Quick One Pot Broccoli Cheddar Soup

If you ask me, broccoli cheddar soup is comfort food at its finest.

This one pot wonder makes a cozy dinner that’s thick, creamy, and packed with tender broccoli and shredded carrots. The soup gets its richness from a butter-based roux and half-and-half, creating that classic velvety texture.

It’s loaded with sharp cheddar cheese that melts right into the broth, with hints of mustard and paprika adding just the right amount of flavor. A bay leaf simmers away while everything cooks together in one pot, making cleanup a breeze.

It’s a family-friendly meal that hits the spot on chilly evenings, especially when you’ve got some buttered bread for dunking.

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What Kind of Cheddar Cheese Should I Use?

For this soup, you’ll want to grab a block of extra-sharp cheddar and shred it yourself rather than buying pre-shredded cheese. Pre-shredded cheese is coated with anti-caking agents that can make your soup grainy instead of smooth and creamy. Freshly shredded cheese melts much better and gives you that silky texture you’re looking for. As for the sharpness level, extra-sharp cheddar gives the soup a nice bold flavor, but sharp or even medium cheddar will work if that’s what you have on hand or prefer a milder taste.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Half-and-half: You can use whole milk for a lighter soup, though it won’t be quite as creamy. For a richer version, try heavy cream mixed with milk (half and half). Just avoid skim or low-fat milk as they can make the soup too thin.
• Extra-sharp Cheddar cheese: Sharp or medium Cheddar work fine, though the flavor will be milder. You can also mix in some Gruyere or Monterey Jack for a different taste. Just make sure to shred it yourself – pre-shredded cheese has coatings that prevent smooth melting.
• Chicken broth: Vegetable broth is an easy swap if you want to make this vegetarian. The flavor will be slightly different but still tasty.
• Butter: You can replace some or all of the butter with olive oil if needed, though butter adds a nice richness to the soup.
• Fresh broccoli: Frozen broccoli florets work in a pinch – just thaw and drain them well before adding. You might need to adjust cooking time slightly since frozen broccoli is already partially cooked.
• Ground mustard: If you don’t have ground mustard, use 1 teaspoon of Dijon mustard instead. It’ll add a similar tangy kick.

Watch Out for These Mistakes While Cooking

The biggest mistake when making broccoli cheddar soup is adding the cheese while the soup is still boiling, which can cause it to separate and become grainy – always turn off the heat first and stir the cheese in gradually for a smooth, creamy texture.

Another common error is not cooking the flour long enough in step 5, which can leave your soup tasting pasty, so make sure to whisk it constantly for the full 2 minutes until it smells slightly nutty.

Overcooking the broccoli is an easy trap to fall into, so check it at the 10-minute mark and remove from heat as soon as it’s fork-tender, since it will continue cooking in the hot soup.

For the best flavor, use freshly shredded cheese instead of pre-shredded varieties, which contain anti-caking agents that prevent smooth melting and can make your soup feel gritty.

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What to Serve With Broccoli Cheddar Soup?

This soup is already pretty filling on its own, but I love serving it with some crusty bread or dinner rolls for dipping and soaking up all that cheesy goodness. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup and adds a nice fresh crunch. If you want to make it a heartier meal, you can serve the soup in bread bowls, which means you get to eat the bowl after you finish the soup. For something a bit different, try pairing it with a ham and cheese sandwich or some crispy bacon on the side for extra protein.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day! Just keep in mind that the broccoli will soften a bit more as it sits, but it’s still delicious.

Freeze: You can freeze this soup for up to 2 months, though cream-based soups can sometimes separate a bit when thawed. Let it cool completely first, then store in freezer-safe containers, leaving some room at the top for expansion.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. If it seems too thick after storing, just add a splash of broth or milk to thin it out. You can also microwave individual portions, but stir it halfway through to heat evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 105-125 g
• Fat: 190-215 g
• Carbohydrates: 135-155 g

Ingredients

For the base:

• 1/8 tsp cayenne pepper
• 6 tbsp flour (all-purpose)
• 1.5 tsp minced garlic (freshly minced preferred)
• 3/4 tsp paprika
• 6 tbsp unsalted butter (I use Kerrygold for richness)
• 1 tbsp olive oil
• 32 oz chicken broth
• salt to taste
• 1 cup diced yellow onion (about 1/2-inch pieces)
• black pepper to taste
• 3 cups half-and-half (for creamy, velvety texture)
• 1 bay leaf
• 3/4 tsp ground mustard

For the vegetables and cheese:

• 2 cups shredded carrots
• 12 oz extra-sharp cheddar cheese (shredded, adds sharp flavor)
• 6 cups chopped broccoli (florets and stems, about 1-inch pieces)

For serving (optional):

• buttered bread (optional, great for dunking)

Step 1: Prepare Mise en Place and Build the Aromatic Base

• 6 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup diced yellow onion
• 1.5 tsp minced garlic
• 6 cups chopped broccoli
• 2 cups shredded carrots
• 12 oz extra-sharp cheddar cheese

Dice your onion into ½-inch pieces, mince your garlic fresh, chop your broccoli into 1-inch florets and stems, shred your carrots, and shred your cheddar cheese.

Having everything prepped before you start cooking ensures you can work smoothly without interruption.

Heat 6 tablespoons of butter and 1 tablespoon of olive oil in a large pot over medium heat until the butter is foaming.

Add the diced onion and cook for 3-5 minutes, stirring occasionally, until it becomes soft and translucent.

This slow cooking develops sweetness in the onion, which creates the flavor foundation for your soup.

