Broccoli Cheddar Soup Recipe

Name: Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Butter, Unsalted; 2 Celery Stalks, Chopped; 1 Large Yellow Onion, Diced; 2 Carrots, Peeled And Chopped; 2 teaspoons Salt, Divided; 1 teaspoon Pepper; 1/3 cups Flour; 1/2 gallons 2% Milk; 1-1/2 Heads Broccoli, Cut Into Pieces; A Pinch Of Nutmeg; 8 ounces, weight Sharp Cheddar Cheese, Shredded

Servings: persons

1
In a large stockpot (I started with a 5-quart pot and ended up using a 9-quart pot), melt butter and add the celery, onions, carrots, 1 teaspoon salt, and pepper. Saute on medium for 10 minutes or until they are tender.
2
Add the flour and stir to incorporate. Cook for 1 minute.
3
Add the milk, broccoli, nutmeg and bring to a boil. Reduce to a simmer and cover. Simmer covered for 30 minutes.
4
Next, using an immersion blender, blend the soup until all the broccoli is cut into teeny pieces and the soup is smooth-looking.
5
If you don't have an immersion blender, you may blend the soup in small batches in a regular blender or food processor. Be careful-it's hot.
6
Taste the soup at this point for seasonings and add more salt and pepper if needed. I used the remaining 1 teaspoon salt at this point.
7
Add the cheese and stir until it is melted and incorporated.
8
Serve with warm crusty French bread. Makes 8 large bowls.
9
Enjoy!

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 Tablespoons Butter, Unsalted, 2 Celery Stalks, Chopped, 1 Large Yellow Onion, Diced, 2 Carrots, Peeled And Chopped, and more.

Yes, Broccoli Cheddar Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli Cheddar Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions