Classic Broccoli Cheddar Soup
A rich and creamy Classic Broccoli Cheddar Soup, featuring tender broccoli florets enveloped in a velvety smooth cheddar cheese sauce, perfect for a comforting meal.
For 6 servings
Prepare Ingredients: Dice the yellow onion, mince the garlic, and cut the broccoli into small, bite-sized florets. Shred the sharp cheddar cheese if not already pre-shredded.
Sauté Aromatics: In a large heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Make the Roux: Sprinkle the all-purpose flour over the cooked onion and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light roux.
Build the Base: Gradually whisk in the vegetable broth until smooth, ensuring there are no lumps. Bring the mixture to a gentle simmer. Add the broccoli florets, cover the pot, and cook for 10-12 minutes, or until the broccoli is very tender.
Blend (Optional): For a smoother soup, carefully transfer about half to two-thirds of the soup to a blender (or use an immersion blender directly in the pot) and blend until desired consistency. Return any blended portion to the pot if using a regular blender.
Add Dairy and Cheese: Reduce the heat to low. Stir in the whole milk. Gradually add the freshly shredded sharp cheddar cheese, a handful at a time, stirring constantly until completely melted and smooth. It is crucial not to let the soup boil after adding the cheese, as high heat can cause it to separate.
Season and Serve: Season the soup with salt, black pepper, and an optional pinch of ground nutmeg. Taste and adjust seasonings as needed. Serve hot, garnished with extra shredded cheddar, a swirl of cream, or homemade croutons if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Freshly Shred Your Cheese: Pre-shredded cheese often contains anti-caking agents that can make your soup grainy and prevent it from melting smoothly. Always shred your own for the best results.
- 2Avoid Boiling After Adding Cheese: High heat can cause the cheese to separate and become oily, resulting in a grainy texture. Keep the heat on low and stir gently until the cheese is fully incorporated and melted.
- 3Adjust Consistency: For a thicker soup, reduce the amount of broth or milk slightly. For a thinner soup, add more broth or milk until your desired consistency is reached.
- 4Immersion Blender for Ease: An immersion blender is ideal for blending directly in the pot, minimizing cleanup. If using a regular blender, blend in batches and be cautious with hot liquids by venting the lid and covering it with a kitchen towel.
Adapt it for your goals.
Spicy Kick
Add a pinch of cayenne pepper or a dash of your favorite hot sauce along with the seasonings for a subtle warmth and depth.
Smoky FlavorSmoky Flavor
Incorporate a teaspoon of smoked paprika or a few drops of liquid smoke (to taste) for a deeper, more complex smoky profile.
Protein BoostProtein Boost
Stir in cooked, shredded chicken breast or crispy crumbled bacon at the end of cooking for a heartier, protein-rich meal.
Why this is on our healthy list.
Rich in Vitamins
Broccoli is an excellent source of Vitamin C and K, essential for immune function, collagen production, and bone health.
Good Source of Calcium
Cheddar cheese provides significant calcium, which is crucial for maintaining strong bones and teeth, as well as nerve and muscle function.
Fiber-Packed
Broccoli contributes dietary fiber, aiding in healthy digestion, promoting satiety, and helping to regulate blood sugar levels.
Frequently asked questions
Yes, this soup can be made 1-2 days in advance and stored in an airtight container in the refrigerator. Reheat gently over low heat, stirring frequently, and add a splash of milk or broth if it has thickened too much.
