This easy broccoli cheddar soup has been my go-to comfort bowl whenever the weather turns cool or when I want something soothing after a long day. I first put this combination together one autumn afternoon while rummaging through the fridge: a block of sharp cheddar, a bag of broccoli florets, and a pint of half-and-half. Within half an hour the house smelled heavenly, the texture was luxuriously creamy, and my family kept dipping bread into the pot until it was gone. The balance between tender broccoli, a lightly seasoned creamy base, and bright sharp cheddar is what makes this version so memorable.

What I love about this approach is its simplicity and flexibility. It’s forgiving with timing, easy to scale, and the technique—making a roux, gradually whisking in stock and dairy, then finishing with cheese—teaches reliable skills that apply to other creamy preparations. Whether you ladle it into homemade bread bowls for a special weekend lunch or pour it into thermoses for a weekday lunch, this bowl of warmth consistently feels like a small celebration. The finished soup is smooth but with tender vegetable bite, and the cheddar melts in with a slightly tangy finish that keeps you going back for more.

Ingredients

• Butter (1/4 cup): Use unsalted or lightly salted European-style butter for a richer mouthfeel; melting it gently prevents browning and gives the roux an even texture.
• Garlic (1 to 2 cloves): Fresh minced garlic adds a gentle aromatic base—avoid pre-minced jars for best flavor. One clove is sufficient if you prefer a subtler note.
• All-purpose flour (1/4 cup): This forms the roux and thickens the broth; whisk thoroughly while cooking to avoid pasty lumps. For a gluten-free option, use a 1-to-1 GF flour blend.
• Chicken or vegetable stock (2 cups): Low-sodium stock gives you control over salt; use vegetable stock to keep it vegetarian. Homemade or a high-quality boxed stock both work well.
• Half-and-half (2 cups): This creates a creamy body without being as heavy as heavy cream. If you want a lighter bowl, substitute part milk and part half-and-half, but expect a thinner texture.
• Kosher salt, white pepper, nutmeg: Basic seasoning—white pepper keeps the soup visually pale, and a pinch of nutmeg brightens dairy flavors.
• Steamed broccoli (1 to 2 cups): Cut into small, even pieces so they cook gently in the soup; steaming beforehand preserves color and texture.
• Shredded carrots (3/4 cup): Adds sweetness, color, and extra nutrition; finely shredded or steamed so they blend into the creamy base.
• Sharp cheddar cheese (2 to 2 1/2 cups shredded): Choose a good-quality aged cheddar for the most flavor—grate from a block rather than using pre-shredded to ensure smooth melting.

Instructions

Make the roux: In a large saucepan or Dutch oven, melt 1/4 cup butter over medium-low heat. Add 1 to 2 cloves minced garlic and cook for about 30 to 60 seconds until fragrant but not browned. Whisk in 1/4 cup all-purpose flour and cook for 2 to 3 minutes, stirring constantly, until the flour takes on a faint golden color; this step removes the raw flour taste and builds a nutty base for the broth. Build the cream sauce: Slowly pour in 2 cups of stock while whisking constantly to prevent lumps. Then whisk in 2 cups half-and-half. Add 1/2 teaspoon Kosher salt, 1/4 teaspoon white pepper, and 1/8 teaspoon nutmeg. Increase heat slightly and simmer gently for 5 to 10 minutes, stirring occasionally. The mixture should thicken slightly and coat the back of a spoon—this indicates the roux has activated and the sauce is stabilized. Simmer with vegetables: Stir in 1 to 2 cups steamed broccoli (small pieces) and 3/4 cup shredded steamed carrots. Reduce heat to low and let simmer uncovered for 15 to 20 minutes so flavors meld and broccoli softens without turning mushy. Taste and adjust seasoning as needed. Finish with cheese: Remove the pot from direct heat and stir in 2 to 2 1/2 cups shredded sharp cheddar a handful at a time, stirring until melted and smooth. Avoid boiling once the cheese is added to prevent graininess. Serve immediately in warmed bowls or hollowed bread bowls.

Storage Tips

Cool the soup to room temperature before refrigerating, then transfer to airtight containers to maintain flavor and prevent moisture loss. Refrigerated portions will keep 3 to 4 days; reheat on the stovetop over low heat with occasional stirring. For freezing, portion into individual freezer-safe containers and leave a little headspace because the liquid will expand. Thaw overnight in the refrigerator and reheat slowly to preserve texture. If the soup separates a bit after freezing, whisk in a splash of half-and-half or milk while warming to bring it back together.

Ingredient Substitutions

If you prefer a vegetarian bowl, use vegetable stock instead of chicken stock. For a lighter texture, replace half of the half-and-half with whole milk, but the texture will be slightly less rich. To make dairy-free, use a creamy oat or cashew-based beverage and a dairy-free shredded cheese that melts well; be aware the flavor profile will shift. For a thicker soup without extra cheese, stir in an additional tablespoon of flour to the roux or reduce the stock slightly. When swapping cheese, choose sharp varieties for more pronounced flavor—mild cheddars will yield a subtler result.

Serving Suggestions

Serve this soup in warm bread bowls for a cozy presentation or with crusty rolls and a crisp green salad for contrast. Garnish with freshly grated cheddar, a sprinkle of chives or cracked black pepper, or a drizzle of good olive oil for sheen. For a heartier meal, pair with roasted chicken, a grain pilaf, or ladle over baked potatoes. It also pairs beautifully with a simple apple and arugula salad to cut through the richness.

Cultural Background

Cheddar and broccoli bowls have roots in American comfort cooking and deli culture, where creamy cheese soups and chowders are ubiquitous. The technique—using a roux to thicken dairy-based broths—traces back to classic French methods adapted into American home cooking. Over time regional variations emerged, with some recipes leaning heavier on cream, others focusing on a clear stock base with shredded vegetables. This version blends those traditions for a balance of creaminess and vegetable-forward flavor.

Seasonal Adaptations

In spring, swap in tender broccoli shoots and add fresh herbs like dill or parsley at the end for brightness. In winter, increase the carrot proportion and add diced roasted fennel or parsnip for earthiness. For a summer twist, stir in fresh corn kernels and a squeeze of lemon for brightness. Holiday versions can include roasted chestnuts or a sprinkle of smoked paprika for depth. Small seasonal tweaks keep this bowl feeling fresh year-round.

Meal Prep Tips

Double the batch and portion into single-serving containers for easy lunches. Keep extra shredded cheese separate to stir in fresh when reheating so the texture remains silky. Use freezer-safe portions for quick dinners—thaw overnight and reheat gently. Label containers with the date and portion size, and pack with a small side salad or roll for a balanced meal on busy days. This approach frees up evening time while delivering a satisfying, homemade bowl all week.

This soup is a simple ritual: a short list of quality ingredients, a reliable technique, and small personal touches that make it memorable. I hope you find it as comforting and adaptable as my family does—feel free to make it your own and share it with those you love.