One Pot Broccoli Cheddar Soup

In my house only one soup reigns supreme and that’s this one pot broccoli cheddar soup.

one pot broccoli cheddar soup l

It started with my creation of a copy cat version of Panera broccoli cheddar soup that has evolved over time. I originally posted a (very) similar soup ages ago, but over the last 5 years I’ve changed it a bit, simplified and amplified to fit my life a little better. For example my broccoli cheddar soup now feeds 6 (1 cup) servings and is made in one glorious pot. No more steaming broccoli and all that extra pan business… consider this one pot broccoli cheddar soup your bff for those busy weeknights.

one pot broccoli cheddar soup l

It still has the same fresh broccoli, creamy decadence and sharp cheddar cheese flavor. It’s just so much better.


This soup is not hard by any stretch of the word, but one way to speed things along is to prep the veggies and measure everything out before starting. Getting all your ingredients prepped and ready to go will save you a ton of time.

As far as the broccoli goes, I have come to find that 10 to 11 ounces broccoli florets (once trimmed off the stem and cut into small pieces) is the perfect amount for this soup. Roughly that’s 2 good size heads of broccoli.


Heat a large 6-quart dutch oven over medium heat. Once hot, add butter and saute the carrots, onions and the broccoli florets together. I toss the vegetables around in the butter and sprinkle in a pinch of kosher salt. Then I cover and let them cook, stirring occasionally, for about 8 minutes.


Once the vegetables are tender, add in the 1/3 cup of flour and stir, cooking for about 2 minutes.


Then I add in the broth and half and half (whole milk works too!). Once it comes to a small bubble, I reduce the heat to medium-low and simmer, with the lid askew for about 20 to 25 minutes or until thickened.

one pot broccoli cheddar soup l

This has bee my trick to breaking up the broccoli since day uno. I just pull out the potato masher and go. to. work. This will also help thicken up the soup. Then I taste test (best part ever!) and season with salt, black pepper and freshly grated nutmeg.

The nutmeg adds this distinct yet subtle flavor. It’s not like you’ll really notice it… but it does give this soup that somethin-somethin.

one pot broccoli cheddar soup l

Lastly I add in about 6 ounces of sharp cheddar cheese. Good quality, grate from the block, cheese. The bagged, pre-shredded stuff is coated in a non-caking or sticking powder (ack!) which will keep the cheese from melting into the soup like it should. Trust me.

one pot broccoli cheddar soup l

That’s it! One pot broccoli cheddar soup for the win!

I ladle it into bowls, top with a tablespoon or so of the remaining cheddar cheese and I always, ALWAYS serve our broccoli cheddar soup with toasted hot ham and cheese sandwiches and oyster crackers for Pat.

one pot broccoli cheddar soup l

Broccoli and cheddar soup is a classic, my daughter Haileigh’s favorite and now can me made in one pot. SO EASY YOU GUYS! I hop you try it. (:

Happy Halloween and enjoy!

one pot broccoli cheddar soup l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 6 (1 cup) servings

One Pot Broccoli Cheddar Soup

One Pot Broccoli Cheddar Soup
In my house only one soup reigns supreme at that's this one pot broccoli cheddar soup. Fresh broccoli, creamy luscious broth with sharp cheddar cheese.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 6 tablespoons unsalted butter
  • 3/4 cup diced yellow onion (about 1 small)
  • 1/2 cup diced carrot (about 1 large)
  • 10 to 11 ounces broccoli florets (weight is based on trimmed florets only)
  • kosher salt
  • 1/3 cup unbleached all purpose flour
  • 4 cups low sodium chicken broth
  • 2 cups half and half or whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces sharp cheddar cheese, grated (not bagged, pre-shredded)


Heat a large dutch oven over medium heat and add in all of the butter.

Once the butter has melted, add in the onions, carrots and broccoli. Toss to coat in the butter and add in a pinch of salt. Cover and cook, stirring occasionally, for 8 minutes or until the vegetables have softened.

Sprinkle in the flour and stir to coat, continue to cook for 2 minutes before pouring in the broth and half and half. With the lid askew, bring the soup to a bubble, then reduce the heat and simmer for 20-25 minutes or until the soup has thickened, stirring occasionally.

Use a potato masher to smash the broccoli into smaller pieces. Alternatively, at this stage you could pour the soup into your blender and puree until smooth, if desired.

Season the soup with nutmeg, salt (for me it is 1-1/2 teaspoons) and the black pepper.

Stir 6 ounces of sharp cheddar cheese into the soup before ladling soup into bowls. Top with more shredded cheddar and serve.

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one pot broccoli cheddar soup l

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12 Responses to “One Pot Broccoli Cheddar Soup”

  1. #
    Sheree Knapp — October 31, 2016 at 1:49 am

    This soup looks delicious. Where do I find the recipe?

    • Laurie McNamara replied: — October 31st, 2016 @ 7:10 am

      So sorry Sheree! I forgot to add in the recipe (I blame Monday!!) but it’s there now. Enjoy! <3

  2. #
    Allison — October 31, 2016 at 6:45 am

    Your broccoli cheese soup is the best! I make it all the time. And even better now that I can make it all in one pot! Love it.

    • Laurie McNamara replied: — October 31st, 2016 @ 7:10 am

      Thank you, Allison! Happy Halloween! <3

  3. #
    Lin — October 31, 2016 at 8:46 am

    I learned something already today….about the coating on pre shredded cheese. Thank you for sharing this recipe. It looks lovely and I will be trying it very soon. Enjoy your day.

    • Laurie McNamara replied: — October 31st, 2016 @ 8:53 am

      Hi Lin! Using freshly shredded cheese will change your life! I hope you love the soup! <3

  4. #
    Denise — November 3, 2016 at 1:55 pm

    My husband and I made this last night. So delicious! Not knowing what our three and two year olds would think of soup, I gave them each a small amount. Our two year old son DEVOURED it! After he ate his half of a hot ham and cheese sandwich, I gave him a little more soup that he also finished. We have some work to do with our “threenager”. She has some strong opinions in her little life. Great soup and great idea with the sandwiches. Leftovers were on point today. Love your recipes!

    • Laurie McNamara replied: — November 3rd, 2016 @ 8:07 pm

      Hi Denise! I’m so glad to hear it! Threenager.. hilarious! I love it! I have a daughter just like yours, she’s gotten better over the years (she’s 12 now) but it’s been a battle. Thanks for stopping by and leaving your note! Made my day!<3

  5. #
    Nina — November 6, 2016 at 10:03 pm

    The soup was good but runny. Mine didn’t thicken at all. Any advice.

    • Laurie McNamara replied: — November 7th, 2016 @ 9:30 am

      Hi Nina! It’s hard to say without being in the kitchen with you, but my guess would be that the soup needed longer to thicken up. I literally just made this again last night without issues so that would be my only guess. I hope this helps!

  6. #
    Chi Chi — April 20, 2017 at 4:14 pm

    Made this and loved it. My only error was in using an immersion blender. I blended too long and did not leave enough “chunk” in the soup. My kids and my mom loved it!


    • Laurie McNamara replied: — May 1st, 2017 @ 8:11 pm

      I’ve totally done that! I’m so glad you liked it!!

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