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The Best Creamy Stovetop Broccoli Cheddar Soup

The Best Creamy Stovetop Broccoli Cheddar Soup

Rich, velvety, and deeply comforting, this creamy Stovetop Broccoli Cheddar Soup captures the essence of café-style comfort food in under an hour. Made with a classic roux base, fresh broccoli, and sharp cheddar cheese, it’s smooth, thick, and full of flavor — never grainy or greasy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 1 cup carrots, finely diced (about 2 large)
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk (or half-and-half)
  • 1 cup broccoli florets, cut into small pieces
  • 1/4 tsp ground nutmeg (optional)
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • 1 tsp Dijon mustard (optional)
  • 1 cup heavy cream
  • 3 cups (12 oz) sharp cheddar cheese, freshly shredded
  • 1/2 cup Monterey Jack or Gruyère cheese, shredded

Equipment

  • large Dutch oven or soup pot
  • whisk
  • wooden spoon
  • immersion blender
  • ladle
  • cutting board and knife

Method
 

  1. In a large Dutch oven, melt butter over medium heat. Add onion and carrots and sauté for 8–10 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  2. Sprinkle in the flour and stir constantly for 1–2 minutes until a thick paste forms, cooking out the raw flour taste.
  3. Gradually whisk in the broth and milk until smooth. Bring to a gentle simmer.
  4. Stir in nutmeg, salt, pepper, and Dijon mustard. Add broccoli florets and simmer for 15–20 minutes, or until tender.
  5. Remove from heat and let cool for 5 minutes. Use an immersion blender to blend about half the soup, leaving some chunks for texture.
  6. Return to low heat and stir in the heavy cream. Warm gently — do not boil.
  7. Remove from heat completely. Stir in shredded cheddar and Monterey Jack in three additions, mixing well after each until melted and smooth.
  8. Taste and adjust seasoning. Serve hot, topped with extra cheese, croutons, or crispy bacon bits.

Notes

Shred your own cheese: Always shred cheddar from a block to avoid graininess. Pre-shredded cheese contains anti-caking agents that prevent proper melting.
Do not boil after adding cheese: Add cheese off the heat to ensure a smooth texture.
Storage: Keep leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if needed. Not recommended for freezing.