Easy Broccoli Cheddar Cheese Soup

Easy Broccoli Cheddar Cheese Soup

Ingredients

Unsalted butter – ¼ cup (½ stick), for sautéing and richness

Onion – ½ small (about ½ cup), finely diced for savory depth

Carrots – 2 medium, peeled and diced small (about ½ cup), for sweetness and color

Salt and black pepper – to taste, for seasoning throughout

Chicken or vegetable broth – about 6 cups total (1 quart + one 14.5 oz can), forms the flavorful base

Heavy cream – 2 cups, to create a rich, velvety texture

Instant potato flakes – ¼ cup, a quick thickener that enhances creaminess

Broccoli – 3 to 4 heads, cut into bite-sized florets for texture and nutrition

Sharp cheddar cheese – 3 cups, freshly grated, plus extra for topping, for bold cheesy flavor

Instructions

Step 1: Sauté the vegetables

In a large Dutch oven or heavy pot, melt the butter over medium heat.

Add the diced carrots and onion, then cook for about 4 minutes, stirring occasionally, until softened.

Season lightly with salt and pepper.

Step 2: Build the base

Pour in the chicken or vegetable broth along with the heavy cream.

Bring the mixture to a boil, then let it bubble gently for 5 minutes to begin thickening.

Step 3: Thicken the soup

Stir in the instant potato flakes and simmer for about 3 minutes, allowing the mixture to develop a smooth, creamy consistency.

Step 4: Add broccoli and cheese

Stir in the broccoli florets and grated cheddar cheese.

Reduce the heat to medium and cook for another 10 minutes, stirring occasionally, until the broccoli is tender and the cheese has fully melted into the soup.

Step 5: Finish and serve

Taste and adjust with more salt and pepper if needed.

Ladle into bowls and top with extra shredded cheddar for a rich, comforting finish.