Broccoli Cheddar Soup Recipe

This Broccoli Cheddar Soup is rich, creamy, and packed with comforting flavors. Made with fresh broccoli, sharp cheddar cheese, and a velvety smooth broth, this soup is perfect for a cozy lunch or dinner. Serve it with warm, crusty bread for the ultimate comfort meal.

Ingredients

For the Soup:

4 tbsp butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth (or vegetable broth)
2 cups whole milk (or half-and-half for extra creaminess)
1 cup heavy cream
4 cups broccoli florets, chopped
1 large carrot, grated
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/4 tsp ground nutmeg (optional, for depth of flavor)
2 1/2 cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, shredded

Instructions

1. Sauté the Aromatics

In a large heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.

2. Make the Roux

Sprinkle the flour over the onion and garlic mixture, stirring continuously for 1-2 minutes until it forms a thick paste. This step helps eliminate the raw flour taste and will thicken the soup.

3. Add the Liquids

Slowly pour in the chicken broth while whisking continuously to avoid lumps. Stir in the milk and heavy cream, ensuring everything is well combined. Bring to a gentle simmer and let it cook for 5 minutes, stirring occasionally.

4. Cook the Vegetables

Add the broccoli florets and grated carrot to the pot. Reduce the heat to low and let the soup simmer for 10-15 minutes, or until the broccoli is tender. Stir occasionally to prevent sticking. If you prefer a smoother soup, you can blend half of the mixture using an immersion blender.

5. Add the Cheese

Turn the heat to low and slowly stir in the cheddar and Parmesan cheese, a handful at a time. Stir constantly until the cheese is fully melted and incorporated. Season with salt, black pepper, and nutmeg if using. If the soup is too thick, add a splash of extra milk or broth to adjust the consistency.

6. Serve and Enjoy

Ladle the soup into bowls and garnish with extra shredded cheddar, chopped chives, or crumbled bacon. Serve hot with toasted bread or a side of crackers.

Cooking Tips & Notes

Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. Always use freshly grated sharp cheddar for the best texture.
Adjust the Thickness: If the soup is too thick, add a bit more broth or milk until you reach the desired consistency. If it’s too thin, let it simmer for an additional 5 minutes to thicken naturally.
Blending for Smoothness: If you prefer a completely smooth soup, use an immersion blender or blend half the soup in a traditional blender and mix it back in.
Adding Extra Flavor: A pinch of cayenne pepper, smoked paprika, or mustard powder can add an extra layer of depth to the soup.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat, stirring occasionally. Avoid boiling to prevent the cheese from separating.

Serving Suggestions

With Bread: Serve this soup with a side of crusty sourdough, garlic bread, or a warm baguette for dipping.
With a Salad: Pair with a light Caesar salad or a simple mixed greens salad for a balanced meal.
As a Side Dish: This soup makes an excellent side for grilled chicken, a turkey sandwich, or a panini.
Make It a Bread Bowl: For a fun twist, serve the soup in a hollowed-out sourdough bread bowl for an extra comforting meal.

This Broccoli Cheddar Soup is creamy, comforting, and packed with flavor, making it a perfect go-to recipe for chilly days. Enjoy!