Creamy Broccoli Cheddar Soup

5 from 8 votes

This Creamy Broccoli Cheddar Soup is packed with tender broccoli and carrots and made extra creamy with blended cauliflower, sharp cheddar and a touch of cream cheese. No flour or roux needed!

Prep Time10

Cook Time35

Total Time45

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
2 cups cauliflower florets
4 cups chicken broth
1 cup half-and-half (or heavy cream)
1/2 tsp dry mustard
1/4 tsp nutmeg
1 tsp salt
1 tsp black pepper
6 cups broccoli florets about 2 heads, cut into small pieces
2 carrots grated
2 Tbsp cream cheese softened
8 oz freshly shredded sharp cheddar cheese

Instructions

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 in the cauliflower florets, chicken broth, half and half, dry mustard, nutmeg, salt and pepper. Bring everything to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, until the cauliflower is tender.
Using an immersion blender (or transfer to a high-powered blender), puree the mixture until smooth and creamy.
Stir in the broccoli florets and grated carrots. Let the soup simmer for 10 to 15 minutes until the broccoli is tender.
Reduce the heat to low. Stir in the cream cheese until smooth, then add the shredded cheddar cheese a handful at a time, stirring between each addition until completely melted. Turn the heat off once the cheese is mixed in.
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