Broccoli Cheddar Soup Recipe
Creamy, cheesy, and loaded with tender broccoli, this broccoli cheddar soup recipe is better than any restaurant copycat!
Ingredients
For the Base
- 1 tablespoon butter divided
- 1 medium sweet yellow onion diced small
- 1 clove garlic peeled and minced finely
- 0.25 cup all-purpose flour
- 2 cups low-sodium vegetable stock chicken stock may be substituted
- 2 cups half-and-half
For the Soup
- 2 cups broccoli florets diced into bite-size pieces
- 1 cup broccoli stems diced into bite-size pieces (optional)
- 2 large carrots trimmed, peeled, and sliced into very thin rounds
- 0.75 teaspoon salt or to taste
- 0.75 teaspoon freshly ground black pepper or to taste
- 0.5 teaspoon smoked paprika optional and to taste
- 0.5 teaspoon dry mustard powder optional and to taste
- pinch cayenne pepper optional (doesn’t make soup spicy and serves to enhance flavor)
- 8 ounces grated extra-sharp cheddar cheese with a small amount reserved for garnishing
Instructions
Preparation Steps
- In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
- Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
- In a large heavy-bottom pot, add the remaining 4 tablespoons butter and flour. Cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. This creates a roux; it's important for thickening the soup.
- Slowly add the vegetable stock, whisking constantly.
- Slowly add the half-and-half, whisking constantly.
- Allow the mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently.
- While the mixture is simmering, chop the broccoli and carrots. After simmering for 15 to 20 minutes, add the broccoli, carrots, and the sautéed onion and garlic mixture to the pot.
- Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. Stir to combine.
- Allow the soup to simmer over low heat for about 20 to 25 minutes, or until the vegetables are tender and the soup has thickened. Whisk intermittently.
- While the soup simmers, grate the cheese. After simmering for about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
- Transfer soup to bowls, garnish with reserved cheese, and serve immediately.
Notes
For best results, use freshly grated cheddar cheese. Avoid pre-shredded cheese as it contains anti-caking agents that can affect melting.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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