This easy broccoli cheddar soup recipe is just like your favorite restaurant version, but you can make it at home whenever you like!
It’s loaded with cheese, perfectly creamy, and super satisfying.
Unsalted butter Onion Garlic All-purpose flour Chicken or vegetable stock Broccoli Carrot Paprika Half & half Cheddar cheese Kosher salt & black pepper
Melt the butter in a large pot or Dutch oven set over medium-high heat. Add the onion and garlic and sauté for ~4 minutes.
Stir in the flour and cook for about 2 minutes, or until it’s golden brown.
Slowly pour in the stock. Bring the mixture to a boil, then add the broccoli florets, carrot, and paprika. Reduce the heat to low and simmer for 20 minutes.
Add the half & half to the pot and return to a simmer. Slowly whisk in the cheese until the soup is creamy and all of the cheese is melted. Season to taste and then serve.
It’s the soup that eats like a meal—plus it’s pretty much impossible to resist that combination of creamy, cheesy broth and tender florets of broccoli.
Serve broccoli cheese soup with a thick slice of sourdough or French bread and you have a filling lunch or dinner perfect for those chilly fall days when you’re craving something warm and hearty.