Soups & Stews

Serving

Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Total time: 45 min
Yield: 6 servings
Cuisine: Soups & Stews
Ingredients: 4 tablespoons unsalted butter; 1 medium onion, diced; 1/4 cup all-purpose flour; 2 cups whole milk; 2 cups half-and-half; 3 cups chicken broth; 4 cups broccoli florets, chopped; 1 large carrot, shredded; 1/2 teaspoon ground nutmeg; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 cups shredded sharp cheddar cheese

A creamy, cheesy soup packed with tender broccoli florets and shredded carrot in a smooth cheddar base.

45 minutes

Serves 6

Dinner

16 min prep

25 min cook

Contains common allergens

Dairy Wheat

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Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

6 steps

1
Melt the butter in a large pot over medium heat, add the onion, and cook for 5 minutes until softened.
2
Sprinkle in the flour and whisk for 2 minutes to form a roux, then slowly whisk in the milk and half-and-half until smooth.
3
Pour in the chicken broth and bring to a gentle simmer, then add the broccoli, shredded carrot, nutmeg, salt, and pepper.
4
Simmer for 15 to 18 minutes until the broccoli is tender, then lightly mash some of the broccoli for texture if desired.
5
Reduce the heat to low and stir in the shredded cheddar a handful at a time until fully melted and smooth.
6
Taste, adjust the seasoning, and serve hot.

Broccoli Cheddar Soup — plated and served — Serving moment. How Broccoli Cheddar Soup looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

76/100

Good fit for most families

Allergen-friendly 80

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 82

Great leftovers 93

Pantry-friendly 48

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

515

Calories

23 g

Protein

21 g

Carbs

39 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Broccoli cheddar soup is an American cafe and restaurant staple, built on a butter-and-flour roux thickened base into which sharp cheddar and broccoli are stirred, giving it a smoother, more uniformly thick body than a simple broth-based vegetable soup. The roux is what sets it apart technically from lighter versions that skip a flour thickener entirely.

Listahan note

This version cooks the roux until it just loses its raw flour smell before adding liquid, since an undercooked roux leaves the finished soup tasting starchy and pasty.

Technique cues

Cooking butter and flour together for a couple of minutes before adding liquid cooks out the raw flour taste that an undercooked roux leaves behind.
Whisking the liquid into the roux gradually, rather than pouring it all at once, prevents lumps from forming in the base.
Adding shredded cheddar off direct heat, in stages, keeps the cheese from turning grainy or separating from the fat.
Cooking the broccoli florets just until bright green and tender keeps some texture rather than letting them dissolve into the smooth base.

Kitchen flow

Parallel prep: Prep any side dishes while Broccoli Cheddar Soup finishes with the broccoli florets — the hands-off cook time is the window to use. The simmer step is what sets the pace here.
Make-ahead: Broccoli Cheddar Soup reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the broccoli florets. Everything else is quick — the simmer is the one step that takes real time.
Leftover move: Leftover Broccoli Cheddar Soup reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the chicken broth on a fast reheat. This one leans on the broccoli florets. Everything else is quick — the simmer is the one step that takes real time.
Cleanup rhythm: Deglaze the pan used for Broccoli Cheddar Soup with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the broccoli florets. Everything else is quick — the simmer is the one step that takes real time.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

4 tablespoons unsalted butter

Richness and texture

Purpose: tablespoons unsalted butter rounds the texture and helps the dish feel complete.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.

1 medium onion, diced

Aromatic base

Purpose: medium onion, diced creates the savory foundation before stronger ingredients are added.

Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

1/4 cup all-purpose flour

Structural base

Purpose: cup all-purpose flour defines the shape and texture of the dish.

Handling: Measure before heating and break up clumps so the mix distributes evenly.

Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.

2 cups whole milk

Richness and texture

Purpose: cups whole milk rounds the texture and helps the dish feel complete.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.

2 cups half-and-half

Flavor support

Purpose: cups half-and-half supports the balance of Broccoli Cheddar Soup and should taste integrated.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

Technique notes

Shred cheese from a block rather than using pre-shredded bags, since the anti-caking coating on packaged shreds can make the soup grainy.
Pureeing a portion of the soup while leaving some broccoli florets whole gives a body with texture rather than an entirely smooth puree.
Reheat gently over low heat rather than a hard boil, since dairy-based soups can break if brought back to a full boil.

Ingredient swaps

Gluten-free direction: Replace the all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the broccoli florets.
Dairy-free direction: Swap the unsalted butter for a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) — the texture shifts slightly but the dish holds together. This one leans on the broccoli florets.
Nut-aware direction: Omit the nuts here; a seed garnish keeps the texture without the tree-nut or peanut concern. This one leans on the broccoli florets.
Lower-sodium direction: Use a low-sodium or no-salt-added version of the chicken broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the broccoli florets.

Serve alongside

Steamed rice
Cucumber salad
Roasted vegetables
Pickled vegetables
Iced tea
Sparkling water with citrus

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed container for up to 4 days.
Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
Freeze up to 2 months when the texture is braised, baked, or stew-like.

Equipment

Dutch oven or soup pot
Wooden spoon
Ladle

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