McAlister’s Broccoli Cheddar Soup Recipe
This McAlister’s Broccoli Cheddar Soup Recipe is pure comfort in a bowl. I make it when I want warmth and calm. The soup feels rich, cheesy and gentle.
Ingredients
- Fresh broccoli florets – 3 cups
- Unsalted butter – 3 tablespoons
- Onion finely chopped – 1 medium
- Garlic minced – 2 cloves
- All-purpose flour – 3 tablespoons
- Whole milk – 2 cups
- Heavy cream – 1 cup
- Vegetable broth – 2 cups
- Sharp cheddar cheese shredded – 2 cups
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Paprika – ¼ teaspoon
Instructions
Prepare the Broccoli
- Wash the broccoli well. Cut it into small florets. Smaller pieces cook faster and blend better.
Melt the Butter
- Place a large pot over medium heat. Add butter and let it melt slowly without browning.
Cook Onion and Garlic
- Add chopped onion and garlic. Stir often and cook until soft and lightly golden.
Add the Flour
- Sprinkle flour over the onions. Stir well and cook for one minute to remove raw taste.
Pour in the Broth
- Slowly add vegetable broth while stirring. The mixture will thicken and look smooth.
Add Milk and Cream
- Pour in milk and cream. Whisk gently until everything blends well and looks creamy.
Add the Broccoli
- Add broccoli florets to the pot. Stir gently and bring the soup to a light simmer.
Simmer Until Tender
- Cook for about fifteen minutes. Broccoli should be soft but still bright green.
Add Cheese Slowly
- Lower the heat. Add shredded cheddar cheese little by little while stirring gently.
Season the Soup
- Add salt, pepper and paprika. Stir well and taste. Adjust seasoning if needed.
Finish and Serve
- Let the soup rest for five minutes. Serve warm with bread or crackers.
Notes
- Use sharp cheddar for best flavor.
- Do not boil after adding cheese.
- Blend half the soup for extra creaminess.
- Add carrots for a sweeter taste.
- Use chicken broth if preferred.