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Creamy Broccoli Cheddar Soup is pictured as a featured image.

Perfect Broccoli Cheddar Soup

This Broccoli Cheddar Soup recipe is a comforting and easy-to-make meal. It's a velvety smooth, cheesy soup brimming with tender broccoli florets, perfect for warming you from the inside out and delivering a restaurant-quality experience in your own kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 2 cups milk whole milk or 2%
  • 1 cup heavy cream
  • 4 cups chopped broccoli florets
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper to taste
  • Pinch of nutmeg optional

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Whisk
  • Ladle

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
  3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
  4. Sprinkle the flour over the sautéed vegetables. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup.
  5. Slowly pour in the vegetable broth, whisking constantly to prevent lumps from forming.
  6. Bring the mixture to a simmer, then reduce the heat to low.
  7. Stir in the milk and heavy cream. Do not let the soup boil at this point, as it can cause the milk to curdle.
  8. Add the chopped broccoli florets to the soup.
  9. Simmer for 10-15 minutes, or until the broccoli is tender-crisp.
  10. Remove the pot from the heat.
  11. Gradually add the shredded cheddar cheese, stirring until it is completely melted and the soup is smooth and creamy.
  12. Season with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust the seasoning as needed.
  13. Ladle the Broccoli Cheddar Soup into bowls.
  14. Garnish with your favorite toppings, such as shredded cheddar cheese, crumbled bacon, fresh parsley, or croutons.
  15. Serve immediately and enjoy!

Notes

Freshly shredded cheese is key for a creamier soup. Don't overcook the broccoli; aim for tender-crisp. Melt the cheese over low heat to prevent it from separating. Spice it up with a pinch of red pepper flakes. For an ultra-smooth soup, use an immersion blender to blend a portion of the soup before adding the cheese. The soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat on the stovetop, stirring occasionally, or in the microwave, stirring every minute. Add protein like cooked chicken, ham, or sausage for a heartier soup. Try adding other vegetables like potatoes, cauliflower, or zucchini. For vegetarian/vegan options, use vegetable broth and plant-based milk and cheese alternatives. Add a splash of hot sauce, a squeeze of lemon juice, or a dollop of sour cream for a unique flavor.