Here’s a creamy, comforting Broccoli Cheddar Soup recipe — perfect for lunch or dinner 🥦🧀
🥣 Broccoli Cheddar Soup
Serves: 4–6
Ingredients
- 4 cups broccoli florets (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups milk (whole milk preferred for creaminess)
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper, to taste
- Optional: pinch of nutmeg
Optional toppings:
- Extra shredded cheddar
- Croutons
- Crispy bacon bits
Instructions
1️⃣ Sauté Aromatics
- In a large pot, melt butter over medium heat.
- Sauté onion until soft (~3–4 minutes).
- Add garlic and cook 30 seconds until fragrant.
2️⃣ Make the Roux
- Sprinkle flour over the butter/onion mixture.
- Stir constantly for 1–2 minutes to cook the flour.
3️⃣ Add Liquids
- Gradually whisk in broth and milk.
- Cook, stirring occasionally, until mixture thickens (~5–7 minutes).
4️⃣ Add Broccoli
- Stir in broccoli florets.
- Simmer 8–10 minutes until broccoli is tender.
5️⃣ Blend (Optional)
- For smooth soup: use an immersion blender to puree fully or partially.
- For chunky soup: leave as is.
6️⃣ Add Cheese
- Remove pot from heat.
- Stir in shredded cheddar until melted and smooth.
- Taste and adjust salt and pepper (and nutmeg if using).
7️⃣ Serve
- Ladle into bowls and top with extra cheese, croutons, or bacon if desired.
💡 Tips for the Best Broccoli Cheddar Soup
- Use sharp cheddar for more flavor.
- Avoid boiling after adding cheese — it can make it grainy.
- For extra richness, add a splash of cream at the end.
- Frozen broccoli works great if fresh isn’t available; just add a couple extra minutes to cook.
If you want, I can also give a slow cooker version of broccoli cheddar soup — super easy, just dump and cook all day.
Do you want me to provide the slow cooker version?
