Broccoli cheddar soup is a comforting bowl of goodness, just perfect for cold winter days and evenings.
This version is full of texture and has the addition of carrots for extra heartiness and flavor.

Are you looking for a healthy, delicious soup that is simple to make? Try this Broccoli Cheddar Soup. It’s full of great broccoli and cheese flavor, and best of all, it’s simple to make and relatively healthy!
A bowlful of this nourishing soup is perfect for a chilly day. It is a down-home comfort food, and a complete meal in a bowl.
This recipe is packed full of broccoli, which is full of nutritional goodness.
Serve this soup with Irish brown bread or you might like to try it with Irish potato bread.
Table of Contents
What Makes A Good Broccoli Cheddar Soup
This Broccoli Cheddar Soup is simply the best, and is as good or better than any soup served in fancy restaurants. The hearty vegetables make it incredibly filling. And the best thing of all is that it’s super easy to make.
This soup is a winner in my kitchen because it’s ready in less than 30-minutes. Dinner on the table in super quick time is what my weeknights are all about.
Plus, who doesn’t love a one pot meal. Everything is cooked in one large soup pot making clean up extra easy.

The other good thing is that this is a very versatile recipe. You can include different combinations of veggies. My version features broccoli and carrots, but there’s no reason why you can’t add some parsnips, or potatoes to change it up a little.
Add some fresh herbs to change the flavor profile. Once you know how to make this basic soup, you can let your imagination and culinary genius run wild. Spice it up and mix it up any way you like. Be brave and experiment with this recipe.

Ingredients for Broccoli Cheddar Soup
Here's what you'll need to make this delicious Irish soup. You'll find exact quantities in the recipe card at the bottom of this post.
- butter
- onion, diced
- flour
- vegetable stock
- milk
- broccoli, removed from stem and chopped
- carrots, peeled and chopped
- salt
- pepper to taste
- garlic powder
- shredded cheddar cheese
I use vegetable stock for this soup to keep it vegetarian. It's not vegan since I use whole milk in the broth.
You can substitute chicken if you're not particular about keeping this recipe vegetarian. I find chicken stock adds a lovely depth of flavor to this soup.
Cheddar cheese is one of the star ingredients in this soup. I recommend grating a block of cheddar cheese rather than using a package of pre-grated cheddar.
When cheese is pre-grated and stored in bags, a wax coating is added to it to prevent it from sticking together in the bag. I find freshly grated cheese is best in this soup.
I use extra cheddar as a garnish and add some small crackers to my soup. Experiment with different garnishes such as chives or chopped green onions.
Directions for Homemade Cheddar Broccoli Soup
Here you'll find step-by-step photographic instructions for making this delicious soup. You can print the recipe with or without photos using the recipe card at the end of this post.
The first step involves cooking the onions and making a roux to thicken the soup.

Melt the butter in the bottom of a large soup pot or Dutch oven.
Add the diced onions and cook for a few minutes over medium heat until they become transparent and fragrant.
Add the flour to the butter and onions in the pot and stir to cook for about 1 minute. This will form a roux to thicken your soup.

Next, add the vegetable broth gradually. Whisk it constantly as it heats and thickens with the roux.
Add the milk, whisking consistently so that the soup does not turn lumpy.
Bring to simmering point over medium-high heat, then lower the temperature of the burner so that the soup just barely simmers.

Add the carrots and broccoli to the creamy broth.
Salt, pepper and garlic powder are added next as seasoning.
Stir gently to prevent burning from time to time, as the soup simmers for about 20 minutes.

When the broccoli and carrots are fork tender, gradually add in the grated cheddar cheese.
Continue to stir the soup gently so that the cheese melts completely, adding flavor and creaminess to the broth.

Serve this soup hot in warmed bowls.
Garnish the soup with additional grated cheddar cheese. You could add some chopped fresh parsley, chopped chives or green onions if you wish.
Oyster crackers are delicious when sprinkled on top of this soup.
Storage and Freezing
This cheddar broccoli and carrot soup generally freezes and stores well. If you happen to have leftovers keep it in the fridge in an airtight container.
Because it contains milk it will last for about 3 days in the refrigerator. It may separate slightly while it is being stored, but it will heat up nicely. Simply whisk it together as you reheat it in a saucepan over medium heat.

Allow the soup to cool completely before freezing it.
Once cooled, transfer the soup to airtight, freezer-safe container or to a resealable freezer bag.
Make sure to leave some space at the top of the container or bag as liquids tend to expand when frozen.
Label the containers or bags with the date and contents for easy identification later. Soup can generally be stored in the freezer for up to 3-4 months.
When ready to use the frozen soup, thaw it in the refrigerator overnight. Alternatively you can use the defrost setting on the microwave.
Reheat the soup gently over medium to low heat on the stovetop, stirring occasionally until it reaches the desired temperature.
You may need to add a little extra liquid if the soup is too thick after reheating.
Recipe Card and Video
Here's a short video outlining the steps for making this soup.
Here's the printable recipe card for your kitchen files.
Cheddar Broccoli and Carrot Soup
Equipment
Ingredients
- 4 tablespoons butter
- ½ onion peeled and diced
- 4 tablespoons flour
- 4 cups vegetable stock
- 2 cups whole milk
- 2 pound broccoli 2 crowns
- 1½ cups carrots peeled and chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 cups cheddar cheese grated
Instructions
- In a large soup pot, melt the butter over medium heat. Add the chopped onions and sauté until soft and fragrant. Then whisk in the flour until dissolved and starting to brown a little. Cook for 1 minute forming a roux.
- Slowly whisk in the vegetable stock, followed by the milk.
- Add the broccoli, carrots, and seasoning to the soup pot. Bring to a boil and then turn down to low heat and simmer covered for about 20 minutes. Stir the soup frequently to prevent sticking.
- Once the broccoli and carrots are cooked and tender, gently stir in the cheddar cheese until melted.
- Serve hot in warmed bowls, with extra cheese as a garnish. Add crackers, or toppings of choice such as chopped chives or green onions.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Other Soups To Enjoy
If, like me, you're a big soup fan, then I highly recommend you check out these other Irish and American soup recipes.
Deliciously Hearty Beef Barley Stew
How To Make The Best Irish Vegetable Soup
Traditional Irish Soups To Savor
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Happy soup making!

Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
Irish Soups And Stews
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- Deliciously Hearty Beef Barley Stew
- How To Make Irish Style Cream of Celery Soup
- Beef and Ale Stew
Irish Side Dishes
- Colcannon - A Traditional Irish Halloween Dish
- How To Cook Rutabaga Or Turnip Irish Style
- Healthy Honey Roasted Parsnips Recipe
- Cheesy Scalloped Potatoes Irish Style
Shannon
Cheese is the perfect pairing for broccoli and this soup is a winner in my book.
Irish American Mom
Hi Shannon - Lovely to hear you enjoy this flavor combination. Thanks for stopping by.
All the best,
Mairéad