Print

Irresistible Cheesy Broccoli Cheddar Soup

cheesy broccoli cheddar soup - featured image
Print Recipe

A warm, hearty, and creamy broccoli cheddar soup that balances rich cheese with fresh broccoli, perfect for cozy meals and easy weeknight dinners.

Ingredients

Scale
  • 4 cups broccoli florets (fresh preferred, frozen works)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mild cheddar cheese, shredded
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (can substitute gluten-free flour)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups low-sodium chicken broth (vegetable broth for vegetarian)
  • 2 cups whole milk (can substitute almond or oat milk for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • Pinch of ground nutmeg (optional)

Instructions

  1. Chop 1 medium yellow onion finely, mince 2 garlic cloves, and cut broccoli into bite-sized florets (about 4 cups). Shred 2 cups sharp cheddar and 1 cup mild cheddar cheese. This step usually takes about 10 minutes.
  2. In a large pot over medium heat, melt 4 tablespoons of unsalted butter. Once melted, add 1/4 cup all-purpose flour and whisk continuously for about 2 minutes until the mixture turns pale golden.
  3. Stir in the chopped onion and garlic into the roux. Cook for 3-4 minutes until onions are translucent and fragrant but not browned.
  4. Gradually whisk in 4 cups low-sodium chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, about 5 minutes, until slightly thickened.
  5. Add broccoli florets to the simmering broth. Cover and cook for 8-10 minutes until broccoli is tender but still bright green.
  6. Lower heat to medium-low and stir in 2 cups whole milk. Add salt, black pepper, and a pinch of ground nutmeg if using. Heat gently until just warmed through, about 3 minutes, avoiding boiling.
  7. Remove pot from heat. Slowly add shredded sharp and mild cheddar cheese, stirring constantly until fully melted and smooth. If cheese doesn’t melt easily, warm pot slightly over low heat while stirring, but do not boil.
  8. Taste and adjust seasoning with salt and pepper. If soup is too thick, add a splash of milk or broth to loosen.
  9. Serve immediately. Leftovers can be stored in the fridge for up to 3 days.

Notes

Use fresh broccoli and shred your own cheese for best melting and texture. Avoid boiling after adding milk and cheese to prevent curdling. Stir cheese in slowly off heat or on very low heat to prevent clumping. For vegetarian version, substitute chicken broth with vegetable broth. For dairy-free, use plant-based milk and vegan cheese alternatives. Leftovers reheat gently on stove with occasional stirring and a splash of milk or broth if thickened.

Nutrition

Keywords: broccoli cheddar soup, cheesy soup, comfort food, easy soup recipe, homemade soup, broccoli soup, cheddar cheese soup

Find it online: https://blairrecipes.com/irresistible-cheesy-broccoli-cheddar-soup-recipe-easy-homemade-comfort-food/