Broccoli Cheddar Soup
Tender broccoli florets fill a creamy, savory cheddar broth in this cozy autumn soup. A light flour-thickened base gives it body while keeping every spoonful comfortably pourable.
Shopping options
Ground black pepper
0.25 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
Unsalted butter
3 Tablespoon
Kroger® Unsalted Butter Sticks
9%
Yellow onion
1 Count
Kroger® Yellow Onion 3 lb Bag
13%
All-purpose flour
3 Tablespoon
Gold Medal™ All Purpose Flour
2%
Garlic
2 Count
Kroger® Peeled Garlic
4%
Ground mustard
0.5 Teaspoon
Kroger® Ground Mustard Shaker
2%
Broccoli florets
1 Pound
Broccoli Crown
73%
Sharp cheddar cheese
8 Ounce
Kroger® Sharp Cheddar Block Cheese
100%
Low-sodium vegetable broth
4 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
53%
Fine salt
0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Whole milk
2 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
51%
Cost Summary
· only what you use
per serving · 5 servings
All ingredients selected
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Cook this recipe
- Broccoli florets-1 pound
- Sharp cheddar cheese-8 ounces
- Low-sodium vegetable broth-4 cups
- Yellow onion-1 medium
- Whole milk-2 cups
- All-purpose flour-3 tablespoons
- Unsalted butter-3 tablespoons
- Garlic-2 cloves
- Ground mustard-0.5 teaspoons
- Fine salt-0.5 teaspoons
- Ground black pepper-0.25 teaspoons
Wash your hands and clean the preparation surfaces. Rinse the broccoli under running water, remove any damaged areas, and pat dry. Cut the florets into small, roughly ½- to ¾-inch pieces, finely chopping any attached thick stems. Peel and finely dice the onion, mince the garlic, and grate the cheddar.
Melt the butter in the pot over medium heat. Add the onion and salt and cook for 6–8 minutes, stirring occasionally, until softened but not browned. Add the garlic and cook for 30 seconds.
Sprinkle in the flour and ground mustard. Cook for 2 minutes, stirring constantly, until the flour evenly coats the onion and no dry patches remain.
Do not taste the flour mixture until it has cooked thoroughly in the simmering soup; clean up spilled flour and wash your hands after handling it.
Slowly whisk in the vegetable broth, adding the first cup in small increments to prevent lumps. Add the black pepper and bring to a gentle simmer. Stir in the broccoli, including the chopped stems, and simmer uncovered for 6–8 minutes, stirring occasionally, until the florets are nearly tender.
Stir in the milk. Heat gently for 4–5 minutes, stirring frequently, until the soup is steaming and the broccoli is tender but still holds its shape. Keep the heat below a vigorous boil.
Reduce the heat to its lowest setting. Add the freshly grated cheddar in four additions, stirring until each addition melts before adding the next. If the soup begins to bubble, move the pot off the heat while stirring in the cheese. The finished broth should lightly coat a spoon and pour easily, with plenty of small florets intact.
Remove from the heat and ladle into five bowls. Serve promptly while hot.
Refrigerate leftovers in shallow, covered containers within 2 hours (within 1 hour if the surrounding temperature is above 90°F); keep at or below 40°F and use within 3–4 days.
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