Description
A thick, creamy, and flavorful broccoli cheddar soup made from scratch in just 30 minutes. This copycat recipe uses a proper roux and freshly grated sharp cheddar for a luxurious texture that rivals restaurant versions.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 heads broccoli (about 1 pound / 450g), florets and stems cut into small pieces
- 2 cups sharp cheddar cheese, freshly grated
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional: 1/2 cup crumbled bacon
- Optional: 1/2 teaspoon red pepper flakes
- Optional: 2 tablespoons fresh chives, chopped
Instructions
- Prep ingredients: Chop onion, mince garlic, cut broccoli into small florets, and grate the cheese.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute, stirring constantly.
- Sprinkle flour over the onions and butter. Stir constantly for 1-2 minutes to create a roux; it should look like a thick paste and smell nutty.
- Slowly pour in chicken broth while whisking or stirring constantly to prevent lumps. Bring to a gentle simmer.
- Add broccoli florets and stems to the pot. Cover and simmer for 8-10 minutes until broccoli is very tender.
- Remove pot from heat. Use an immersion blender to blend the soup until smooth, leaving some chunks for texture if desired. Alternatively, blend in batches using a standard blender.
- Return soup to low heat. Stir in heavy cream and warm through.
- Gradually add grated cheddar cheese, stirring constantly until melted and smooth. Do not let the soup boil after adding cheese.
- Season with salt and pepper to taste. Serve hot, topped with optional bacon, chives, or red pepper flakes.
Notes
Grate your own cheese to ensure smooth melting; pre-shredded cheese contains anti-caking agents that cause graininess. Do not boil the soup after adding cheese to prevent separation. Save broccoli stems by peeling the tough outer layer and dicing the tender inside. If soup is too thick, add more broth or milk. If too thin, simmer uncovered to reduce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 26
- Saturated Fat: 16
- Carbohydrates: 18
- Fiber: 3
- Protein: 16
Keywords: broccoli cheddar soup, copycat soup, creamy soup, comfort food, 30 minute meals, easy dinner, homemade soup