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Easy Broccoli Cheddar Soup Recipe

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4.1 from 12 reviews

This Easy Broccoli Cheddar Soup is a comforting, creamy, and cheesy classic that’s perfect for chilly days. Made with fresh broccoli, rich cheddar cheese, and a smooth milk-based broth thickened with a roux, it’s ideal for serving in a sourdough bread bowl or alongside crusty bread for dipping. The slow melting of cheese ensures a velvety texture, making this soup a satisfying lunch or dinner option for the whole family.

Ingredients

Soup

  • 5 tbsp unsalted butter
  • ½ onion, chopped
  • ⅓ cup all purpose flour
  • 2 cups unsalted chicken stock
  • 1 celery stalk, finely diced
  • 2½ cups broccoli, chopped into bite sized pieces
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste

Garnish

  • 1 cup shredded cheddar cheese

Instructions

  1. Sauté Onion: Place a large pot over medium heat and melt the butter. Add the chopped onion and sweat it for about 5 minutes until soft and translucent.
  2. Add Flour: Whisk in the flour and cook for about 2 minutes to create a roux, which will thicken the soup.
  3. Add Chicken Stock and Seasoning: Gradually stir in the chicken stock, season generously with salt and pepper, ensuring the mixture is smooth without lumps.
  4. Add Vegetables and Simmer: Stir in the finely diced celery and chopped broccoli. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer until the vegetables are tender, approximately 15 minutes.
  5. Add Milk and Thicken: Pour in the whole milk and continue to simmer the soup until it thickens enough to coat the back of a wooden spoon, about 2 to 3 minutes. The soup should still have a slightly soupy consistency.
  6. Incorporate Cheddar Cheese: Remove the pot from the heat and add the shredded cheddar cheese in small handfuls. Stir well after each addition until the cheese is fully melted to ensure a smooth, creamy texture.
  7. Season and Serve: Adjust salt and pepper to taste. Ladle the soup into bowls and top with additional shredded cheddar cheese. Serve warm, ideally with crusty bread or in a bread bowl.

Notes

  • Makes approximately 1½ quarts of soup, serving 6 people.
  • For best results, add cheese slowly and off the heat to prevent soup from separating.
  • To make ahead, store the soup in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low to medium-low heat to maintain the creamy texture, stirring occasionally.
  • If soup thins too much after reheating, mix ½ cup warm soup with 1½ teaspoons cornstarch, then stir back into the pot and simmer until thickened.
  • Serving tip: delicious served in a sourdough bread bowl or with crusty bread for dipping.

Find it online: https://bitezly.com/easy-broccoli-cheddar-soup-recipe/