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Creamy Comfort in a Bowl Broccoli Cheddar Soup Recipe to Warm Your Soul - Featured Image

Creamy Comfort in a Bowl Broccoli Cheddar Soup Recipe to Warm Your Soul

Learn how to make delicious BROCCOLI CHEDDAR SOUP. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 4 cups fresh broccoli florets (about 1 large head)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk (or 2% milk for a lighter version)
  • 1 cup low-sodium chicken or vegetable broth
  • 2 cups shredded sharp cheddar cheese
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon ground nutmeg (optional, but it adds warmth)
  • 1/2 teaspoon Dijon mustard (optional, for a subtle tang)

Substitution suggestions: If you want to keep this vegetarian, swap chicken broth for vegetable broth. For a dairy-free twist, try using almond milk and a dairy-free cheese alternative, but keep in mind the flavor and texture will change. You can also swap sharp cheddar for a milder cheese like Monterey Jack if your family prefers.

Instructions

  1. Start by prepping your ingredients. Chop the onion finely, mince the garlic, and cut the broccoli into bite-sized florets. I find that having everything ready saves me from juggling too many tasks at once, especially when the kids are circling the kitchen.
  2. In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion and sauté for about 5 minutes until soft and translucent—this is where the soup builds its base flavor, so don’t rush this step.
  3. Add the minced garlic and cook for another 30 seconds until fragrant. I learned the hard way that garlic can burn quickly, so keep an eye on it and stir constantly.
  4. Sprinkle the flour over the butter, onions, and garlic, stirring constantly to form a roux. Cook this mixture for about 2 minutes to get rid of the raw flour taste. This step is where your soup starts to thicken, so don’t skip it.
  5. Gradually whisk in the milk and broth, making sure to break up any lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly—about 5 to 7 minutes. This is a good time to remind myself to breathe since it’s easy to get distracted with little hands tugging at your apron.
  6. Add the broccoli florets to the pot. Cover and simmer for 10 to 12 minutes, until the broccoli is tender but still vibrant green. My kids love when the broccoli is just right—not mushy but easy to bite through.
  7. Remove the pot from heat and use an immersion blender to purée about half the soup, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender in batches. This step makes the soup creamy without needing cream.
  8. Return the soup to low heat and stir in the shredded cheddar cheese, nutmeg, and Dijon mustard if using. Stir until the cheese melts completely—avoid boiling the soup now to prevent the cheese from separating.
  9. Season with salt and pepper to taste. I always do a quick taste test here because some cheeses are saltier than others.
  10. Ladle into bowls and serve warm. This is one of those moments when you realize that the mess on your counter was worth every minute.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: BROCCOLI CHEDDAR SOUP, recipe, cooking, food