Creamy Broccoli Soup with Cheddar Cheese
Warm, comforting, and bursting with flavor, this Creamy Broccoli Soup with Cheddar Cheese is the ultimate cozy meal for any season. Made with tender broccoli florets, sharp cheddar cheese, and a velvety blend of whole milk and heavy cream, this soup delivers rich, cheesy indulgence in every spoonful. A touch of nutmeg adds a subtle depth of flavor, while the garlic and sautéed onion create an aromatic base that makes this dish irresistible. Pureed to silky perfection, this broccoli cheddar soup is both hearty and satisfying—a perfect option for a quick weeknight dinner or an elevated appetizer. Garnish with extra shredded cheese, croutons, or fresh herbs for a restaurant-quality presentation in the comfort of your home. Whether you're a broccoli lover or a cheese enthusiast, this recipe promises to be a hit!
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Recipe Information
Ingredients
- 5 cups broccoli florets
- 3 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 0.5 cups heavy cream
- 2 cups, shredded sharp cheddar cheese
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
Instructions
Prepare the broccoli by cutting it into small florets and set aside.
In a large pot, melt the butter over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 2-3 minutes to create a roux.
Slowly pour in the chicken broth while whisking to combine with the roux, ensuring there are no lumps.
Bring the mixture to a simmer and then add the broccoli florets. Cook for 10-12 minutes or until the broccoli is tender.
Use an immersion blender to puree the soup to your desired level of smoothness. Alternatively, transfer the soup to a blender in batches and blend carefully, then return it to the pot.
Stir in the milk and cream, and bring the soup back to a gentle simmer over low heat.
Add the shredded cheddar cheese a handful at a time, stirring constantly to melt and incorporate into the soup.
Season the soup with salt, black pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.
Serve the soup hot, garnished with additional shredded cheddar cheese, croutons, or fresh parsley if desired.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 5809 mg | 253% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 35.7 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2557 mg | 197% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
