Broccoli Carrot Cheddar Soup
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5 from 1 vote

Broccoli Carrot Cheddar Soup

This Broccoli Carrot Cheddar Soup combines comforting cheddar cheddar cheese with hints of broccoli and carrots in a soup that's perfect for cooler weather! 
Course Soup
Cuisine American
Keyword broccoli, carrot, cheddar, soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 382kcal
Author Sheryl


  • 4 Tbsp butter
  • 1/2 onion diced
  • 4 Tbsp all purpose flour
  • 32 oz vegetable stock
  • 2 C milk
  • 2 broccoli crowns small, removed from stem and chopped
  • 1.5 C carrots chopped
  • 1/2 tsp garlic powder
  • 2 C cheddar cheese shredded
  • 1/2 tsp salt or more, to taste
  • 1/8 tsp ground pepper or more, to taste


  • In a medium pot, melt better over medium heat.
  • Once melted, add onions and saute until soft and fragrant.
  • Whisk in the flour until dissolved (to make a roux).
  • Slowly whisk in the vegetable stock and then the milk.
  • Add in the broccoli, carrots, and seasoning.
  • Bring to a boil. Then turn down the heat to low and simmer (covered) for 15 minutes, stirring frequently.
  • After the broccoli and carrots are cooked, stir in the cheddar cheese until melted.
  • Serve hot, with extra cheese, toppings of choice, or crackers.


Calories: 382kcal | Carbohydrates: 28g | Protein: 19g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 68mg | Sodium: 1225mg | Potassium: 900mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7676IU | Vitamin C: 183mg | Calcium: 474mg | Iron: 2mg