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Classic Broccoli Cheddar Soup

  • Author: Kristin Dovbniak
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 1x



1 tbsp olive oil

4 tbsp butter

1 small onion, diced

2 medium carrots, grated (about 1/2 cup)

3 large cloves garlic, minced

2 tbsp all-purpose flour (gluten-free works here, as well)

4 cups broth- chicken or veggie

23 cups broccoli, chopped finely (stems and all!)

1/2 tsp sea salt (more as needed)

cracked black pepper

1/2 tsp Italian seasoning

1 cup heavy cream (or half and half)

12 cups grated block cheddar cheese (the pre-shredded doesn’t melt well!)


  1. Heat olive oil and butter to medium in a medium-large dutch oven or pot.

  2. Add onion and carrots and cook until mostly soft. Stir in garlic.

  3. Stir in flour and let toast for 20-30 seconds to remove the raw taste.

  4. Add in broth and bring to a rolling simmer (I like to cover it to help it come to a simmer). Stir in broccoli, sea salt and pepper.

  5. Cover and cook until broccoli is soft.

  6. Turn off heat, let cool slightly for 2-3 minutes and stir in heavy cream.

  7. Stir in grated cheese until melted.

  8. Let simmer another 2-3 minutes to thicken. Taste for seasoning and serve with your favorite bread.