Description
Indulge in a warm hug in a bowl with this classic homemade Broccoli Cheddar Soup. This recipe delivers a rich, restaurant-quality flavor with a velvety smooth texture that’s surprisingly easy to achieve. It’s the ultimate comfort food, packed with tender broccoli florets and sharp cheddar cheese, making it perfect for a cozy and satisfying meal.
Ingredients
1 small onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
2 tablespoons butter
3 tablespoons all-purpose flour
3 cups less-sodium chicken broth (or vegetable broth)
1 cup fat-free milk
1/4 teaspoon kosher salt
Fresh black pepper, to taste
6 cups broccoli florets, chopped into small pieces
1 1/4 cups shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
Instructions
Sauté the Vegetables:
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables have softened. Stir in the minced garlic and cook for one more minute until fragrant.
Make the Roux:
Sprinkle the flour over the softened vegetables. Stir constantly for about one minute to cook out the raw flour taste. This mixture will act as the thickener for your soup.
Build the Soup Base:
Slowly pour in the broth while whisking continuously to prevent any lumps from forming. Once the broth is fully incorporated, bring the mixture to a gentle simmer.
Simmer the Broccoli:
Add the chopped broccoli florets and the milk to the pot. Reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the broccoli is fork-tender.
Melt the Cheese and Finish:
Turn off the heat and remove the pot from the burner. This is a crucial step to prevent the cheese from curdling. Gradually add the shredded cheddar and Parmesan cheese, stirring gently until the cheese is completely melted and the soup is smooth. Season with salt and pepper to taste, and serve immediately.
Notes
Grate Your Own Cheese:
For the creamiest, smoothest soup, buy a block of sharp cheddar and grate it yourself. Pre-shredded cheeses often contain anti-caking agents that can result in a grainy texture.
Don’t Boil the Dairy:
Once the milk and cheese are added, keep the heat low and never let the soup boil. High heat can cause the soup to curdle or separate.
For a Smoother Soup:
If you prefer a less chunky consistency, use an immersion blender to partially or fully blend the soup right in the pot after the broccoli is tender but before adding the cheese.
Storage:
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat on the stovetop, stirring frequently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1 1/4 cups)
- Calories: 278
- Sugar: 7
- Sodium: 755
- Fat: 17
- Saturated Fat: 11
- Unsaturated Fat: 6
- Carbohydrates: 16
- Fiber: 4
- Protein: 14
- Cholesterol: 55
Keywords: Broccoli Cheddar Soup, cheddar soup, broccoli soup, creamy soup, comfort food, easy soup recipe, homemade soup, cheesy soup