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Broccoli Cheddar Soup

This broccoli cheddar soup combines tender broccoli florets and melted sharp cheddar cheese in a creamy, savory broth. It is made by sautéing aromatics, thickening with flour, and simmering until the flavors meld, resulting in a smooth, hearty soup with a vibrant green and rich cheesy finish. Perfect as a warm, comforting meal on busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 4 cups broccoli florets rinsed and blanched
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth
  • 2 cups shredded sharp cheddar cheese finely grated
  • Salt and pepper to taste

Equipment

  • Large Pot
  • Chopping board
  • Sharp knife
  • Whisk
  • Ladle

Method
 

  1. Chop the small onion into fine pieces and mince the garlic, setting both aside for later.
  2. Bring a pot of water to a boil, add the broccoli florets, and blanch for 2 minutes until bright green and tender. Drain and set aside.
  3. In the large pot, melt the butter over medium heat and add the chopped onion. Sauté for about 5 minutes until the onion is translucent and fragrant, with a sweet aroma filling the kitchen.
  4. Add the minced garlic to the pot and cook for another minute until it becomes fragrant, stirring constantly to prevent burning.
  5. Sprinkle the flour over the sautéed aromatics and whisk quickly to combine, cooking for about 1 minute to cook off the raw flour taste and form a roux.
  6. Gradually pour in the broth while whisking vigorously to prevent lumps, then bring the mixture to a gentle simmer. Let it cook for 5 minutes until slightly thickened and bubbling softly.
  7. Lower the heat and add the shredded cheddar cheese gradually, stirring constantly until the cheese melts into a smooth, glossy sauce.
  8. Add the blanched broccoli florets to the pot, stirring gently to incorporate. Let simmer for about 10 minutes, until the broccoli is tender but still vibrant green.
  9. Taste the soup and season with salt and pepper as needed. If desired, stir in a splash of milk or cream for extra richness.
  10. Serve the soup hot, ladled into bowls, with an optional sprinkle of extra cheese or paprika for garnish. Enjoy the comforting, cheesy goodness in every spoonful.

Notes

For a richer flavor, try adding a pinch of nutmeg or smoked paprika. To make it dairy-free, substitute the cheese with dairy-free options and use coconut or almond milk.