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One-Pot Broccoli Cheddar Soup 🍲
This is cold-weather comfort in a bowl: creamy, cheesy, and absolutely loaded with broccoli, all in one pot in about 30 minutes. It is my take on the steakhouse-and-bakery classic, and it disappears fast around here. There is something about a warm bowl of this on a grey Chicago day that just sets the afternoon right. Crusty bread for dunking is not optional in my kitchen, it is the law.
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Equipment
- 1 Dutch oven
- 1 Whisk
- 1 Ladle
Ingredients
- 4 Tbsp Butter
- 1 Small White or Yellow Onion Whole, Chopped
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 4 Garlic Cloves Whole, Minced
- 4 Tbsp All-Purpose Flour
- 1 Cup Whole Milk
- 2 Cups Chicken Stock
- 3-4 Broccoli Florets Chopped
- 1 Small Carrot Diced
- 2-3 Cups Mild Cheddar Cheese Freshly Shredded
- Salt and Pepper To Taste
Instructions
- In a Dutch oven on medium heat, melt butter.
- Add onions, salt and pepper and cook for about 5 minutes until softened.
- Add garlic and cook for another minute.
- Sprinkle in flour and whisk
- Cook for 2 minutes until it browns a bit
- Add heavy cream, milk, broth, broccoli and carrot and stir
- Simmer for 20 minutes or until broccoli is fork-tender
- Gradually add in the mild cheddar shaved cheese and stir until melted
- Taste for salt.
- Top with cheese and croutons. Enjoy!
Notes
- Cheese Tip: Always shred your cheese fresh! Pre-shredded cheese can result in a grainy texture due to added stabilizers.
- Broccoli: Use fresh or frozen broccoli depending on what’s available—both work beautifully.
- Make Ahead: This soup reheats like a dream, making it ideal for meal prep.
Nutrition
Tips for Making This Recipe
Grate your own cheddar — pre-shredded won’t melt as smooth. Add the cheese off the heat, a handful at a time, so the soup stays velvety instead of grainy. Don’t boil after the cheese goes in. Blend part of the soup if you like it smoother, or leave it chunky for more broccoli in every bite.
Frequently Asked Questions
Why is my soup grainy?
Too much heat or pre-shredded cheese. Melt freshly grated cheddar gently, off the boil.
Can I make it smoother?
Blend half (or all) with an immersion blender, then stir the cheese in.
What cheese is best?
Sharp cheddar for the most flavor. A little gruyère is lovely mixed in.
Can I make it ahead?
Yes — reheat gently over low heat so the cheese doesn’t separate.
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