Broccoli cheddar soup

Here’s a creamy and comforting Broccoli Cheddar Soup recipe—rich, cheesy, and perfect with crusty bread.

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Broccoli Cheddar Soup

Serves: 4–6

Ingredients

• 4 cups broccoli florets (fresh or frozen)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups milk (whole or 2%)

• 1 cup chicken or vegetable broth

• 2 cups shredded sharp cheddar cheese

• Salt and black pepper to taste

• Optional: pinch of nutmeg for warmth

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Instructions

1️⃣ Cook the vegetables

1. In a large pot, melt butter over medium heat.

2. Add onions and cook until soft (3–4 minutes).

3. Add garlic and cook 30 seconds.

4. Add broccoli and broth. Bring to a boil, then reduce heat and simmer 5–7 minutes until broccoli is tender.

2️⃣ Make the roux

1. In a separate small saucepan, melt 2 tbsp butter.

2. Stir in flour and cook 1–2 minutes until slightly golden.

3. Gradually whisk in milk, stirring constantly to avoid lumps.

4. Cook until thickened, about 3–5 minutes.

3️⃣ Combine soup and cheese

1. Stir the milk mixture into the pot with broccoli and broth.

2. Simmer 2–3 minutes, then remove from heat.

3. Add shredded cheddar cheese gradually, stirring until melted and smooth.

4️⃣ Blend (optional)

• For a smoother soup, use an immersion blender or regular blender to puree partially or fully.

• Leave some broccoli chunks for texture if desired.

5️⃣ Serve

• Taste and adjust salt and pepper.

• Serve hot with crusty bread or crackers.

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Tips

• Cheese matters: Use a good quality sharp cheddar for full flavor.

• Thicker soup: Reduce the amount of broth slightly or simmer longer.

• Add-ins: Cooked bacon, carrots, or potatoes can be added for variety.

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If you want, I can give a slow-cooker version of broccoli cheddar soup that’s hands-off and extra creamy. It’s perfect for busy days.