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Classic Creamy Stovetop Broccoli and Cheddar Soup

Close-up of creamy Broccoli and Cheddar Soup topped with melted orange cheddar cheese.
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Follow this recipe to make a rich, creamy, and flavorful broccoli and cheddar soup on the stovetop. This recipe focuses on achieving a smooth texture and perfectly melted cheese.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 medium yellow onion, chopped
  • 2 cups chicken or vegetable broth
  • 2 cups milk (whole or 2%)
  • 1 pound fresh broccoli florets, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 8 ounces sharp cheddar cheese, freshly grated

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the broth until smooth. Then, whisk in the milk.
  5. Bring the mixture to a simmer, stirring often. Do not boil.
  6. Add the broccoli florets, salt, pepper, and nutmeg. Reduce heat to low, cover, and simmer until the broccoli is tender, about 10 to 15 minutes.
  7. Remove the pot from the heat. This step is important for preventing grainy cheese.
  8. Add the grated cheddar cheese one handful at a time, stirring constantly until each addition is fully melted and smooth before adding the next.
  9. Taste and adjust seasoning if needed. Serve hot.

Notes

  • Always grate your own sharp cheddar cheese; pre-shredded cheese contains anti-caking agents that can make the soup grainy.
  • For a thicker soup, simmer uncovered for the last 5 minutes of cooking.
  • If you prefer a smoother soup, use an immersion blender to partially blend the soup before adding the cheese.

Nutrition

Find it online: https://whiskdaily.com/broccoli-and-cheddar-soup-recipe/