The GüdDish Broccoli Cheddar Soup

We studied 248 recipes from around the world and combined the sharpest 14. Then we built the BEST!

Broccoli Cheddar Soup. The GüdDish.

Serves 6 · 20–25 min prep · 55–70 min total · 3 steps

Ingredients

Ingredients for Broccoli Cheddar Soup
  • 1 1/2 lb broccoli florets
  • 2 cups sharp cheddar, grated
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 4 tbs unsalted butter
  • 3 cups chicken broth or whole milk
  • 1/4 cup all-purpose flour
  • 1/2 tsp ground black pepper
  • 1 tsp kosher salt

What the best recipes taught us

  • Take the pot off the heat before you stir in the cheddar. If the soup is still boiling, the cheese will go grainy.
  • Simmer the broccoli until it is tender. If you rush that, the florets stay hard in the bowl.

Method

  1. 1
    Chopped onion softening in melted butter in a cream Dutch oven
    4tbsunsalted butter
    1yellow onion, chopped
    2garlic cloves, minced
    1/4call-purpose flour

    Melt the butter in a heavy pot over medium heat. Add the onion to the pot. Cook until soft, 6 minutes.

    Stir in the garlic 30 seconds.

    Sprinkle the flour over the pot. Stir 1 minute.

  2. 2
    Small broccoli florets simmering in broth in the same cream pot
    3cchicken broth or whole milk
    11/2lbsbroccoli florets

    Whisk the chicken broth or the milk into the pot. Add the broccoli to the pot. Simmer until the broccoli is tender, 12 to 15 minutes.

  3. 3
    Cheddar melted off the heat in the same cream pot, thick soup with florets
    2csharp cheddar, grated
    1tspkosher salt
    1/2tspground black pepper

    Take the pot off the heat. Stir in the cheddar until it melts. Salt and pepper to taste.

    Serve hot.