Print

Creamy Broccoli Cheddar Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting, cheesy bowl of goodness featuring bright broccoli and sharp cheddar, perfect for busy weeknight dinners.

Ingredients

Scale
  • 4 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium vegetable or chicken stock
  • 2 cups whole milk (or unsweetened plant milk for dairy-free)
  • 4 cups broccoli florets, roughly chopped
  • 2 cups sharp cheddar, grated (reserve a little for topping)
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 teaspoon nutmeg, pinch of cayenne, squeeze of lemon

Instructions

  1. Melt the butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Add garlic and cook for 30 seconds until fragrant.
  2. Stir in the flour and cook, stirring constantly, for 1–2 minutes to form a light roux.
  3. Gradually whisk in the stock and milk, ensuring the roux dissolves fully.
  4. Bring to a gentle simmer, then add the broccoli. Simmer until the broccoli is tender, about 8–10 minutes.
  5. Use an immersion blender to puree until smooth or leave some texture if preferred.
  6. Off heat, stir in the grated cheddar a handful at a time until melted. Season with salt, pepper, and optional spices. Serve hot with extra cheddar on top and a squeeze of lemon if desired.

Notes

Use high-quality sharp cheddar for best flavor. Store in airtight containers for up to 3–4 days or freeze portions for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/creamy-broccoli-cheddar-soup/

×