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Creamy Broccoli Cheddar Soup - Comforting, Simple, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 medium carrots, peeled and finely diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk (or 1 cup milk + 1 cup half-and-half for extra richness)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground nutmeg
  • 1 bay leaf (optional)
  • 4 cups broccoli florets, chopped small (include tender stems, peeled and diced)
  • 2 cups sharp cheddar cheese, freshly grated
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Fresh chives or parsley, chopped, for garnish (optional)

Method
 

  1. Soften the aromatics: In a large pot over medium heat, melt the butter. Add the onion and carrots with a pinch of salt. Cook, stirring occasionally, until softened and lightly translucent, about 5–7 minutes. Add the garlic and cook 30 seconds, just until fragrant.
  2. Make the roux: Sprinkle the flour over the vegetables and stir to coat. Cook, stirring constantly, for 1–2 minutes. This cooks off the raw flour taste and builds a base for a silky texture.
  3. Add liquids: Slowly whisk in the broth, a little at a time, to prevent lumps. Add the milk, Dijon, nutmeg, and bay leaf. Bring to a gentle simmer, not a boil, stirring often.
  4. Cook the broccoli: Stir in the broccoli (including peeled, diced stems). Simmer uncovered until the broccoli is tender but still bright, 10–12 minutes. Adjust heat as needed to keep it at a gentle bubble.
  5. Adjust texture: For a smoother soup, use an immersion blender to blend briefly in the pot. For a chunkier soup, leave it as is or blend only a portion. Remove the bay leaf.
  6. Add the cheese: Take the pot off heat. Gradually add the cheddar by small handfuls, stirring until fully melted after each addition. Return to very low heat if needed, but do not boil. Season to taste with salt, pepper, and red pepper flakes if using.
  7. Serve: Ladle into bowls and garnish with chopped chives or parsley. Enjoy with toasted bread or a simple green salad.