Creamy Broccoli Cheddar Soup Recipe

By and large, soup is one of the most versatile meals on the planet. It can be the answer to practically any situation. Dealing with cold and snowy winter weather? Soup. Feeling under the weather? Soup. Looking for an easy dinner idea? Soup. While there are countless soups to choose from, there’s nothing quite like this delicious, creamy broccoli cheddar soup.

Creamy Broccoli Cheddar Soup


  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. butter
  • 1 yellow onion, chopped
  • 2 tbsp. fresh thyme leaves (or 2 tsp dried)
  • 2 medium carrots, chopped
  • 3 tbsp. all-purpose flour
  • 6 cups low sodium chicken or vegetable broth
  • 1 small cauliflower head, cut into florets
  • 4 cups broccoli florets
  • 2 bay leaves
  • 1/4 tsp smoked (or regular) paprika
  • 1/4 tsp cayenne
  • Kosher salt and black pepper
  • 1/2 cup heavy cream
  • 1-2 cups sharp cheddar cheese, shredded


Step 1

First, grab a large dutch oven and melt the butter and olive oil together over medium heat. Add the carrots, onion, and thyme, and cook until fragrant, about 8-10 minutes or so. Next, slowly stir in your flour and cook about 2 minutes until golden brown. Afterwards, whisk in the broth gradually until all the lumps are gone. Then, add the cauliflower and bring everything to a boil. Cover the pot, and cook over medium heat until the cauliflower is tender, about 10 minutes.

Step 2

Transfer the soup mixture to a blender and purée until silky smooth. Once you’ve achieved the proper texture, return the soup to the pot. If the consistency is too thick, add 1-2 cups water. Then, add the broccoli, paprika, cayenne, bay leaves, and a pinch of salt and pepper. Bring the soup to a simmer over medium heat and cook, uncovered, for about 10 minutes, until the broccoli is tender.

Step 3

Once the broccoli has softened, remove the bay leaves. Return the soup to the blender and, in small batches, blend until the broccoli is finely chopped, with small pieces still remaining.

Step 4

After the mixture is ready, return the soup to the stove and set to low heat. Add in both the cheese and heavy cream, stirring until melted and creamy. Then, season with salt and pepper to taste. If the soup ends up a bit thick for your liking, slowly add more broth until thinned. Finally, spoon the soup into some bowls, topping with a sprinkle of extra cheese and fresh thyme. Serve and enjoy!

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About The Author

Jaime Curl

I've explored many different fields within physical therapy, including acute care and oncology at Troy Beaumont Hospital, elementary through high school levels in the Troy School District, and outpatient physical therapy. As the office manager and marketer, I am able to combine my love for health and exercise science with my people skills, all with a dash of marketing and personal training. My hobbies include spending time with friends and family, baking, crafting, and watching my favorite movies or tv shows.

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