Broccoli Cheddar Soup
Velvety broccoli cheddar soup like the bakery classic—sharp cheddar, tender broccoli florets, and a creamy base for a cozy USA lunch or light dinner. Cook the roux properly and melt cheese off heat so it stays smooth and food-safe.
đź›’Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1 cup half-and-half
- 4 cups broccoli florets, chopped small (about 1 large head)
- 1 large carrot, grated
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 2 1/2 cups freshly shredded sharp cheddar (not pre-shredded if possible)
- Optional: extra cheddar, croutons, crusty bread
🔧Kitchen Tools Needed
- Large pot
- Whisk
- Cheese grater
- Ladle
đź“ťInstructions
- 1
Melt butter in a large pot over medium heat. Cook onion 5 minutes until soft; add garlic 30 seconds.
- 2
Sprinkle in flour; cook 1–2 minutes, stirring, to form a blond roux.
- 3
Gradually whisk in broth, then milk and half-and-half until smooth. Bring to a gentle simmer.
- 4
Add broccoli, carrot, salt, pepper, and nutmeg. Simmer 10–12 minutes until broccoli is tender.
- 5
Reduce heat to low. Stir in cheddar a handful at a time until melted—do not boil after cheese is added. Taste and adjust seasoning.
- 6
Serve hot. Refrigerate leftovers within 2 hours up to 3–4 days; reheat gently to 165°F without hard-boiling.
🥗Nutrition Information
⚡Calories per serving: 400
🏷️Recipe Tags
âť“Frequently Asked Questions
Why is my cheese grainy?
Boiling after adding cheese or using pre-shredded (anti-caking agents) can make it grainy. Melt low and slow with freshly shredded cheddar.
Blender?
Blend half for a smoother soup, then stir back into the chunky half.
Vegetarian?
Use vegetable broth.
Thicker soup?
Simmer a few more minutes or add an extra tablespoon flour to the roux next time.
Add chicken?
Stir in 2 cups diced cooked chicken heated to 165°F for a heartier bowl.
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