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Broccoli Cheddar Soup

Broccoli Cheddar Soup

Broccoli Cheddar Soup is a warm, creamy dish that brings together fresh broccoli, smooth cheese, and rich cream for a satisfying meal. It is perfect for cold weather and makes an ideal starter or main course. The combination of flavors is both comforting and nutritious, making it a favorite among many.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups broccoli florets (fresh or frozen)
  • 4 cups chicken or vegetable broth
  • 2 cups milk (whole or 2%)
  • 1 cup heavy cream
  • 1 ½ cups shredded cheddar cheese (plus more for topping)
  • 3 tablespoons all-purpose flour
  • Salt and pepper, to taste
  • A pinch of nutmeg (optional)

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups
  • Ladle
  • Grater
  • Blender or Immersion Blender

Method
 

  1. Sauté the onions and garlic: In a large pot, melt butter over medium heat. Add the diced onion and cook for about 4 minutes, until the onion softens. Add the minced garlic and cook for another minute until fragrant.
  2. Add the flour: Stir in the flour to create a roux, and cook for 1-2 minutes. This will help thicken the soup. Stir constantly to prevent burning.
  3. Pour in the broth and milk: Slowly add the chicken or vegetable broth and milk, stirring constantly to keep the mixture smooth. Bring the soup to a simmer and let it cook for about 5 minutes.
  4. Add the broccoli: Stir in the chopped broccoli florets. Let the soup simmer for 10 minutes, or until the broccoli is tender.
  5. Blend (optional): For a creamier texture, you can use an immersion blender to blend part of the soup. This step is optional and depends on your texture preference.
  6. Add the cream and cheese: Stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese has completely melted and the soup is smooth.
  7. Season: Taste the soup and add salt, pepper, and a pinch of nutmeg (if using). Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
  8. Serve: Ladle the soup into bowls and top with additional shredded cheddar cheese. Serve with a slice of crusty bread or a side salad for a complete meal.

Notes

When making broccoli cheddar soup, it’s important to use freshly grated cheddar cheese for the best results. Pre-grated cheese often contains anti-caking agents that can prevent it from melting smoothly, resulting in a grainy texture. If you want a smoother soup, consider using an immersion blender to puree part of the soup and create a velvety finish.