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Creamy Homemade Broccoli Cheddar Soup

Close-up of a bowl of rich, orange-colored broccoli cheddar soup with visible florets.

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Make a rich and comforting Broccoli Cheddar Soup from scratch. This recipe delivers a velvety smooth texture and deep cheesy flavor, perfect for a cozy meal.

Ingredients

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  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 medium yellow onion, finely chopped
  • 2 cups chicken or vegetable broth
  • 2 cups milk (whole milk preferred for richness)
  • 4 cups fresh broccoli florets, chopped small
  • 1 cup shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes. Do not brown the onions.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the broth until smooth. Then, slowly whisk in the milk.
  5. Bring the mixture to a gentle simmer, stirring often until the sauce thickens slightly.
  6. Add the chopped broccoli florets and garlic powder. Simmer until the broccoli is tender, about 10 to 12 minutes.
  7. Reduce the heat to low. Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it is completely melted and the soup is smooth. Do not boil the soup after adding the cheese, or it may separate.
  8. Season with salt and pepper to your preference.
  9. Serve immediately. For a creamier texture, you may blend a portion of the soup before adding the cheese.

Notes

  • Use sharp cheddar cheese for the best flavor in your cheesy soup.
  • If you want a thicker soup, simmer for a few extra minutes before adding the cheese, or use a potato starch slurry at the end.
  • For a high protein soup option, stir in 1/2 cup of plain Greek yogurt or cottage cheese (blended smooth) after removing the soup from the heat, just before adding the cheddar.

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