Broccoli Cheddar Soup
Stovetop broccoli cheddar soup in forty minutes: a butter and flour roux, chicken broth, shredded carrot, small broccoli florets, a cup of cream and two cups of sharp cheddar grated from the block. Thick enough to coat a spoon, chunky as pictured or blended smooth.
Ingredients
Soup Base
- 4 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth low sodium, or vegetable broth
Vegetables and Seasoning
- 1 cup shredded carrot or matchstick carrots
- 1 tsp Dijon mustard
- 1/4 tsp ground nutmeg
- salt and black pepper 1 teaspoon salt and 1/2 teaspoon pepper, plus more to taste
- 4 cups broccoli florets cut small, about the size of a grape
To Finish
- 1 cup heavy cream
- 2 cups sharp cheddar cheese grated from a block, plus more for serving
- 1 handful cheese crackers optional, for the top, as pictured
Equipment
- Large pot
- Wooden Spoon or Whisk
- Knife
- Cutting board
- Cheese grater
Instructions
Make the Base
- Soften the onion. Melt the butter in a large pot over medium heat. Add the onion and cook for about 4 minutes, until soft but not browned, then stir in the garlic and cook for 1 minute more.
- Add the flour. Sprinkle the flour over the onion and stir until every piece is coated.
- Cook the roux. Keep stirring for 1 to 2 minutes, until the flour turns a pale gold and smells faintly nutty.
- Whisk in the broth. Pour in the broth slowly, about a cup at a time, whisking constantly so no lumps form. Bring the pot to a gentle simmer.
Simmer the Vegetables
- Season the base. Stir in the carrot, Dijon mustard, nutmeg, salt and pepper. Bring it to a gentle boil, then reduce the heat to low.
- Add the broccoli. Tip in the florets and stir them under the surface.
- Simmer until tender. Cover and simmer for 15 to 20 minutes, stirring now and then, until the broccoli is fork-tender but still holds its shape. For a smooth soup, blend it now with an immersion blender.
Finish with Cream and Cheese
- Stir in the cream. Turn the heat to low and stir in the heavy cream until the soup is evenly creamy.
- Melt in the cheese. Add the cheddar a handful at a time, stirring after each addition until it has melted before adding the next. Do not let the soup boil. Taste and adjust the salt and pepper.
- Serve. Ladle into bowls and top with more cheddar and a few cheese crackers or croutons. Serve hot with crusty bread.
Notes
Pictured version: the photos show the soup unblended, with the florets left whole and a handful of baked cheese crackers on top in place of croutons. For a smooth soup, blend the pot with an immersion blender after the broccoli is tender and before the cream and cheese go in.
Doneness: the florets should give to a fork but hold their shape, and the base should coat the back of a spoon before the cream goes in. Keep the heat low once the cheese is added; a boiling pot turns grainy.
Make ahead: cook to the end of the broccoli simmer, cool and refrigerate for up to 4 days, then reheat and add the cream and cheese fresh. Finished soup reheats gently over low heat with a splash of broth.
Storage: refrigerate for up to 4 days. Freeze the base without the dairy for up to 2 months; finished soup can separate after thawing.
Substitutions: vegetable broth for a vegetarian pot; half-and-half or whole milk for the cream, added off the heat; white cheddar or half Gruyere for the cheddar; a cornstarch slurry in place of the flour for gluten-free.
Nutrition values are an estimate.
Nutrition
Calories: 385kcal | Carbohydrates: 17g | Protein: 15g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 80mg | Sodium: 1060mg | Potassium: 500mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5300IU | Vitamin C: 70mg | Calcium: 390mg | Iron: 1mg