Print

Broccoli Cheddar Soup

Print Recipe

Broccoli Cheddar Soup is the ultimate comfort food—rich, creamy, and loaded with tender broccoli and sharp cheddar cheese. This hearty soup is perfect for chilly days, cozy dinners, or as a crowd-pleasing appetizer. The combination of fresh broccoli, a velvety cheese base, and a hint of seasoning creates a deliciously creamy soup that pairs perfectly with crusty bread or a warm sandwich. Whether you’re looking for a quick weeknight meal or a dish to impress guests, this homemade version of the classic soup will become a go-to favorite.

Ingredients

Scale
  • 4 cups fresh broccoli florets (chopped into small pieces)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups vegetable or chicken broth
  • 2 cups whole milk (or half-and-half for a richer soup)
  • 1 cup heavy cream (optional, for extra creaminess)
  • 2 cups sharp cheddar cheese, shredded
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (optional, for added depth)
  • ¼ teaspoon ground nutmeg (optional, enhances the flavor)
  • 1 medium carrot, grated (for slight sweetness and color)

Ingredient Highlights

 

  • Fresh Broccoli: Provides texture, nutrients, and a slightly sweet flavor when cooked.
  • Sharp Cheddar Cheese: Adds a rich, bold, and creamy taste. Sharp cheddar melts beautifully into the soup.
  • Butter and Flour Roux: Helps create the thick, velvety texture of the soup.
  • Milk and Cream: Give the soup a smooth and creamy consistency.
  • Seasonings: A mix of salt, pepper, paprika, and nutmeg enhances the depth of flavors.

Instructions

  1. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Make the Roux: Sprinkle in the flour and stir continuously for 1-2 minutes until the mixture becomes golden and slightly thickened.
  3. Add the Liquid: Gradually whisk in the broth, making sure there are no lumps. Then, add the milk and stir well to combine.

Cook the Broccoli and Carrots:

  1. Add the Vegetables: Stir in the chopped broccoli and grated carrot. Reduce the heat to low and let the soup simmer for about 15 minutes, stirring occasionally, until the broccoli is tender.

Blend and Add Cheese:

 

  1. Blend for Desired Texture: For a chunky soup, leave the vegetables as they are. For a smoother consistency, use an immersion blender to partially blend the soup until it reaches your preferred texture.
  2. Add the Cheese: Remove the pot from heat and gradually stir in the shredded cheddar cheese. Stir until the cheese is fully melted and the soup is creamy.
  3. Season to Taste: Add salt, pepper, paprika, and nutmeg, adjusting the seasoning to your preference.

Nutrition

Find it online: https://herbites.com/broccoli-cheddar-soup-2/