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Best Broccoli Cheddar Soup You'll Ever Have

Best Broccoli Cheddar Soup You'll Ever Have

A creamy, rich broccoli cheddar soup loaded with tender broccoli florets and sharp cheddar cheese in a velvety base.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner Recipes
Cuisine: American
Calories: 425
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups broccoli florets fresh, chopped into bite-sized pieces
  • 3 tablespoons butter unsalted
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth or vegetable broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese shredded, divided
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg optional

Method
 

  1. Steam or blanch the broccoli florets in boiling water for 3-4 minutes until tender but still bright green. Drain and set aside.
  2. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle flour over the onion mixture and stir constantly for 2 minutes to create a roux. This will thicken the soup and remove the raw flour taste.
  4. Gradually whisk in chicken broth, followed by milk and heavy cream. Continue whisking to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently.
  5. Add the cooked broccoli florets to the pot along with salt, pepper, and nutmeg if using. Simmer for 5-7 minutes, stirring occasionally.
  6. Reduce heat to low. Gradually add 2.5 cups of shredded cheddar cheese, stirring constantly until completely melted and smooth. Do not boil after adding cheese to prevent separation.
  7. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with remaining cheddar cheese. Serve hot with crusty bread or crackers.

Nutrition

Calories: 425kcalCarbohydrates: 22gProtein: 18gFat: 30gSodium: 780mgFiber: 3g

Notes

For the best flavor, use freshly shredded sharp cheddar cheese rather than pre-shredded, as it melts more smoothly. If you prefer a smoother soup, use an immersion blender to partially blend some of the broccoli while leaving some chunks for texture. This soup thickens as it sits, so add a splash of milk or broth when reheating leftovers.

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