Broccoli Cheddar Soup
A creamy, comforting soup loaded with tender broccoli florets and sharp cheddar cheese. This American classic tastes like a warm hug in a bowl, ready in about 30 minutes with simple ingredients.
For 4 servings
- saute · ~6 min
Sauté the aromatics.
1.Melt 2 tbsp butter in a large pot over medium heat.2.Add diced onion and cook until softened and translucent (4-5 min).3.Add minced garlic and sauté until fragrant (1 min).TIPDon't let the garlic brown — it turns bitter. Keep the heat medium. - saute · ~2 min
Make the roux.
1.Sprinkle 3 tbsp flour over the onion mixture.2.Whisk continuously and cook for 2 minutes to cook out the raw flour taste.TIPCooking the flour properly prevents a pasty taste in the final soup. - simmer · ~18 min
Add liquids and broccoli. Simmer until tender.
1.Slowly pour in 2 cups warm milk while whisking to prevent lumps.2.Add 2 cups water and stir to combine.3.Add broccoli florets and diced stems, plus 0.5 tsp salt.4.Bring to a gentle simmer, then reduce heat to low.5.Cook uncovered, stirring occasionally, until broccoli is fork-tender (15-18 min).TIPWarm the milk slightly before adding — cold milk can cause the roux to seize. - mix · ~1 min
Blend part of the soup for a creamy texture.
1.Use an immersion blender to partially blend the soup right in the pot.2.Leave plenty of visible broccoli pieces for texture — about half blended, half chunky.3.Alternatively, transfer 1-2 cups of soup to a blender, blend, and return to the pot.TIPA fully smooth soup loses the satisfying bite of broccoli. Keep some chunks. - mix · ~2 min
Melt in the cheddar cheese.
1.Remove the pot from heat. Let it cool slightly for 1 minute.2.Add the grated cheddar cheese in handfuls, stirring until fully melted and smooth.TIPAlways add cheese off the heat — high heat makes cheddar turn grainy and separate. - garnish · ~1 min
Season and serve.
1.Stir in a pinch of freshly ground black pepper and a pinch of nutmeg.2.Taste and adjust salt if needed.3.Ladle into bowls and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest texture, warm the milk before adding it to prevent the roux from seizing.
- 2Do not let the garlic brown during sautéing; it will turn bitter and ruin the soup's flavor.
- 3Cook the flour for a full 2 minutes to eliminate any raw, pasty taste in the final soup.
- 4Always add the grated cheddar off the heat to avoid graininess and oil separation.
- 5Leave about half the broccoli chunky after blending for a satisfying texture contrast.
- 6This soup thickens as it cools; thin it with a splash of warm milk or broth when reheating.
Adapt it for your goals.
Low-oil
Swap butter for a neutral oil, such as avocado or canola, and use 2% or skim milk to reduce fat while keeping the roux structure.
high proteinHigh-protein
Add 200g of shredded cooked chicken or 150g of cubed firm tofu along with the broccoli for a more filling, protein-rich bowl.
veganVegan
Replace butter with vegan butter or oil, use unsweetened oat or almond milk, and swap cheddar for a melting vegan cheese shred — nutritional yeast adds cheesy depth.
jainJain
Omit garlic and onion; instead, sauté 1 tsp cumin seeds and 1/2 tsp asafoetida in the butter, then proceed. The soup remains deeply savory without alliums.
Why this is on our healthy list.
Rich in Vitamin C
Broccoli is packed with vitamin C, which supports immune health and collagen production — a single serving provides a significant portion of daily needs.
Good Source of Calcium
Both the milk and cheddar cheese contribute calcium for strong bones and teeth, especially beneficial when made with whole milk.
Contains Dietary Fiber
Broccoli florets and stems provide fiber that aids digestion and promotes a feeling of fullness, helping with appetite control.
Low in Added Sugar
This savory soup contains no added sugars, making it a smart choice for those monitoring blood sugar levels.
Frequently asked questions
It's best to grate your own block of sharp cheddar. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make the soup grainy.
