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Creamy broccoli cheddar soup in a bowl topped with melted cheese and fresh broccoli.

Broccoli Cheddar Soup with Heavy Cream

A rich and creamy broccoli cheddar soup made with fresh broccoli, sharp cheddar cheese, and heavy cream — simple, cozy, and full of cheesy flavor.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

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.