Broccoli Cheddar Soup

Quick answer

Total time: 40 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Broccoli cheddar soup builds from a roux - butter and flour cooked together until the raw flour smell cooks out - which gives the soup its body and prevents the dairy from separating when added.

Chicken stock and whole milk are whisked in gradually to keep lumps from forming, then broccoli florets go in and cook until fork-tender. The critical moment is adding the cheddar: heat must be reduced to low first, because the proteins in cheese seize and become grainy when exposed to high temperatures, rather than melting smoothly into the liquid. Sharp cheddar is the standard choice because its strong, salty punch holds up against the mild broccoli. Blending only half the soup while leaving florets intact creates a contrast between the velvety liquid and the chunks of green vegetable. A small addition of mustard or Worcestershire sauce deepens the savory complexity. Served inside a hollowed sourdough bread bowl, the crust absorbs the soup from the inside out, turning it into a satisfying complete meal rather than a starter.

Ingredients (4 servings)

Ingredient	Amount	Unit
broccoli	300	g
onion	100	g
butter	30	g
flour	30	g
milk	500	ml
chicken stock	300	ml
cheddar cheese	220	g
salt	0.7	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Separate 300g broccoli into small florets 2-3cm in size.

Slice the stalks into 1cm thick pieces to use as well. Finely dice 100g onion.
2

Control

Melt 30g butter in a pot over medium heat.

Add the onion and cook for 5-6 minutes, stirring occasionally, until translucent and beginning to turn lightly golden at the edges.
3

Step

Sprinkle in 30g flour and stir continuously with a wooden spoon for 1 minute until the roux turns a light golden color and the raw flour smell disappears.
4

Control

Pour in 500ml milk in 4-5 additions, whisking vigorously each time to eliminate lumps, then stir in 300ml chicken stock.

Add the broccoli, reduce to low heat, and simmer uncovered for 12-14 minutes until the broccoli is completely tender.
5

Control

Reduce the heat to its lowest setting.

Add all 220g grated cheddar gradually, stirring until it melts. The soup is ready when the cheese is fully melted and the surface is glossy.
6

Finish

Season with 0.7 teaspoon salt.

Serve as is for pieces of broccoli, or blend only half with an immersion blender for a smoother soup that still has texture.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Broccoli Cheddar Soup combines a thick butter roux with sharp cheese and tender vegetable florets.
Finish cue: The soup is ready when the cheese is fully melted and the surface is glossy.