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Broccoli Cheddar Soup

A creamy and cheesy soup featuring vibrant broccoli florets, perfect for a quick and comforting weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons olive oil
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • ¼ cup flour
  • 2 cups milk
  • 2 cups chicken broth Use vegetable broth for a vegetarian version.
  • 4 cups chopped broccoli florets Fresh or pre-cut.
For the Creaminess
  • 2 cups cheddar cheese
  • ½ cup heavy cream Can be substituted with a lighter alternative.
  • Salt and pepper to taste

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onions and minced garlic, cooking for about 5-6 minutes until softened and fragrant.
  3. Stir in the flour until it combines well with the onion and garlic mix.
  4. Whisk constantly as you gradually pour in the milk, allowing it to thicken.
  5. Incorporate the chicken broth and chopped broccoli florets. Bring this delightful mix to a boil.
  6. Reduce the heat and let it simmer for 8-10 minutes or until the broccoli is tender.
  7. Stir in the cheddar cheese until melted, then add the heavy cream, mixing well.
  8. Taste your creation and add salt and pepper as desired. Enjoy!

Notes

Serve in rustic bread bowls, with extra cheese or sour cream, and garnish with fresh herbs like chives or parsley. If you have leftovers, store them in an airtight container in the refrigerator for 3-4 days. The soup can be frozen for up to 3 months, but omit cream until reheating for best texture.