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Broccoli and Cheddar Soup
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Broccoli and Cheddar Soup Recipe

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes

Ingredients

  • 2 tablespoons butter – real butter please. This is not the time to be brave.
  • 1 small onion finely chopped – yes, it matters. Big chunks = weird bites.
  • 2 cloves garlic minced – because flavor.
  • 3 tablespoons all-purpose flour – thickening hero quietly doing the work.
  • 2 cups vegetable broth – keeps things cozy and savory.
  • 2 cups milk – whole milk is best IMO. Creamier = happier.
  • 3 cups broccoli florets chopped – fresh or frozen both work.
  • 1½ to 2 cups sharp cheddar cheese shredded – shred it yourself. Trust me.
  • Salt & black pepper to taste – don’t be shy.
  • A pinch of paprika or mustard powder optional – tiny boost, big payoff.

Instructions

  • Melt the butter in a large pot over medium heat. Once it’s melted and feeling productive, toss in the onion. Cook for 3–4 minutes until soft and translucent. Don’t rush this—flavor takes patience.
  • Add the garlic and stir for about 30 seconds. If it smells amazing, you’re doing it right. If it smells burnt, you went too far. RIP.
  • Sprinkle in the flour and stir constantly for about 1 minute. This forms a roux (fancy word, simple task). It should look thick and slightly bubbly, not dry or sad.
  • Slowly pour in the vegetable broth, stirring like your soup’s life depends on it. Lumps are the enemy here. Then add the milk and keep stirring until smooth.
  • Add the broccoli and bring the soup to a gentle simmer. Cook for 10–15 minutes, until the broccoli is tender but not falling apart like it gave up.
  • Lower the heat and slowly add the shredded cheddar cheese. Stir gently until it melts into creamy perfection. Do not boil—cheese hates drama.
  • Season with salt and pepper, taste, and adjust. This is your moment. Add paprika or mustard powder if you’re feeling fancy.