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Broccoli Cheddar Soup

This broccoli cheddar soup combines fresh or frozen broccoli with sharp cheddar cheese in a creamy, velvety broth. The soup is thickened with flour and finished with optional cream, resulting in a comforting, cheesy dish with a vibrant green hue and smooth texture. It’s perfect for a quick, satisfying meal that feels cozy and indulgent.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter or oil for sautéing
  • 1 medium onion white or yellow, diced
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour for thickening
  • 4 cups broth chicken or vegetable
  • 4 cups broccoli florets fresh or thawed frozen
  • 1 ½ cups sharp cheddar cheese shredded
  • ½ cup heavy cream or milk optional, for extra creaminess
  • to taste salt and pepper for seasoning

Equipment

  • Large soup pot
  • Knife and chopping board
  • Whisk or wooden spoon
  • Ladle

Method
 

  1. Heat the large soup pot over medium heat and add the butter or oil, letting it melt and shimmer for about 1-2 minutes.
  2. Add the diced onion to the pot and sauté until translucent and fragrant, about 5 minutes, stirring occasionally. You should see the onion turn glossy and slightly golden around the edges.
  3. Stir in the minced garlic and cook for another 30 seconds until aromatic, filling your kitchen with a fragrant, savory scent.
  4. Sprinkle the flour over the onion and garlic mixture, stirring constantly to coat evenly. Cook for 1-2 minutes until the mixture turns slightly golden and smells nutty.
  5. Gradually pour in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for about 10 minutes until slightly thickened.
  6. Add the broccoli florets to the simmering soup and cook for 7 minutes, until bright green and tender yet still slightly crisp.
  7. Gradually stir in the shredded cheddar cheese, allowing it to melt smoothly into the soup, creating a rich, cheesy texture. Keep the heat gentle to prevent clumping.
  8. If desired, add the heavy cream or milk and stir until fully incorporated. Let the soup cook for another 2 minutes over low heat, maintaining a gentle simmer.
  9. Season with salt and pepper to taste, then taste the soup and adjust seasoning as needed. If the soup is too thick, add a splash of broth to loosen it up.
  10. Remove the soup from heat and let it sit for 2 minutes to settle the flavors. Give it a final stir to ensure everything is well combined.
  11. Ladle the hot soup into bowls, garnish with extra cheese or pepper if desired, and enjoy the comforting, cheesy bite of this vibrant green soup.

Notes

For an even creamier texture, blend a portion of the soup before adding cheese. Use freshly grated cheese for the best melt and flavor. Keep the heat low after adding cream to prevent curdling.