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Creamy Broccoli and Cheddar Soup

A close-up of creamy Broccoli and Cheddar Soup with visible florets in a white mug on a wooden surface.
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Make a thick, cheesy, and comforting soup from scratch using fresh broccoli and sharp cheddar cheese.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 medium yellow onion, chopped
  • 2 cups chicken or vegetable broth
  • 2 cups fresh broccoli florets
  • 1 cup milk (whole or 2%)
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the broth until smooth. Bring the mixture to a simmer.
  5. Add the broccoli florets. Cook until the broccoli is tender, about 10 to 12 minutes.
  6. Reduce the heat to low. Stir in the milk and heavy cream. Heat through, but do not boil.
  7. Remove the pot from the heat. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth.
  8. Season with salt and pepper. Serve immediately.

Notes

  • Shred your own cheese from a block for the best melting results; pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
  • To achieve a smoother texture, use an immersion blender to partially blend the soup before adding the cheese.
  • If the soup becomes too thick upon standing, stir in a little extra milk or broth until you reach your desired consistency.

Nutrition

Find it online: https://cookerycourier.com/broccoli-and-cheddar-soup-recipe/