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The Ultimate Broccoli Cheddar Soup: Warm, Cheesy, and Satisfying
This Broccoli Cheddar Soup is rich, cheesy, and packed with tender broccoli. It’s a cozy classic made easily at home with simple ingredients!
Ingredients
- 4 cups broccoli florets fresh or frozen
- 1 small onion diced
- 2 cloves garlic minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups vegetable broth or chicken broth
- 2 cups whole milk or half-and-half for extra creaminess
- 2 cups sharp cheddar cheese shredded
- Salt and pepper to taste
- Pinch of nutmeg optional, for depth
Instructions
- Sauté veggies: In a large pot, melt butter over medium heat. Add onion and cook until soft, about 4 minutes. Stir in garlic and cook 1 more minute.
- Make roux: Sprinkle in flour and stir constantly for 2–3 minutes to cook out the flour taste.
- Add liquids: Slowly whisk in the broth and then the milk. Bring to a simmer and cook until slightly thickened, about 5–7 minutes.
- Add broccoli: Stir in the broccoli and cook for 10 minutes, or until broccoli is tender.
- Blend (optional): Use an immersion blender for a smoother texture or leave it chunky if you prefer.
- Add cheese: Stir in shredded cheddar cheese until fully melted. Season with salt, pepper, and a pinch of nutmeg if using.
- Serve warm with extra cheese or crusty bread.
Notes
Use freshly shredded cheese for best melting results pre-shredded can clump.
You can freeze leftovers for up to 1 month (though texture may change slightly).
Add carrots for extra color and nutrition.
Nutrition
Calories: 350kcalCarbohydrates: 18gProtein: 14gFat: 25gFiber: 3gSugar: 6g