This Creamy Broccoli Cheddar Soup is rich, cheesy and loaded with tender broccoli and carrots for the ultimate cozy comfort food! Made in one pot in under 30 minutes with no flour needed, this lighter broccoli cheddar soup is easy, delicious and perfect for busy weeknights.
There is nothing better than a warm bowl of Creamy Broccoli Cheddar Soup on a chilly day! This easy one-pot soup is thick, cheesy and loaded with tender broccoli and carrots, but made a little lighter than the classic version. Best of all, everything comes together in under 30 minutes for an easy lunch or cozy weeknight dinner.
If you love Panera’s broccoli cheddar soup, this homemade version has all that rich, creamy comfort-food flavor using simple ingredients you probably already have on hand. Sharp cheddar cheese and a little cream cheese make the broth extra creamy without needing any flour, while plenty of broccoli and carrots add veggies to every bowl. If you’re craving more cozy soup recipes, you’ll also love my chicken and wild rice soup, healthy turkey chili and minestrone soup for easy cold-weather meals.
Why You’ll Love This
- Rich and creamy – sharp cheddar, cream cheese and a splash of heavy cream create an ultra-creamy, cheesy broth.
- Loaded with veggies – every bowl is packed with tender broccoli, carrots, onion and garlic.
- Quick and easy – everything cooks in one pot and is ready in under 30 minutes.
- No flour needed – this broccoli cheddar soup is naturally gluten-free with no roux required.
- Family favorite – creamy, cheesy and comforting, making it an easy way to get more veggies onto everyone’s plate.
Ingredients You’ll Need
- onion, garlic & butter – yes I 100% prefer sautéing the onion and garlic in butter for this soup because FLAVOR, but you could of course use oil in place of the unsalted butter.
- chicken or vegetable broth – either one will work or any stocks that you have in your pantry.
- broccoli – I like to use fresh chopped broccoli florets, but you could also use frozen if that’s what you have on hand.
- carrots – adding grated carrot not only adds even more veggies to this dish, but it blends in so well with the soup your kids will just think it’s just cheese!
- cheddar cheese + cream cheese – sharp cheddar gives this soup its classic cheesy flavor while a little cream cheese makes the broth extra rich and creamy. I highly recommend shredding your own cheddar from the block so it melts smoothly into the soup.
- heavy cream – this gives the soup its creaminess, but you can also use milk if you want a lighter soup or even half and half if that’s all you have.
- seasonings – I use a combination of kosher salt, black pepper, dry mustard and a pinch of nutmeg. I like to be liberal with my pepper, but feel free to add as little or as much as you want!
Now I don’t use any flour in this broccoli cheese soup recipe as I wanted to keep it low in carbs and a bit healthier, but feel free to add some in if you want your soup thicker. To do this you’ll need to whisk about two tablespoons of flour in with the butter. If you don’t want to go the flour route, you can also add some cornstarch in to thicken this, add in some potatoes or simply some more cheese!
How to Make Broccoli Cheddar Soup
- Sauté the aromatics. Melt butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 2 to 3 minutes, until softened. Add the garlic and cook for another 30 seconds, until fragrant.
- Add the vegetables. Pour in the broth and heavy cream, then stir in the broccoli, carrots, dry mustard, nutmeg, salt and pepper.
- Simmer the soup. Bring everything just to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, until the broccoli and carrots are tender.
- Add the cheese. Reduce the heat to low. Stir in the cream cheese until smooth, then add the shredded cheddar a handful at a time, stirring between each addition until completely melted. Avoid boiling the soup once the cheese has been added.
- Serve and enjoy. Taste and adjust the seasonings as needed, then ladle into bowls and serve warm.
Tips for the Best Broccoli Cheddar Soup
- Grate your own cheese – freshly shredded cheddar melts much more smoothly than packaged shredded cheese.
- Don’t boil after adding the cheese – high heat can cause dairy and cheese to separate or become grainy, so keep the heat low while stirring in the cheese.
- Cut the broccoli small – bite-size florets cook faster and give you broccoli in every spoonful.
- Want it thicker? Let the soup simmer uncovered a little longer or blend a small portion of the soup with an immersion blender before adding the cheese.
- Want it lighter? Swap the heavy cream for half-and-half or whole milk. The soup won’t be quite as rich, but it will still be creamy and delicious.
Frequently Asked Questions
This homemade broccoli cheddar soup is packed with broccoli, carrots and other simple ingredients, and you can easily make it lighter by using half-and-half or whole milk instead of heavy cream. Unlike many traditional versions, this recipe is also made without flour.
