Broccoli Cheese Soup
A cozy, creamy soup featuring sharp cheddar and tender broccoli, perfect for chilly days and quick dinners.
Ingredients
For the soup base
- 4 tbsp unsalted butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups whole milk (or 3 cups milk + 1 cup low-sodium chicken or vegetable stock)
For the soup flavor and texture
- 4 cups broccoli florets (fresh or thawed frozen)
- 2 cups sharp cheddar, freshly shredded Do not use pre-shredded if possible.
- 1 tsp Dijon mustard (optional) Adds depth.
- 1/2 tsp kosher salt Plus more to taste.
- 1/4 tsp freshly ground black pepper
- pinch nutmeg (optional)
- 2 tbsp cream or sour cream (optional) For extra silkiness.
Instructions
Preparation
- Melt the butter in a large heavy-bottomed pot over medium heat.
- Add the diced onion and cook until soft and translucent, about 5–7 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle the flour over the onions and whisk constantly for 1–2 minutes to cook the raw flour taste—this creates the roux.
- Gradually whisk in the milk (and stock if using), smoothing out lumps. Bring to a gentle simmer and cook until the mixture thickens slightly, about 6–8 minutes.
Cooking
- Add the broccoli and simmer until tender-crisp, 5–7 minutes (longer if you prefer softer florets).
- Lower the heat to off or very low. Stir in the shredded cheddar a handful at a time until fully melted and smooth.
- Add Dijon, nutmeg, cream, salt, and pepper; adjust seasoning.
- For a smoother texture, blend part or all of the soup with an immersion blender, or transfer batches to a blender (be careful with hot liquids). Serve immediately.
Notes
For a lighter soup, swap half-and-half for some of the milk. If using frozen broccoli, add it straight to the pot after the base has thickened; it will cook quickly.