Here’s a creamy Broccoli Cheddar Soup recipe—rich, cheesy, and comforting 🥦🧀
🥣 Broccoli Cheddar Soup (Serves 4–6)
Ingredients
- 4 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups chicken or vegetable broth
- 1 cup milk (or cream for richer soup)
- 2 cups shredded sharp cheddar cheese
- Salt & black pepper to taste
- Optional: pinch of nutmeg
Instructions
1️⃣ Sauté aromatics
- In a large pot, melt butter over medium heat.
- Add onions and garlic; cook 3–5 minutes until soft.
2️⃣ Make the base
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in broth and milk, cooking until slightly thickened.
3️⃣ Add broccoli
- Add broccoli florets.
- Simmer 10–15 minutes until broccoli is tender.
4️⃣ Blend (optional)
- For smoother soup, use an immersion blender to puree to your desired consistency.
5️⃣ Add cheese
- Reduce heat to low.
- Stir in shredded cheddar until melted and creamy.
- Season with salt, pepper, and optional nutmeg.
6️⃣ Serve
- Serve hot with crusty bread or a sprinkle of extra cheese.
🔄 Variations
- Cheesy veggie boost: Add carrots or cauliflower with broccoli.
- Spicy: Add a pinch of cayenne or paprika.
- Creamier: Use half-and-half or heavy cream instead of milk.
- Slow cooker: Cook onions, garlic, and broccoli in broth for 4–6 hours, then stir in cheese at the end.
💡 Tips
- Cheese: Use sharp cheddar for strong flavor, or mix in Gruyère for depth.
- Avoid curdling: Add cheese off the heat and stir slowly.
- Texture: Reserve some broccoli florets for garnish for a nice bite.
If you want, I can also give you a quick 20-minute broccoli cheddar soup that uses pre-shredded cheese and frozen broccoli for super fast prep.
Do you want me to do that?
