Save A creamy, comforting soup featuring tender broccoli and sharp cheddar cheese—perfect for cozy nights or a quick, satisfying meal.
I first made this broccoli cheese soup on a chilly evening when I wanted something both simple and hearty. The combination of sharp cheddar and mellow broccoli quickly became a family favorite, especially when served with crusty bread.
Ingredients
- Frozen broccoli florets: 500 g (1 lb)
- Onion: 1 medium, finely chopped
- Garlic cloves: 2, minced
- Sharp cheddar cheese: 200 g (2 cups), shredded
- Unsalted butter: 60 g (1/4 cup)
- Whole milk: 500 ml (2 cups)
- Vegetable broth: 250 ml (1 cup)
- All-purpose flour: 2 tbsp
- Salt: 1/2 tsp (or to taste)
- Freshly ground black pepper: 1/4 tsp
- Ground nutmeg (optional): 1/4 tsp
Instructions
- Prepare the base:
- In a large pot over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic and cook for 1 minute more.
- Make the roux:
- Sprinkle in the flour and cook, stirring constantly, for 2 minutes to form a roux.
- Add liquids:
- Gradually whisk in the milk and vegetable broth until smooth.
- Cook the broccoli:
- Add the frozen broccoli, salt, pepper, and nutmeg (if using). Bring to a simmer and cook for 10 minutes until the broccoli is tender.
- Blend the soup:
- Use an immersion blender to blend the soup to your desired consistency (chunky or smooth). Alternatively, blend in batches in a countertop blender, then return to the pot.
- Add cheese:
- Reduce the heat to low. Stir in the shredded cheddar cheese a handful at a time, mixing until melted and smooth.
- Taste and serve:
- Taste and adjust seasoning as needed. Serve hot, garnished with extra cheese or a sprinkle of black pepper if desired.
Pin it My kids love helping blend the soup with the immersion blender. It's become a cozy tradition for us, serving up warm bowls while sharing stories around the table.
Required Tools
Large soup pot, wooden spoon, immersion blender or countertop blender, measuring cups and spoons, cheese grater.
Allergen Information
Contains dairy (butter, milk, cheddar cheese) and gluten (flour). Always check labels if you're sensitive to allergens.
Nutritional Information (per serving)
Calories: 330
Total Fat: 21 g
Carbohydrates: 18 g
Protein: 16 g
Pin it This soup is best enjoyed fresh and hot, with more cheese sprinkled on top. Save leftovers in the fridge for up to three days.
Frequently Asked Questions
- → What type of cheese works best?
Sharp cheddar provides a rich, tangy flavor that melts smoothly, enhancing the creamy base perfectly.
- → Can frozen broccoli be used?
Yes, frozen broccoli florets work well and help simplify preparation without sacrificing texture or taste.
- → How do I achieve a smooth texture?
Use an immersion blender or standard blender to blend the soup after cooking until your desired consistency is reached.
- → Are there suitable substitutions for dairy?
Half-and-half or low-fat milk can lighten the soup, but dairy-free alternatives may alter texture and flavor.
- → What seasonings enhance the flavor?
Salt and freshly ground black pepper are essential; a hint of nutmeg adds warmth but is optional based on taste.