Description
This creamy Broccoli Cheddar Soup is a comforting classic, made with fresh broccoli, sharp cheddar cheese, and a blend of flavorful spices. Perfect for a cozy meal, this soup combines the richness of cheese with healthy veggies for a hearty and satisfying dish.
Ingredients
Scale
Soup Base
- 4 tablespoons salted butter
- 1 cup chopped yellow onion (about 1 small)
- 1 large carrot, grated
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon mustard powder
- ¼ teaspoon ground nutmeg
Liquids
- 2 cups whole milk or half-and-half
- 2 cups chicken or vegetable stock
Vegetables
- 4 cups chopped broccoli (from 1 large crown)
Cheeses
- ½ cup freshly grated Parmesan Cheese
- 8 ounces shredded extra-sharp cheddar cheese (about 2 cups)
Seasoning and Garnish
- Freshly cracked black pepper, to taste
- Croutons, store-bought or homemade, for serving (optional)
Instructions
- Sauté Vegetables: 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 1 to 2 minutes until fragrant.
- Make Roux: Sprinkle in the all-purpose flour, sea salt, mustard powder, and ground nutmeg. Cook while whisking constantly until a paste forms, about 1 to 2 minutes, ensuring there are no lumps.
- Add Milk and Thicken: Slowly whisk in the whole milk or half-and-half. Continue to whisk and cook until the mixture thickens enough to coat the back of a spoon, approximately 5 minutes. Then remove the pot from heat.
- Add Stock and Blend: Pour in the chicken or vegetable stock. Use an immersion blender to blend the soup directly in the pot until smooth. If you don’t have an immersion blender, transfer the mixture to a countertop blender (cool slightly first), blend until smooth, then return it to the pot.
- Cook Broccoli: Stir in the chopped broccoli and place the pot back on medium-low heat. Let it simmer gently until the broccoli is tender, about 20 minutes.
- Add Cheese and Season: Stir in the grated Parmesan and half of the shredded cheddar cheese until melted. Then add the remaining cheddar and stir until creamy. Taste the soup and adjust seasoning with salt and freshly cracked black pepper as desired.
- Serve: Ladle the soup into bowls and top with croutons if using for an extra crunch. Serve warm and enjoy!
Notes
- Use sharp or extra-sharp cheddar cheese for the best flavor.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Make sure to blend the soup thoroughly for a creamy texture before adding the broccoli.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop and stir frequently to prevent scorching.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
