ULTIMATE BROCCOLI CHEDDAR SOUP
This ultimate broccoli cheddar soup recipe delivers a warm and comforting experience with a foolproof method. It's packed with flavor and avoids the common pitfalls of blandness and mushy broccoli. Get ready for a creamy, cheesy, and satisfying soup that will become a new favorite!
Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Garlic press (optional)
- Whisk
- Ladle
- Bowls for serving
Ingredients
- 1 large head broccoli about 6 cups florets
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- ½ cup heavy cream optional
- 4 cups sharp cheddar cheese, shredded
- Salt to taste
- Black pepper to taste
- Optional toppings: Croutons, extra shredded cheese, chopped green onions
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux. The mixture will look like a thick paste.
- Gradually whisk in the chicken broth, making sure to break up any lumps of flour. Continue whisking until the mixture is smooth.
- Bring the soup to a simmer and cook for 5-7 minutes, or until slightly thickened. Stir occasionally to prevent sticking.
- Add the broccoli florets to the soup and cook until tender-crisp, about 5-7 minutes.
- Reduce the heat to low and stir in the milk and heavy cream (if using). Heat through, but don't boil.
- Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. Make sure the cheese is fully melted and incorporated before adding more.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with your favorite toppings, such as croutons, extra shredded cheese, or chopped green onions.
Notes
For the best flavor, use a high-quality sharp cheddar cheese and shred it yourself. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Don't overcook the broccoli; it should be tender-crisp. If the soup is too thick, add more milk or broth. If it's too thin, simmer for a few more minutes. To store, refrigerate for up to 3 days and reheat gently. While freezing is possible, the texture may change upon thawing. Cool completely before freezing in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. For a vegetarian version, use vegetable broth instead of chicken broth.