Description

There’s something magical about the combination of tender broccoli florets swimming in a rich, velvety cheddar soup. This timeless comfort food has warmed kitchens across America for generations, originating from the simple need to create something hearty and nourishing from pantry staples. When I first mastered this broccoli cheddar soup recipe, I realized why it’s become such a beloved staple – it delivers restaurant-quality comfort in just half an hour, using ingredients you likely already have at home.

Ingredients

Scale

Base Ingredients:

4 cups fresh broccoli florets (about 2 large heads)
2 tablespoons butter
1 medium yellow onion, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
2½ cups low-sodium chicken broth
1½ cups whole milk
2 cups sharp cheddar cheese, freshly grated
½ cup heavy cream

Seasonings:

1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
¼ teaspoon nutmeg
½ teaspoon paprika

Optional Garnishes:

Extra shredded cheddar cheese
Fresh chives or green onions
Crispy bacon bits
Crusty bread for dipping

Smart Substitutions:
For a lighter version, substitute Greek yogurt for heavy cream. Those avoiding gluten can use cornstarch instead of flour (use 2 tablespoons mixed with cold broth). Vegetarians can swap chicken broth for vegetable broth without compromising flavor.

Instructions

1. Prepare the Broccoli Base

Start by cutting your broccoli into bite-sized florets – aim for pieces that will fit comfortably on a spoon. In a large pot or Dutch oven, melt the butter over medium heat until it’s fragrant and foamy. Add the diced onion and cook for about 4 minutes until it becomes translucent and softened. The kitchen will fill with that wonderful savory aroma that signals good things are coming.

2. Build the Flavor Foundation

Add the minced garlic to your pot and stir for about 30 seconds until fragrant. Sprinkle the flour over the mixture and whisk continuously for 2 minutes. This creates a roux that will thicken your soup beautifully. Don’t worry if it looks a bit thick at this stage – that’s exactly what we want.

3. Create the Creamy Base

Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming. Add the milk and bring the mixture to a gentle simmer. You’ll notice it starting to thicken slightly. Add your broccoli florets and let them cook for 8-10 minutes until they’re tender but still have a slight bite. The soup should be bubbling gently, not vigorously boiling.

4. Add the Star Ingredient

Remove the pot from heat – this is crucial for preventing the cheese from becoming grainy. Gradually stir in the grated cheddar cheese, adding it in small handfuls and stirring until completely melted before adding more. Pour in the heavy cream and season with salt, pepper, nutmeg, and paprika. Taste and adjust seasonings as needed.

Nutrition

Calories: 380-420
Fat: 28-32 grams
Carbohydrates: 15-18 grams
Fiber: 3-4 grams
Protein: 18-20 grams