Description
A rich and creamy broccoli cheddar soup made with tender broccoli florets, sharp cheddar cheese, and a velvety milk-based broth. Perfect for a comforting lunch or dinner on a cold day.
Ingredients
- 4 cups fresh broccoli florets
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/4 tsp nutmeg (optional)
- Salt and black pepper to taste
- 1 tbsp olive oil (for sautéing)
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for 1 more minute, until fragrant.
- Whisk in flour and cook for 2 minutes, stirring constantly to make a roux.
- Slowly pour in the broth while whisking to avoid lumps. Add milk and bring to a simmer.
- Add broccoli florets and cook for 15–20 minutes until tender.
- Using an immersion blender, blend the soup to your desired consistency (smooth or slightly chunky).
- Reduce heat to low and stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Season with salt, pepper, and nutmeg. Serve hot.
Notes
- Use freshly shredded cheddar for the best melting texture.
- For a lighter version, substitute half-and-half for heavy cream.
- Garnish with extra cheese or croutons for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American