This soup gets naturally thick and creamy from the cheddar cheese and cream cheese, so no flour is needed. For an even thicker consistency, simmer the soup uncovered a little longer or use an immersion blender to blend a small portion before adding the cheese.
Yes! Frozen broccoli works well in this soup and can be added directly to the pot. Since frozen broccoli is already partially softened, you may need to reduce the simmering time slightly.
Cheese soups can separate when they’re cooked over heat that is too high. Reduce the heat to low before adding the cream cheese and cheddar, add the shredded cheese gradually and avoid letting the soup boil once the cheese has been added.
You can freeze broccoli cheddar soup, but dairy-based soups may separate slightly once thawed. For the best texture, store it in the refrigerator and enjoy within 3 to 4 days. If freezing, thaw overnight in the refrigerator and reheat slowly over low heat while stirring frequently.
More Soups You’ll Love
- Chicken Tortilla Soup – The perfect weeknight meal that can easily be made in your instant pot, slow cooker or even right on the stove!
- Detox Immune-Boosting Chicken Soup – The perfect remedy for cold and flu season filled with antioxidants that boost immunity and tastes delicious.
- Creamy Tomato Hummus Detox Soup – Packed with flavor as well as tons of immune-boosting ingredients like garlic, ginger, chickpeas, turmeric, carrots and leafy greens to help you stay healthy all season long!
- Slow Cooker Chicken Fajita & Quinoa Soup – All your favorite flavors in one soup and I love that the chicken literally marinates in everything all day.
- One Pot Spicy Sausage & Kale Soup – This soup is hearty, delicious and literally takes just 5 minutes to throw together in a pot or slow cooker!
Hope you all enjoy this Creamy Broccoli Cheddar Soup and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Creamy Broccoli Cheddar Soup
Ingredients
- 2 Tbsp butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth, or vegetable broth
- 1 1/2 cups heavy cream
- 3 cups broccoli florets
- 1/2 cup grated carrot
- 1/2 tsp dry mustard
- 1/4 tsp nutmeg
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp cream cheese
- 2 heaping cups shredded cheddar cheese
Instructions
- Sauté the aromatics. Melt butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 2 to 3 minutes, until softened. Add the garlic and cook for another 30 seconds, until fragrant.
- Add the vegetables. Pour in the broth and heavy cream, then stir in the broccoli, carrots, dry mustard, nutmeg, salt and pepper.
- Simmer the soup. Bring everything just to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, until the broccoli and carrots are tender.
- Add the cheese. Reduce the heat to low. Stir in the cream cheese until smooth, then add the shredded cheddar a handful at a time, stirring between each addition until completely melted. Avoid boiling the soup once the cheese has been added.
- Serve and enjoy. Taste and adjust the seasonings as needed, then ladle into bowls and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was so good! I wanted more broth, so I added another 2 cups of broth and 1 cup of cream, and adjusted the spices accordingly. I used veggie broth instead of chicken. No changes otherwise, and it was perfect. Just had the leftovers for lunch and they were lovely!
Immediate favorite in our house!
Have made this before and loved it. Wondered if it could be frozen? Trying to stock the freezer before baby #2 arrives!
Just wondering if this can be made without cheese and with almond milk or oat milk, or coconut milk in place of the heavy cream?
Coconut milk would be a great alternative and you can absolutely leave the cheese out if you prefer, although the soup won’t be as creamy.
Hi, Kelly. I made this maybe around a month ago and I LOVED it! I’ve decided I want to make it again soon, so came running straight to your site, and have also forwarded this page on to some relatives to try. I’m considering making up a double batch, but I was just wondering if you think this soup will freeze well, please? Thanks in advance x
Your soup recipe was a huge hit at my house tonight! Everyone loved it, and it was perfect now that the weather is chilly! It was super easy to make and cooked quickly. My family is Mexican, for the most part, and so I’ll be adding a bit of crushed red pepper next time. I can’t wait to try some of your other soups!
So happy you enjoyed this! 🙂
This was delicious!! However, it was water and everything separated. Don’t get me wrong my family does not grade me by appearance and ate it without complaints (boys). It just looked weird. Any thoughts?
Made this tonight for dinner and meal prep for the week! It was so so good I feel like I had to of busted my calorie budget but I didn’t will definitely make again!
So glad you enjoyed this! 🙂
Is there an adaptation for instant pots?
I have not made this in the Instant Pot yet, but I will update as soon as I do!