Description

This rich and creamy Broccoli Cheddar Soup is a comforting classic, perfect for chilly days. Made with tender broccoli florets, sharp cheddar cheese, and a velvety blend of milk and cream, it offers a deliciously smooth texture with a hint of garlic and onion flavor. Easily prepared on the stovetop, this homemade version rivals any restaurant favorite and can be customized to suit vegetarian diets by using vegetable broth.

Ingredients

Scale

Soup Base

4 tablespoons unsalted butter
1 small onion, diced
2 garlic cloves, minced
1/4 cup all-purpose flour

Liquids

2 cups low-sodium chicken broth
2 cups whole milk
1 cup heavy cream

Vegetables

3 cups broccoli florets, chopped small
1 cup shredded carrots

Cheese and Seasonings

2 cups sharp cheddar cheese, freshly grated
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of ground nutmeg (optional)

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Instructions

Melt Butter and Cook Aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 1 minute to release its fragrance.
Make Roux: Sprinkle the all-purpose flour over the butter and onion mixture. Stir continuously for 1 to 2 minutes, cooking out the raw flour taste while forming a roux to thicken the soup later.
Add Liquids and Simmer: Slowly whisk in the low-sodium chicken broth, ensuring the roux does not clump. Then add the whole milk and heavy cream. Bring the mixture to a gentle simmer and cook until it slightly thickens, approximately 5 minutes, stirring occasionally.
Cook the Vegetables: Add the chopped broccoli florets and shredded carrots to the pot. Simmer gently for 15 to 20 minutes until the vegetables are tender but still vibrant in color.
Incorporate Cheese and Season: Reduce the heat to low. Gradually stir in the freshly grated sharp cheddar cheese, adding it a handful at a time until fully melted and smooth. Season the soup with salt, black pepper, and, if desired, a pinch of ground nutmeg for an added layer of warmth.
Serve: Serve the hot soup warm, ideally with crusty bread or inside a bread bowl for a classic presentation. Enjoy immediately for the best flavor and texture.

Notes

For an extra smooth texture, use an immersion blender to partially puree the soup before adding the cheese.
Freshly grated cheese melts more evenly and prevents a grainy texture compared to pre-shredded cheese.
To make this soup vegetarian, substitute the chicken broth with vegetable broth.
Broccoli can be steamed beforehand for even quicker cooking and deeper flavor if preferred.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid curdling.