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Creamy broccoli cheddar soup with tender broccoli florets and grated cheddar.

Broccoli Cheddar Soup

A creamy stovetop broccoli cheddar soup with tender vegetables, sharp cheese, and a simple roux.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 340
Ingredients Equipment Method

Ingredients
  

  • 4 tablespoons unsalted butter for sautéing
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour to thicken the soup
  • 3 cups low-sodium chicken or vegetable broth low-sodium
  • 2 cups whole milk whole milk
  • 1 1/2 pounds broccoli florets chopped
  • 1 medium carrot finely grated
  • 8 ounces sharp cheddar cheese freshly grated
  • 1/4 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • pinch ground nutmeg optional

Equipment

  • Large heavy-bottomed pot for stovetop cooking
  • Whisk to blend the roux smoothly

Method
 

  1. Melt the butter in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
  2. Sprinkle in the flour and stir continuously for 1 minute. Gradually whisk in the broth until smooth, then whisk in the milk.
  3. Add the broccoli and carrot. Bring the soup to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until the broccoli is tender. Avoid a hard boil.
  4. For a thicker texture, transfer about 1 cup of soup to a blender, blend carefully, and return it to the pot, or briefly use an immersion blender. Leave some broccoli pieces intact.
  5. Reduce the heat to low. Stir in the grated cheddar a handful at a time until melted. Do not boil after adding the cheese. Season with salt, pepper, and optional nutmeg; taste and adjust before serving.
  6. Serve the soup hot, with extra cheddar and crusty bread if desired.