Creamy Broccoli Cheddar Soup
This Broccoli Cheddar Soup is thick, creamy, and loaded with tender broccoli florets, all finished with sharp cheddar cheese that melts into every spoonful. Made with a simple roux and pantry staples, it's a rich and satisfying meal that comes together in about 40 minutes.
Equipment
- Large Dutch oven or soup pot (at least 4 quarts)
- Immersion Blender - (optional, for a smoother texture)
- Box grater or rotary cheese grater
- Cutting board and sharp chef's knife
- Measuring cups and measuring spoons
- Wooden spoon or silicone spatula
- Ladle - for serving
Ingredients
- 4 tablespoons unsalted butter - 57g
- 1 medium yellow onion - finely diced
- 3 cloves garlic - minced
- 1 medium carrot - peeled and julienned or finely diced
- 1/3 cup all-purpose flour - 42g
- 3 cups chicken broth - 720ml (or vegetable broth)
- 2 cups whole milk - 480ml
- 4 cups fresh broccoli florets - about 360g, chopped into small pieces
- 1 teaspoon Dijon mustard
- 2 cups sharp cheddar cheese - 225g, freshly grated (plus extra for serving)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt - to taste
- Black pepper - to taste
- 1/4 cup heavy cream - 60ml, optional for extra richness
Instructions
- Wash broccoli and cut florets into small, bite-sized pieces (1-2 inches). Peel and dice the tender inner stems. Dice onion, mince garlic, and finely dice or julienne the carrot. Grate the cheddar cheese and set aside.
- In a large Dutch oven over medium heat, melt the butter. Add the diced onion and carrot, and cook for 5-6 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually whisk in the chicken broth, adding about 1 cup at a time to prevent lumps. Then whisk in the whole milk. Increase heat to medium-high and bring to a gentle simmer, whisking occasionally, until the soup thickens (about 4-6 minutes).
- Add the chopped broccoli florets and stems to the pot. Stir in the Dijon mustard, garlic powder, and smoked paprika. Season generously with salt and pepper. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until broccoli is tender.
- For a semi-smooth or smooth texture, use an immersion blender to blend the soup directly in the pot to your desired consistency. If using, stir in the heavy cream now.
- Remove the pot from heat. Add the freshly grated cheddar in small handfuls, stirring gently after each addition until fully melted and incorporated. Taste and adjust seasoning with salt and pepper.
- Ladle the hot soup into bowls. Garnish with extra shredded cheddar and a light dusting of smoked paprika. Serve immediately with crusty bread.
Notes
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. For the creamiest texture, always grate cheese fresh from a block.
- Add cheese off the heat: High heat causes the cheese to seize and turn grainy. Pull the pot off the burner before adding cheese to ensure a silky finish.
- Don't rush the roux: Cook the flour and butter for at least 1-2 minutes to eliminate the raw flour taste and ensure proper thickening.
- Season at the end: Cheddar cheese adds significant salt to the soup. Always taste and adjust the seasoning after the cheese is fully incorporated.
- Frozen broccoli works too: If using frozen florets, add them directly from frozen; they may need a few extra minutes of simmering time.
- Texture options: Leave it chunky, blend half for a semi-smooth texture, or puree the whole pot for a completely velvety soup.
- Make it gluten-free: Substitute the flour with a 1-to-1 gluten-free flour blend, or thicken with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) stirred in at the end.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of broth or milk if needed to loosen it up.
- Freezing tip: For best results, freeze the soup base without the dairy. Omit the milk and heavy cream, freeze for up to 3 months, then add dairy when reheating.
- Make it a meal: Serve with crusty bread, a grilled cheese sandwich, or in a sourdough bread bowl for a complete and cozy dinner.