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Broccoli Cheddar Soup

This homemade Broccoli Cheddar Soup brings together tender florets and rich, melted cheese in a velvety base that transforms ordinary weeknight dinners into something special.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh broccoli florets (or 3 cups frozen)
  • 3 tablespoons butter
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika

Method
 

  1. Steam the broccoli florets until bright green and tender-crisp, about 4-5 minutes. They should still have a slight bite since they'll continue cooking in the soup. Set aside and roughly chop half of them into smaller pieces for varied texture.
  2. In a large pot, melt butter over medium heat. Add diced onion and carrots, cooking for 5-6 minutes until the onion becomes translucent and the carrots start to soften. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle flour over the vegetables and stir constantly for 2 minutes. This step prevents lumps and creates the thickening base for your creamy soup. The mixture should look slightly golden and smell nutty.
  4. Slowly pour in chicken broth while whisking continuously to prevent lumps. Add milk and bring the mixture to a gentle simmer.
  5. Reduce heat to low and gradually add grated cheddar cheese, stirring until completely melted. Fold in the steamed broccoli and season with salt, pepper, and paprika. Let everything warm through for 3-4 minutes, tasting and adjusting seasonings as needed.

Notes

Budget-friendly swaps: Use vegetable broth instead of chicken broth for a vegetarian version. Pre-shredded cheese works in a pinch, though freshly grated melts more smoothly. Don't add cheese over high heat - it will separate and become stringy. Always reduce to low heat before incorporating cheese. Avoid overcooking the broccoli initially. Refrigerate leftovers for up to 4 days in airtight containers. Reheat gently on the stovetop over low heat, adding a splash of milk if needed. Freezing isn't recommended as dairy-based soups can separate when thawed.