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Classic Creamy Broccoli Cheddar Soup

A close-up of a bowl of creamy, orange-hued broccoli cheddar soup topped with bright green broccoli florets, sliced carrots, and fresh herbs.
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Make this thick and cheesy broccoli cheddar soup from scratch on the stovetop. This recipe delivers restaurant style flavor and is a perfect comfort food for a weeknight dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 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
  • 4 ounces Monterey Jack cheese, freshly grated

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the roux.
  4. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring occasionally.
  5. Stir in the milk, salt, pepper, and nutmeg. Return the mixture to a gentle simmer.
  6. Add the broccoli florets to the pot. Cook until the broccoli is tender-crisp, about 8 to 10 minutes.
  7. Reduce the heat to low. Add the grated cheddar cheese and Monterey Jack cheese, a handful at a time, stirring until each addition is fully melted and the soup is smooth and creamy before adding more. Do not let the soup boil after adding the cheese, or it may become grainy.
  8. Taste and adjust seasoning if needed. Serve this best broccoli cheddar soup recipe hot.

Notes

  • For the creamiest texture, grate your cheese fresh from a block. Pre-shredded cheese contains anti-caking agents that can make the soup less smooth.
  • If you prefer a smoother soup, use an immersion blender to partially blend the soup before adding the cheese.
  • This recipe makes a thick and cheesy broccoli cheddar soup; for a thinner consistency, add up to 1/2 cup more milk or broth.

Nutrition

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