This easy broccoli cheddar soup has been a warm staple in my kitchen for years, the sort of dish that feels like a hug in a bowl. I first adapted this version on a rainy afternoon when I wanted comfort without fuss. The result was a smooth, creamy broth studded with tender, bright green broccoli and melted sharp cheddar. It was one of those dishes where everyone at the table asked for seconds and the aroma filled the house with cozy Sunday vibes.

The texture is what makes this so memorable. A silky roux gives the liquid body without becoming gloopy, while small bites of steamed broccoli and shredded carrot add a gentle contrast. I like to serve it in shallow bowls or for extra fun tuck it into a warm bread bowl. With a base that is easy to adapt, this recipe works with chicken stock or a vegetable alternative, and it scales well when you want to feed more people and still keep dinner simple.

Ingredients

• Butter: Use a good salted butter or unsalted if you prefer to control salt, one quarter cup melted gives the rich base needed for the roux and contributes a silky mouthfeel.
• Garlic: One to two cloves, minced, offer a bright aromatic note. Fresh garlic works best, and cook briefly to avoid bitterness.
• All purpose flour: One quarter cup creates the thickening roux. For a gluten free option use an all purpose gluten free flour blend measured cup for cup.
• Chicken stock: Two cups, use low sodium if possible so you can season precisely, or substitute vegetable stock for a vegetarian version.
• Half and half: Two cups provide the creamy body without the heaviness of heavy cream. You can use three quarters cup heavy cream plus one and one quarter cups milk as an alternative.
• Seasonings: Half teaspoon kosher salt, one quarter teaspoon white pepper, and an eighth teaspoon nutmeg add subtle warmth and balance to the cheese.
• Broccoli: One to two cups steamed and cut into small pieces. Use fresh crowns for best color and texture or thawed frozen florets if you need convenience.
• Carrot: Three quarters cup shredded and lightly steamed brings color and a hint of natural sweetness that pairs beautifully with sharp cheese.
• Sharp cheddar: Two to two and one half cups shredded, choose a high quality aged cheddar for depth of flavor, grate it fresh for the best melting and texture.

Instructions

Make the roux:In a large heavy bottom saucepan melt one quarter cup butter over medium low heat. Add one to two cloves of minced garlic and cook until fragrant, about thirty to sixty seconds. Whisk in one quarter cup all purpose flour and continue whisking for two to three minutes until the mixture is lightly golden and smells toasty. The goal is to remove the raw flour taste without letting the butter brown too much, which can change the flavor.Create the cream sauce:Slowly add two cups chicken stock while whisking continuously so no lumps form. Then whisk in two cups half and half. Bring the mixture to a gentle simmer, not a full boil, and add half teaspoon kosher salt, one quarter teaspoon white pepper, and an eighth teaspoon nutmeg. Allow the sauce to cook five to ten minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. If the sauce feels too thick, thin with a splash of stock and adjust seasoning.Add vegetables and simmer:Stir in one to two cups steamed broccoli cut into small pieces and three quarters cup shredded steamed carrot. Reduce heat to low and simmer gently for another fifteen to twenty minutes so the broccoli becomes tender and the flavors meld. Taste and adjust salt and pepper as needed. If you prefer some texture contrast, reserve a small portion of the broccoli to add at the end.Finish with cheese:Remove the pan from the heat and gradually add two to two and one half cups freshly shredded sharp cheddar, stirring until the cheese is just melted and the soup is smooth. Avoid returning the pot to high heat which can make the cheese seize and become grainy. Serve warm in bowls or ladle into hollowed bread bowls for an extra special presentation.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for three to four days. Use glass containers for even reheating and easier stacking. To freeze, portion into freezer safe containers leaving some headspace, and label with the date. Thaw overnight in the refrigerator then reheat slowly in a saucepan, whisking as it warms. If the texture seems separated add a splash of half and half during reheating and whisk until smooth. Do not reheat in a microwave at full power which can cause the dairy to break. Instead reheat on low to medium heat and stir often.

Ingredient Substitutions

If you need to adapt the dairy there are several options. To make this vegetarian use two cups vegetable stock instead of chicken stock. For a dairy lighter version use two cups whole milk plus one quarter cup cream or use two cups plain oat cream for a plant forward approach though the flavor will be different. To make the base gluten free use a one to one gluten free flour blend or two tablespoons cornstarch mixed with cold water then whisked into the simmering liquid. When swapping cheese for a vegan version select a meltable plant based cheese and add it slowly to the warm sauce.

Serving Suggestions

Serve this with a crisp green salad dressed with lemon and olive oil to cut through the richness. Hollowed out sourdough rounds make excellent bread bowls, or offer toasted rolls for dunking. Garnish with chopped chives or a sprinkling of extra shredded cheddar for presentation. For a heartier meal add a simple grilled cheese sandwich on the side or top the soup with toasted seeds for crunch when serving to guests.

Cultural Background

This style of broccoli and cheese soup is rooted in modern American comfort cooking, with origins in simple European cheese sauces and classic American chowder traditions. Over time it has become a ubiquitous offering at delis and cafes, prized for its comforting texture and family friendly flavors. The combination of a roux based cream sauce with sharp cheese is a technique shared across many regional interpretations, which is why this version feels both familiar and customizable.

Seasonal Adaptations

In spring and summer use fresh small broccoli crowns and add a handful of green peas for a brighter salad like note. In autumn stir in roasted squash instead of carrot for a fuller, earthier flavor. For winter serve with warm crusty bread and a drizzle of browned butter and sage for a celebratory twist. Minor changes in vegetable and herb pairings let this dish feel appropriate for every season.

Meal Prep Tips

Make a double batch and freeze one portion without the cheese to preserve texture. For weekday lunches divide into individual containers and refrigerate. Reheat on the stove and add the cheese last so it melts smoothly and avoids graininess. Pre steam broccoli and shred carrots earlier in the day to speed up evening assembly. Keep grated cheddar in a sealed container to maintain freshness and melt quality.

Comfort food should be approachable and fun to share. Make this your own with small tweaks that reflect what your family loves and you will find it becomes a much requested favorite at your table.

Enjoy the warmth and simplicity this dish brings, and remember that the best adjustments are the ones that help you recreate that delicious memory at home.