Creamy Broccoli Cheddar Soup
A quick and easy homemade creamy broccoli cheddar soup that offers comforting warmth with a velvety texture and cheesy richness. Perfect for cozy nights and a crowd-pleaser for kids and adults alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 4 cups chopped fresh broccoli florets (frozen works too; thaw and drain well)
- 2 cups shredded sharp cheddar cheese (recommend Cabot or Tillamook)
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (use gluten-free flour if needed)
- 3 cups whole milk (can substitute with 2% or unsweetened almond milk)
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- Optional: pinch of nutmeg or smoked paprika
Instructions
- Wash and chop broccoli into bite-sized florets. Finely dice the onion and mince garlic (about 10 minutes).
- In a large heavy-bottomed pot over medium heat, melt 3 tablespoons of unsalted butter until foamy.
- Add the onion and cook, stirring occasionally, until translucent and soft (about 5 minutes). Add garlic and cook another 1 minute until fragrant.
- Sprinkle the flour over the butter and veggies. Stir constantly for 2 to 3 minutes to cook out the raw flour taste until it forms a thick paste and turns light golden.
- Slowly pour in the chicken or vegetable broth and milk while whisking to prevent lumps. Bring to a gentle simmer, stirring frequently (about 5 minutes) until the soup begins to thicken.
- Stir in all the broccoli florets. Let simmer for 10-12 minutes until broccoli is tender but still vibrant green.
- Using an immersion blender, puree about half the soup until smooth but leave some broccoli pieces whole for texture. If using a regular blender, carefully blend half the soup in batches and return to pot.
- Lower heat to low and stir in shredded cheddar cheese a handful at a time until melted and smooth. Avoid boiling after cheese is added.
- Taste and season with salt, pepper, and optional nutmeg or smoked paprika. Stir well and let warm through another 2 minutes.
- Ladle into bowls and serve hot, optionally with crusty bread or a side dish.
Notes
Cook the roux thoroughly to avoid raw flour taste. Blend only half the soup for a creamy yet chunky texture. Add cheese slowly over low heat and avoid boiling after cheese addition to prevent curdling. Salt gradually before and after adding cheese. Frozen broccoli can be used if thawed and drained well. For richer soup, add heavy cream or half-and-half at the end. Dairy-free and slow cooker adaptations are possible.
Nutrition
- Serving Size: About 1.5 cups
- Calories: 250
- Sugar: 6
- Sodium: 450
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 10
- Fiber: 3
- Protein: 12
Keywords: broccoli cheddar soup, creamy soup, comfort food, easy soup recipe, homemade soup, cheesy soup, quick dinner