Creamy Broccoli Cheddar Soup
Warm, cheesy, veggie-filled comfort in a bowl! This broccoli cheddar soup simmers with tender broccoli, shredded carrots, sharp cheddar, and a splash of cream. The perfect cozy soup, simple enough for a busy weeknight and special enough for company.
4
bowls
Ingredients
- 4 tbsp (60 g) unsalted butter
- 1 medium (150 g) yellow onion finely chopped
- 3 cloves garlic minced
- 1/4 cup (32 g) all-purpose flour
- 4 cups (950 ml) chicken or vegetable broth
- 1 cup (110 g) shredded carrots
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 g) salt plus more to taste
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 4 cups (250 g) broccoli florets cut into small pieces
- 1 cup (240 ml) heavy cream
- 2 cups (210 g) sharp cheddar cheese freshly grated, plus more for serving
Equipment
- Large pot
- Wooden Spoon or Whisk
- Knife
- Cutting board
- Cheese grater
Instructions
- In a large pot, melt butter over medium heat. Add onion and sauté until softened, about 4 minutes. Stir in the garlic and cook for another minute until fragrant.
- Sprinkle flour over the veggies and stir continuously for 1-2 minutes until the flour smells slightly nutty and turns a pale golden color, forming a roux.
- Gradually whisk in the broth, pouring slowly and whisking constantly to avoid lumps. Bring to a gentle simmer.
- Add shredded carrots, Dijon mustard, salt, pepper, and ground nutmeg. Stir, then bring to a gentle boil, then reduce heat to low.
- Add broccoli florets. Cover and simmer for 15-20 minutes, stirring occasionally, until broccoli is fork-tender but not mushy.
- Reduce heat to low. Stir in heavy cream until the soup is creamy and blended.
- Slowly add grated cheddar by the handful, stirring after each addition to ensure it melts smoothly. When all cheese is melted in and the soup is velvety, taste and adjust seasoning as needed.
- Ladle into bowls. Garnish with more cheddar if desired. Serve hot with crusty bread.
Notes
This soup thickens a bit as it sits. If reheating, do so gently over low heat, and add a splash of broth if needed. Avoid boiling after adding cheese/cream! For a smoother soup, use an immersion blender following step 5. Make it vegetarian with veggie broth. Try adding cauliflower, roasted broccoli, or even some cooked chicken. White cheddar, Swiss, or Gruyère are fun swaps.
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