There’s nothing quite like a warm bowl of broccoli and cheddar soup on a chilly evening. This creamy, velvety dish combines the earthy goodness of fresh broccoli with the rich, sharp taste of cheddar cheese. With every spoonful, you get a perfect balance of warmth, flavor, and comfort. Whether you’re preparing a cozy dinner or meal-prepping for the week, this easy-to-make soup will become a staple in your home.
Ingredients
For the Soup:
- 4 cups fresh broccoli florets
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional, for added warmth)
- ¼ teaspoon nutmeg (optional, for depth of flavor)
For Garnishing:
- Extra shredded cheddar cheese
- Croutons or toasted bread
- Chopped green onions or crispy bacon bits
Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and let it cook for another 30 seconds until fragrant, filling the kitchen with an inviting aroma.
2. Make the Roux
Sprinkle the flour over the onions and garlic, stirring constantly for about a minute to form a smooth, golden paste. This step helps thicken the soup and create its signature creamy texture.
3. Add the Liquids
Gradually whisk in the milk and broth, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
4. Cook the Broccoli
Add the broccoli florets and let them cook for 10–12 minutes until they become tender yet vibrant green, preserving their fresh taste and nutrients.
5. Blend for Creaminess
For a smoother consistency, use an immersion blender to puree part of the soup, leaving some broccoli chunks for texture. If using a countertop blender, blend half the soup and return it to the pot.
6. Add the Cheese and Cream
Reduce the heat to low and stir in the heavy cream. Gradually add the shredded cheddar cheese, stirring continuously until it melts completely into the soup. Avoid boiling at this stage to prevent a grainy texture.
7. Season and Serve
Stir in salt, pepper, paprika, and nutmeg for extra warmth and depth. Let the soup simmer for 2–3 minutes, then serve hot with your favorite garnishes.
Pro Tips for the Best Broccoli Cheddar Soup
✅ Use freshly grated cheese – Pre-shredded cheese contains anti-caking agents that can affect the texture, so grating your own ensures smooth melting.
✅ Keep the broccoli vibrant – Overcooking can make it mushy and dull in color. Simmer just enough to retain its texture and nutrients.
✅ Add a splash of Dijon mustard – A teaspoon enhances the sharpness of the cheddar without being overpowering.
✅ Adjust the consistency – For a thicker soup, add an extra tablespoon of flour in the roux stage. For a thinner soup, stir in more broth or milk.
✅ Make it vegetarian – Simply swap chicken broth for vegetable broth for a completely meat-free version.
Storage and Reheating
- Refrigeration: Store leftover soup in an airtight container for up to 4 days.
- Freezing: For best results, freeze without the cheese and cream. Reheat and stir in cheese when serving.
- Reheating: Warm over low heat, stirring frequently to maintain creaminess.
This broccoli and cheddar soup is more than just a meal—it’s a comforting, creamy delight that brings warmth and joy to every bite. Pair it with crusty bread, a fresh salad, or enjoy it on its own for a satisfying and wholesome experience.
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