Broccoli Cheddar Soup Recipe
Warm up your soul with this Broccoli Cheddar Soup Recipe—a creamy, homemade comfort food that’s easy enough for weeknight dinners and special enough for cozy gatherings.
Ingredients
- 2 tablespoons unsalted butter or olive oil for dairy-free
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced (fresh is best)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 3 cups fresh broccoli florets or frozen, thawed
- 1 cup whole milk or half-and-half for extra creaminess
- 2 cups shredded sharp cheddar cheese white or orange
- Salt and pepper to taste
- Pinch of nutmeg (optional, for warmth)
Instructions
- Heat butter in a heavy pot over medium heat. Add onion and cook until soft, about 4 minutes. Toss in garlic and stir until fragrant—about 30 seconds.
- Sprinkle flour over the onions, stirring constantly for 1 minute to cook out the raw taste. This creates the base for a creamy texture—no lumps, I promise!
- Slowly whisk in the broth. Then stir in broccoli florets. Bring to a gentle simmer, cover, and cook for 8–10 minutes, until the broccoli is tender but still bright green.
- For extra silkiness, use an immersion blender to purée half the soup, leaving some chunks. Or transfer a few cups to a blender—just watch for steam pressure.
- Lower heat to medium-low. Whisk in milk or half-and-half. Warm gently—don’t let it boil or it might separate.
- Gradually add shredded cheddar, stirring until each handful is fully melted before adding the next. This prevents grainy bits and gives you that dreamy, creamy consistency.
- Taste, then season with salt, pepper, and a pinch of nutmeg if you like. Ladle into bowls, garnish with extra cheese or a swirl of cream. Enjoy right away!
Notes
I learned early on that adding cold milk to hot soup can cause separation. Always temper dairy by warming it slightly before stirring in. Fresh broccoli has a brighter flavor; if using frozen, thaw and drain off extra water to avoid soup that’s too watery. For extra depth, simmer a Parmesan rind in the soup, then remove before blending—you’ll notice a subtle cheesy background note.
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