Broccoli and Cheddar Soup is creamy and cheesy and homemade! Serve with grilled cheese for a cozy dinner on any cold day.

Broccoli and Cheddar Soup l

A week ago it was cold here in Michigan. There air was just crisp enough so I could get away with wearing sweatshirts, jeans and fun scarves. Today… it’s 77. I’m not complaining, I know those frigidly cold days will soon be knockin’ at my door. And I’m prepared for it. I can see me know…

Me, Julie & Juliet and my snuggie. Did I say snuggie? I meant snuggling on the couch. I don’t even own a snuuuuuuuggie. Swear it.

Broccoli and Cheddar Soup l

I’d be, snuggling, on the couch with a steamy hot bowl of this goodness. Yeaaaah.

My soup and stew section on SS has been severely lacking in recipes. I’m not sure how that happened. But I hope to fill it up this year with “from scratch” soups and stews galore! Kicking it off with this recipe. Simple and straight forward, creamy and cheddar-y, this soup will warm your soul!

Broccoli and Cheddar Soup l

You could totally swap out the vegetable stock with chicken stock. There will be a slight difference in taste but either way you’ll be rock solid.

*note: as you can imagine I’ve made this a billion times. So I will say that now I only use low sodium chicken broth.

And noooo I didn’t forget the cheese {okay maybe I did}. But I do wantto make sure you know… for this soup to get that “cheddar-y” flavor… you need to buy a reeeeeally good block of cheddar. Kraft will not do here… splurge on some Cabot or any high end cheddar… it will be worth it and you’ll be thanking me later. 😉

I like to grate the cheese before starting the soup, to get it out of the way. After I grate it up, I plop it in a bowl and stick it back into the fridge.

Trim up about 12 oz of broccoli, or one package of 2 bunches, into florets.

Drop the florets into a deep pan of salted, boiling water. Cover and let boil for 3 minutes.

Immediately remove the broccoli.

And drop the florets into an ice water bath, to lock in that color and stop the cooking process.

Next, wash, peel, and julienne the carrot into matchsticks.

Then Dice up a small yellow onion.

Next sauté the onions and carrots in a tablespoon or two of butter. Sprinkle with kosher salt and black pepper.

Then transfer the vegetables should be soft yet still firm, remove and set aside.

Next, to the quarter cup of melted butter, add in the quarter cup of flour. Whisk often until the flour/butter mixture has slightly deepened in color about 2-3 minutes.

Then pour in the half and half, then the vegetable broth.

Next, grate in some fresh nutmeg, and keep whisking while you bring it up to a small simmer. Cover and cook for 20 minutes.

It should be slightly thicker, so now you can toss in the sautéed carrots and onions.

And then add the blanched broccoli florets, and if now you notice the soup seems too thick for your liking, go ahead and add in more vegetable broth at this point.

Next, reduce the heat to low, stir and cover. Continue to simmer the soup over low heat for 25-30 more minutes.

Then after the 25-30 minutes, remove the lid. Using your mashed potato thingy, mash up the broccoli until only a few large broccoli pieces remain. I like mine a little on the chunky side so I go easy with it.

Next add in half of the cheddar.

And then stir.

Lastly, serve with a little extra cheddar on top.

And then inhale the whole bowl.

Now if you like a little sandwich action to tag along with your broccoli and cheddar soup. These can be thrown together in seconds while your soup is bubbling away on the stove top.

I found some whole grain ciabatta mini-loaves at my grocery store. But any rolls will do.

Layer some honey ham.

Then a slice of brick cheese. {An old favorite, new again}

Put the lid on.

Wrap in foil.

And bake for 15 minutes in a 350 degree oven until the cheese is melted.

A perfect cozy meal for any day of the week!

NOTE: I have since rewritten the Broccoli and Cheddar Soup recipe, so the recipe below may not match the step-by-step but it will save you a lot of time.

Enjoy! And if you give this Broccoli and Cheddar Soup recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Broccoli and 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! 

Simple Broccoli and Cheddar Soup with Warm Ham & Cheese Sammies
Yield: 4 servings

Simple Broccoli and Cheddar Soup with Warm Ham & Cheese Sammies

Easy. Creamy. Broccoli-y. But most importantly... cheddar-y. This soup takes little time and tastes better than any other broccoli and cheddar soup I've ever had. Take that Panera. (and the sandwiches are meant to be dunked in the soup... amen.)

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour


  • 1/4 cup plus 2 tablespoons melted butter, divided
  • 1 small yellow onion, diced
  • 1 medium carrot, julienned or diced very small
  • 1/4 cup flour
  • 2 cups half & half
  • 2 cups chicken or vegetable broth, plus more if needed
  • 1 bunch (about 12 ounces) fresh broccoli, cut into small florets
  • 1/8 teaspoon fresh nutmeg, or more to taste (optional)
  • 8 ounces sharp cheddar cheese, freshly grated
  • kosher salt (about 1-1/2 teaspoons) and freshly ground black pepper, to taste
  • 4 mini loaves of whole wheat ciabatta or your favorite roll, sliced horizontally in half
  • 8 slices of ham (I like Boar's Head Tavern Ham or Virginia Ham)
  • 4 slices of brick cheese or farmer's cheese (slices cut in half if large)


  1. In a Dutch oven melt 2 tablespoons of butter over medium-low heat. Add onions, carrots and 1/2 teaspoon of salt. Stir, cover and cook until tender. About 10-12 minutes (depending on sized of vegetables)
  2. Once tender, add in 1/4 cup of butter and stir until melted. Add in 1/4 cup of flour stirring until butter has absorbed all of it. Cook for 2 to 3 minutes before pouring in the half and half and broth. Add in nutmeg now, if using.
  3. Meanwhile, bring a saucepan of salted water to boil. Drop the broccoli florets into the boiling water and cook for 2-3 minutes. Drain the broccoli and add it into the Dutch oven. Cover and cook over medium to medium-low heat for 15 to 20 minutes or until the soup has thickened and Broccoli is tender. Using a potato masher, smash the broccoli to break it up into even smaller pieces.
  4. Lastly, turn the heat off and add in half of the cheddar cheese. Season with 3/4 to 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
  5. Serve immediately with additional cheddar cheese.
  6. For the sammies; cut the mini ciabatta loaves in half and place two slices of ham in each. Top with a piece of brick cheese and wrap in foil. Bake in a 350 degree oven for 15 minutes. Serve with the soup!
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