Description
This creamy, comforting broccoli cheddar soup is packed with sharp cheese and tender broccoli, making it the perfect easy starter or cozy meal for fall parties and busy weeknights. It’s quick to prepare, crowd-pleasing, and adaptable for various diets.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium vegetable broth (or chicken broth)
- 2 cups whole milk (or half-and-half)
- 5 cups fresh broccoli florets, chopped (about 2 medium crowns)
- 1 large carrot, grated or finely chopped
- 1 celery stalk, diced (optional)
- 2 cups sharp cheddar cheese, grated
- 1/2 cup Parmesan cheese, grated (optional)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- Pinch of nutmeg (optional)
- Crusty bread or dinner rolls (for serving)
- Extra shredded cheddar or chives (for garnish)
Instructions
- Chop broccoli florets into small, even pieces. Peel and grate carrot. Dice celery and onion. Mince garlic.
- In a large soup pot or Dutch oven, melt butter over medium heat. Add onion and celery; sauté for 4-5 minutes until soft and translucent. Stir in garlic and cook for 1 minute.
- Sprinkle in flour, stirring constantly for 2 minutes to form a roux. Gradually whisk in vegetable broth and milk, whisking well to remove lumps.
- Add chopped broccoli, grated carrot, and celery to the pot. Season with salt, pepper, smoked paprika, and nutmeg. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-18 minutes, until broccoli is tender.
- Remove about half the soup and blend with an immersion blender (or transfer to a regular blender). Return blended soup to the pot and stir.
- Lower heat to the lowest setting. Stir in cheddar cheese and Parmesan in small handfuls, letting each melt before adding the next. Do not boil.
- Taste and adjust seasoning as needed.
- Ladle hot soup into bowls. Top with extra cheddar, chives, or a swirl of cream if desired. Serve with crusty bread or dinner rolls.
Notes
Grate your own cheese for the smoothest texture. For gluten-free, use a 1:1 blend or cornstarch instead of flour. For dairy-free, substitute plant-based milk and cheese. Blend only half the soup for the best texture. If soup is too thick, add more broth or milk; if too thin, simmer uncovered. Store leftovers in the fridge up to 4 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 280
- Sugar: 7
- Sodium: 650
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 24
- Fiber: 4
- Protein: 13
Keywords: broccoli cheddar soup, comfort food, fall recipes, vegetarian soup, easy soup, Thanksgiving starter, creamy soup, cheese soup, party food