This broccoli cheddar soup recipe is broccoli in a creamy base with real cheddar. It is not a broccoli casserole or baked potato soup.
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Broccoli Cheddar Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Broccoli Cheddar Soup. From Olivia.
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 tablespoons flour
- 3 cups (720ml) broth
- 3 cups (270g) small broccoli florets
- 1 cup (240ml) milk
- 1/2 teaspoon salt
- 2 cups (200g) shredded cheddar
Instructions
- Cook the onion in butter until soft. Stir in the flour for 1 minute.
- Add the broth and broccoli. Simmer until the broccoli is tender, about 12 minutes.
- Stir in the milk and salt. Heat without boiling.
- Off the heat, stir in the cheddar until it melts.
Notes
Take the pot off the heat before the cheese goes in so it melts instead of turning grainy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Cheddar
Sharp, shredded from a block. Slices melt slowly and oil off.
Broccoli
Small florets. Big trees stay raw in the middle.
Flour
One minute of cooking so the soup does not taste pasty.
Heat
A bare simmer after the milk.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Grainy cheese?
The pot was boiling, or the cheddar was pre-shredded with starch. Shred it yourself and melt it off the heat.
Blend?
Blend half if you want it smooth and leave some florets.
Frozen broccoli?
It works. It is softer and the soup is greener.
Thicker?
A longer simmer before the milk. Do not boil after the cheese.