Folks, this broccoli cheddar soup is pure comfort in a bowl. No fancy business needed – just good ingredients and a bit of know-how.
Start with fresh broccoli, mind you, not that frozen stuff that turns to mush. You'll want 4 cups of nice, green florets.
For the cheese, grab a block of sharp aged cheddar – 8 ounces will do. Those pre-shredded bags might be convenient, but they won't melt properly. Trust me on this one.
Get yourself some real European-style butter for the roux. Makes all the difference in the world.
Now, here's a little trick I learned over the years: add a pinch of sodium citrate. Sounds fancy, but it's what keeps the cheese from getting grainy or separating.
Most recipes won't tell you this, but grating the cheese yourself makes for a much smoother soup. Takes a few extra minutes, sure, but your soup will be better for it.
Been making this soup for decades, and these little details matter.
It's not complicated – just good, honest cooking with the right ingredients. No shortcuts, no fuss. Just like the kind of soup that'll warm you up on a cold day.
Recipe
Broccoli cheddar soup is a rich, creamy comfort food that combines the wholesome goodness of fresh broccoli with the indulgent taste of melted cheddar cheese. This classic soup strikes the perfect balance between nutritious vegetables and satisfying dairy, making it a popular choice for both casual family dinners and special occasions.
This homemade version surpasses any restaurant offering, allowing you to control the ingredients' quality and adjust the flavors to your preference. The soup comes together in under an hour, and its smooth, velvety texture paired with tender broccoli florets creates a memorable dining experience that will have everyone asking for seconds.
- 4 cups fresh broccoli florets
- 1 medium onion, diced
- 2 carrots, finely diced
- 4 tablespoons butter
In a large pot, melt butter over medium heat and sauté onions, carrots, and garlic until softened. Add flour and cook for 1 minute, then gradually whisk in milk and chicken broth. Bring to a simmer and add broccoli florets, cooking until tender.
- 2 cups whole milk
- 2 cups chicken broth
- 2 cups sharp cheddar cheese, grated
- 1 cup heavy cream
Reduce heat to low and slowly stir in heavy cream and grated cheese until melted and smooth. Season with salt, pepper, and nutmeg, then simmer for an additional 5 minutes until thickened to desired consistency.
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
For the best results, grate your own cheese rather than using pre-shredded varieties, as fresh-grated cheese melts more smoothly and provides better flavor. If the soup becomes too thick, thin it with additional warm milk or broth. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently over low heat while stirring to prevent separation.
A steaming bowl of broccoli cheddar soup represents the perfect marriage of comfort and nutrition. This classic soup emerged in the 1940s when processed cheese became widely available in American households, though variations of cheese and vegetable soups date back centuries.
The combination of tender broccoli florets and rich, melted cheddar creates a satisfying meal that works equally well as a lunch staple or dinner starter. While many associate this soup with popular restaurant chains, making it from scratch allows for better control over ingredients and delivers a fresher, more pronounced flavor.
This version strikes an ideal balance between the sharp notes of aged cheddar and the subtle earthiness of fresh broccoli.
Conclusion
This soup's a real winner – good old broccoli and cheddar, working together like they were meant to be. Just grab some fresh broccoli (frozen works too if that's what you've got), decent cheddar cheese (the sharper the better), and you're halfway there. No need to get fancy with special ingredients or complicated steps. Just cook those broccoli florets until they're tender but not mushy, add your cheese bit by bit so it melts nice and smooth, and you'll end up with a proper soup that sticks to your ribs. A slice of plain bread on the side does the trick – perfect for dunking or mopping up the last bits in your bowl. Trust me, I've made this hundreds of times, and it never fails to hit the spot, especially on those chilly evenings when you want something filling but can't be bothered with anything too fussy.