The Easiest, Creamiest One-Pot Broccoli Cheddar Soup Recipe
There’s a certain kind of alchemy that happens in a single pot on a chilly evening. It’s the sound of butter sizzling, the soft sigh of onions turning translucent, and the promise of a meal that requires no army of dishes to clean. This One-Pot Broccoli Cheddar Soup is my edible hug, a recipe born from busy weeknights and a deep craving for something both wholesome and indulgent. It fills the kitchen with a savory, cheesy aroma that draws everyone to the table, promising a bowl of pure comfort where tender broccoli florets swim in a velvety, golden cheddar broth.
Why You’ll Love This Soup
It’s a Weeknight Hero. From stovetop to tabletop in about 45 minutes, with just one pot to wash. It turns chaos into calm.
Pure, Uncomplicated Comfort. This soup tastes like your favorite cozy sweater feels—familiar, warm, and deeply satisfying.
Sneakily Nutritious. Packed with fresh broccoli and carrots, it’s a delicious way to enjoy your vegetables without feeling like you have to.
Crowd-Pleasing Magic. It has the universal appeal of mac and cheese, but in a soul-warming, spoonable form that wins over just about everyone.
I once served this to a friend who claimed to “tolerate” broccoli at best. She watched me stir the pot with polite skepticism. But with the first spoonful, her eyebrows lifted. Then she quietly helped herself to a second bowl. “Okay,” she finally admitted, “this isn’t just soup. This is the broccoli I’ve been waiting for my whole life.” It’s that kind of dish.
What Makes It Special
This soup’s magic lies in a few simple, high-impact ingredients:
Fresh Broccoli Florets: They simmer just until tender-crisp, giving the soup body and a pop of fresh flavor.
A Buttery Roux: The foundation of the soup’s luxurious, creamy texture, made right in the pot.
A Pinch of Nutmeg: This is the secret whisper. It doesn’t taste like nutmeg; it just makes the cheese taste richer and more complex.
Freshly Grated Cheddar: Pre-shredded cheese contains anti-caking agents that can make your soup grainy. Grating a block yourself ensures it melts into utter silkiness.
Making It Happen
Start by melting a generous amount of butter in your largest pot or Dutch oven over medium heat. Add the diced onion and let it cook gently until it’s soft and fragrant, about five minutes. This is where the flavor foundation builds.
Sprinkle the flour over the onions and butter. Stir constantly for a couple of minutes—you’re toasting the flour just slightly, cooking out its raw taste. It will form a thick paste called a roux.
Now, slowly pour in the half-and-half, stirring or whisking the entire time to create a smooth, thick base. Let it come to a gentle simmer before streaming in the vegetable stock. Bring it back to a simmer and let it thicken for a few minutes.
Add the broccoli florets, shredded carrots, salt, pepper, and that essential pinch of nutmeg. Let the soup bubble away, uncovered, until the broccoli is perfectly tender—about 10 to 15 minutes.
Finally, turn the heat to low. Stir in your mountain of freshly grated cheddar cheese, handful by handful, until it’s fully melted into a creamy, dreamy embrace for the vegetables. Taste, adjust the seasoning if needed, and it’s ready to serve.
You Must Know
Grate Your Own Cheese. It’s the single biggest tip for a perfectly smooth, velvety soup.
Don’t Rush the Roux. Let the butter and flour cook for a full 2-3 minutes to avoid a floury taste.
Simmer, Don’t Boil. Once the cheese is added, keep the heat low to prevent it from separating.
Broccoli Size Matters. Chop your florets into small, bite-sized pieces so they cook evenly and become fork-tender.
Serving It Up
Ladle this steaming soup into deep bowls. For a delightful crunch, top with buttery homemade croutons or a sprinkle of extra cheddar. A side of crusty, warm bread for dipping is non-negotiable in my house. For a drink pairing, a crisp, dry hard cider or a light lager cuts through the richness beautifully, or opt for sparkling water with lemon.
Make It Different
For a Lighter Version: Swap the half-and-half for whole milk and use a sharp, flavorful cheddar so you can use less.
Add Protein: Stir in diced, cooked chicken or white beans for a heartier meal.
Spice it Up: Add a pinch of smoked paprika or cayenne pepper with the nutmeg.
Dairy-Free: Use a plant-based butter, unsweetened oat milk, and your favorite melting vegan cheddar.
Storing Your Soup
Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days. Reheat it gently on the stovetop over low heat, stirring often. If it has thickened too much, add a splash of stock or milk to loosen it. This soup can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Success Tips
For an ultra-creamy texture, you can use an immersion blender to puree about one-third of the soup right in the pot before adding the cheese. This creates a thicker base while leaving plenty of vegetable chunks for texture. If you don’t have an immersion blender, simply remove a cup or two of the soup (broccoli included), carefully blend it in a countertop blender, and stir it back in.
Frequently Asked Questions
Can I use frozen broccoli?
Absolutely. There’s no need to thaw it—just add the frozen florets directly to the pot. You may need to add a minute or two to the simmering time.
My soup seems too thin. How can I thicken it?
Create a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the simmering soup and let it cook for a minute or two until thickened.
Can I make this in a slow cooker?
Yes. Sauté the onions in butter on the stovetop, then transfer everything except the cheese to your slow cooker. Cook on low for 4-5 hours. Stir in the cheese just before serving.
What’s the best cheddar to use?
Use a block of sharp or extra-sharp cheddar for the best flavor. Mild cheddar can taste a bit flat. A combination of cheddar and a little Gruyère is also divine.
Why did my cheese get stringy or separate?
This usually happens if the soup is too hot when you add the cheese. Always turn the heat to low and add the cheese off the direct heat source, stirring constantly.
One-Pot Broccoli Cheddar Soup
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4 | Category: Soup | Difficulty: Easy | Cuisine: American | Yield: About 6 cups
Ingredients
2 heads broccoli, stems trimmed, cut into small florets
¼ cup (60 g) unsalted butter
½ medium yellow onion, diced
¼ cup (40 g) all-purpose flour
2 cups (480 mL) half-and-half
2 cups (480 mL) vegetable or chicken stock
½ cup (55 g) shredded carrots
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
2 cups (200 g) grated sharp cheddar cheese (from a block)
Instructions
Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Sprinkle the flour over the onions and stir constantly for 2-3 minutes to form a light golden roux.
Gradually pour in the half-and-half while whisking constantly. Let the mixture come to a simmer.
Reduce heat to low and add the vegetable stock. Return to a gentle simmer and cook for 5-10 minutes, until slightly thickened.
Mix in the broccoli florets, shredded carrots, salt, pepper, and nutmeg. Simmer, uncovered, for 10-15 minutes, or until the broccoli is tender.
Turn the heat to low. Gradually add the grated cheddar cheese, stirring until completely melted and smooth.
Taste and adjust seasoning if desired. Ladle into bowls and serve immediately.
Notes
Nutrition Information (per serving, estimated): Calories: 580 | Fat: 45g | Saturated Fat: 28g | Carbohydrates: 25g | Fiber: 4g | Sugar: 8g | Protein: 22g
