broccoli cheddar soup

5 from 3 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Can you think of anything more perfect than Broccoli Cheddar Soup? I can! Broccoli Cheddar Soup in a Sourdough BREAD BOWL!


  • 5 tablespoons unsalted butter, divided
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup broccoli stems, chopped
  • ¼ cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 2 cups whole milk or heavy cream
  • 2-3 cups broccoli florets, finely chopped
  • 1 large carrot, finely diced
  • 2 cups grated sharp cheddar cheese (8 oz.)


  • In a large pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the 1 chopped yellow onion, 3 minced garlic cloves (or frozen cubes), and 1 cup chopped broccoli stems; sauté until soft and fragrant, about 5 minutes.
  • Add the remaining 4 tablespoons butter to the pot. When butter is melted, sprinkle in ¼ cup flour and cook over medium heat for about 2 minutes, until flour has thickened. 
  • Slowly pour in 4 cups chicken broth followed by the 2 cups milk or cream, whisking constantly. (It will seem really thick at first) Simmer for 10 minutes, whisking occasionally to reincorporate any skin on top that may have formed on top.
  • Stir in 2-3 cups broccoli florets and 1 finely diced carrots, and season with a pinch of salt and cracked black pepper. Carefully taste and add more salt or pepper, if needed. Simmer for 10 minutes or so, until the broccoli pieces are bright green and fork-tender.
  • Remove the pot from the heat allowing it to cool slightly. Stir in 2 cups grated cheddar cheese until melted. Serve in bowls with a little extra cheese on top with a side of crusty bread for dipping. 


  • Serve with my favorite green salad and Betsy’s Famous Dinner Rolls or my 5 Ingredient Garlic Bread to complete this meal.


  • Protein: For an added dose of protein stir in 2 cups of a shredded rotisserie chicken or top with chopped, crisped bacon.
  • Vegetarian: Swap out the chicken broth for vegetable broth.
  • Dairy: Swap heavy cream for coconut milk to maintain the creaminess. Unsweetened almond or soy milk can also be used, but will yield a less creamy texture.
  • Gluten-Free: Swap out flour for a gluten-free all-purpose flour such as Cup 4 Cup or cornstarch or potato starch.


  • Pre-chop all veggies: broccoli stems, florets, carrots, and onion and store in individual airtight containers in the refrigerator for up to 5 days.


  • To freeze, prepare the soup up until the addition of the cream. At that point, cool and freeze with the instructions to rewarm with stirring in the cream, broccoli florets, carrots, and cheese.


Calories: 349kcal | Carbohydrates: 17g | Protein: 15g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 888mg | Potassium: 443mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2878IU | Vitamin C: 56mg | Calcium: 415mg | Iron: 1mg