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Broccoli Cheddar Soup

This creamy Broccoli Cheddar Soup recipe is easy to make at home with simple ingredients. There are 3 different ways to thicken it and lots of PRO tips to make sure it is truly restaurant quality!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Servings: 8 cups
Calories: 438kcal
Author: Stephanie


  • 1 Tablespoon olive oil
  • 1 small yellow onion diced
  • 5 Tablespoons salted butter
  • 5 Tablespoons flour
  • 3 cups chicken broth
  • 3 cups half and half
  • ½ teaspoon paprika
  • ½ teaspoon mustard powder
  • ½ teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 3 Tablespoons corn starch + 3 Tablespoons water optional
  • 4 cups broccoli florets
  • ½ cup carrots julienned
  • 3 cups cheddar cheese shredded
  • 3 oz. Velveeta cheese optional
  • Salt to taste


  • Shred the cheese and set it aside along with the Velveeta to allow it to come closer to room temperature. It will melt creamier this way.
  • Add olive oil to a large soup pot over medium heat. Add the diced onions and saute for 5 minutes. Remove the onions and set aside.
  • Melt the butter in the same pot over medium heat. Whisk in the flour and cook for 1 minute, until you can no longer smell flour. Use a silicone spatula to stir as it cooks.
  • Slowly stir in the chicken broth and whisk to combine until no lumps remain.
  • Add the onions back to the pot.
  • Add the half and half, paprika, mustard powder, garlic powder, and pepper. Bring to a boil, reduce to a simmer. Optional: Combine 3 TBS corn starch + 3 TBS cold water and whisk it in when the boil is reached. This will thicken it further.
  • Add the broccoli and carrots. Simmer for 10-15 minutes, until the broccoli is tender.
  • Optional: Remove 1-2 cups of broccoli/carrots and use an immersion blender to blend the soup for a smoother and creamier consistency. Add the remaining broccoli and carrots back.
  • Remove from heat and let the base cool down for 1-2 minutes. Gradually add the shredded cheese and Velveeta cheese, stirring as you do so.
  • Taste, and season with additional salt if desired. Serve!


Pro Tips:

  • An equal amount of yellow or Dijon mustard may be added if you don’t have mustard powder.
  • The Velveeta cheese is optional, but it adds a nice finish.
  • If the soup is too hot when the cheese is added, you’ll end up with a grainy or clumpy consistency.
  • Avoid using bagged cheese as it contains cellulose which prevents it from melting well
  • I like to shred a block of Heluva Good! Orange Sharp Cheddar as it has a great taste and melts well.

Storing Leftovers

  • -Leftover soup should be refrigerated in an airtight container and is best if eaten within three days. 
  • -If you prefer to freeze this soup, it's best to freeze the broth without the cheese, then add shredded cheese to it upon reheating on the stove top. 

Crock Pot Method:

  • Omit the olive oil and butter.
  • Add the onions, broccoli, and carrots to the crock pot.
  • Whisk the flour and chicken broth together until well-combined and add it to the Crock Pot.
  • Add the paprika, mustard powder, garlic powder, and pepper.
  • Cook on high for 3-4 hours or on low for 6-8.
  • Add the half and half 30 minutes prior to serving.
  • Turn off the heat and let the base cool for 1-2 minutes. Sprinkle in the cheeses and stir to combine. Season with any additional salt if desired and serve!

Instant Pot Method:

  • Soften the onions in the olive oil on sauté mode for 5 minutes. Remove the onions and set aside.
  • Melt the butter on sauté mode. Add the flour and whisk to combine. Cook for 1 minute, stirring as it cooks.
  • Add the chicken broth and whisk to combine into the roux, ensuring that there are no lumps.
  • Add the onions back along with the broccoli and carrots.
  • Secure the lid and seal the valve. Set it to cook on high (or press the ‘pressure cook’ button) for 8 minutes.
  • Release the valve, let the pressure release, and remove the lid.
  • Add the half and half, paprika, mustard powder, garlic powder, and pepper. Stir to combine and heat through.
  • Gradually sprinkle in the cheese and stir to combine. Season with additional salt if desired and serve.


Calories: 438kcal | Carbohydrates: 15g | Protein: 18g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 101mg | Sodium: 875mg | Potassium: 461mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2750IU | Vitamin C: 49mg | Calcium: 496mg | Iron: 1mg