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Dorothy Thomas

Broccoli Cheddar Soup Recipe

A creamy, comforting Broccoli Cheddar Soup loaded with tender broccoli florets and rich, melted cheddar cheese. Perfect for chilly days, this soup is quick to make and pairs wonderfully with crusty bread or a side salad.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 30g 2 tbsp Butter (unsalted)
  • Medium 1 Onion (diced)
  • 2 cloves Garlic (minced)
  • 30g ¼ cup All-purpose flour
  • 480ml 2 cups Vegetable or chicken broth
  • 480ml 2 cups Whole milk (or half-and-half for extra creaminess)
  • 450g 1 lb Broccoli (cut into small florets)
  • Medium 1 Carrot (grated)
  • 200g 2 cups Sharp cheddar cheese (shredded)
  • ½ tsp Salt (or to taste)
  • ¼ tsp Black pepper
  • ¼ tsp Nutmeg (optional)
  • ½ tsp Mustard powder (optional, enhances cheese flavor)

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Whisk
  • Immersion blender (optional, for smoother texture)

Method
 

  1. In a large pot, melt butter over medium heat.
  2. Add onion and cook until soft (~3-4 minutes).
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over the onions and whisk continuously for 1-2 minutes to cook off the raw flour taste.
  5. Slowly pour in broth while whisking to avoid lumps.
  6. Add milk, stirring until smooth.
  7. Add broccoli florets and grated carrot.
  8. Simmer for 10-12 minutes until broccoli is tender.
  9. For a smoother texture, use an immersion blender to partially blend the soup (leave some chunks for texture).
  10. Reduce heat to low and stir in cheddar cheese until fully melted.
  11. Season with salt, pepper, nutmeg, and mustard powder.
  12. Ladle into bowls and garnish with extra cheese or a drizzle of cream.
  13. Enjoy hot with crusty bread or breadsticks!

Notes

  • For extra creaminess, substitute half the milk with heavy cream.
  • Gluten-free option: Use cornstarch instead of flour.
  • Storage: Keeps well in the fridge for 3-4 days. Reheat gently to avoid separation.
  • Freezing: Not recommended (dairy-based soups may separate when thawed).