We have been eating this Broccoli Cheddar soup a lot this fall. It’s easy to make, so delicious, and comforting. I have been in the habit of making a big pot of soup on Sundays for dinner with fresh dinner rolls (that recipe is coming soon). It’s become a cozy little tradition and the leftovers make for quick lunches through the week. This soup has been one of our favourites so far, so I had to share the recipe!
Why You’ll Love This Recipe
This soup is rich and decadent. It’s so creamy and satisfying, too. It comes together in under 30 minutes and is bound to be a favourite for the whole family.
What You’ll Need
1 bunch broccoli
2 tbsp butter
1 onion, diced
4 cloves of garlic, minced
1/4 tsp pepper
1 tsp salt
3 tbsp all-purpose flour
900ml vegetable broth
2 cups milk
1.5 cups shredded cheddar cheese
How to Make Broccoli Cheddar Soup
Trim and finely chop the broccoli, keeping the florets and stems separate.
Melt the butter in a large pot over medium heat.
Add the onion and broccoli stems. Stir occasionally until the stems begin to soften. Add in the garlic, salt, and pepper. Stir until fragrant.
Add the flour and cook for one minute, stirring often.
Slowly add in the vegetable broth and milk. Bring to a boil, then reduce heat to medium-low and let simmer until the stems are fork tender. Then, add in the florets and simmer another 3-5 minutes until they are tender.
Remove from the heat and purée the soup using an immersion blender until smooth.
Return the pot to the heat and keep it on low. Stir in the cheddar cheese and let warm until the cheese has melted.
Ladle into bowls and top with additional shredded cheese, if desired.
Notes + Tips
I use 2% milk for this recipe, but you can substitute any milk you prefer. You can also try out different cheeses depending on your preferences.
Any leftovers save well for 3-4 days in the refrigerator in an airtight container.
Broccoli Cheddar Soup
Ingredients
- 1 bunch broccoli
- 2 tbsp butter
- 1 onion, diced
- 4 cloves garlic, minced
- 1/4 tsp pepper
- 1 tsp salt
- 3 tbsp all-purpose flour
- 900 ml vegetable broth
- 2 cups milk
- 1.5 cups shredded cheddar cheese
Instructions
- Trim and finely chop the broccoli, keeping the florets and stems separate.
- Melt the butter in a large pot over medium heat.
- Add the onion and broccoli stems. Stir occasionally until the stems begin to soften. Add in the garlic, salt, and pepper. Stir until fragrant.
- Add the flour and cook for one minute, stirring often.
- Slowly add in the vegetable broth and milk. Bring to a boil, then reduce heat to medium-low and let simmer until the stems are fork tender. Then, add in the florets and simmer another 3-5 minutes until they are tender.
- Remove from the heat and purée the soup using an immersion blender until smooth.
- Return the pot to the heat and keep it on low. Stir in the cheddar cheese and let warm until the cheese has melted.
- Ladle into bowls and top with additional shredded cheese, if desired.
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