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Broccoli Cheddar Soup Recipe

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4.4 from 8 reviews

This rich and creamy Broccoli Cheddar Soup is a comforting bowl of cheesy goodness, featuring tender broccoli florets simmered in a velvety half-and-half and chicken broth base, enriched with Velveeta and sharp cheddar cheese. Perfect for cozy lunches or dinners, this recipe delivers a hearty, flavorful classic that’s easy to prepare and sure to satisfy.

Ingredients

Sauce Base

  • 6 tablespoons unsalted butter
  • 1 large onion, chopped
  • 6 tablespoons all-purpose flour
  • 2 cups half and half cream
  • 6 cups low sodium chicken broth
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • ¼ teaspoon nutmeg

Main Ingredients

  • 1 head broccoli (about 1 lb), cut into small florets
  • 1 cup Velveeta, cubed
  • 3 cups sharp cheddar cheese, shredded (divided into 2 cups and 1 cup)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook Onion: Melt the 6 tablespoons of unsalted butter in a Dutch oven over medium heat. Add the chopped onion and cook until softened and lightly browned, about 5-7 minutes.
  2. Add Flour: Sprinkle the 6 tablespoons of all-purpose flour over the cooked onion and whisk well to combine. Continue cooking for 2 minutes to eliminate the raw flour taste and develop a nutty aroma.
  3. Mix In Liquids: Gradually whisk in the 2 cups of half and half cream to prevent lumps, then pour in the 6 cups of low sodium chicken broth. Stir well, scraping the bottom of the pot to release any browned bits, ensuring a smooth base.
  4. Add Broccoli and Seasonings: Stir in the 1 teaspoon salt, 1 teaspoon white pepper, and ¼ teaspoon nutmeg. Bring the mixture to a boil, then add the broccoli florets. Reduce heat and simmer for 10 minutes until the broccoli is tender but not mushy.
  5. Add Cheese: Reduce heat to low or remove the pot from the burner. Stir in the cubed Velveeta and 2 cups of shredded cheddar cheese gently until fully melted and smooth, creating a silky, creamy texture. Avoid boiling the soup after adding cheese.
  6. Finish & Serve: Taste the soup and adjust seasoning if necessary. Ladle the soup into serving bowls, top each with the remaining 1 cup of shredded cheddar cheese and sprinkle with 2 tablespoons of chopped fresh parsley. Serve warm and enjoy.

Notes

  • Use low sodium chicken broth to better control the salt level in the soup.
  • Do not boil the soup after adding cheese to prevent curdling and grainy texture.
  • For a thicker soup, blend part of the soup with broccoli before adding cheese.
  • Substitute Velveeta with cream cheese if preferred for a different creamy texture.
  • Can be made vegetarian by using vegetable broth instead of chicken broth.

Find it online: https://cozyplatter.com/broccoli-cheddar-soup-recipe/