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Broccoli Cheddar Soup That Feels Like a Hug

There’s something about a bowl of broccoli cheddar soup that just wraps you up in a cozy hug, especially when the weather turns chilly. Imagine that first spoonful: creamy cheddar melting in your mouth, tender broccoli flecks, and a gentle warmth spreading through your hands as you cradle the bowl. This isn’t just soup—it’s comfort in liquid form. I’ve spent plenty of afternoons tweaking this recipe in my own kitchen to perfect the balance of cheesy richness and veggie goodness, and I can’t wait for you to try it. Ready to cozy up and make everyone fall in love with this classic all over again?

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

4 cups fresh broccoli florets (about 1 large head)
1 medium onion, finely chopped
2 cloves garlic, minced
3 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups whole milk
1 cup heavy cream
3 cups sharp cheddar cheese, shredded
1/2 tsp salt (more to taste)
1/4 tsp black pepper
Pinch of nutmeg (optional, but adds warmth)

How I Make It

Step 1:

Start by melting the butter in a large pot over medium heat. Toss in the onion and cook until soft and translucent—about 5 minutes—then add the garlic and cook for another minute until fragrant. This combo is the base for all the cozy flavors to come!

Step 2:

Sprinkle the flour over the onion and garlic mixture and stir constantly for about 2 minutes to cook out the raw flour taste, creating a roux that’ll thicken the soup perfectly.

Step 3:

Slowly whisk in the broth, making sure no lumps form. Then add the milk and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally until it starts to thicken—about 8-10 minutes.

Step 4:

Add in the broccoli florets and let them cook in the simmering soup until tender but still bright green, about 7 minutes. The color is a good sign that you’re keeping that fresh vibe!

Step 5:

Lower the heat and stir in the cheddar cheese bit by bit until fully melted and smooth. Season with salt, pepper, and a pinch of nutmeg if you’re using it.

Step 6:

If you want a creamier texture, pulse the soup a few times with an immersion blender, but don’t overdo it—you want some broccoli bites left for texture. Serve hot and enjoy that warm feeling all over again.

Variations & Tips

Swap out sharp cheddar for smoked gouda or gruyere for a different twist.
For a lower-fat version, replace heavy cream with more milk or half-and-half.
Add cooked, diced potatoes for extra heartiness and texture.
Use frozen broccoli in a pinch—just add it a little earlier to cook through properly.
If the soup is too thick after resting, whisk in a splash of broth or milk before reheating.
Don’t skip the roux! It’s the key to that velvety texture without clumps.

How I Like to Serve It

This soup feels like the ultimate cozy lunch paired with a toasted sourdough sandwich or a warm, crusty baguette for dunking. It’s perfect for chilly autumn afternoons or a light dinner when you just want something nourishing without fuss. And hey, it even works as a fancy starter for holiday dinners—everyone loves a bowl of cheesy happiness!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy and smooth.

Closing: Once you get this broccoli cheddar soup just right, it becomes your go-to comfort meal that never fails to warm your heart and your belly.