Early European settlers in America brought cherished recipes, including broccoli soup. Interacting with Native American tribes, they incorporated local ingredients, forming a unique American cuisine. In New England, a cook named Abigail elevated broccoli soup by adding cheddar cheese from nearby farms. Her creation, a velvety, savory broccoli cheddar soup, quickly became a beloved staple in American kitchens.

Broccoli Cheddar Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, comforting broccoli cheddar soup made with fresh vegetables, aromatic herbs, and sharp cheddar cheese—blended to your preferred texture and perfect for cozy meals.

• Author: Don Nicholas
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: Serves 4-6 1x
• Category: Soups

Ingredients

Scale 1x2x3x

• 2 large heads of broccoli, chopped into florets
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth (homemade or store-bought)
• 2 cups whole milk or heavy cream
• 2 cups sharp cheddar cheese, grated
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• Salt and freshly ground black pepper to taste
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Prep the Vegetables: Wash and chop all vegetables. Set aside the broccoli florets.
2. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender and the onions are translucent, about 5-7 minutes.
3. Add Broccoli and Herbs: Stir in the broccoli florets, thyme, and basil. Cook for another 2-3 minutes, allowing the flavors to meld.
4. Create the Base: Sprinkle the flour over the vegetables, stirring constantly to prevent lumps. Cook for 1-2 minutes to eliminate the raw flour taste.
5. Add Broth and Simmer: Gradually pour in the vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the broccoli is tender.
6. Blend the Soup: Use an immersion blender to purée the soup to your desired consistency. For a chunkier texture, blend only part of the soup, leaving some pieces of broccoli intact.
7. Add Dairy: Stir in the milk or cream, then slowly add the grated cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth. Season with salt and freshly ground black pepper to taste.
8. Garnish and Serve: Ladle the soup into bowls, garnishing with fresh parsley.

Serving Suggestions and Beverage Pairings

As a Main Dish

Serve the broccoli cheddar soup with a side of crusty bread and a green salad dressed with a light vinaigrette. A glass of crisp Chardonnay or a light, hoppy IPA complements the creamy, cheesy soup beautifully.

As Part of a Larger Multicourse Meal

Starter: Begin with a light appetizer, such as a mixed greens salad with a citrus vinaigrette.

Main Course: Follow with a roasted chicken or a baked salmon fillet, accompanied by roasted seasonal vegetables.

Dessert: End the meal with a simple yet elegant dessert, like a fruit tart or a scoop of vanilla bean ice cream.