Broccoli Cheddar Soup
Rich and creamy broccoli cheddar soup recipe made with fresh broccoli, sharp cheddar, and a hint of garlic. Perfect for a comforting and flavorful meal.
Nutrition
Calories: 320kcalCarbohydrates: 15gProtein: 18gFat: 20gFiber: 4gSugar: 4g
Ingredients
- 4 cups fresh broccoli florets or frozen, thawed
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups chicken or vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup milk whole or 2%
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and pepper to taste
- Optional: pinch of nutmeg or smoked paprika for extra flavor
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and cook until translucent (about 3-4 minutes). Add garlic and cook for 1 minute more.
- Sprinkle flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly whisk in the broth, making sure no lumps form. Bring to a simmer.
- Add broccoli florets and simmer for about 10-15 minutes until broccoli is tender.
- For a creamier texture, use an immersion blender to blend part of the soup, leaving some broccoli chunks for texture.
- Stir in the milk and shredded cheddar cheese. Cook on low heat, stirring until cheese is melted and soup is smooth. Do not boil after adding cheese.
- Add salt, pepper, and optional spices to taste.
Notes
- For a dairy-free version, use dairy-free cheese and milk alternatives.
- Use frozen broccoli if fresh isn’t available; thaw before use.
- For extra creaminess, add 1/4 cup heavy cream or cream cheese.
- Serve with crusty bread or crackers.
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