Broccoli and Cheddar Soup
Ingredients
- 6 tablespoons unsalted butter
- 1 large yellow onion
finely chopped
- 2 cloves garlic
finely chopped
- Kosher salt and freshly ground pepper
- 2 pounds broccoli
florets with stems peeled and trimmed to 3 inches
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 2 cups half and half
- 8 ounces very sharp Cheddar
grated, plus more for the top
- 1/4 teaspoon freshly grated nutmeg
Directions
- 1
Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
- 2
Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
- 3
Heat remaining 3 tablespoons butter in the same pot over medium heat (don’t worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
- 4
Gradually whisk in chicken broth until no lumps remain (it’ll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture.
- 5
Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
- 6
Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
- 7
Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.
Broccoli and Cheddar Soup
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About this Recipe
Craving that deeply satisfying, creamy, and cheesy broccoli soup you love from your favorite fast-casual spot? This Broccoli and Cheddar Soup recipe brings those comforting flavors right to your kitchen, offering a homemade version that's even better.
What sets this recipe apart is its careful balance of richness and flavor. Unlike thinner cream of broccoli soups, this version achieves its luxurious, thick texture with a classic roux, ensuring every spoonful is velvety smooth or perfectly chunky, depending on your preference. The key lies in using the sharpest Cheddar available, providing not just a creamy melt but also a crucial acidity that brightens the entire dish.
Prepare for a truly comforting bowl of soup. You'll experience a rich, deeply savory base from the sautéed onions and garlic, perfectly complemented by tender pieces of broccoli. The star, of course, is the Cheddar—its robust, tangy notes infuse the entire soup, creating that signature cheesy goodness. Whether you prefer a perfectly smooth consistency or a more rustic, textured soup with visible broccoli florets, this recipe delivers a hearty, warming experience. A hint of freshly grated nutmeg adds a subtle complexity, elevating the classic flavors.
Feel free to tailor this soup to your liking. While very sharp Cheddar is recommended for its flavor depth, you can choose between white or orange sharp Cheddar based on your aesthetic preference; both will deliver the necessary richness and acidity. For the broth, either low-sodium chicken or vegetable broth works beautifully, making it easy to adapt for a vegetarian diet.
This hearty Broccoli and Cheddar Soup is perfect for a cozy weeknight dinner or a comforting lunch. Serve it in warm bowls, perhaps with an extra sprinkle of grated sharp Cheddar on top for a delightful finish.