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30 Minute Easy Broccoli Cheddar Soup

Smooth and creamy broccoli cheddar soup made with big pieces of broccoli, shredded carrots and sharp cheddar cheese. Grab the bread for dipping and don't be shy on refills.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Soup
Cuisine: American
Keyword: bay leaf, broccoli, broccoli cheddar soup, carrots, cheddar cheese
Author: Tara Moore


  • 3 tbsp butter
  • 1/2 onion diced
  • 1/8 tsp nutmeg
  • 3 tbsp flour
  • 32 oz chicken broth
  • 2 c half and half
  • 2 large carrots peeled and grated on the small grate side
  • 2 broccoli heads cut into small florets (about 4 cups)
  • 1 bay leaf
  • 8 oz extra sharp cheddar
  • 1/2 c fresh parmigiano reggiano cheese
  • salt
  • pepper


  • Heat a soup pot over medium/low heat and add the butter, diced onions and nutmeg
  • Sauce the onions until translucent, 3-5 minutes
  • Add the flour, whisk for 1 minute
  • Add the chicken broth, whisking constantly (pour in 1/2 cup at a time, so it blends smoothly)
  • Turn heat up to high, bring to a low boil
  • Add the half and half, stirring, boil an addition minute or two
  • Add the grated carrots, broccoli and the bay leaf
  • Turn heat down to low, cover and simmer 20 minutes or until the broccoli is cooked (a bit more than al dente, but not mushy)
  • Sprinkle a bit of extra flour on your grated cheeses, and toss it around to coat
  • Add the cheeses to the soup, stirring until melted
  • Once you take the soup off the heat it will thicken more, let it rest a bit
  • Add salt and pepper to taste
  • Serve


Tossing the shredded cheese with just a sprinkle of flour prior to mixing in to the soup gives the soup an overall very creamy consistency.