American
Creamy Broccoli Cheddar Soup
Chopped broccoli simmers in a simple milk-and-broth base thickened with a quick roux. Sharp cheddar melts in at the end for a smooth, spoonable bowl.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
Photo: lydiajoy1 (CC BY). Source
Why you’ll love it
- A basic roux thickens without canned soup.
- Broccoli stems get used so nothing is wasted.
- Cheese goes in off heat to stay smooth.
- Works as lunch with toast or a light dinner.
Ingredients
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Instructions
- 1
Melt butter in a large pot over medium heat. Cook onion 5 minutes until soft.
- 2
Stir in flour and cook 1 minute, stirring constantly.
- 3
Whisk in vegetable broth and milk. Bring to a gentle simmer.
- 4
Add broccoli, salt, pepper, and nutmeg. Cook 12 to 15 minutes until broccoli is tender.
- 5
Remove from heat. Stir in cheddar until melted. Blend half the soup if you want it creamier, then return to the pot and serve.
Pro tips
- Shred cheese from a block so it melts cleanly.
- Do not boil after adding cheese or it can turn grainy.
- Leave some broccoli pieces unblended for texture.
Easy substitutions
- whole milk
- 2 percent milk plus 2 tbsp cream
- sharp cheddar
- Colby Jack or mild cheddar
- vegetable broth
- chicken broth
Storage and reheating
Storage
Store covered in the fridge up to 3 days.
Reheating
Warm slowly over low heat, stirring often; add a splash of milk if thick.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 390
- Protein
- 18 g
- Carbs
- 20 g
- Fat
- 27 g
- Fiber
- 4 g
Budget friendly · Stovetop · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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