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Creamy Broccoli Cheddar Soup Copycat Recipe

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A comforting and easy homemade broccoli cheddar soup that is creamy, cheesy, and perfect for chilly days. This copycat recipe delivers bold flavors and a silky texture without heavy cream.

Ingredients

Scale
  • 4 cups fresh broccoli florets, chopped (including some tender stems if desired)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and grated
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour (or gluten-free flour as substitute)
  • 4 cups chicken or vegetable broth (low-sodium recommended)
  • 2 cups whole milk (or dairy-free milk like oat or almond for vegan version)
  • 2 cups sharp cheddar cheese, shredded (preferably freshly grated)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of ground nutmeg (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prep Your Veggies (10 minutes): Wash and chop the broccoli into bite-sized florets. Peel and grate the carrots, dice the onion finely, and mince the garlic cloves.
  2. Sauté Aromatics (5 minutes): In a large heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and grated carrots, stirring often until soft and fragrant, about 5 minutes. Add minced garlic and cook for another minute, careful not to burn.
  3. Make the Roux (2 minutes): Sprinkle the flour evenly over the softened veggies and stir constantly for about 2 minutes to cook out the raw flour taste.
  4. Add Broth and Simmer (15 minutes): Slowly pour in the broth while whisking to avoid lumps. Bring to a boil, then reduce heat and add chopped broccoli. Simmer gently until broccoli is tender, about 12-15 minutes.
  5. Blend for Creaminess (optional, 3 minutes): Use an immersion blender to puree about half the soup in the pot, leaving some broccoli chunks for texture. Alternatively, blend half the soup in batches in a regular blender and return to pot.
  6. Add Milk and Cheese (5 minutes): Slowly stir in the milk and heat gently without boiling. Add shredded cheddar cheese a handful at a time, stirring until melted and silky. Season with salt, pepper, nutmeg, and red pepper flakes to taste.
  7. Final Taste and Adjustments: Stir and taste the soup. Add more salt or pepper if needed. If too thick, stir in a splash more milk or broth until desired consistency is reached.
  8. Serve Warm: Ladle into bowls, optionally garnish with extra cheese or crispy bacon bits, and enjoy.

Notes

Do not rush sautéing onions and carrots as they build flavor. Cook flour with veggies before adding broth to avoid floury taste. Blend half the soup for creamy texture without heavy cream. Add cheese slowly over low heat to prevent graininess. Freshly shredded cheddar melts better than pre-shredded. Season gradually and taste often. Broccoli should be tender but still bright green. Soup thickens after cooling; add milk or broth to adjust consistency when reheating.

Nutrition

Keywords: broccoli cheddar soup, creamy soup, comfort food, easy soup recipe, homemade soup, copycat recipe, cheesy soup

Find it online: https://zoeplate.com/creamy-broccoli-cheddar-soup-copycat-recipe-easy-homemade-comfort-food/