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Creamy Broccoli Cheddar Soup is shown as a featured image, highlighting its cheesy texture and vibrant green color.

ULTIMATE BROCCOLI CHEDDAR SOUP

This Broccoli Cheddar Soup recipe delivers a creamy, cheesy, and comforting experience, perfect for a chilly day. Packed with vibrant broccoli florets and rich cheddar flavor, it's a warm and satisfying meal that will leave you craving more.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth or vegetable broth
  • 2 cups milk whole milk or 2% recommended
  • 1 cup heavy cream
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • Pinch of nutmeg optional
  • 4 cups broccoli florets, chopped

Equipment

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

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
  3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
  4. Sprinkle the flour over the sautéed onions and garlic.
  5. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup. Make sure the flour is fully incorporated and doesn't stick to the bottom of the pot.
  6. Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
  7. Bring the mixture to a simmer, stirring occasionally.
  8. Reduce the heat to low and simmer for 5-7 minutes, allowing the soup to thicken slightly.
  9. Stir in the milk and heavy cream.
  10. Season with salt, pepper, and nutmeg (if using).
  11. Heat gently, but do not boil. Boiling can cause the dairy to curdle.
  12. Add the chopped broccoli florets to the soup.
  13. Simmer for 5-7 minutes, or until the broccoli is tender-crisp.
  14. Remove the pot from the heat.
  15. Gradually stir in the shredded cheddar cheese, a handful at a time, until it is completely melted and smooth. Stir continuously to prevent the cheese from clumping.
  16. Ladle the Broccoli Cheddar Soup into bowls.
  17. Garnish with your favorite toppings, such as shredded cheddar cheese, bacon crumbles, sour cream, chopped chives, or croutons.
  18. Serve immediately and enjoy!

Notes

To prevent a grainy texture, ensure the soup is not boiling when adding the cheese and shred your own cheese. Adjust thickness by adding more broth/milk or a cornstarch slurry. Spice it up with red pepper flakes or hot sauce. Store leftovers in the refrigerator for 3-4 days or freeze for longer storage, though texture may change. Reheat gently to avoid cheese separation.