This easy broccoli cheddar soup has been one of my go-to comfort meals for chilly evenings ever since I first adapted the recipe from Jamielyn Nye. I remember the first time I made it—snow piling up outside while the kitchen filled with a warm, cheesy aroma that made everyone drift to the table. The texture is luxuriously creamy without being heavy, and tender broccoli florets give bright green pops against the rich, molten cheddar. It feels indulgent yet homey, and it’s the sort of dish that invites seconds and quiet conversation.

I discovered the balance of flavors while experimenting with pantry staples—half-and-half for silkiness, a simple roux to body the broth, and freshly shredded sharp cheddar for a lively, tangy finish. It’s versatile enough to serve in bread bowls for a weekend treat or ladled into simple bowls with crusty rolls on busy weeknights. This version is streamlined to fit into a 30-minute window without sacrificing depth of flavor, and the result always reminds me of cozy family dinners where everyone warms hands around their bowls.

Ingredients

• Unsalted butter (1/4 cup): Use real butter for the best flavor and sheen; it forms the base of the roux and helps carry the cheese flavor. If using salted butter, reduce added salt slightly.
• Garlic (1-2 cloves): Fresh, minced garlic adds aromatic depth. One clove gives a subtle lift; two provides a noticeable savory backbone without overpowering the cheese.
• All-purpose flour (1/4 cup): Standard flour creates the roux that thickens the broth; measure lightly and cook until slightly golden to remove raw flour taste.
• Chicken stock (2 cups): Provides savory base notes—use vegetable stock to keep it vegetarian. Low-sodium stock lets you control seasoning.
• Half-and-half (2 cups): Delivers creamy texture without the heaviness of heavy cream; it melts the cheese smoothly and creates a silky mouthfeel.
• Kosher salt, white pepper, nutmeg: A pinch of nutmeg brightens dairy richness; white pepper blends unobtrusively into the pale soup without black specks.
• Broccoli (1-2 cups, steamed): Tender florets cut into small pieces so they nestle into each spoonful. Use fresh or frozen—steam until just tender for best texture.
• Shredded carrots (3/4 cup, steamed): Adds color, subtle sweetness and a little extra nutrition; shredding helps them integrate seamlessly into the broth.
• Sharp cheddar cheese (2 to 2 1/2 cups, shredded): Freshly shredded cheese melts evenly; pre-shredded varieties contain anti-caking agents and may not melt as smoothly.

Instructions

Make the roux: In a large heavy-bottomed saucepan over medium-low heat, melt 1/4 cup unsalted butter. Add 1 to 2 cloves minced garlic and cook for about 30–60 seconds until fragrant but not browned. Whisk in 1/4 cup all-purpose flour until a paste forms. Continue to cook, whisking constantly for 2–3 minutes until the roux smells nutty and develops a faint golden hue—this removes any raw flour taste and builds a subtle toasty background flavor. Build the cream sauce: Slowly stream in 2 cups chicken stock while whisking to avoid lumps. Once combined, whisk in 2 cups half-and-half. Add 1/2 teaspoon kosher salt, 1/4 teaspoon white pepper and 1/8 teaspoon freshly grated nutmeg. Increase heat slightly and bring the mixture to a gentle simmer, stirring occasionally, until it thickens enough to coat the back of a spoon, about 5–10 minutes. Keep heat moderate to prevent scalding the dairy. Add vegetables and simmer: Stir in 1–2 cups steamed broccoli cut into small florets and 3/4 cup steamed shredded carrots. Reduce heat to low and let the mixture simmer gently for 15–20 minutes. This melds flavors and tenderizes broccoli further while preventing overcooking that would make it mushy. If you prefer a smoother texture, reserve a portion of the broccoli and puree it into the base before adding back. Finish with cheese: Lower the heat to the lowest setting. Gradually stir in 2 to 2 1/2 cups freshly shredded sharp cheddar, a handful at a time, stirring until each addition melts before adding more. Do not boil once cheese is added—high heat can cause the cheese to break and become grainy. Taste and adjust salt and pepper. Serve immediately in bowls or warm bread bowls for the coziest presentation.

Storage Tips

Store leftovers in airtight containers in the refrigerator for 3 to 4 days. When chilling, allow the soup to cool slightly at room temperature no longer than two hours before refrigerating. For freezing, portion into freezer-safe containers and leave a little headspace for expansion; frozen portions are best within three months. To reheat, thaw overnight in the refrigerator if frozen, then warm slowly in a saucepan over low heat, whisking occasionally. If the soup appears separated, a quick immersion blender pulse or a splash of extra half-and-half while whisking smooths the texture.

Ingredient Substitutions

For a vegetarian version, swap chicken stock for an equal amount of vegetable stock—use a rich, low-sodium variety for the best flavor. To make it gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free flour blend or use cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water; add at the simmering stage). Substitute half-and-half with whole milk plus a tablespoon of butter for a lighter but still creamy base. For a smokier note, stir in 1/2 cup cooked crumbled bacon or smoked cheddar.

Serving Suggestions

Serve in warmed bowls with crusty rolls, or hollow out small round loaves to create inviting bread bowls. Garnish with extra shredded cheddar, a sprinkle of finely chopped chives, or a drizzle of high-quality olive oil for a glossy finish. Pair with a simple mixed green salad dressed in lemon vinaigrette to cut through the richness. For a heartier meal, add toasted sourdough croutons or stir in cooked rotisserie chicken for protein boost.

Cultural Background

Broccoli and cheese soups are a classic of American comfort cooking with roots in simple dairy-rich regional dishes. The combination of a roux-based cream sauce and sharp cheese became popular in mid-20th-century home cooking as commercial cheeses and convenient dairy products became more accessible. Today, versions range from velvety restaurant styles to chunky, vegetable-forward home preparations; this recipe marries that tradition with straightforward technique for reliably comforting results.

Seasonal Adaptations

In spring and summer, use freshly harvested broccoli and add a handful of tender peas or spinach for brightness. In autumn, incorporate roasted butternut squash cubes for sweetness and swap nutmeg for a tiny pinch of smoked paprika for warmth. Holiday adaptations include stirring in caramelized leeks or topping bowls with roasted pumpkin seeds for texture. Small swaps keep the base familiar while letting seasonal produce shine.

Meal Prep Tips

Make the base sauce up to two days ahead and refrigerate. Keep the cheddar shredded separately and the broccoli steamed and cooled; assemble and finish on the day of serving to preserve freshness and texture. For easy lunches, portion into microwave-safe containers with an airtight lid. Reheat gently and add a splash of milk before microwaving to keep the texture creamy. This strategy saves time and delivers fresh-tasting soup throughout the week.

This recipe is a warm invitation to slow down, share, and savor—whether you ladle it into a hollowed bread bowl for special company or tuck into a quiet evening with a good book. Make it your own by adjusting the sharpness of the cheddar, the thickness of the base, and the mix of vegetables to match your family’s tastes.