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Creamy One-Pot Broccoli Cheddar Soup (Restaurant Copycat)

Close-up of a white bowl filled with vibrant orange broccoli cheddar soup, featuring visible florets of bright green broccoli.
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Make this creamy, cheesy broccoli cheddar soup at home. This one-pot recipe delivers the rich flavor of your favorite restaurant version quickly, perfect for a comforting weeknight meal.

Ingredients

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  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 4 cups chicken or vegetable broth
  • 1 pound fresh broccoli florets
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk (whole milk preferred for creaminess)
  • 3 cups shredded sharp cheddar cheese
  • 1/2 cup cream cheese, cubed (optional, for extra richness)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and diced carrots. Cook until the onion is soft, about 5 minutes.
  2. Pour in the broth. Add the broccoli florets, garlic powder, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer until the broccoli is tender, about 10 minutes.
  3. In a small bowl, whisk the flour into the milk until no lumps remain. This creates a slurry.
  4. Slowly pour the milk mixture into the simmering soup, whisking constantly to prevent lumps. Continue to cook, stirring often, until the soup thickens slightly. Do not let it boil rapidly after adding the milk.
  5. Reduce the heat to low. Add the shredded cheddar cheese and the cubed cream cheese (if using). Stir gently until both cheeses are completely melted and the soup is smooth and creamy.
  6. Taste the soup and adjust salt and pepper if needed. Serve immediately for the best texture.

Notes

  • For a smoother soup texture, remove about 2 cups of the soup before adding the cheese, blend until smooth, and then stir it back into the pot.
  • Use sharp or extra-sharp cheddar cheese for the best flavor payoff. Pre-shredded cheese often contains anti-caking agents that can make the soup grainy; shredding your own cheese is recommended.
  • If you want a high protein soup, stir in 1/2 cup of cooked, shredded chicken during the last 5 minutes of cooking.

Nutrition

Find it online: https://cookingbyjade.com/broccoli-cheddar-soup-recipe-creamy-one-pot/