Description

This creamy and comforting Broccoli Cheddar Soup combines tender broccoli florets with sharp cheddar cheese in a rich, velvety base. Perfect as a hearty lunch or cozy dinner, the soup features sautéed onions and celery simmered in chicken stock, thickened with a roux and enriched with whole milk. Served piping hot and topped with extra shredded cheddar and toasted baguette slices, this recipe is a delicious way to enjoy a classic favorite.

Ingredients

Scale

Soup Base

5 tbsp unsalted butter
½ onion, chopped
⅓ cup all-purpose flour
2 cups chicken stock
1 celery stalk, finely diced
2½ cups broccoli, chopped into bite-sized pieces
2 cups whole milk
2 cups shredded cheddar cheese
Salt and pepper to taste

For Serving

Additional shredded cheddar cheese
Toasted sliced baguette

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Instructions

Heat Butter and Sauté Onions: Place a large pot over medium heat and melt the unsalted butter. Add the chopped onion and sweat for about 5 minutes until the onions are soft and translucent, releasing their sweetness.
Create Roux with Flour: Whisk in the all-purpose flour to the melted butter and onions. Cook this mixture for about 2 minutes to eliminate the raw flour taste and form a roux, which will thicken your soup.
Add Chicken Stock and Season: Slowly stir in the chicken stock while whisking to avoid lumps. Season the mixture generously with salt and pepper to build the foundational flavors of the soup.
Simmer Vegetables: Add the finely diced celery and chopped broccoli to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer gently for about 15 minutes until the vegetables become tender but still maintain some texture.
Incorporate Milk and Thicken: Stir in the whole milk and continue to simmer the soup for 2 to 3 minutes until it thickens enough to coat the back of a wooden spoon, giving it a creamy consistency.
Melt in Cheddar Cheese: Remove the pot from the heat and gradually stir in the shredded cheddar cheese in small handfuls. Allow each addition to melt completely before adding the next, ensuring a smooth and luscious cheese blend.
Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, topped with extra shredded cheddar cheese and accompanied by toasted baguette slices for dipping.

Notes

For a vegetarian version, substitute chicken stock with vegetable broth.
Use sharp cheddar cheese for a more pronounced flavor.
To make the soup gluten-free, use gluten-free flour or cornstarch as a thickener.
The soup can be blended partially for a smoother texture or left chunky as preferred.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop to prevent the milk and cheese from curdling.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American