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Broccoli Cheddar Soup Recipe

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This Broccoli Cheddar Soup is a comforting, creamy, and cheesy soup loaded with tender broccoli. Made in one pot, it’s an easy vegetarian dish perfect for a cozy family dinner, ready in just 50 minutes.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Sauté Base

  • 4 tablespoons salted butter
  • 1 cup chopped yellow onion (about 1 small)
  • 1 large carrot, grated
  • 4 cloves garlic, minced

Thickening & Seasoning

  • ¼ cup all-purpose flour
  • 1 teaspoon sea salt, plus more to taste
  • 1 teaspoon mustard powder
  • ¼ teaspoon ground nutmeg

Liquids

  • 2 cups whole milk or half-and-half
  • 2 cups chicken or vegetable stock

Main Ingredients & Cheese

  • 4 cups chopped broccoli (from 1 large crown)
  • ½ cup freshly grated Parmesan cheese
  • 8 ounces shredded extra-sharp cheddar cheese (about 2 cups)

Optional

  • Freshly cracked black pepper, to taste
  • Croutons, store-bought or homemade, for serving

Instructions

  1. Prepare the base: In a large pot over medium heat, melt the salted butter. Add the chopped yellow onion and grated carrot, sautéing until the vegetables are tender and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
  2. Make the roux: Sprinkle the flour over the cooked vegetables and stir continuously for 2 minutes to cook out the raw flour taste, forming a thick paste that will help thicken the soup.
  3. Season and add liquids: Add the sea salt, mustard powder, and ground nutmeg, then slowly pour in the whole milk or half-and-half and the chicken or vegetable stock while whisking continuously to avoid lumps.
  4. Cook the broccoli: Add the chopped broccoli to the pot and bring the soup to a simmer. Allow it to cook for about 15 minutes or until the broccoli is tender but still bright green.
  5. Add cheeses: Lower the heat and stir in the grated Parmesan cheese and shredded extra-sharp cheddar cheese until melted and fully incorporated, creating a creamy, cheesy texture.
  6. Adjust seasoning: Taste the soup and add freshly cracked black pepper and more sea salt if needed. Stir well.
  7. Serve: Ladle the hot soup into bowls and garnish with croutons if desired for added crunch and texture. Serve immediately.

Notes

  • Use sharp cheddar cheese for a more pronounced cheesy flavor.
  • For a smoother texture, blend part or all of the soup using an immersion blender before adding the cheese.
  • This soup freezes well; store leftover soup in airtight containers for up to 3 months.
  • To make it vegetarian, use vegetable stock instead of chicken stock.
  • Adjust thickness by adding more milk or stock if the soup is too thick.

Find it online: https://zaracooking.com/broccoli-cheddar-soup-recipe/