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Broccoli Cheddar Soup

This creamy and comforting Broccoli Cheddar Soup is packed with nutritious broccoli and melted cheddar cheese, making it a delicious option for lunch or dinner. It’s easy to prepare and perfect for chilly days!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Wooden spoon or spatula
  • 1 (optional) Immersion blender
  • 1 Ladle
  • 4 Soup bowls for serving

Ingredients
  

  • 4 cups fresh broccoli florets About 1 large head of broccoli.
  • 1 cup diced onion About 1 medium onion.
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup milk Whole or 2%.
  • 2 cups shredded sharp cheddar cheese About 8 oz.
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika Optional.

Instructions
 

  • Start by washing and cutting the broccoli into small florets. Set aside.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
  • Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
  • Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1–2 minutes until the flour is lightly golden.
  • Gradually pour in the vegetable broth while stirring to avoid lumps. Bring the mixture to a boil.
  • Once boiling, add the broccoli florets, salt, black pepper, and paprika (if using). Reduce the heat to a simmer and cook for about 15 minutes, until the broccoli is tender.
  • Remove the pot from the heat. If you prefer a smoother texture, use an immersion blender to blend the soup to your desired creaminess.
  • After blending, return the pot to low heat and stir in the milk. Gradually add the shredded cheddar cheese, stirring continuously until it is fully melted and incorporated.
  • Taste and adjust the seasoning as needed. Serve hot in bowls and enjoy!

Notes

You can substitute half-and-half for milk for a richer texture.
Feel free to add carrots or celery for extra flavor and nutrition.
This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. Just reheat gently on the stove before serving.