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Broccoli Cheddar Soup - Creamy, Comforting, and Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk (or 1 cup half-and-half + 1 cup milk for extra richness)
  • 1 pound broccoli, cut into small florets and finely chopped stems
  • 1 medium carrot, grated (optional but recommended)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground nutmeg (optional, but great with cheddar)
  • 2–2 1/2 cups freshly shredded sharp cheddar cheese (about 8–10 ounces)
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes or a pinch of cayenne, to taste (optional)

Method
 

  1. Sweat the aromatics: In a large pot over medium heat, melt the butter. Add the onion and a pinch of salt. Cook 4–5 minutes until soft and translucent, then stir in the garlic for 30 seconds.
  2. Make the roux: Sprinkle in the flour and whisk to form a paste. Cook 1–2 minutes, stirring, until the raw flour smell fades. Don’t brown it—keep the heat moderate.
  3. Add liquids gradually: Whisk in the broth a little at a time until smooth, then add the milk. Bring to a gentle simmer, stirring often so nothing sticks.
  4. Add veggies and season: Stir in the broccoli, grated carrot, Dijon, nutmeg, and a pinch of salt and pepper. Simmer 10–12 minutes, stirring occasionally, until the broccoli is tender.
  5. Adjust texture: For a smoother soup, blend about half with an immersion blender right in the pot. For a chunky style, skip blending or blend just a little.
  6. Melt in the cheese: Reduce heat to low. Add the cheddar a handful at a time, stirring until fully melted before adding more. Keep the soup below a simmer to prevent curdling or graininess.
  7. Taste and finish: Add salt, pepper, and optional cayenne to taste. If it’s too thick, loosen with a splash of broth or milk. If it’s thin, simmer a few minutes more.
  8. Serve: Ladle into bowls and top with extra cheddar, cracked pepper, or a few red pepper flakes. Crusty bread on the side is never a bad idea.