Make this rich and creamy broccoli cheddar soup on the stovetop. It is a simple, one-pot recipe perfect for a comforting weeknight dinner.
Author:ariathompson
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
1 pound fresh broccoli florets
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
2 cups milk (whole or 2%)
8 ounces sharp cheddar cheese, freshly grated
1/4 cup Greek yogurt (optional, for a lighter texture)
Instructions
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Whisk in the flour until fully combined with the butter and onion mixture, creating a roux. Cook for 1 minute, stirring constantly.
Slowly whisk in the broth until the mixture is smooth. Bring the liquid to a simmer, stirring occasionally.
Add the broccoli florets, salt, pepper, and nutmeg to the pot. Simmer until the broccoli is tender, about 10 to 12 minutes.
Reduce the heat to low. Stir in the milk. Do not let the soup boil after adding the milk.
Remove the pot from the heat. Gradually stir in the grated cheddar cheese until it is completely melted and the soup is smooth.
If using, stir in the Greek yogurt for extra creaminess. Taste and adjust seasoning if needed.
Serve the soup hot.
Notes
Grate your own sharp cheddar cheese for the best melting quality and flavor. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
For a thicker soup, mash about one cup of the cooked broccoli against the side of the pot or use an immersion blender briefly.
Serve this soup with homemade croutons or crusty bread for dipping.