Description
A velvety, restaurant-quality broccoli cheddar soup made with a proper roux for a smooth texture. This reliable recipe uses sharp cheddar and fresh ingredients to create a comforting, creamy soup in under 30 minutes.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 cup 2% milk
- 2 heads fresh broccoli (chopped into florets) OR 16 oz frozen broccoli florets
- 3 cups freshly grated sharp cheddar cheese
- 3 cloves garlic, minced
- 1/4 teaspoon nutmeg
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Prep ingredients: Chop onion, mince garlic, cut broccoli into florets (if fresh), and grate the cheese.
- Make the roux: Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add flour and whisk constantly for 1-2 minutes until the mixture smells nutty and forms a blonde paste. Do not let it brown.
- Add liquids: Slowly pour in the broth while whisking vigorously to prevent lumps. Add milk and heavy cream, whisking until smooth. Bring to a gentle simmer and cook for 2-3 minutes to thicken.
- Cook broccoli: Add broccoli florets to the pot. Simmer until tender-crisp (about 8-10 minutes).
- Blend or mash: For a smooth soup, use an immersion blender to puree about half the soup. For a chunky texture, mash some broccoli against the side of the pot with a potato masher.
- Add cheese: Remove the pot from the heat. Gradually add the grated cheddar, stirring constantly until melted and smooth. Stir in garlic, nutmeg, and red pepper flakes. Season with salt and pepper to taste.
- Serve: Ladle into bowls and top with crispy bacon, extra cheese, or sour cream. Serve with crusty bread.
Notes
Do not use pre-shredded cheese as it contains anti-caking agents that prevent smooth melting. Always remove the pot from heat before adding cheese to prevent graininess. If using frozen broccoli, add it directly without thawing. The soup thickens in the fridge; thin it with milk or broth when reheating. This soup does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 12
- Fiber: 3
- Protein: 18
Keywords: broccoli cheddar soup, creamy soup, roux recipe, comfort food, easy dinner, weeknight meals, homemade soup