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Foolproof Broccoli Cheddar Soup: A Heavenly 1-Pot Delight

Broccoli Cheddar Soup

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This broccoli cheddar soup recipe delivers a creamy, rich, and comforting bowl of goodness. It is perfect for a chilly day and satisfies cravings for a hearty, cheesy soup.

Ingredients

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  • 1 tablespoon unsalted butter
  • 1 cup chopped yellow onion (about 1 medium)
  • 2 cloves garlic, minced
  • 4 cups chicken broth or vegetable broth
  • 4 cups chopped broccoli florets (about 1 pound)
  • 1 carrot, peeled and finely grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 2 cups shredded sharp cheddar cheese

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  2. Pour in the chicken or vegetable broth. Add broccoli florets and grated carrot. Season with salt and pepper. Bring to a simmer, then reduce heat, cover, and cook for 10-15 minutes, or until broccoli is tender.
  3. While the vegetables cook, whisk together the milk, heavy cream, and flour in a medium bowl until smooth.
  4. Once the vegetables are tender, slowly whisk the milk mixture into the soup. Bring the soup back to a gentle simmer, stirring constantly, until it thickens slightly, about 5-7 minutes.
  5. Remove the pot from the heat. Stir in the shredded cheddar cheese until it is completely melted and smooth.
  6. For a smoother soup, you can use an immersion blender to blend a portion of the soup, or carefully transfer about half of the soup to a regular blender (vent the lid) and blend until desired consistency, then return to the pot.
  7. Serve hot and enjoy.

Notes

  • Adjust the thickness of the soup by adding more broth or milk if desired.
  • Freshly grated cheese melts more smoothly than pre-shredded cheese.
  • For a vegetarian option, use vegetable broth.

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