Broccoli cheddar soup

Broccoli cheddar soup

Here’s a classic, cozy broccoli cheddar soup—easy and creamy 🥦🧀

Ingredients (4 servings)

• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups chicken or vegetable broth
• 2 cups milk (or half-and-half for richer soup)
• 3 cups broccoli florets, finely chopped
• 1 cup carrots, shredded (optional but traditional)
• 2½–3 cups sharp cheddar cheese, freshly grated
• Salt & black pepper, to taste
• Pinch of paprika or mustard powder (optional)

Instructions

1. Sauté aromatics
   Melt butter in a pot over medium heat. Add onion and cook 3–4 minutes until soft. Add garlic and cook 30 seconds.
2. Make a roux
   Stir in flour and cook 1–2 minutes, stirring constantly (don’t let it brown).
3. Add liquids
   Slowly whisk in broth, then milk. Simmer 5 minutes until slightly thickened.
4. Cook vegetables
   Add broccoli and carrots. Simmer 10–15 minutes until broccoli is tender.
5. Blend (optional)
   For smoother soup, blend all or half using an immersion blender.
6. Add cheese
   Lower heat and stir in cheddar a handful at a time until melted. Season with salt, pepper, and optional spices.

Tips

• Use sharp cheddar for best flavor (pre-shredded doesn’t melt as well).
• If it gets grainy, heat was too high—keep it gentle.
• Great with crusty bread or in a bread bowl.

Want a Panera-style version, extra thick, or vegetarian/vegan twist?