Broccoli Cheddar Soup
Creamy broccoli cheddar soup made with sharp cheddar and fresh broccoli. Ready in 45 minutes for a cozy family dinner.
This soup needs just one pot and about forty-five minutes of your time. You stir in some sharp cheddar until it melts into a smooth sauce.
The texture should be thick but pourable like heavy cream. If it looks too thick add a splash of milk right away.
About the Ingredients
1 pound (450g) fresh broccoli florets
Fresh broccoli works best but frozen florets are fine too. Skip the stems since they are tough and woody.
3 tablespoons unsalted butter
Butter adds richness here. Use olive oil if you want a dairy-free version though the taste changes slightly.
1 medium onion chopped
Yellow onions are standard but sweet onions work well too. Chop them small so they cook quickly.
2 cloves garlic minced
Garlic adds depth fast. Fresh garlic is better than jarred stuff for this dish.
3 cups (710ml) chicken broth
Chicken broth gives the base its savory taste. Vegetable broth makes this vegetarian friendly.
2 cups (200g) sharp cheddar cheese shredded
Shred your own cheese from a block. Pre-shredded bags have anti-caking agents that stop it from melting smoothly.
2 tablespoons all-purpose flour
Flour thickens the soup before the cheese goes in. Cornstarch works if you need gluten-free.
Step-by-Step Instructions
1. Steam the broccoli
Cook broccoli in boiling water for three minutes then drain. Keep it bright green and crisp so it does not turn mushy.
2. Make the roux
Melt butter in a pot over medium heat. Stir in flour and cook for one minute until it smells nutty.
3. Build the base
Pour in broth slowly while whisking to avoid clumps. Simmer for ten minutes until it thickens slightly.
4. Combine ingredients
Add cooked broccoli and half the cheese to the pot. Stir until the cheese melts completely into the liquid.
5. Finish the soup
Turn off heat and stir in remaining cheese. Season with black pepper only if you need more flavor.
Tips & Tricks
- Do not let the soup boil after adding the cheese. Boiling makes the cheese grainy and oily.
- Stir constantly while melting the cheese into the roux. This prevents lumps from forming in the sauce.
- Taste before adding extra salt. The broth and cheese are often salty enough already.
Delicious Variations
- Add cooked bacon bits for a smoky crunch.
- Stir in diced potatoes for a heartier meal.
- Mix in corn kernels for a sweet contrast.
How to Store Broccoli Cheddar Soup
Refrigerator
Keep it in a sealed container for up to four days.
Freezer
Portion into freezer-safe bags for up to three months.
Reheating
Warm gently on the stove with a splash of milk.
Frequently Asked Questions
Q: How do I stop my cheese from clumping?
Use low heat when melting the cheese into the soup. Stir constantly to help it blend smoothly into the mixture.
Q: Can I make this ahead of time?
Yes prepare the base without the cheese first. Add the cheese when you reheat the soup on the stovetop.
Q: What kind of cheese works best?
Sharp cheddar melts best because it has high fat content. Avoid pre-shredded bags since they contain stabilizers.
Q: Is this soup vegan-friendly?
No the recipe uses dairy products like butter and cheese. You can swap them out but the taste will change.
Q: How thick should the soup be?
Aim for a consistency similar to heavy cream. Add milk if it gets too thick or thicken with flour if thin.
Try making this tonight and see how easy it really is.
Broccoli Cheddar Soup
Creamy broccoli cheddar soup made with sharp cheddar and fresh broccoli. Ready in 45 minutes for a cozy family dinner.
🧂 Ingredients
- 1 pound (450g) fresh broccoli florets
- 3 tablespoons unsalted butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups (710ml) chicken broth
- 2 cups (200g) sharp cheddar cheese shredded
- 2 tablespoons all-purpose flour
📋 Instructions
- 1Steam the broccoli — Cook broccoli in boiling water for three minutes then drain. Keep it bright green and crisp so it does not turn mushy.
- 2Make the roux — Melt butter in a pot over medium heat. Stir in flour and cook for one minute until it smells nutty.
- 3Build the base — Pour in broth slowly while whisking to avoid clumps. Simmer for ten minutes until it thickens slightly.
- 4Combine ingredients — Add cooked broccoli and half the cheese to the pot. Stir until the cheese melts completely into the liquid.
- 5Finish the soup — Turn off heat and stir in remaining cheese. Season with black pepper only if you need more flavor.
