Oh yes 😋—Broccoli Cheddar Soup is creamy, cheesy, and comforting—the ultimate cozy meal! Here’s a full guide:
Ingredients (serves 4–6)
- 4 cups fresh broccoli florets (or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups milk (whole milk for creamier texture)
- 1½–2 cups shredded sharp cheddar cheese
- Salt & pepper to taste
- Optional: pinch of nutmeg or paprika for warmth
Instructions
1️⃣ Prep the broccoli
- Cut broccoli into small florets.
- Optional: peel and chop the stems—they’re nutritious and blend smoothly.
2️⃣ Cook aromatics
- In a large pot, melt butter over medium heat.
- Add onions and garlic, sauté 3–4 minutes until soft and fragrant.
3️⃣ Make the roux
- Stir in flour and cook 1–2 minutes to remove the raw taste, forming a light paste.
- Gradually whisk in broth and milk until smooth.
4️⃣ Add broccoli
- Add broccoli florets (and chopped stems if using).
- Simmer 15–20 minutes, until broccoli is tender.
5️⃣ Blend (optional)
- For a smoother soup, use an immersion blender to blend some or all of the broccoli.
- Leave some florets whole for texture if desired.
6️⃣ Add cheese
- Reduce heat to low. Stir in shredded cheddar gradually until melted.
- Season with salt, pepper, and optional nutmeg or paprika.
- Do not boil after adding cheese to prevent curdling.
7️⃣ Serve
- Ladle hot into bowls.
- Optional toppings: extra cheddar, croutons, crispy bacon, or a drizzle of cream.
Tips for Perfect Broccoli Cheddar Soup
- Cheese choice: Sharp cheddar melts best and gives a rich flavor.
- Creamy texture: Use a mix of milk and a splash of cream if desired.
- Flavor boost: Add a teaspoon of Dijon mustard or Worcestershire sauce before adding cheese.
- Thicker soup: Cook longer to reduce or use slightly less milk.
If you want, I can make a “Ultra-Cheesy Broccoli Cheddar Soup Hack” that’s extra creamy, restaurant-style, and perfect for leftovers too 😏.
Do you want me to do that?
