Skip the overpriced café line and make the comfort classic people actually crave. This one-pot broccoli cheddar soup is creamy, cheesy, and thick enough to make your spoon stand up and salute. No weird thickeners, no culinary school flex—just strategic heat, sharp cheddar, and a blender moment.
It’s fast, cozy, and secretly packed with vegetables, which means seconds are basically self-care. Ready to turn a humble pot into a weeknight win?
What Makes This Recipe Awesome
- One pot, zero stress: Everything cooks in the same pot, which means minimal cleanup and maximum flavor.
- Ultra creamy without being heavy: Clever use of a roux, milk, and sharp cheddar gets you lush texture without needing a quart of cream.
- Blended + chunky balance: Partially blend for silkiness while keeping tender broccoli florets for bite.
- Budget-friendly star: Pantry staples and a head of broccoli deliver a café-worthy bowl for a fraction of the price.
- Fast and flexible: On the table in about 25–30 minutes, with easy swaps for gluten-free or vegetarian preferences.
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 medium carrots, peeled and grated or finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth (or vegetable broth)
- 3 cups broccoli florets, chopped small (stems peeled and diced optional)
- 1 cup whole milk (or half-and-half for extra richness)
- 1 cup heavy cream (reduce to 1/2 cup for lighter version)
- 2–2 1/2 cups sharp cheddar cheese, freshly grated, plus more for garnish
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon smoked paprika (optional, but recommended)
- Pinch of ground nutmeg
- Kosher salt and black pepper, to taste
- Crushed red pepper flakes, to taste (optional)
Instructions
- Sauté the base: In a large pot over medium heat, melt the butter. Add onion and carrot with a pinch of salt.
Cook, stirring, until soft and fragrant, about 4–5 minutes. Stir in garlic for 30 seconds.
- Build the roux: Sprinkle in the flour and stir constantly for 1–2 minutes until the flour smells toasty. Don’t brown it; we’re going for blonde, not bitter.
- Add the liquid: Slowly whisk in the broth, smoothing out any lumps.
Bring to a gentle simmer; it should thicken slightly.
- Broccoli time: Stir in the chopped broccoli (and peeled, diced stems if using). Simmer uncovered for 8–10 minutes, until the broccoli is tender.
- Creamy upgrade: Reduce heat to low. Stir in milk, cream, Dijon, smoked paprika, nutmeg, and a few grinds of pepper.
Do not boil after dairy goes in—keep it steamy, not bubbly.
- Blend for body: Use an immersion blender to blend 1/3 to 1/2 of the soup right in the pot. Aim for a creamy base with some chunks left for texture. (Alternatively, transfer a few cups to a blender, vent the lid, and blend carefully.)
- Cheese last, and gently: Take the pot off the heat. Add cheddar by the handful, stirring between additions until smooth.
Season with salt and more pepper to taste. Add red pepper flakes if you want some kick.
- Serve and flex: Ladle into bowls, top with a little extra cheddar, black pepper, and maybe a drizzle of olive oil or croutons. Pretend your kitchen is a bistro.
We won’t tell.
Keeping It Fresh
- Fridge: Store in an airtight container for 3–4 days. It thickens as it sits; whisk in a splash of broth or milk when reheating.
- Freezer: Technically possible for up to 2 months, but dairy can separate. If freezing, undercook the broccoli slightly and reblend after thawing to restore texture.
- Reheat: Low and slow on the stovetop, stirring frequently.
Avoid boiling to prevent graininess and cheese separation.
- Make-ahead tip: Cook through step 5, cool, and refrigerate. Reheat gently, then blend and add cheese just before serving for the silkiest finish.
Health Benefits
- Broccoli power: High in vitamin C, vitamin K, fiber, and sulforaphane, which supports cellular health and may have anti-inflammatory properties.
- Protein + calcium: Cheddar brings protein and calcium for bone health and satiety—yes, your comfort soup can also be functional.
- Balanced satisfaction: The combo of fat, fiber, and protein helps keep you fuller longer. Translation: fewer 9 p.m. snack raids, IMO.
- Customizable richness: Use milk instead of cream, reduce cheese slightly, or add extra broccoli to lighten it up while keeping volume and nutrients.
Common Mistakes to Avoid
- Boiling after the dairy goes in: This can cause curdling and grainy texture.
Keep it below a simmer.
- Using pre-shredded cheese: The anti-caking agents prevent smooth melting. Freshly grate cheddar for velvety results.
- Skipping the roux: It’s the backbone of the creamy body. Without it, your soup may be watery or rely on excess cheese.
- Overcooking broccoli: Mushy florets make the soup dull.
Aim for tender with a little bite before blending.
- Under-seasoning: Cheese is salty but the soup still needs layers—salt, pepper, and a touch of acid from Dijon make it pop.
Alternatives
- Gluten-free: Swap flour with 1:1 gluten-free flour or 2 tablespoons cornstarch whisked into cold milk before adding to the pot.
- Vegetarian: Use vegetable broth. For extra depth, add 1 teaspoon white miso or a splash of soy sauce.
- Lighter version: Use all milk (2% or whole), skip the cream, and reduce cheese to 1 1/2 cups. Blend a bit more for body.
- Extra protein: Stir in shredded rotisserie chicken at the end or add a can of white beans (blended or whole).
- Flavor spins: Add a pinch of curry powder for warmth, swap smoked paprika for a dash of hot sauce, or finish with lemon zest for brightness.
FYI, a garlic-herb crouton topper changes the game.
- Cheese swaps: Mix in 1/2 cup grated Gruyère or aged Gouda for deeper, nutty notes. Keep cheddar as the base for classic flavor.
FAQ
Can I use frozen broccoli?
Yes. Add it straight from the freezer and simmer a few extra minutes.
It tends to be softer, so blend a little less to keep some texture.
Do I need an immersion blender?
No, but it’s convenient. You can transfer a few cups to a standard blender and process carefully with the vent open and a towel over the lid, then return it to the pot.
Why is my soup grainy?
It likely boiled after adding the dairy or you used pre-shredded cheese with anti-caking agents. Keep the heat low and grate your cheese fresh for best results.
Can I make it dairy-free?
Try unsweetened cashew milk and a splash of canned coconut milk for richness, plus a dairy-free cheddar that melts well.
Add 1 tablespoon nutritional yeast for depth.
How do I thicken the soup without more cheese?
Blend a larger portion of the soup or whisk 1 tablespoon cornstarch into cold milk and stir it in over low heat until slightly thickened.
What should I serve with it?
Crusty bread, garlic croutons, a simple green salad with lemon vinaigrette, or a grilled cheese if you’re living your best life.
Can I make it in advance for a crowd?
Yes. Cook through the simmer, cool, and refrigerate. Reheat gently, then blend and add cheese just before serving for the smoothest texture.
In Conclusion
This One-Pot Broccoli Cheddar Soup (Extra Creamy & Cozy) is weeknight comfort that doesn’t waste time or dishes.
It’s rich but balanced, simple but impressive, and flexible enough to match your vibe—healthy-ish or fully indulgent. Keep the heat low, grate your cheese, and let the blender do the heavy lifting. One bowl in and you’ll understand why this classic never goes out of style.
Seconds? Obviously.
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