Go Back

Creamy Broccoli Cheddar Soup

Kathleen R. Coffey
A creamy, comforting soup featuring fresh broccoli and sharp cheddar cheese, perfect for quick lunches or cozy dinners.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6

Equipment

  • 1 Large Heavy-Bottomed Pot
  • 1 Whisk
  • 1 Wooden Spoon
  • Measuring Cups (various sizes)
  • 1 Sharp Chef’s Knife

Ingredients
  

  • 5 tablespoons unsalted butter
  • ½ cup chopped onion
  • cup all-purpose flour
  • 2 cups chicken broth
  • 1 celery stalk finely diced
  • cups broccoli florets cut into bite-sized pieces
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • Salt and freshly ground black pepper to taste
  • Additional shredded cheddar cheese for garnish (optional)

Instructions
 

  • Sauté Aromatics: In a large pot over medium heat, melt the butter until foaming. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes. This process draws out the natural sweetness of the onions, creating a flavorful base for the soup.
  • Create Roux: Sprinkle the flour evenly over the softened onions. Whisk continuously for 2 minutes to cook out the raw flour taste and form a smooth, golden roux. This step will thicken the soup later while ensuring a creamy texture.
  • Add Broth and Season: Gradually pour in the chicken broth while whisking to avoid lumps. Season the mixture generously with salt and black pepper. Bring the liquid to a gentle boil to activate the thickening properties of the roux.
  • Cook Vegetables: Stir in the diced celery and broccoli florets. Lower the heat to medium-low and simmer the soup, uncovered, until the vegetables are tender and cooked through—approximately 15 minutes. This slow simmer helps develop depth of flavor and softens the broccoli perfectly.
  • Incorporate Milk and Adjust Thickness: Pour in the whole milk and continue to simmer for an additional 2 to 3 minutes. The soup should thicken enough to coat the back of a spoon while maintaining a smooth, pourable consistency.
  • Melt Cheese: Remove the pot from heat. Gradually add the shredded cheddar cheese in small handfuls, stirring continuously until fully melted before adding more. This gradual process ensures a creamy, lump-free soup.
  • Final Seasoning and Serving: Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and sprinkle with extra cheddar cheese if desired. Serve warm, optionally in a sourdough bread bowl or alongside crusty bread.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth without compromising flavor.
  • If you prefer a smoother texture, use an immersion blender after the vegetables are cooked to partially puree the soup before adding milk and cheese.
  • Use sharp cheddar for the best flavor impact; mild cheddar will produce a less pronounced cheese taste.
  • The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent curdling.
  • To make the soup gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry for thickening.