Broccoli Cheddar Soup

This rich and creamy Broccoli Cheddar Soup is easy to make in an hour, prep to table! Packed with fresh broccoli and melty cheddar, it's perfect with crusty bread for a cozy meal.

Prep Time20

Cook Time40

Total Time1

Course: Soup

Cuisine: American

Keyword: broccoli, carrot, cheddar cheese, chicken stock, garlic, heavy cream, onion

Servings: servings (about 1-1/4 cups)

Author: Amanda Biddle

Ingredients

6 tablespoons unsalted butter
1 cup chopped yellow onion
1 cup matchstick-cut carrots (also labeled "shredded")
1/3 cup thinly sliced or small diced celery
3 to 4 large garlic cloves , minced (about a tablespoon)
1 teaspoon ground mustard powder (I use Colman's)
1/2 teaspoon sweet paprika (I use Hungarian)
1/3 cup all-purpose flour
4 cups chicken broth or stock (moderate- to low-sodium)
1 teaspoon Better Than Bouillon Reduced Sodium Chicken Base
8 ounces broccoli florets , roughly chopped into small, bite-sized pieces (about 3 lightly packed cups)
1 cup heavy cream
2 cups shredded sharp cheddar cheese (8 ounces), plus additional for serving
kosher salt and freshly-ground black pepper

Instructions

Melt butter over medium-high heat in a heavy-bottomed pot or Dutch oven (at least a 3.5-quart capacity or larger). Add onions, celery, and carrots with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cook, stirring often, until the vegetables are beginning to soften, about 5 minutes.
Add garlic, mustard powder, and paprika and cook for 30 seconds to 1 minute, until fragrant. Stir in flour and cook for an additional minute to remove the raw flour taste.
Add the chicken base to the pot and gradually pour in chicken broth or stock, scraping any browned bits from the bottom of the pan with a wooden spoon. Stir in the heavy cream. Heat, stirring, until the roux is dissolved into the liquid.
Add the broccoli florets and bring the mixture to a boil. Cover the pot, reduce the heat to maintain a simmer, and cook for 10-15 minutes, stirring occasionally, until the broccoli is tender.
Remove the soup from heat and stir in the shredded cheddar about 1/2 cup at a time, until it's melted and smooth. Season to taste with additional salt and pepper.
Ladle into bowls and serve with additional shredded cheese on top, along with croutons or crusty bread for dipping.

Notes

Broccoli Florets: You can use pre-cut florets or break down a whole head of broccoli—just be sure to trim away any tough stems. Cut the florets into ½-inch pieces so they soften properly within the cooking time. If using frozen broccoli, thaw and drain it well to prevent excess water from thinning the soup.

Cheddar Cheese: For the best texture, shred your own cheese from a block rather than using pre-shredded cheese, which contains anti-clumping starches that can affect the soup’s smoothness.

Thickening the Soup: I've found that some batches of broccoli release more water than others, which can slightly thin the soup. If needed, you can thicken it with a cornstarch slurry. See the "Making The Soup Thicker" section in the blog post for details.

Add Some Heat: Want a little kick? Stir in a dash or two of hot sauce when adding the cheddar cheese, or let everyone customize their bowls with a dash to taste.

Nutrition

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