Step 2: Toast Spices and Build the Roux

• 6 tbsp flour
• 3/4 tsp paprika
• 1.5 tsp minced garlic
• 3/4 tsp ground mustard
• 1/8 tsp cayenne pepper
• black pepper to taste

Add the minced garlic, paprika, ground mustard, cayenne pepper, and black pepper to the softened onion.

Cook for 45 seconds to 1 minute, stirring constantly—this brief cooking releases the essential oils from the spices and prevents them from tasting raw or bitter in the finished soup.

Then whisk in 6 tablespoons of flour until fully combined and cooked for about 2 minutes, stirring frequently.

The flour and butter create a roux that will thicken your soup and give it a silky, velvety texture.

I like to cook the roux this long to remove any floury taste while keeping it pale, which maintains the soup’s light color.

Step 3: Create the Soup Base with Broth and Cream

• 32 oz chicken broth
• 3 cups half-and-half
• 1 bay leaf

Slowly whisk in the chicken broth, making sure to break up any lumps in the roux as you pour.

Then whisk in the half-and-half until the mixture is smooth and combined.

Reduce the heat to medium-low and add the bay leaf, then let the soup simmer gently for 15 minutes.

This simmering time allows the flour to fully hydrate and thicken the soup to a creamy consistency.

Stir occasionally to ensure even cooking and prevent the bottom from sticking.

Step 4: Cook Vegetables Until Tender

• 6 cups chopped broccoli
• 2 cups shredded carrots

Add the chopped broccoli and shredded carrots to the soup, stirring well to distribute them throughout.

Keep the heat on medium-low and simmer for 10-15 minutes, stirring occasionally, until the broccoli is fork-tender and the carrots are soft.

I prefer to cook broccoli on the gentler side so it stays vibrant green rather than becoming gray and mushy—this preserves both the color and a slight texture in the final soup.

Step 5: Finish with Cheese and Seasoning

• 12 oz extra-sharp cheddar cheese
• salt to taste
• buttered bread

Turn off the heat and remove the bay leaf.

Stir in the shredded cheddar cheese, stirring constantly until it’s completely melted and incorporated—the residual heat will melt the cheese smoothly without causing it to separate.

Taste the soup and add salt to your preference.

If you prefer a completely smooth soup, carefully blend it in batches using an immersion blender or regular blender (letting it cool slightly first if using a regular blender for safety).

Serve hot, optionally with buttered bread for dunking.

Quick One Pot Broccoli Cheddar Soup

Delicious Quick One Pot Broccoli Cheddar Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 2850 kcal

Ingredients

  

For the base:

• 1/8 tsp cayenne pepper
• 6 tbsp flour (all-purpose)
• 1.5 tsp minced garlic (freshly minced preferred)
• 3/4 tsp paprika
• 6 tbsp unsalted butter (I use Kerrygold for richness)
• 1 tbsp olive oil
• 32 oz chicken broth
• salt to taste
• 1 cup diced yellow onion (about 1/2-inch pieces)
• black pepper to taste
• 3 cups half-and-half (for creamy, velvety texture)
• 1 bay leaf
• 3/4 tsp ground mustard

For the vegetables and cheese:

• 2 cups shredded carrots
• 12 oz extra-sharp cheddar cheese (shredded, adds sharp flavor)
• 6 cups chopped broccoli (florets and stems, about 1-inch pieces)

For serving (optional):

• buttered bread (optional, great for dunking)

Instructions

 

• Dice your onion into ½-inch pieces, mince your garlic fresh, chop your broccoli into 1-inch florets and stems, shred your carrots, and shred your cheddar cheese. Having everything prepped before you start cooking ensures you can work smoothly without interruption. Heat 6 tablespoons of butter and 1 tablespoon of olive oil in a large pot over medium heat until the butter is foaming. Add the diced onion and cook for 3-5 minutes, stirring occasionally, until it becomes soft and translucent. This slow cooking develops sweetness in the onion, which creates the flavor foundation for your soup.
• Add the minced garlic, paprika, ground mustard, cayenne pepper, and black pepper to the softened onion. Cook for 45 seconds to 1 minute, stirring constantly—this brief cooking releases the essential oils from the spices and prevents them from tasting raw or bitter in the finished soup. Then whisk in 6 tablespoons of flour until fully combined and cooked for about 2 minutes, stirring frequently. The flour and butter create a roux that will thicken your soup and give it a silky, velvety texture. I like to cook the roux this long to remove any floury taste while keeping it pale, which maintains the soup's light color.
• Slowly whisk in the chicken broth, making sure to break up any lumps in the roux as you pour. Then whisk in the half-and-half until the mixture is smooth and combined. Reduce the heat to medium-low and add the bay leaf, then let the soup simmer gently for 15 minutes. This simmering time allows the flour to fully hydrate and thicken the soup to a creamy consistency. Stir occasionally to ensure even cooking and prevent the bottom from sticking.
• Add the chopped broccoli and shredded carrots to the soup, stirring well to distribute them throughout. Keep the heat on medium-low and simmer for 10-15 minutes, stirring occasionally, until the broccoli is fork-tender and the carrots are soft. I prefer to cook broccoli on the gentler side so it stays vibrant green rather than becoming gray and mushy—this preserves both the color and a slight texture in the final soup.
• Turn off the heat and remove the bay leaf. Stir in the shredded cheddar cheese, stirring constantly until it's completely melted and incorporated—the residual heat will melt the cheese smoothly without causing it to separate. Taste the soup and add salt to your preference. If you prefer a completely smooth soup, carefully blend it in batches using an immersion blender or regular blender (letting it cool slightly first if using a regular blender for safety). Serve hot, optionally with buttered bread for dunking.