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Broccoli Cheddar Soup - Cozy, Creamy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Broccoli: 1 large head (about 4 cups chopped florets) plus tender stems if desired
  • Unsalted butter: 4 tablespoons
  • Yellow onion: 1 medium, finely chopped
  • Carrot (optional but classic): 1 medium, shredded or finely diced
  • Garlic: 2 cloves, minced
  • All-purpose flour: 1/4 cup
  • Chicken or vegetable broth: 3 cups, low-sodium
  • Milk or half-and-half: 1.5 cups (whole milk for lighter, half-and-half for richer)
  • Sharp cheddar cheese: 10–12 ounces, freshly shredded
  • Ground mustard: 1/2 teaspoon (optional but recommended)
  • Nutmeg: A pinch (freshly grated if you have it)
  • Kosher salt and black pepper: To taste
  • Olive oil (optional): 1 teaspoon for sautéing if you want to split fats
  • Red pepper flakes (optional): A pinch for gentle heat

Method
 

  1. Prep the broccoli: Cut the florets into small, bite-size pieces. Peel tough broccoli stems, then dice the tender core. Set aside.
  2. Sauté aromatics: In a heavy pot, melt the butter over medium heat. Add onion (and carrot, if using) with a pinch of salt. Cook 5–6 minutes until soft and slightly golden. Stir in garlic and cook 30 seconds until fragrant.
  3. Make the roux: Sprinkle in the flour. Stir constantly for 1–2 minutes to form a paste and cook off the raw flour taste. The mixture should look thick and slightly foamy, not browned.
  4. Add liquids: Slowly whisk in the broth, a splash at a time, to avoid lumps. Then whisk in the milk or half-and-half. Bring to a gentle simmer.
  5. Season and simmer: Add ground mustard, a pinch of nutmeg, black pepper, and 1/2 teaspoon salt. Stir in the broccoli. Simmer uncovered 10–12 minutes, stirring occasionally, until broccoli is tender and the soup thickens slightly.
  6. Optional blend: For a creamier texture, use an immersion blender to pulse 3–4 times, leaving plenty of chunks. Or transfer 1–2 cups to a blender, blend smooth, and return to the pot.
  7. Add the cheese: Reduce heat to low. Add cheddar by the handful, stirring after each addition until fully melted before adding more. Taste and adjust salt and pepper.
  8. Finish and serve: Add a pinch of red pepper flakes if you like gentle heat. Ladle into bowls and top with extra cheddar or a crack of black pepper. Serve with warm bread.