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Broccoli Cheddar Soup Recipe
Marigold Voss

Broccoli Cheddar Soup

A rich, creamy broccoli cheddar soup made with fresh broccoli, sharp cheddar cheese, and simple seasonings. This comforting soup is perfect for cold days and makes an easy, satisfying meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Simmering Time 15 minutes
Total Time 35 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: American
Calories: 340
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Butter Unsalted
  • 1 cup Onion Finely chopped
  • 2 cloves Garlic Minced
  • 3 cups Broccoli florets Fresh, chopped
  • 2 tbsp All-purpose flour For thickening
  • 2 cups Vegetable broth Low sodium
  • 1 cup Milk Whole or 2%
  • 1½ cups Cheddar cheese Sharp (shredded)
  • ½ tsp Salt Adjust to taste
  • ½ tsp Black pepper Freshly ground
  • ¼ tsp Nutmeg Optional

Equipment

  • 1 Large pot Heavy-bottom preferred
  • 1 Wooden spoon For stirring
  • 1 Whisk For smooth consistency
  • 1 Cutting board Vegetable prep
  • 1 Knife Sharp

Method
 

  1. Melt butter in a large pot over medium heat.
  2. Add chopped onion and sauté until soft and translucent.
  3. Stir in minced garlic and cook for 30 seconds.
  4. Sprinkle flour over the mixture and whisk continuously.
  5. Slowly pour in vegetable broth while whisking to avoid lumps.
  6. Add broccoli florets and bring the soup to a gentle simmer.
  7. Cook for 12–15 minutes until broccoli is tender.
  8. Reduce heat and stir in milk.
  9. Add shredded cheddar cheese gradually, stirring until melted.
  10. Season with salt, black pepper, and nutmeg.
  11. Remove from heat and serve warm.

Video

Notes

  • Use sharp cheddar for deeper flavor.
  • Avoid boiling after adding cheese to prevent curdling.
  • Blend partially for a smoother texture if desired.
  • Serve with crusty bread or garlic toast.