Broccoli Cheddar Soup
This Broccoli Cheddar Soup is rich, creamy, and irresistibly cheesy — the ultimate bowl of comfort. Made with fresh broccoli, sharp cheddar cheese, and a silky smooth base, it’s a restaurant-worthy favorite that comes together easily at home. Perfect for cozy lunches, weeknight dinners, or serving in a bread bowl for a special touch.
Ingredients
- 4 tbsp butter
- 1 small onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups half-and-half or milk
- 4 cups chopped broccoli florets
- 1 cup shredded carrots
- Salt and black pepper to taste
- ¼ tsp nutmeg optional, enhances flavor
- 2 cups shredded sharp cheddar cheese
Instructions
- Sauté aromatics: In a large pot, melt butter over medium heat. Add onion and garlic; cook until soft and fragrant, about 3 minutes.
- Make the roux: Stir in flour and cook for 1 minute, whisking constantly to remove the raw flour taste.
- Add liquids: Slowly whisk in broth and half-and-half, stirring until smooth.
- Add veggies: Stir in chopped broccoli and shredded carrots. Season with salt, pepper, and nutmeg (if using).
- Simmer: Reduce heat to low, cover, and simmer for 20–25 minutes, or until vegetables are tender.
- Blend (optional): For a smoother texture, use an immersion blender to partially puree the soup.
- Add cheese: Stir in shredded cheddar cheese until melted and smooth. Do not boil once cheese is added.
- Serve: Taste and adjust seasoning. Serve hot with crusty bread or in a bread bowl.
Notes
- Use freshly shredded cheese for the best melt — pre-shredded cheese can make the soup grainy.
- For a lighter version, use milk instead of half-and-half.
- Add a splash of hot sauce or Dijon mustard for an extra flavor boost.
- Leftovers thicken in the fridge — thin with broth or milk when reheating.