Broccoli Cheddar Soup

Base

2 tbsp unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

2 tbsp garlic, minced

2 cups low-sodium chicken broth (or vegetable broth)

2 cups whole milk (or half-and-half for extra creaminess)

Vegetables

3 cups broccoli florets, chopped small

1 medium carrot, shredded or julienned

Cheese and Seasoning

2 cups sharp cheddar cheese, freshly grated

Salt and black pepper to taste

Pinch of nutmeg (optional)

Garnish (optional)

Extra shredded cheddar

Croutons

Chopped chives or parsley

Sauté Aromatics

In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and sauté for 4–5 minutes until soft. Stir in garlic and cook for another minute.

Make the Roux

Sprinkle in flour and stir constantly for 1–2 minutes to form a paste. This thickens the soup.

Add Liquids

Gradually whisk in chicken broth and milk, ensuring there are no lumps. Bring the mixture to a gentle simmer.

Cook Vegetables

Add the chopped broccoli and shredded carrot. Simmer uncovered for 15–20 minutes, or until broccoli is tender.

Blend (Optional)

For a smoother texture, use an immersion blender to puree part or all of the soup. Or leave it chunky for a more rustic style.

Add Cheese

Lower heat and stir in the shredded cheddar cheese a little at a time until melted and fully incorporated. Do not boil once the cheese is added.

Season and Serve

Season with salt, pepper, and a pinch of nutmeg if using. Ladle into bowls and garnish as desired.

Pairing Suggestions

Fresh crusty bread or sourdough
Grilled cheese sandwich
A crisp apple cider or Chardonnay
A side salad with vinaigrette

Print Options:

Broccoli Cheddar Soup