Cheddar Broccoli Soup
Updated: Aug 11
Sharp cheddar is what separates this from an average broccoli soup, that and blending only part of the broccoli, so you still get texture in every spoonful.
This is our cold-weather go-to, and it's what I make whenever someone in the house is sick.
Why You'll Love This Recipe
Rich and creamy without feeling heavy
Real melted cheddar, not a powdered mix
A cold-weather staple in our house
Servings: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
4 cups fresh broccoli florets (about 1-2 heads of broccoli)
1 medium onion, chopped
2 cloves garlic, minced
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups bone broth or vegetable broth
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1/2 teaspoon ground mustard
Salt and pepper to taste
A pinch of nutmeg (optional)
Bread bowls for serving (optional)
Instructions:
Prepare the Broccoli: Chop the broccoli into bite-sized florets. If desired, you can also include some chopped carrots for added sweetness and color. Sauté the broccoli (and carrots) in a pan with a little butter or oil for about 5 minutes to soften slightly.
Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Make a Roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly to combine. Cook for 2-3 minutes, until the mixture turns a light golden color. This step helps eliminate the raw taste of the flour.
Add Liquid: Gradually pour in the broth while whisking to avoid lumps. Once combined, add the milk and continue to whisk until the mixture is smooth. Bring the mixture to a simmer, stirring occasionally, until it begins to thicken.
Incorporate Cream and Cheese: Stir in the heavy cream. Gradually add the shredded cheddar cheese, one handful at a time, stirring until fully melted and incorporated. Mix in the ground mustard, salt, pepper, and a pinch of nutmeg if desired. Let the soup simmer for an additional 5-10 minutes to meld the flavors.
Combine with Vegetables: Add the sautéed broccoli and carrots to the soup. For a chunkier texture, leave the vegetables whole. For a smoother consistency, use an immersion blender to puree the soup until you reach your desired texture.
Serve: Ladle the soup into bowls or serve in warm bread bowls for a delightful presentation. Enjoy with a sprinkle of extra cheese on top if desired!
Additional Tips:
For a lighter version, you can substitute half-and-half for the heavy cream.
Add extra vegetables such as cauliflower or spinach for added nutrition.
This soup freezes well; just be mindful that the texture may change slightly upon reheating.
Reheating Tips:
Stovetop: Reheat the soup in a saucepan over low to medium heat, stirring occasionally, until warmed through.
Microwave: Place soup in a microwave-safe bowl and cover with a microwave-safe lid. Heat in 30-second intervals, stirring in between, until hot.
Ingredient Notes
Freshly shredded cheddar: Shredding your own cheddar instead of using bagged shredded cheese melts into a smoother soup, bagged cheese is coated in starch that can make soup grainy.
Troubleshooting Tips
Soup turned grainy: The cheese was added over too much heat. Take the pot off the burner and stir it in gradually.
Broccoli mushy: Add it later in the cook, it needs far less time than the base.
Too thick after refrigerating: Normal. Thin with a splash of broth or milk when reheating.
Pre-shredded cheese would not melt smoothly: The anti-caking coating is the culprit. Shred from a block.
What to Serve This With
Serve with a slice of crusty sourdough bread for dipping.
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