Description
This creamy stovetop broccoli cheddar soup is a hearty, cheesy, and vegetable-packed meal perfect for families. It offers a rich gourmet flavor with an easy one-pot approach.
Ingredients
- 4 cups fresh or frozen broccoli florets
- 2 cups freshly shredded sharp or mild cheddar cheese
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 4 Tbsp unsalted butter
- 0.25 cup all-purpose flour
- 1 small diced onion
- 2 minced garlic cloves
Instructions
- Sauté Aromatics: Melt 4 Tbsp butter in a large pot. Add diced onion; cook 5 minutes until softened. Stir in minced garlic for 1 minute until fragrant.
- Build the Roux: Whisk in 0.25 cup flour. Cook 1-2 minutes, stirring, until a light-gold paste forms and smells nutty.
- Add Liquids: Gradually whisk in 4 cups broth until smooth. Slowly add 2 cups milk. Bring to a gentle simmer (5-7 minutes), stirring often to prevent scorching.
- Simmer Broccoli: Add 4 cups broccoli florets. Cook 10-15 minutes until tender-crisp. If soup thickens too much, thin with 1-2 Tbsp extra broth or milk.
- Melt Cheese: Remove from heat. Stir in 2 cups shredded cheddar until smooth (3-5 minutes). Avoid boiling after cheese addition. Season with salt and pepper.
Notes
For best melt, shred cheddar from a block. To control salt, use low-sodium broth. For a smoother soup, blend half of it before adding the cheese. A pinch of smoked paprika or a dash of Dijon mustard can add complexity. Gluten-free flour and unsweetened almond milk are easy swaps for dietary needs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 320 calories
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 40 mg