Broccoli Cheddar Soup

Broccoli Cheddar Soup offers a combination of textures and flavors – the tender bits of broccoli offer a slight crunch, while the smooth, creamy cheese broth provides a velvety backdrop. It's a perfect example of how simple ingredients can be transformed into something truly special and comforting.

Step by Step Instructions

Broccoli Cheddar Soup

Broccoli Cheddar Soup is a comforting classic that marries the nutritious crunch of broccoli with the creamy, savory goodness of cheddar cheese. This soup is a beloved dish for its heartwarming flavors and satisfying richness, making it a favorite during the colder months or any time you crave a comforting bowl of soup.
Broccoli Cheddar Soup is a dish with American roots, particularly popular in the United States.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4


  • Large pot or Dutch oven
  • immersion blender (optional, for a smoother texture)
  • cheese grater
  • Cutting board and knife


  • 1 tbsp butter (10 g)
  • ½ onion (chopped)
  • ¼ cup butter (50 g -melted)
  • ¼ cup all-purpose flour (30g -or gluten-free flour for gluten-free option)
  • 2 cups milk (500 ml)
  • 3 cups chicken stock (750 ml or vegetable)
  • ½ lb broccoli (250 g -fresh, chopped)
  • 1 cup carrots (100 g -julienned or shredded)
  • ¼ tsp nutmeg
  • 8 oz sharp cheddar cheese (235 g -grated)
  • salt and pepper (to taste)


  • Prepare the veggies: peel, cut and chop the onion. Cut the broccoli and chop it into bite-size pieces. Peel and shred the carrots.
  • Sauté the onion: in a pot over medium heat, melt 1 tbsp of butter. Add the chopped onion and cook until translucent, about 5 minutes.
  • Make the roux: in the same pot, add the ¼ cup of melted butter and stir in the flour. Keep stirring for about 5 minutes. This will create a roux that helps thicken the soup.
  • Add liquids: slowly pour the milk and the chicken stock, whisking constantly until the mixture is smooth. Increase the heat to medium-high and bring the mixture to a gentle simmer. Then, reduce the heat to maintain the simmer without boiling.
  • Add the veggies: add the chopped broccoli and shredded carrots to the pot. Cook over low heat for about 20 minutes, or until the broccoli and carrots are tender.
  • Season and Cheese: add the nutmeg and then season with salt and pepper to taste. Stir in the grated cheese until it's completely melted and incorporated into the soup.
  • Servir chaud: once the cheese is melted and the soup is heated through, it's ready to serve. For a smoother soup, you can use an immersion blender to blend the soup to your desired consistency (this step is optional).


  • Freshness Matters: For the best flavor, use fresh broccoli and freshly grated cheddar cheese. Pre-shredded cheese often contains anti-caking agents that can affect the soup’s smoothness.
  • Texture Preference: If you prefer a chunkier soup, set aside some of the cooked broccoli before blending and add it back in afterward. For a smoother soup, blend thoroughly with an immersion blender.
  • Thickening the Soup: If the soup is too thin for your liking, you can thicken it by mixing a little cornstarch with water and stirring it into the soup, then letting it simmer until it reaches your desired consistency.
  • Avoid Overheating: After adding the cheese, avoid bringing the soup to a boil as this can cause the cheese to separate and become grainy.
Enjoy your Broccoli Cheddar Soup with a piece of crusty bread for dipping or a side salad for a perfectly cozy and satisfying meal.
Keyword Broccoli, Cheddar, Soup

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