Broccoli Cheddar Soup

This broccoli cheddar soup is rich, creamy, and deeply comforting, with tender broccoli blended into a silky base and finished with sharp melted cheddar. A small pinch of nutmeg adds warmth and depth without overpowering the fresh vegetable flavor.

Nutrition · per serving

585kcal

23gProtein

22gCarbs

45gFat

4gFiber

2 servings

Ingredients

11 items

Soup base

broccoli, cut into small florets with tender stem peeled and diced300 g

yellow onion, finely diced100 g

garlic, minced2 cloves

unsalted butter25 g

plain flour20 g

vegetable broth400 ml

double cream80 ml

ground nutmeg1/8 tsp

fine salt3/4 tsp

black pepper1/4 tsp

Cheese finish

mature cheddar, grated140 g

Tips

•For a smoother soup, blend completely; for a more rustic bowl, reserve a few broccoli florets, chop them finely, and stir them back in after blending.
•Use a good mature cheddar for the best flavor, but avoid pre-shredded cheese if possible, as anti-caking agents can make the soup less smooth.
•Serve with toasted bread or a simple green salad for a fuller meal.

Steps

1
Prepare all ingredients first so the soup cooks quickly: cut the broccoli into small florets, peel any tough broccoli stem and dice the tender part, finely dice the onion, mince the garlic, and grate the cheddar. Smaller broccoli pieces soften faster and blend more evenly.
300 g broccoli, cut into small florets with tender stem peeled and diced100 g yellow onion, finely diced2 cloves garlic, minced140 g mature cheddar, grated
2
In a medium saucepan over medium heat, melt the butter. Add the onion and cook for 3-4 minutes until softened but not browned. Stir in the garlic and cook for 30 seconds, just until fragrant.
25 g unsalted butter100 g yellow onion, finely diced2 cloves garlic, minced
3
Sprinkle in the flour and stir continuously for 1 minute to form a pale roux. Cook off the raw flour taste, but do not let it darken.
20 g plain flour
4
Gradually whisk in the vegetable broth a little at a time until smooth. Add the broccoli, salt, black pepper, and nutmeg. Bring to a gentle boil, then reduce to a simmer and cook for 10-12 minutes, stirring occasionally, until the broccoli stems are fully tender when pierced with a knife.
400 ml vegetable broth300 g broccoli, cut into small florets with tender stem peeled and diced3/4 tsp fine salt1/4 tsp black pepper1/8 tsp ground nutmeg
5
Remove the pan from the heat. Blend the soup until mostly smooth, leaving a little texture if you like. For the safest blending, use a stick blender directly in the pot, or cool slightly before blending in a jug blender.
6
Return the soup to low heat. Stir in the double cream, then add the cheddar a handful at a time, stirring until fully melted and smooth. Keep the heat low so the cheese does not split or turn grainy. Taste and adjust seasoning if needed.
80 ml double cream140 g mature cheddar, grated
7
Ladle into warm bowls and serve immediately. The soup should be thick, velvety, and spoon-coating; if it seems too thick, loosen it with a small splash of hot water or extra broth.

Origin & History

Broccoli cheddar soup became especially popular in the United States in the late 20th century, particularly through cafe and diner menus. It reflects the American love of creamy vegetable soups enriched with cheddar, a cheese widely produced and enjoyed across the country.

american soup broccoli cheddar vegetarian beginner stovetop

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Steps

Prepare all ingredients first so the soup cooks quickly: cut the broccoli into small florets, peel any tough broccoli stem and dice the tender part, finely dice the onion, mince the garlic, and grate the cheddar. Smaller broccoli pieces soften faster and blend more evenly.

300 g broccoli, cut into small florets with tender stem peeled and diced100 g yellow onion, finely diced2 cloves garlic, minced140 g mature cheddar, grated

In a medium saucepan over medium heat, melt the butter. Add the onion and cook for 3-4 minutes until softened but not browned. Stir in the garlic and cook for 30 seconds, just until fragrant.

25 g unsalted butter100 g yellow onion, finely diced2 cloves garlic, minced

Sprinkle in the flour and stir continuously for 1 minute to form a pale roux. Cook off the raw flour taste, but do not let it darken.

20 g plain flour

Gradually whisk in the vegetable broth a little at a time until smooth. Add the broccoli, salt, black pepper, and nutmeg. Bring to a gentle boil, then reduce to a simmer and cook for 10-12 minutes, stirring occasionally, until the broccoli stems are fully tender when pierced with a knife.

400 ml vegetable broth300 g broccoli, cut into small florets with tender stem peeled and diced3/4 tsp fine salt1/4 tsp black pepper1/8 tsp ground nutmeg

Remove the pan from the heat. Blend the soup until mostly smooth, leaving a little texture if you like. For the safest blending, use a stick blender directly in the pot, or cool slightly before blending in a jug blender.

Return the soup to low heat. Stir in the double cream, then add the cheddar a handful at a time, stirring until fully melted and smooth. Keep the heat low so the cheese does not split or turn grainy. Taste and adjust seasoning if needed.

80 ml double cream140 g mature cheddar, grated

Ladle into warm bowls and serve immediately. The soup should be thick, velvety, and spoon-coating; if it seems too thick, loosen it with a small splash of hot water or extra broth.