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The Best Creamy Stovetop Broccoli Cheddar Soup
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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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Soup
Cuisine: American
Keyword: broccoli cheddar soup, cheesy soup, comfort food, fall recipes, stovetop soup
Servings: 6 bowls
Calories: 390kcal

Equipment

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

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

Instructions

  • 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.
  • Sprinkle in the flour and stir constantly for 1–2 minutes until a thick paste forms, cooking out the raw flour taste.
  • Gradually whisk in the broth and milk until smooth. Bring to a gentle simmer.
  • Stir in nutmeg, salt, pepper, and Dijon mustard. Add broccoli florets and simmer for 15–20 minutes, or until tender.
  • Remove from heat and let cool for 5 minutes. Use an immersion blender to blend about half the soup, leaving some chunks for texture.
  • Return to low heat and stir in the heavy cream. Warm gently — do not boil.
  • Remove from heat completely. Stir in shredded cheddar and Monterey Jack in three additions, mixing well after each until melted and smooth.
  • 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.