Print Recipe
3.5 from 4 votes

Broccoli Cheddar Soup Recipe

Make thick and creamy restaurant-style broccoli cheddar soup at home, with real food ingredients and lots of veggies.
Cook Time30 mins
Course: Soup
Cuisine: American
Servings: 8 cups
Calories: 335kcal
Author: Katie Wells


  • 5 TBSP butter (or coconut oil, divided)
  • ½ medium onion
  • 1 clove garlic
  • 6 TBSP cassava flour
  • 4 cups chicken broth
  • 6 cups fresh or frozen broccoli (chopped)
  • 1 cup carrots (grated)
  • 1 stalk celery (thinly sliced)
  • 2 cups milk (or coconut milk)
  • 2 ½ cups sharp Cheddar cheese (shredded)
  • 1 tsp salt
  • ½ tsp black pepper


  • Melt 1 tablespoon of the butter in a skillet over medium high heat.
  • Dice the onion, add it to the melted butter, and saute for 3 minutes.
  • While the onion is cooking mince the garlic.
  • Add the garlic to the pan and saute for and additional 2 minutes.
  • Add the remaining butter and melt.
  • Add cassava flour and whisk to combine.
  • Saute 2-3 minutes until a thick roux forms.
  • Gradually, whisk the chicken broth into the mixture until all is added.
  • Add the broccoli, carrots, and celery and simmer for 20 minutes or vegetables are softened.
  • Stir in the milk and shredded cheese and heat over medium low heat until just melted.
  • Season with salt and pepper to taste and serve


  • You can use fresh or frozen broccoli, just make sure it’s chopped into bite-size pieces. Fresh broccoli may need a few minutes longer to cook.
  • I find that the easiest way to shred carrots is in a food processor. This makes perfect matchstick size shreds for soup. If you do a large quantity at once, you can freeze them and then just cut off and thaw as much as you need.


Serving: 1cup | Calories: 335kcal | Carbohydrates: 20g | Protein: 15g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 673mg | Potassium: 506mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3795IU | Vitamin C: 63.2mg | Calcium: 388mg | Iron: 1.6mg