Broccoli Cheddar Soup Recipe

This Broccoli Cheddar Soup is a classic comfort food that’s creamy, cheesy, and packed with flavor. Tender broccoli florets and carrots simmer in a rich and velvety broth, creating a satisfying soup that’s perfect for a cozy lunch or a light dinner.

Ingredients

Here’s what you’ll need to make this Broccoli Cheddar Soup:

• Butter: Adds richness and flavor to the soup.
• Oil: Prevents the butter from burning and helps with sautéing.
• Onion: Diced, adds a sweet and savory base to the soup.
• Garlic: Minced, adds a fragrant aroma and flavor.
• Smoked paprika: Adds a smoky depth of flavor.
• Cayenne pepper: Optional, adds a touch of heat.
• Ground mustard: Adds a subtle tanginess.
• Ground nutmeg: Adds a warm, slightly sweet spice.
• All-purpose flour: Used to thicken the soup.
• Chicken stock/broth: The base of the soup, providing flavor and moisture.
• Milk: Adds creaminess to the soup.
• Half and half: Creates a rich and velvety texture.
• Broccoli florets: Roughly chopped, the star ingredient of the soup.
• Matchstick carrots: Adds sweetness, color, and texture.
• Sharp cheddar cheese: Freshly grated, adds a sharp and cheesy flavor.

How to Make Broccoli Cheddar Soup

Step 1: Sauté the Vegetables and Spices

In a large heavy-bottomed stockpot or Dutch oven, melt 1 tablespoon of butter with the olive oil over medium heat. Add the diced onion and sauté, stirring occasionally, until tender, about 3-5 minutes. Add the minced garlic, smoked paprika, ground mustard, cayenne pepper (if using), salt, and pepper. Cook for another 45 seconds to 1 minute, stirring constantly, until fragrant.

Step 2: Make the Roux

Add the remaining 6 tablespoons of butter to the pot and melt. Once melted, add the all-purpose flour and whisk to combine. Cook for 2-4 minutes, whisking constantly, until the flour is thickened and bubbly.

Step 3: Add the Liquids and Simmer

Gradually add the chicken stock to the pot, whisking constantly to prevent lumps from forming. Once all the stock has been added, gradually add the half and half and milk, again whisking constantly. Reduce the heat to medium-low and allow the soup to simmer for 15 minutes, or until slightly thickened.

Step 4: Add the Broccoli and Carrots

Add the chopped broccoli florets and matchstick carrots to the soup. Allow the soup to simmer over low heat for about 15-20 minutes, or until the broccoli is tender. Stir occasionally.

Step 5: Add Cheese and Serve

Add the grated sharp cheddar cheese to the soup and stir until melted and smooth. Season with additional salt and pepper to taste. Ladle the soup into bowls and serve hot.

How to Serve

• Cozy Meal: Enjoy this Broccoli Cheddar Soup as a warm and comforting meal on a chilly day.
• Light Lunch: This soup is also satisfying enough to enjoy as a light lunch on its own.
• Pair with Bread: Serve with crusty bread, crackers, or grilled cheese sandwiches for dipping.

Make Ahead and Storage

Storing Leftovers

Store leftover Broccoli Cheddar Soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the soup gently on the stovetop or in the microwave, stirring occasionally, until heated through. The soup may thicken upon standing, so add a splash of milk or broth to thin it out if needed.

FAQs

Can I use frozen broccoli?

Yes, you can use frozen broccoli florets. Add them to the soup frozen and cook until heated through.

Can I use a different type of cheese?

While sharp cheddar cheese is classic, you can experiment with other cheeses like Gruyère, fontina, or even a blend of different cheeses.

Can I make this soup vegetarian?

Yes, substitute the chicken stock with vegetable broth for a vegetarian version.

How can I make this soup spicier?

Add more cayenne pepper, a pinch of red pepper flakes, or a dash of hot sauce to the soup for extra heat.

Print