Creamy Broccoli Cheddar Soup
My favourite creamy broccoli cheddar soup—simple, comforting, and perfect for the days your body needs a little extra care.
Equipment
- Large Dutch Oven or soup pot
- Blender or Immersion Blender
Ingredients
- 8 Tbsp Butter I use salted, but unsalted works as well
- 1 Cup Onion Finely Chopped
- 3 Lrg Cloves of Garlic Minced (more if you love garlic)
- ½ Cup Flour
- 3 Cups Chicken Broth
- 3 Cups Milk Some say low fat, but I go all in with whole milk
- ½ Cup Heavy Cream
- 8 oz Block of Cream Cheese Softened and cut into blocks
- 3 Cups Broccoli Finely chopped
- 2 ½ Cups Cheddar Cheese Freshly grated
- ½ cup Parmesan Cheese Freshly grated
- Salt & Pepper To taste
Instructions
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion and garlic and cook for about 4 to 5 minutes, stirring often, until softened. Add the garlic and cook for an additional 30 seconds until fragrant.
- Sprinkle the flour evenly over the softened onions & garlic. Stir constantly for 1 to 2 minutes. The mixture should look thick and slightly golden.
- Slowly whisk in the chicken broth, a little at a time, making sure the mixture stays smooth. Once the broth is incorporated, whisk in the milk. Bring the soup to a gentle simmer, stirring frequently, until it begins to thicken.
- Add the chopped broccoli to the pot. Reduce the heat to medium-low and simmer for 15 to 20 minutes, stirring occasionally, until the broccoli is tender.
- Take at least half of the soup and put it in a blender (or use the immersion hand blender) to make the soup creamier leaving some larger broccoli pieces in the soup. Return blended broccoli to the pot.
- Stir in the heavy cream and cream cheese chunks. Reduce the heat to low and stir until the cream cheese is incorporated. Add the shredded cheddar cheese a handful at a time, stirring gently until fully melted before adding more. Do not let the soup boil once the cheese is added.
- Season with salt & pepper. Taste and adjust seasoning as needed. Serve hot with crusty bread, croutons or crackers.
Notes
Cooking in Cowboy Hints for Success
- Stir often, especially during thickening, to prevent scorching (I like to use a whisk rather than a spoon).
- Keep the heat low when adding cheese to avoid grainy texture and try to avoid using pre shredded cheese.
- Chop broccoli into small pieces so every spoonful has a balanced bite of crunchy broccoli.
- If the soup gets too thick, thin it with a splash of milk or broth.
Flavour Variations
- Extra cheesy: Add 1/2 cup Monterey Jack or white cheddar.
- Spicy kick: Stir in a pinch of cayenne or crushed red pepper flakes.
- Protein boost: Stir in shredded rotisserie chicken before serving.
- Want more veggies? Add shredded carrots, cauliflower or zucchini along with the broccoli.
Serving Suggestions
This Creamy Broccoli Cheddar Soup is delicious on its own, but it also pairs beautifully with:- Crusty sourdough or French bread
- Garlic bread or dinner rolls
- Crunchy croutons sprinkled on top before serving