Broccoli Cheddar Soup with a Simple Roux

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The source thickens this broccoli soup with a simple butter-and-flour roux. Start by cooking two cups of broccoli florets until tender, then soften onion and garlic in butter. Stir in three tablespoons of flour and cook briefly so the soup has body without a raw-flour taste. Add four cups of broth slowly, whisking to avoid lumps, followed by a cup of milk. Return the broccoli, then reduce heat before stirring in the cheddar. A strong boil after adding cheese can make the texture grainy. Blend part of the soup if you prefer a smoother bowl, or keep the florets intact. Serve hot with bread or croutons.

Recipe card

Broccoli Cheddar Soup with a Simple Roux

A creamy broccoli soup made with onion, garlic, milk, broth and melted cheddar.

Prep 20 minCook 25 minTotal 45 minYield 6 bowls

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Soup pot, whisk, knife

Ingredients

2 cups broccoli florets 1 onion, diced 2 cloves garlic, minced 2 tbsp butter 3 tbsp all-purpose flour 4 cups chicken or vegetable broth 1 cup milk 1 cup grated cheddar to taste salt and black pepper to finish croutons or parsley, optional

Instructions

1. Cook broccoli

   Wash and cut florets; steam or simmer just until tender and set aside.

2. Make roux

   Soften onion and garlic in butter, stir in flour and cook briefly.

3. Build base

   Slowly whisk in broth and milk; simmer until lightly thickened.

4. Add broccoli and cheese

   Return broccoli, lower heat and stir in cheddar until melted without boiling hard.

5. Serve

   Season and top with optional croutons or parsley.

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How to tell when it is ready

Broccoli tender and cheese fully melted into a smooth soup.

Tips

• Cook flour briefly in butter.
• Whisk broth in gradually.
• Lower heat before adding cheese.
• Blend only part if you want texture.

Serving suggestions

• Add crusty bread.
• Top with croutons.
• Sprinkle extra cheddar.
• Offer with a green salad.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate covered up to 3 days and reheat gently.

Food safety

Keep milk and cheese refrigerated before use, and cool soup promptly.

Frequently asked questions

Why is my cheese soup grainy?

Boiling after adding cheddar can separate it; use low heat.

How should I store broccoli cheddar soup with a simple roux?

Refrigerate covered up to 3 days and reheat gently.