Easy One-Pot Broccoli Cheddar Soup – Creamy, Comforting, and Ready in 30 Minutes

There’s nothing quite like a warm bowl of creamy broccoli cheddar soup on a chilly day. This easy one-pot broccoli cheddar soup recipe is rich, velvety, and packed with wholesome flavor from fresh broccoli, carrots, and sharp cheddar cheese. It’s the ultimate comfort food—simple enough for a weeknight dinner yet satisfying enough to serve guests.

I first made this soup on a rainy afternoon when I wanted something cozy but quick. The best part? You only need one pot and about 30 minutes to create this restaurant-quality dish right at home. Pair it with crusty bread or a light salad, and you’ve got a complete meal that everyone will love.

Ingredients

Here’s everything you’ll need to make about 4–6 servings of this delicious soup:

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 3 cups vegetable broth

• 2 cups milk (whole or 2%)

• 1 cup heavy cream

• 4 cups fresh broccoli florets, chopped into small pieces

• 1 cup shredded carrots

• 2 cups sharp cheddar cheese, freshly grated

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1/4 teaspoon paprika (optional for a hint of color and warmth)

Step-by-Step Instructions

1. Sauté the aromatics:
   In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and fragrant. Add minced garlic and cook for another 30 seconds.

2. Make the roux:
   Sprinkle the flour evenly over the onion mixture and stir constantly for 1–2 minutes. This helps thicken the soup later while adding a slightly nutty flavor.

3. Add liquids:
   Gradually whisk in the vegetable broth, making sure there are no lumps. Then pour in the milk and cream, stirring continuously until smooth.

4. Add vegetables:
   Stir in the chopped broccoli and shredded carrots. Bring the soup to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until the broccoli is tender.

5. Blend for creaminess (optional):
   For a smoother texture, use an immersion blender directly in the pot to partially or fully puree the soup. You can also transfer a portion to a blender, then return it to the pot.

6. Add cheese and season:
   Reduce heat to low and slowly stir in the shredded cheddar cheese, one handful at a time, until melted and creamy. Season with salt, pepper, and paprika.

7. Serve:
   Ladle the soup into bowls and serve hot with toasted bread, croutons, or a sprinkle of extra cheddar on top.

Tips & Variations

• Use fresh cheese: Always grate your own cheddar from a block—pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.

• Make it lighter: Substitute the heavy cream with half-and-half or extra milk for a lower-calorie version that’s still creamy.

• Add extra veggies: Try adding diced potatoes, cauliflower, or spinach for extra nutrition and flavor depth.

• Boost the flavor: A pinch of nutmeg or a splash of Worcestershire sauce enhances the cheesy taste beautifully.

• Make it spicy: Add a dash of cayenne pepper or crushed red pepper flakes for a gentle heat.

Storing & Reheating

• Refrigerator: Allow the soup to cool completely, then store in an airtight container for up to 3 days.

• Freezer: Freeze the soup (without cheese if possible) for up to 2 months. When ready to serve, thaw overnight in the refrigerator and reheat slowly on the stovetop.

• Reheating: Warm the soup over medium-low heat, stirring frequently. Avoid boiling—it can cause the cheese to separate. Add a splash of milk or broth if the soup thickens too much after storing.

FAQs

Can I make it ahead of time?
Yes! This soup reheats beautifully. Prepare it a day in advance, refrigerate, and reheat gently before serving.

Can I use frozen broccoli?
Absolutely. Just add the frozen broccoli directly to the pot—no need to thaw. Cook until tender.

Can I make this gluten-free?
Yes, substitute the all-purpose flour with cornstarch (2 tablespoons mixed with a little cold milk) or gluten-free flour blend.

What cheese works best?
Sharp cheddar offers the boldest flavor, but you can mix in a bit of mozzarella or Monterey Jack for extra creaminess.

Can I use a non-dairy option?
You can substitute the milk and cream with unsweetened almond or oat milk, but the texture will be slightly thinner.

Nutritional Information (per serving)

• Calories: ~340 kcal

• Protein: 14 g

• Carbohydrates: 18 g

• Fat: 24 g

(Values are approximate and may vary based on specific ingredients used.)

This easy one-pot broccoli cheddar soup is proof that comfort food doesn’t need to be complicated. With just a few pantry staples and fresh ingredients, you can make a cozy, flavorful meal that everyone will request again and again.

If you loved this recipe, don’t forget to share it with friends or leave a comment below to tell me how it turned out. For more creamy and cozy recipes, check out my Creamy Potato Leek Soup or Homemade Tomato Basil Soup next!