Description
This creamy Broccoli Cheddar Soup combines tender broccoli and sharp cheddar cheese in a rich, velvety base. Perfect for a comforting meal, it balances the sweetness of carrots and onions with the depth of Parmesan and a hint of nutmeg. Served with optional croutons, this soup is ideal for cozy evenings and serves six generously.
Ingredients
Scale
Vegetables & Aromatics
- 4 tablespoons salted butter
- 1 cup chopped yellow onion (about 1 small)
- 1 large carrot, grated
- 4 cloves garlic, minced
- 4 cups chopped broccoli (from 1 large crown)
Dry Ingredients & Spices
- ¼ cup all-purpose flour
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon mustard powder
- ¼ teaspoon ground nutmeg
- Freshly cracked black pepper, to taste
Dairy & Liquids
- 2 cups whole milk or half-and-half
- 2 cups chicken or vegetable stock
- ½ cup freshly grated Parmesan cheese
- 8 ounces shredded extra-sharp cheddar cheese (about 2 cups)
Optional
- Croutons, store-bought or homemade, for serving
Instructions
- Sauté the Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and grated carrot, cooking and stirring until softened, about 5 minutes. Then, add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
- Make the Roux: Sprinkle in the flour, sea salt, mustard powder, and ground nutmeg. Cook while whisking continually until the mixture forms a smooth paste, about 1 to 2 minutes, which will help thicken the soup.
- Add Milk and Thicken: Slowly whisk in the milk and continue cooking while whisking until the mixture thickens enough to coat the back of a spoon, approximately 5 minutes. Remove the pot from the heat.
- Add Stock and Blend: Stir in the chicken or vegetable stock. Use an immersion blender to blend the liquid directly in the pot until smooth. Alternatively, carefully transfer the liquid to a blender, blend until smooth, then return it to the pot.
- Cook Broccoli: Stir in the chopped broccoli. Return the pot to medium-low heat and simmer gently until the broccoli is tender, about 20 minutes.
- Add Cheeses and Finish: Stir in the Parmesan cheese and half of the shredded cheddar cheese until melted. Then add the remaining cheddar cheese, stirring until the soup is creamy and velvety. Taste and adjust seasoning with salt and freshly cracked black pepper as desired.
- Serve: Ladle the soup into bowls and top with croutons if using. Serve hot for a comforting meal.
Notes
- For a thinner soup, add more stock or milk to reach your preferred consistency.
- The immersion blender helps achieve a creamy texture while leaving some broccoli chunks; blend entirely for a smoother soup.
- Use freshly grated cheese for best melting and flavor results.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
