Easy Broccoli Cheddar Soup
A rich and creamy broccoli cheddar soup made with fresh broccoli, sharp cheddar cheese, and a savory broth. Ready in just 30 minutes, this comforting classic is perfect for a cozy lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1.5 quarts (about 4 servings)
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5 tablespoons unsalted butter
- 1/2 onion, chopped
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1 celery stalk, finely diced
- 2 1/2 cups broccoli, chopped into bite-sized pieces
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (for garnish)
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
- Whisk in the flour and cook for 2 minutes to eliminate the raw flour taste.
- Slowly stir in the chicken stock and season generously with salt and pepper, ensuring there are no lumps.
- Add the diced celery and chopped broccoli. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until vegetables are tender.
- Stir in the milk and continue to simmer for 3 minutes until the soup thickens slightly and coats the back of a spoon.
- Remove the pot from the heat and stir in the shredded cheddar cheese in small handfuls, letting it melt completely before adding more.
- Season with additional salt and pepper to taste. Garnish with extra cheddar cheese and serve warm.
Notes
- Always use freshly grated cheese to avoid a gritty texture caused by anti-caking agents in pre-shredded cheese.
- Remove the pot from heat before adding cheese to prevent separation.
- Add a diced carrot with the celery if desired for a classic mirepoix base.
- Soup can be stored in the refrigerator for up to 3 days.
Find it online: https://www.recipebyelena.com/broccoli-cheddar-soup/