Creamy Broccoli Cheddar Soup
There’s something deeply comforting about a bowl of Broccoli Cheddar Soup – rich, velvety, and bursting with flavor. This beloved recipe combines the earthy freshness of broccoli with the irresistible creaminess of sharp cheddar cheese, creating a dish that feels like a warm hug in every spoonful.
Servings 4 bowls
Calories 410kcal
Cost $10-$12
Ingredients
- 4 tablespoons unsalted butter – for sautéing and creating the base
- 1 medium yellow onion diced – adds sweetness and depth
- 2 garlic cloves minced – enhances flavor
- ¼ cup all-purpose flour – thickens the soup gluten-free flour can be used
- 2 cups vegetable broth – the flavorful liquid base
- 2 cups whole milk – for a creamy texture substitute with oat or almond milk for dairy-free
- 1 cup heavy cream – extra richness optional or use more milk for lighter version
- 4 cups fresh broccoli florets chopped – the star of the dish
- 1 large carrot shredded or finely chopped – adds sweetness and color
- ½ teaspoon salt – to taste
- ¼ teaspoon black pepper – freshly ground
- ¼ teaspoon nutmeg – optional for depth of flavor
- 2 cups sharp cheddar cheese shredded – use freshly grated for best melt
- Optional toppings: extra shredded cheddar croutons, or chopped parsley
Instructions
- Melt the butter in a large soup pot over medium heat. Add the diced onion and cook for about 4–5 minutes, until softened and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant—don’t let it burn!
- Sprinkle the flour over the butter-onion mixture and stir continuously for 1–2 minutes. This forms a roux, which will help thicken your soup. Cook just until the raw flour smell disappears and the mixture turns slightly golden.
- Slowly whisk in the vegetable broth, breaking up any lumps as you go. Then add the milk and cream. Stir until well combined. Bring the mixture to a gentle simmer—do not boil or the milk may curdle.
- Add the chopped broccoli and shredded carrot to the pot. Season with salt, pepper, and nutmeg if using. Simmer uncovered for 10–15 minutes, until the broccoli is tender but not mushy.
- Using an immersion blender, blend the soup until you reach your desired texture. Some prefer it completely smooth, while others like to leave a few broccoli chunks for texture. If using a standard blender, blend in batches and be careful with the hot liquid.
- Lower the heat and slowly stir in the shredded cheddar cheese, one handful at a time. Stir constantly until the cheese is melted and the soup is velvety smooth. Taste and adjust seasoning as needed.
Notes
1. Use Freshly Grated Cheese
Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. For a creamier texture, always grate your own cheese from a block. 2. Don’t Boil After Adding Cheese
High heat can cause the cheese to separate or become grainy. Keep the heat low and stir gently until it melts. 3. Adjust Thickness to Preference
If the soup is too thick, stir in a little extra broth or milk. For a thicker consistency, let it simmer uncovered a bit longer or add more cheese. 4. Use an Immersion Blender Carefully
For a partially chunky soup, pulse the immersion blender a few times. Be cautious while blending hot soup, especially if using a countertop blender—never fill it more than halfway.
Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. For a creamier texture, always grate your own cheese from a block. 2. Don’t Boil After Adding Cheese
High heat can cause the cheese to separate or become grainy. Keep the heat low and stir gently until it melts. 3. Adjust Thickness to Preference
If the soup is too thick, stir in a little extra broth or milk. For a thicker consistency, let it simmer uncovered a bit longer or add more cheese. 4. Use an Immersion Blender Carefully
For a partially chunky soup, pulse the immersion blender a few times. Be cautious while blending hot soup, especially if using a countertop blender—never fill it more than halfway.