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Broccoli Cheddar Soup with Crusty Bread

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups fresh broccoli florets (or frozen)
  • 2 cups vegetable or chicken broth
  • 1 cup whole milk or half-and-half
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp all-purpose flour
  • Salt and black pepper to taste
  • Optional: pinch of nutmeg or smoked paprika for warmth
  • Crusty bread for serving
  • Optional Garnish:
  • Extra shredded cheddar
  • Chopped chives or parsley

Instructions
 

  • Step 1: Sauté Aromatics : In a large pot, heat butter and olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  • Step 2: Cook Broccoli Add broccoli florets to the pot and stir to combine. Pour in the vegetable or chicken broth. Cover and simmer for 8–10 minutes until broccoli is tender but still vibrant.
  • Step 3: Create the Creamy Base : Sprinkle flour over the vegetables and stir well to coat evenly. Cook 1–2 minutes to remove raw flour taste. Gradually add milk or half-and-half, stirring constantly until soup thickens slightly.
  • Step 4: Add Cheese and Seasoning : Reduce heat to low. Slowly add shredded cheddar cheese, stirring until fully melted. Season with salt, black pepper, and optional nutmeg or smoked paprika. Simmer gently for 2–3 minutes — do not boil after adding cheese.
  • Step 5: Blend (Optional) : For a smoother texture, use an immersion blender to blend part or all of the soup. Leave some broccoli chunks for texture.
  • Step 6: Serve : Ladle soup into bowls. Garnish with extra cheddar or chopped herbs if desired. Serve with slices of crusty bread for dipping.