This creamy broccoli cheddar soup has been a cold-weather staple in my kitchen for years. I first developed this version when I wanted the warm familiarity of a certain café favorite without the drive-through lines and long waits. The bowl is luxurious and velvety from the half-and-half, while the sharp cheddar gives a bright, savory bite that balances the gentle sweetness of carrot and onion. The broccoli stays tender but still holds some texture when you leave the soup slightly chunky; for a silkier finish you can purée a cup and stir it back in.

I remember serving this to a snowy-night dinner party — the apartment smelled like butter and baked bread for hours, and everyone went back for seconds. The recipe is intentionally flexible: if you prefer it thinner, add a splash more stock; if you like it thicker, let it simmer a few minutes longer. It’s the kind of bowl that makes busy nights feel special and lazy weekends feel cozy.

Ingredients

• Butter (1/4 cup): Use unsalted or lightly salted butter so you can control seasoning. I prefer European-style butter for a richer mouthfeel; it helps create the roux that thickens the base.
• Onion (1/2 medium, chopped): Yellow or sweet onion adds depth. Chop finely so it softens and melts into the soup during the brief sauté.
• All-purpose flour (1/4 cup): Creates the roux with butter and helps slightly thicken the liquid. If you need gluten-free, substitute a 1-to-1 gluten-free flour blend.
• Half-and-half (2 cups): Gives creamy body without the full heaviness of heavy cream. Use whole milk plus a splash of cream as an alternative if needed.
• Low-sodium chicken stock (2 cups): Low-sodium lets you fine-tune salt later. Vegetable stock works for a vegetarian twist.
• Broccoli (1/2 pound, about 3 cups, chopped): Use fresh florets for the best texture; trim the stems and cut into bite-sized pieces so they cook evenly.
• Carrot (1 cup, julienned): Matchstick carrots cook quickly and add sweetness and color — pre-packaged matchsticks work well.
• Nutmeg (1/8 teaspoon, optional): A pinch of freshly grated nutmeg brightens the dairy and enhances overall flavor.
• Sharp cheddar (8 ounces, freshly grated, about 2 cups): Freshly shredding gives a creamier melt than pre-shredded cheese, which often contains anti-caking agents that inhibit melting.
• Salt and pepper: Add to taste at the end so the seasoning is precise after reduction and cheese addition.

Instructions

Melt butter and sweat onions:Melt 1/4 cup butter in a heavy-bottomed Dutch oven over medium heat. Add the chopped onion and sauté until translucent and soft, about 4–6 minutes. The key is to sweat the onion — gentle bubbling without browning — so it sweetens and melds into the base.Make the roux:Sprinkle 1/4 cup flour over the softened onions and stir continuously for 1–2 minutes. Cook off the raw flour taste but avoid browning; this creates the thickening foundation for the liquid.Add liquids and bring to simmer:Slowly whisk in 2 cups half-and-half and 2 cups low-sodium chicken stock, scraping up any flour from the bottom. Increase heat to medium until the mixture comes to a gentle boil, then reduce to medium-low to maintain a simmer. This gradual incorporation prevents lumps.Add vegetables and simmer:Add the chopped broccoli and julienned carrots. Simmer over medium-low heat for 20–25 minutes, until both vegetables are tender when pierced with a fork. If you prefer softer, melded vegetables, simmer toward the longer end of the time range.Adjust texture and add cheese:Season with salt and pepper. For a smoother texture, ladle about 1 cup of soup into a blender, purée until smooth, and stir it back in — or use an immersion blender to purée a portion. Return to low heat and stir in 8 ounces freshly grated sharp cheddar gradually, stirring constantly to prevent a grainy finish. Keep the heat low; too-hot liquid will make the cheese separate.Finish and serve:Stir in 1/8 teaspoon nutmeg if using, check seasoning, and serve warm with crusty bread or a soft roll. Garnish with extra grated cheddar or a sprinkle of cracked black pepper.

Storage Tips

Cool the soup quickly within two hours of cooking and transfer to airtight containers. In the refrigerator it keeps well for up to 4 days; when reheating, warm gently in a saucepan over low heat, stirring frequently so the cheese redistributes without clumping. For freezing, portion into freezer-safe containers leaving headspace for expansion and label with the date — it freezes nicely for up to 3 months. Thaw in the refrigerator overnight and reheat slowly, stirring in a splash of stock or milk if the texture tightens.

Ingredient Substitutions

If you need dairy-free options, use a plant-based butter, a full-fat unsweetened soy or oat creamer in place of half-and-half, and a dairy-free cheddar alternative — note the flavor will change. For a vegetarian stock, swap the chicken stock for low-sodium vegetable stock. To make this gluten-free, replace the all-purpose flour with a 1:1 gluten-free blend or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added at the end to thicken — heat until it thickens, then add cheese off the heat.

Serving Suggestions

This soup shines with crusty country bread, a warm baguette, or a grilled cheese sandwich for dipping. Top with extra shredded cheddar, a scattering of chives, or a few crushed croutons for crunch. For a lighter meal, serve alongside a crisp green salad with a lemon vinaigrette; for heartier fare, pair with roasted potatoes or a simple grain salad. It also makes a comforting starter for dinner parties.

Cultural Background

Broccoli and cheese combinations have roots in American comfort cooking and cafeteria cuisine, where melted cheese sauces over vegetables were popularized mid-20th century. This style of creamy, cheese-forward bowl became widely beloved through deli and café chains that made the combination both familiar and nostalgic. Over time, cooks have adapted it with whole ingredients and made-at-home techniques to recreate that creamy texture without processed thickeners.

Seasonal Adaptations

In spring, add fresh peas or ramps for a bright lift; in summer, serve it slightly chilled as a creamy vegetable chowder with a squeeze of lemon. In autumn and winter, bolster the soup with roasted garlic or swap in smoked cheddar for a deeper, cozier flavor. For holiday tables, serve in small ramekins as a rich starter, garnished with toasted pumpkin seeds or a sage crisp.

Meal Prep Tips

Make a double batch and freeze individual portions for quick lunches. Store in shallow containers so the soup cools faster and reheats evenly. When packing for work, bring a small container of extra grated cheese to add after reheating to refresh the texture. This also freezes well in mason jars — just leave space at the top and defrost overnight before reheating.

Rich, warm, and reassuring, this bowl is one I return to again and again. Whether you serve it for a quick family dinner or a cozy night in, it invites conversation, second helpings, and the comfort of familiar flavors. Try it once, then make it your own.