Creamy Broccoli Cheddar Soup: Hearty & Flavorful (Print Version)

Broccoli Cheddar Soup is a warm hug in a bowl! Learn my easy, comforting recipe for a rich, cheesy, and delicious soup that's perfect for any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian option available

# Ingredients:

→ Base Ingredients

01 - 4 cups broccoli florets, fresh
02 - 1/2 cup unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 6 cups chicken or vegetable broth (low sodium preferred)

→ Creamy Goodness

07 - 2 cups heavy cream
08 - 3 cups sharp cheddar cheese, freshly grated

→ Flavor Boosters

09 - 1 tsp mustard powder
10 - Pinch of nutmeg
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

# Instructions:

01 - First, get all your broccoli florets ready, about 4 cups worth. Finely chop your onion and mince that garlic. This step always feels like the calm before the delicious storm. I usually have a little kitchen towel ready because, honestly, chopping onions always makes me tear up a bit! You want everything prepped so the cooking process flows smoothly for your Broccoli Cheddar Soup.
02 - Melt the unsalted butter in a large pot or Dutch oven over medium heat. Once it's shimmering, add your chopped onion and sauté until it's softened and translucent, about 5-7 minutes. You'll start to smell that sweet, savory aroma filling your kitchen—that's when you know you're on the right track for a fantastic Broccoli Cheddar Soup.
03 - Sprinkle the flour over the softened onions and butter, stirring constantly for about 1-2 minutes. This creates a roux, which is our thickening agent. It'll look a bit pasty, and you might think, "Did I do this right?" Yes, you did! Cook it for a minute to get rid of that raw flour taste. Then, stir in the minced garlic, mustard powder, and nutmeg, letting them cook for just another minute until fragrant.
04 - Gradually whisk in the chicken or vegetable broth, a little at a time, making sure to scrape up any bits from the bottom of the pot. Bring the mixture to a gentle simmer, stirring occasionally, until it starts to thicken slightly. This is where the magic really begins to happen for your Broccoli Cheddar Soup. Don't rush this part!
05 - Now, add your broccoli florets to the pot. Let the soup simmer for about 15-20 minutes, or until the broccoli is tender but still has a little bite. You don't want mushy broccoli, trust me. I once overcooked it, and it just wasn't the same. Keep an eye on it—you're looking for vibrant green, not dull and sad.
06 - Remove the pot from the heat. Stir in the heavy cream and then, gradually, add your grated sharp cheddar cheese, stirring until it's completely melted and smooth. Season generously with salt and freshly ground black pepper to taste. You might want to use an immersion blender for a creamier Broccoli Cheddar Soup, or leave it chunky like I often do for texture. Serve it warm!

# Notes:

01 - Grate your own cheddar for the best melt and flavor, seriously.
02 - Don't boil the soup *after* adding the cream and cheese; it can curdle!
03 - Taste and adjust seasoning throughout the cooking process for the best Broccoli Cheddar Soup.
04 - For extra smoothness, blend half the soup with an immersion blender before adding the cheese.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk
03 - immersion blender (optional)

# Nutrition (Per Serving):

Calories: 450
Total Fat: 35g
Total Carbohydrate: 18g
Protein: 15g

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