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Thick & Creamy Broccoli Cheddar Soup

Thick & Creamy Broccoli Cheddar Soup

Sophia Inza
Prep Time 10 mins
Cook Time 20 mins
Course Soup
Servings 6 bowls


  • 1 tbsp. butter
  • 1 yellow sweet onion finely diced
  • 1/4 cup all purpose flour
  • 1/4 cup butter
  • 1 tsp. garlic salt
  • 1/4 tsp. black pepper
  • 2 cups cheddar cheese shredded
  • 1 bag of frozen broccoli or roughly 12 ounces of fresh broccoli, chopped.
  • 1 cup carrots shredded
  • 1.5 cups chicken broth
  • 2 cups half and half


  • In a large pot, add one tbsp. butter. Once melted, add in onion and stir constantly until onions are soft and translucent.
  • Add in the remaining butter. Once that has melted, add in flour and whisk together constantly over medium heat for about 1-2 minutes.
  • Add in chicken broth little by little, continuing to whisk constantly. Then add half and half, still whisking as you pour. Continue stirring for about 2 minutes to allow sauce to thicken a bit.
  • Add the shredded carrots and broccoli and stir with a wooden spoon. Add garlic salt and pepper stirring until combined.
  • Reduce the heat to medium low and allow to simmer for 10-15 minutes or until the sauce has thickened further and veggies are soft.
  • At this point, if you like a very thick soup, feel free to blend it. If you like chunky with a little thickness, you're ready to serve!
  • Add 2 cups of shredded cheese to the soup and stir until melted. Serve in bowls and immediately add a little extra shredded cheese on top so it melts.
  • Serve with a side of crusty bread for dipping and enjoy!
Keyword appetizer, dinner, soup