Description
This rich and velvety Broccoli Cheddar Soup is a perfect comfort food staple. By combining fresh, chopped broccoli with sharp, aged cheddar cheese in a perfectly emulsified roux-thickened broth, you achieve a restaurant-quality meal at home. It is simple enough for a busy weeknight dinner yet satisfying enough for cold winter evenings. The secret lies in using both the florets and finely chopped stalks for a delightful texture and subtle sweetness that keeps every spoonful perfectly balanced and deeply flavorful.
Ingredients
4 cups broccoli florets, chopped
3 cups sharp cheddar cheese, freshly grated
1/4 cup unsalted butter
1/4 cup all-purpose flour
4 cups vegetable broth, low-sodium
2 cups whole milk
1 cup yellow onion, finely diced
2 cloves garlic, minced
Instructions
Melt the butter in a large heavy-bottomed pot over medium heat.
Add the diced onion and sauté until soft and translucent.
Stir in the minced garlic and cook for one minute.
Whisk in the flour to create a roux and cook for two minutes to remove the raw flour taste.
Slowly pour in the vegetable broth while whisking constantly to prevent lumps.
Add the chopped broccoli florets and stalks.
Simmer the mixture for 15 minutes or until the broccoli is tender.
Reduce heat to low and stir in the whole milk.
Gradually add the grated cheddar cheese, stirring until completely melted and smooth.
Serve warm, optionally garnished with extra cheese.
Notes
For an even creamier consistency, use heavy cream instead of whole milk. Ensure the cheddar is grated fresh from a block, as pre-shredded cheese contains anti-caking agents that prevent smooth melting. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg