Description
A quick, budget-friendly, and creamy broccoli cheddar soup that comes together in 30 minutes using simple pantry staples. Perfect for busy weeknights and family meals.
Ingredients
Scale
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups chopped broccoli florets
- 2 cups sharp cheddar cheese, shredded
- 2 cloves garlic, minced
Instructions
- Wash and chop broccoli into bite-sized florets. If using frozen, thaw and squeeze out excess water.
- Melt butter in a large pot over medium heat. Sprinkle in flour and whisk constantly to form a roux. Cook for 2 minutes until light golden and nutty.
- Slowly pour in chicken broth while whisking vigorously to prevent lumps. Whisk in minced garlic and cook for 30 seconds.
- Add broccoli florets to the pot. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 10 minutes until broccoli is tender.
- Use an immersion blender to blend about half of the soup directly in the pot, leaving the rest chunky for texture.
- Turn heat to low. Stir in heavy cream, then add shredded cheese a handful at a time, whisking gently until melted. Do not boil after adding cheese.
- Taste and season with salt and pepper as needed.
Notes
Shred your own cheese to avoid anti-caking agents that cause graininess. Keep heat low when adding cheese to prevent separation. For a richer flavor, add a pinch of nutmeg. If using frozen broccoli, ensure it is thoroughly drained to avoid watery soup.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 24
- Saturated Fat: 15
- Carbohydrates: 12
- Fiber: 3
- Protein: 14
Keywords: broccoli cheddar soup, budget friendly meals, easy dinner, family meals, creamy soup, 30 minute meals, comfort food