Creamy Southern Broccoli Cheddar Soup
A comforting and creamy stovetop broccoli cheddar soup with tender broccoli florets, sharp cheddar cheese, and a rich, velvety base perfect for a cozy Southern-style dinner.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Base
- Cheese
- Seasoning
- Garnish
Let’s make it
Preparation
Prepare broccoli florets by washing and cutting them into bite-sized pieces. Finely chop the onion and mince the garlic cloves.
Cooking Base
In a large heavy-bottomed pot, melt unsalted butter over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
Cooking Base
Add minced garlic to the pot and sauté for 1 minute more, taking care not to burn the garlic.
Cooking Base
Sprinkle all-purpose flour over the onion and garlic mixture, stirring constantly to form a roux. Cook the roux for about 2 minutes until it turns a light golden color to eliminate the raw flour taste.
Cooking Base
Gradually whisk in the vegetable broth, ensuring the mixture is smooth with no lumps. Bring this to a gentle simmer to thicken, stirring occasionally, about 5 minutes.
Cooking Base
Add the broccoli florets to the pot, cover, and simmer for 12-15 minutes or until the broccoli is tender when pierced with a fork.
Pureeing
Using an immersion blender, carefully puree the soup to your desired consistency—smooth or slightly chunky. Alternatively, transfer half the soup to a blender, puree, then return it to the pot.
Finishing
Stir in the half-and-half and grated sharp cheddar cheese gradually, stirring constantly until the cheese is fully melted and the soup is creamy. Do not boil after adding cheese to prevent curdling.
Seasoning
Season the soup with salt, freshly ground black pepper, and paprika (if using). Adjust seasoning to taste.
Serving
Ladle the soup into serving bowls and garnish with chopped fresh chives if desired. Serve hot with crusty bread or cornbread for a full Southern-inspired meal.
Tips & notes
Use a sharp cheddar cheese for the best rich flavor. If you prefer a thicker soup, reduce the broth slightly. For a lighter version, replace half-and-half with milk, but keep the cheese for creaminess. When blending, be cautious as hot soup can splatter—blend in batches if needed and always hold the lid firmly.
Saving it for later
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cheese.
Reheating
Heat gently over low to medium heat on the stovetop, stirring frequently and adding a splash of broth or milk if the soup thickens too much. Avoid boiling to maintain a smooth texture.
