Classic Broccoli Cheddar Soup
This comforting, velvety Broccoli Cheddar Soup combines fresh vegetables with a rich, melted cheese base to create a restaurant-quality meal at home. Using a traditional flour-butter roux technique, this recipe achieves a luxurious, stable texture that is perfectly seasoned with sharp cheddar and fresh aromatics. It is a reliable, crowd-pleasing dish perfect for chilly evenings or busy weeknights, offering a sophisticated balance of savory flavors and fresh textures.
Ingredients
- 1 tbsp unsalted butter
- ¼ cup unsalted butter
- ½ onion, finely chopped
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups low-sodium chicken stock
- 1 ½ cups broccoli florets, chopped
- 1 cup carrots, matchstick style
- 1 celery stalk, thinly sliced
- 2 ½ cups sharp cheddar cheese, freshly grated
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of butter in a large heavy-bottomed pot over medium heat.
- Add the onions and sauté for 5 minutes until translucent, then remove and reserve.
- In the same pot, melt the remaining 1/4 cup of butter over medium heat.
- Whisk in the flour and cook for about 1-2 minutes to create the roux.
- Slowly whisk in the milk and chicken stock, ensuring no lumps remain.
- Simmer the base for 15-20 minutes to allow the starches to activate.
- Add the broccoli, carrots, and celery, cooking until tender but still vibrant.
- Stir in the reserved onions and the grated sharp cheddar cheese until fully melted and smooth.
- Season with salt and pepper to taste and serve warm.
Notes
Always use freshly grated cheese for the best melting properties as pre-shredded cheese contains anti-caking agents that can cause graininess. Add the vegetables in the final stages of cooking to ensure they maintain their bright color and slight crunch.