, stirring after each until fully melted and smooth (low heat prevents separation).
  7. Taste and season with salt, pepper, and optional cayenne. For extra thickness, simmer 2 more minutes.
  8. Ladle into bowls and serve hot with crusty bread, croutons, or a sprinkle of extra cheese. Makes 6 servings.

Notes

Pro tip: Grate cheese yourself for creamier melt, and shred carrots fine for that signature “cheesy” swirl effect.

Swap heavy cream for evaporated milk to cut calories without losing silkiness. Use frozen broccoli florets (no need to thaw) for convenience.

Nutrition

Find it online: https://yummyyrecipe.com/creamy-broccoli-cheddar-soup-better-than-takeout/