Description

An ultra-creamy, kid-friendly broccoli cheddar soup that turns vegetable prep into a fun family activity. Rich, cheesy, and smooth, this recipe uses simple ingredients to create a comforting meal that even picky eaters will love.

Ingredients

Scale

4 tablespoons (60g) unsalted butter
1 medium yellow onion, diced (about 200g)
4 cloves garlic, minced (about 2 tablespoons)
4 cups chopped broccoli florets and peeled stems (about 600g)
4 cups (960ml) low-sodium chicken or vegetable broth
3 tablespoons (24g) all-purpose flour
1 cup (240ml) heavy cream
2 cups freshly grated sharp cheddar cheese (about 200g)
1/2 cup (120ml) whole milk
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon mustard powder
Optional: 1/2 cup crumbled bacon bits, 2 sliced green onions, 1 cup chopped cauliflower

Instructions

Prep the broccoli: Wash thoroughly, cut off florets, and peel/chop the stems. If using frozen broccoli, thaw and squeeze out excess water. Set aside.
Sauté aromatics: Melt butter in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until soft. Add minced garlic and cook for 1 more minute until fragrant.
Make the roux: Sprinkle flour over the onions and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste and form a smooth paste.
Add liquid: Slowly pour in the broth while stirring constantly to prevent lumps. Add the broccoli. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes until broccoli is tender.
Blend (Optional): Use an immersion blender to blend about half the soup for a smoother texture, leaving some chunks. If using a regular blender, blend in batches and vent the lid.
Add cream and cheese: Stir in heavy cream and milk. Heat gently over low heat without boiling. Remove pot from heat. Gradually add grated cheddar, stirring until melted and glossy.
Season and serve: Stir in nutmeg and mustard powder. Taste and adjust salt and pepper. Serve hot with optional toppings like bacon bits, green onions, or extra cheese.

Notes

Grate your own cheese to avoid anti-caking agents that cause graininess. Do not boil the soup after adding cheese to prevent separation. The soup tastes better the next day as flavors meld. It does not freeze well due to the dairy content. Store in the refrigerator for up to 4 days. Reheat gently with a splash of milk.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4
Sodium: 520
Fat: 28
Saturated Fat: 16
Carbohydrates: 12
Fiber: 3
Protein: 18

Keywords: broccoli cheddar soup, kid-friendly recipes, family cooking, comfort food, creamy soup, easy dinner, vegetarian soup, gluten-free option