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Sandy's Homemade Broccoli and Cheddar Soup: A Comforting Classic

A creamy, cheesy, and veggie-packed soup that’s perfect for warming up on a chilly day. With the wholesome goodness of broccoli and the rich flavor of cheddar, this comforting classic is simple to make and customizable for any taste.  
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons butter
  • ¼ small onion chopped
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 ½ cups chicken broth
  • Salt to taste
  • Ground black pepper to taste
  • 2 cups broccoli chopped
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 1 ¼ cups mild cheddar cheese shredded

Method
 

Sauté the Onion:
  1. Melt butter in a large stock pot over medium-high heat. Add the chopped onion and sauté for 3–4 minutes until tender and fragrant.
Prepare the Base:
  1. Gradually whisk in the flour, stirring continuously. Cook for about 5 minutes until golden brown. Slowly pour in the half-and-half, whisking to create a smooth consistency.
Add Broth and Season:
  1. Stir in chicken broth. Season with salt and ground black pepper to taste. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
Incorporate Vegetables:
  1. Add chopped broccoli, carrot, and celery. Simmer for 20 minutes until the vegetables are tender but still slightly crisp.
Melt the Cheese:
  1. Lower heat to low. Stir in shredded cheddar cheese and continue stirring until fully melted and incorporated, about 5 minutes.
Serve:
  1. Ladle the soup into bowls. Serve warm with crusty bread or crackers.

Notes

  • Fresh vs. Frozen: Use fresh broccoli for the best flavor, but frozen works in a pinch—just adjust cooking time.
  • Cheese Tip: Freshly grate cheese for a smoother texture. Avoid pre-shredded varieties with anti-caking agents.
  • Texture: Use an immersion blender if you prefer a smoother soup.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.