Description
Learn how to make the homemade creamy broccoli cheddar soup from scratch! This easy 30-minute recipe creates a rich, comforting soup perfect for cozy nights.
Ingredients
Base Ingredients:
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
Liquid Base:
- 2 cups whole milk (or unsweetened almond milk for dairy-free option)
- 2 cups vegetable broth
Instructions
Melt butter in your biggest pot over medium heat. Add the onion, salt, and pepper, then cook for about 5 minutes until the onion looks translucent. Don’t rush this part – properly cooked onions make the difference between okay soup and incredible soup.
Throw in the garlic and cook for one more minute until it smells amazing. Now sprinkle in the flour and whisk like your life depends on it for 1-2 minutes. The mixture should turn golden and smell nutty, not raw and floury.
Pour in the milk gradually while whisking constantly. I learned this the hard way after making lumpy soup three times in a row. Keep whisking until everything is smooth and creamy.
Stir in the broth, broccoli, carrot, and that magical Dijon mustard. Bring to a gentle simmer and cook for 15-20 minutes. The broccoli should be tender enough to pierce with a fork but not falling apart.
Turn the heat to LOW – I mean barely-on low. Add cheese a handful at a time, stirring after each addition. This takes patience, but rushing it will give you grainy, separated soup that nobody wants to eat.
Notes
Grate your own cheese. I bought pre-shredded once because I was lazy and it was gross. Didn’t melt right at all.
Whisk when you add the flour or you’ll get lumps. I still mess this up sometimes when I’m distracted.
Don’t cook the broccoli to death. Nobody wants mushy green mush in their soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American