Broccoli Cheddar Soup with Heavy Cream
There’s nothing quite like a cozy soup, and this creamy broccoli cheddar soup with heavy cream is a delicious recipe. Made with fresh broccoli, sharp cheddar cheese, and heavy cream, it’s rich, creamy, and full of cheesy goodness. If you’ve ever loved Panera’s broccoli cheddar soup, this homemade version might just become one of your best broccoli cheese soup recipes yet.
Why You’ll Love This Creamy Soup
This cheesy broccoli cheddar soup has the best texture and flavor thanks to simple ingredients—no shortcuts or canned cream soup here. Using heavy whipping cream or whole milk, real cheese, and a touch of chicken broth or vegetable stock, you’ll get a rich flavor that feels homemade and comforting.
Serve it in a bread bowl, alongside crusty bread, focaccia bread, or a grilled cheese sandwich for a meal that’s guaranteed to be a huge hit.
Broccoli Cheddar Soup Ingredients
- Fresh Broccoli: Use the florets and chop them into bite-sized pieces. Avoid using the stems in this recipe.
- Butter: Gives the soup a rich, comforting flavor and helps create the base for thickening.
- All-Purpose Flour: Used to make a simple roux that gives the soup its creamy texture.
- Chicken Broth: Adds depth and savory flavor — you can use vegetable broth if preferred.
- Heavy Cream: Creates that creamy, velvety texture that makes this soup so cozy.
- Sharp Cheddar Cheese: Freshly shredded melts beautifully and gives the best cheesy flavor.
- Seasonings: Garlic powder, onion powder, dried thyme, salt, and pepper — simple but full of flavor.
Kitchen Essentials: Le Creuset Dutch Oven
How to Make Broccoli Cheddar Soup with Heavy Cream
- In a large pot or Dutch oven, melt the butter over medium heat on the stove top.
- Whisk in the flour and cook for about 1 minute to remove the raw flour taste
- Slowly pour in the chicken broth, whisking constantly to smooth out any lumps. Stir in the heavy cream and let it come to a gentle simmer.
- Stir in the fresh broccoli florets along with garlic powder, onion powder, dried thyme, salt, and pepper. Cook over low heat until the broccoli is tender, about 15–20 minutes.
- Use an immersion blender to blend part of the soup, or keep it chunky if you like more texture.
- Remove the pot from the stove and stir in the sharp cheddar cheese until melted and smooth. Taste and adjust seasoning as needed.
How to Serve
This broccoli cheddar soup recipe is best served hot with a sprinkle of extra cheese on top. It’s perfect with a slice of crusty bread, a grilled cheese sandwich, or in a bread bowl for a cozy, comforting meal. Add bacon bits, homemade croutons, right before serving for a little extra flavor and crunch.
How to Store
Let the soup cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. I don’t recommend trying to freeze this soup because the texture may change due to the dairy.
Tips for the Best Broccoli Cheddar Soup
- Cut broccoli into small pieces: Smaller, bite-size pieces cook evenly and blend smoothly for the perfect creamy texture.
- Add more broth to make it soupier: If you prefer a thinner soup, stir in a little extra chicken broth or vegetable broth until it’s just right.
- Broccoli size is all about preference: Cut smaller pieces for a smooth, creamy texture, or keep the florets larger if you like a chunkier, heartier soup.
- Use sharp cheddar cheese: Skip the mild or pre-shredded cheese—sharp cheddar cheese gives the best flavor and melts beautifully.
- Use frozen broccoli if needed: Frozen florets work just as well when you’re short on time. There’s no need to thaw—just add them straight to the pot and cook a few extra minutes until tender.
- Add salt at the end: Wait to season until after the cheese is melted to avoid over-salting the soup.
More Soup Recipes You Will Love
- Slow Cooker Chicken Enchilada Soup
- Creamy Hamburger Potato Soup
- Creamy Chicken and Wild Rice Soup
- Grandmas Old Fashioned Vegetable Soup
- Recipe for Loaded Potato Soup
Broccoli Cheddar Soup with Heavy Cream
Equipment
- Le Creuset Dutch Oven
Ingredients
- ¼ cup butter
- ¼ cup all purpose flour
- 2 cups chicken broth
- 4 cups broccoli florets
- 1 cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- 8 ounces sharp cheddar cheese
- salt + pepper, to taste
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat on the stove top.
- Whisk in the flour and cook for about 1 minute to remove the raw flour taste
- Slowly pour in the chicken broth, whisking constantly to smooth out any lumps. Stir in the heavy cream and let it come to a gentle simmer.
- Stir in the fresh broccoli florets along with garlic powder, onion powder, dried thyme, salt, and pepper. Cook over low heat until the broccoli is tender, about 15–20 minutes.
- Use an immersion blender to blend part of the soup, or keep it chunky if you like more texture.
- Remove the pot from the stove and stir in the sharp cheddar cheese until melted and smooth. Taste and adjust seasoning as needed.
Notes
- Cut broccoli into small pieces: Smaller, bite-size pieces cook evenly and blend smoothly for the perfect creamy texture.
- Add more broth to make it soupier: If you prefer a thinner soup, stir in a little extra chicken broth or vegetable broth until it’s just right.
- Broccoli size is all about preference: Cut smaller pieces for a smooth, creamy texture, or keep the florets larger if you like a chunkier, heartier soup.
- Use sharp cheddar cheese: Skip the mild or pre-shredded cheese—sharp cheddar cheese gives the best flavor and melts beautifully.
- Use frozen broccoli if needed: Frozen florets work just as well when you’re short on time. There’s no need to thaw—just add them straight to the pot and cook a few extra minutes until tender.
- Add salt at the end: Wait to season until after the cheese is melted to avoid over-salting the soup.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
This recipe looks awesome and I can’t wait to try it but … I wish recipes would give weights for things like chopped vegetables. The amount of broccoli or chopped onion or sliced potatoes can vary wildly based on the size of the pieces! If one cup is supposed to mean 8 ounces then please say 8 ounces!
You’re right — weights make a huge difference for consistency. I’ll make a note to include them more often so it’s easier to get the results you’re hoping for!