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–+ servings
Close-up of a white bowl filled with rich, yellow Creamy Broccoli Cheddar Soup, topped with bright green broccoli florets and black pepper.

Creamy Broccoli Cheddar Soup

This recipe provides instructions for making a creamy broccoli cheddar soup using stovetop, slow cooker, or Instant Pot methods. It focuses on achieving a rich, cheesy texture with tender vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 Tbsp butter
  • 1 medium yellow onion, finely chopped
  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups half and half
Vegetables and Seasoning
  • 12 oz fresh broccoli (florets), roughly chopped
  • 2 carrots, peeled and chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp dry mustard (or 1/2 tsp regular mustard)
  • 1/4 tsp black pepper
Cheese
  • 2 cups cheddar cheese, grated

Equipment

  • Dutch oven
  • Whisk
  • Immersion blender or traditional blender

Method
 

  1. Add 1 Tbsp butter to a dutch oven and heat over medium heat. Add chopped onion and sauté until the onions are soft and translucent, about 2 to 3 minutes.
  2. Add 1/4 cup butter to the dutch oven, keeping the heat at medium. When the butter melts, add flour and whisk them together. Cook this mixture for about 1 minute, whisking often.
  3. Slowly pour in about one cup of chicken broth while whisking continuously. Continue adding the remaining chicken broth and the half and half, pouring slowly and whisking as you pour.
  4. Let the broth and half and half mixture cook for one or two minutes, whisking often, making sure no flour lumps remain.
  5. Add broccoli and carrots and stir to combine. Add paprika, garlic powder, dry mustard, salt, and pepper, then stir.
  6. Reduce the heat to low or medium-low and simmer for about 10 to 15 minutes, or until the soup is thickened and the broccoli and carrots are fork tender. If the soup becomes too thick, add a splash of chicken broth or half and half to loosen it.
  7. Blend the soup until you reach the desired texture, using either an immersion blender or by transferring the soup to a traditional blender.
  8. Add the grated cheddar cheese a handful at a time, stirring to melt the cheese into the soup after each addition. Taste the soup and add more salt and pepper if needed.
  9. Serve the soup hot with additional black pepper and shredded cheese on top if you desire.

Notes

For slow cooker instructions: Omit the initial butter. Add onions, broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to the slow cooker. Whisk flour and chicken broth together until smooth, then add to the slow cooker and stir. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours. About 30 minutes before serving, add half and half and cheese, stirring well. Cover and continue cooking until the cheese is melted. Blend to your preferred texture and serve.
For Instant Pot instructions: Press Saute and cook the initial butter and onion until the onions are soft. Add the additional butter and flour, then whisk. Cook for about 1 minute. Add broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to the pot. Pour in the chicken broth. Secure the lid and move the valve to the sealing position. Set to Manual/Pressure cook on high for 8 minutes. Let the pressure release naturally, then stir in the half and half and cheese until the cheese is melted. Blend to your desired texture and serve.

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