Creamy Broccoli Cheddar Soup

5 from 6 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: American

Keyword: broccoli cheddar soup, broccoli cheddar soup with cream cheese, broccoli cheese soup, Creamy Broccoli Cheddar Soup, easy broccoli cheddar soup, healthy broccoli cheddar soup, homemade broccoli cheddar soup

Servings:

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

To Store: Store leftover broccoli cheddar soup in a sealed, airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop over low heat, stirring frequently, or microwave in short intervals until warmed through. Avoid bringing the soup to a boil when reheating, as high heat can cause the cheese and cream to separate.

To Freeze: This soup can be frozen for up to 2 months, but keep in mind that dairy-based soups may have a slightly different texture once thawed.

Nutrition