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Creamy Broccoli Cheddar Soup

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A comforting, creamy broccoli cheddar soup with a velvety texture and sharp cheddar flavor, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 4 cups fresh broccoli florets, chopped into bite-sized pieces
  • 2 cups sharp cheddar cheese, shredded
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup all-purpose flour
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 2 cups milk (whole or 2%)
  • Salt and freshly ground black pepper, to taste
  • Pinch of ground nutmeg (optional)
  • Optional: splash of hot sauce or mustard powder

Instructions

  1. Chop 4 cups of fresh broccoli into small florets and finely dice 1 medium onion. Mince 2 cloves of garlic. Shred 2 cups of sharp cheddar cheese and set aside.
  2. In a large heavy-bottomed pot, melt 4 tablespoons of unsalted butter over medium heat for about 3-4 minutes.
  3. Whisk in 1/4 cup all-purpose flour and continue whisking constantly for 2-3 minutes until the mixture is smooth and pale golden, without browning.
  4. Stir in the chopped onion and cook for 4-5 minutes until softened and translucent.
  5. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  6. Gradually pour in 4 cups of vegetable or chicken broth while whisking to keep the mixture lump-free. Bring to a gentle simmer and let thicken for 5-7 minutes.
  7. Stir in the fresh broccoli florets and simmer for 10-12 minutes until tender but still bright green.
  8. Pour in 2 cups of milk and gently heat the mixture without boiling to avoid curdling.
  9. Remove the pot from heat and gradually add the shredded sharp cheddar cheese, stirring constantly until melted and smooth.
  10. Season with salt, freshly ground pepper, and a pinch of nutmeg. Add a dash of hot sauce or mustard powder if desired.
  11. Optional: Use an immersion blender to pulse a few times for a smoother texture, leaving some broccoli chunks intact.
  12. Warm the soup gently if needed, then serve immediately.

Notes

Use fresh broccoli for best texture; frozen broccoli can be used but may become mushy. Add cheese gradually off the heat to prevent clumping. Keep stirring during cheese addition for smooth texture. Low and slow heating prevents milk curdling. For a smoother soup, blend half and mix back in. Leftovers keep well refrigerated for 3 days; reheat gently with a splash of milk or broth to loosen if thickened.

Nutrition

Keywords: broccoli cheddar soup, creamy soup, comfort food, easy soup recipe, homemade soup, cheesy soup

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