Description
A comforting, creamy broccoli cheddar soup with a velvety texture and a sharp cheddar tang, perfect for cozy nights and quick meals.
Ingredients
Scale
- 4 cups broccoli florets, fresh or frozen
- 2 cups sharp cheddar cheese, shredded
- 1 cup mild cheddar cheese, shredded
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth (low sodium)
- 2 cups whole milk
- Salt and black pepper to taste
- Pinch of ground nutmeg (optional)
- 1 tablespoon olive oil
Instructions
- Rinse and chop about 4 cups of broccoli florets into bite-sized pieces. Set aside.
- Heat 1 tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add finely chopped onion and cook until translucent, about 4-5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add 4 tablespoons of unsalted butter to the pot and let it melt completely. Sprinkle 1/4 cup of all-purpose flour over the butter and whisk continuously for 2-3 minutes until the mixture turns a light golden color and loses the raw flour taste.
- Slowly pour in 3 cups of chicken or vegetable broth while whisking constantly to avoid lumps. Then add 2 cups of whole milk. Bring the mixture to a gentle simmer and cook, stirring occasionally, until slightly thickened, about 5-7 minutes.
- Stir in the chopped broccoli and continue to simmer until the broccoli is tender, about 8-10 minutes.
- Using an immersion blender, carefully blend about half of the soup right in the pot until smooth. Alternatively, transfer half to a blender in batches (cool slightly first) and then return it to the pot.
- Lower the heat to low and gradually stir in 2 cups of sharp cheddar and 1 cup of mild cheddar cheese until melted and smooth. Season with salt, black pepper, and a pinch of nutmeg if desired. Taste and adjust seasoning.
- Let the soup warm through for another 2-3 minutes without boiling to prevent cheese from separating. Stir occasionally.
- Ladle into bowls and garnish with extra shredded cheddar or fresh herbs if desired. Serve warm.
Notes
If soup is too thick, stir in a splash of broth or milk before serving. Add cheese off heat or on low to avoid clumping. For gluten-free, substitute flour with almond or oat flour. For dairy-free, use plant-based milk and vegan cheese alternatives. Blending part of the soup adds creaminess without heavy cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 280
- Fat: 18
- Carbohydrates: 14
- Fiber: 3
- Protein: 12
Keywords: broccoli cheddar soup, creamy soup, comfort food, easy soup recipe, homemade soup, cheesy soup