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Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup

Creamy, comforting, and packed with fresh broccoli and sharp cheddar cheese, this classic soup is a favorite at every table. Perfect for a cozy lunch or light dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons butter
  • 1 small yellow onion, diced About 1 cup.
  • 1/2 cup carrot, grated About 1 medium carrot.
  • 2 cloves garlic, minced
  • 4 cups broccoli florets, chopped small About 1 large head.
  • 3 tablespoons all-purpose flour
  • 3 cups vegetable or chicken broth
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, grated About 200 grams.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg Optional.

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 whisk
  • 1 wooden spoon or spatula
  • 1 hand blender or regular blender (optional)

Method
 

  1. Melt the butter in a large pot over medium heat.
  2. Add diced onion and grated carrot, and sauté for 3-4 minutes until softened.
  3. Add minced garlic and chopped broccoli. Cook for another 2 minutes, stirring frequently.
  4. Sprinkle flour over the vegetables. Stir and cook for 2 minutes to remove the raw taste of flour.
  5. Gradually whisk in the broth, ensuring there are no lumps.
  6. Add the milk and bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 10-12 minutes, until broccoli is tender.
  7. (Optional) For a smoother soup, blend half or all of the soup with a hand blender until your desired consistency is reached.
  8. Stir in the heavy cream and grated cheddar cheese until the cheese melts fully, stirring frequently.
  9. Season with salt, black pepper, and nutmeg to taste.
  10. Serve hot. Garnish with extra grated cheddar or a pinch of black pepper if desired.

Notes

This soup can be made vegetarian by using vegetable broth.
For extra richness, substitute half of the milk with more cream.
Leftovers keep well in the fridge for up to 3 days. Reheat gently and add a splash of milk if the soup thickens too much.
Pairs well with crusty bread or a light salad.