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Square image of broccoli cheddar soup in a bowl with croutons.

Broccoli. Cheddar Soup

Garnish With Lemon
This easy, hearty soup is ready to eat in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soups + Salads
Cuisine American
Servings 4 Bowls
Calories 499 kcal

Equipment

Ingredients
  

  • 4 tablespoons butter
  • ½ medium onion, diced
  • 2 carrots, grated
  • ¼ cup flour
  • 2 cups whole milk
  • 2 cups chicken broth
  • ½ teaspoon dry mustard
  • ½ teaspoon white pepper
  • ½ teaspoon salt
  • 16 ounces frozen broccoli florets
  • 8 ounces extra sharp cheddar, grated

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Instructions
 

  • Melt butter in a dutch oven over medium heat. Add the onion and sauté until onion is soft, about 5 minutes. Add carrots and stir to combine.
    4 tablespoons butter, ½ medium onion, diced, 2 carrots, grated
  • Add the flour and cook for one minute, stirring constantly to cook the flour.
    ¼ cup flour
  • Add the milk and chicken broth stir to incorporate
    2 cups whole milk, 2 cups chicken broth
  • Add the seasonings and broccoli and cook over medium low heat for 10-15 minutes or until broccoli is tender.
    ½ teaspoon dry mustard, ½ teaspoon white pepper, ½ teaspoon salt, 16 ounces frozen broccoli florets
  • Use an immersion blender to puree some of the broccoli florets or to desired consistency. See notes if you don't have an immersion blender.
  • Add the cheese a handful at a time and stir constantly to melt.
    Remove from heat and serve immediately. 
    8 ounces extra sharp cheddar, grated

Notes

Ingredient Notes:
  • Milk: Whole milk gives this soup a creamy taste without the fat of heavy cream.
  • Broccoli: Frozen works best for this soup because it keeps the bright green color, fresh can be used as well but your soup won't be the same vibrant color.
  • Broth: chicken broth adds extra flavor but vegetable broth can be used as well.
  • Extra Sharp Cheddar Cheese: buy a block and shred it yourself, the taste is a game changer.
  • Onion: sweet onion, yellow or white onion could be used
  • Carrots: take 2 medium carrots and grate them, the flavor is much sweeter than the bagged match stick carrots.
  • Flour: All purpose flour is best
  • Butter: Either salted or unsalted butter will work in the recipe, just adjust your seasoning if you use unsalted.
Recipe Notes:
Always shred your own cheese. Pre-shredded cheese is coated with anti-caking agents that can make your soup grainy. Five minutes with a box grater is worth it, I promise.
Using an immersion blender is the secret to the best soup. It partially purees the the soup and creates that luxurious, creamy texture without needing heavy cream, while still leaving plenty of tender broccoli florets to sink your spoon into.
If you don't have an immersion blender put one-two cups of the soup in a blender or food processor and pulse until smooth. Be careful with hot liquids in the blender, remove the center cap to let steam escape and start on the lowest power level.

Nutrition

Calories: 499kcalCarbohydrates: 26gProtein: 23gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 104mgSodium: 1205mgPotassium: 738mgFiber: 4gSugar: 11gVitamin A: 6920IUVitamin C: 104mgCalcium: 628mgIron: 2mg

Nutrition info not guaranteed to be accurate.

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