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A bowl of warm broccoli cheddar soup with fresh broccoli florets

Best way to grow 3 cups of Broccoli Cheddar Soup

This recipe provides a delicious and creamy broccoli cheddar soup recipe, perfect for a cozy meal. This recipe yields a generous 3 cups, ideal for a single serving or to share.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3 cup
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups broccoli florets fresh or frozen
  • 2 tablespoons unsalted butter
  • 0.5 yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups milk whole or 2%
  • 1 cup chicken or vegetable broth
  • 1.5 cups sharp cheddar cheese shredded
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.1 teaspoon nutmeg pinch
For Serving (Optional)
  • Extra shredded cheddar cheese
  • Crusty bread

Equipment

  • Large Pot or Dutch Oven
  • Whisk
  • Steamer (optional)

Method
 

Preparation
  1. Steam or boil the broccoli florets until tender, then set aside.
  2. Roughly chop the cooked broccoli and grate the cheddar cheese.
Cooking the Soup
  1. In a pot or Dutch oven, melt butter over medium heat, then sauté the onion until softened.
  2. Add minced garlic and cook for about 1 minute until fragrant.
  3. Stir in flour and cook for 1-2 minutes, creating a roux.
  4. Gradually whisk in milk and broth, then bring to a simmer, stirring until thickened.
  5. Reduce heat to low, then slowly stir in the shredded cheddar cheese until melted and smooth.
  6. Stir in the chopped broccoli, salt, pepper, and a pinch of nutmeg.
  7. Simmer for 5-10 minutes, allowing the flavors to meld, then serve hot.

Notes

For a smoother soup, you can blend a portion of it with an immersion blender before adding the cheese. Adjust seasoning to taste. Add a dash of hot sauce for a little heat.