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–+ servings
Broccoli and Cheddar Soup 1

Broccoli and Cheddar Soup

This homemade broccoli cheddar soup recipe transforms simple ingredients into a bowl of creamy, nutritious comfort that outshines any restaurant version. Perfect for those seeking a non-tomato based soup that still delivers rich flavor, this broccoli and cheddar soup balances indulgence with nutrition in every spoonful.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 320 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Immersion Blender or Standard Blender
  • Whisk
  • Grater

Ingredients
  

Vegetables

  • 4 cups fresh broccoli florets about 2 medium heads, chopped into bite-sized pieces
  • 1 medium yellow onion finely diced
  • 2 medium carrots peeled and grated
  • 3 cloves garlic minced

Base and Liquids

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups veggie broth homemade preferred for deeper flavor
  • 2 cups whole milk substitute with half-and-half for extra creaminess
  • 8 ounces sharp cheddar cheese freshly grated

Seasonings

  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon nutmeg freshly grated
  • salt and freshly ground black pepper to taste

Optional

  • 1/4 cup heavy cream for extra richness

Instructions
 

  • Start by thoroughly washing your broccoli before cutting it into small, uniform florets – about 1 inch pieces. Peel the woody outer layer of stems and dice the tender inner part. Finely dice your onion and mince your garlic.
  • In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it begins to foam slightly. Add the diced onions and cook for 3-4 minutes until translucent but not browned.
  • Add the grated carrots and continue cooking for another 2 minutes.
  • Add the minced garlic to the vegetable mixture and cook just until fragrant, about 30 seconds.
  • Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  • Pour in the veggie broth slowly while whisking continuously to prevent lumps from forming. Once fully incorporated, add the milk in a steady stream, continuing to whisk.
  • Add the broccoli florets and stems to the pot, along with the mustard powder, nutmeg, and a pinch of salt and pepper. Bring the mixture to a gentle simmer, then reduce heat to maintain a low simmer. Cover and cook for 15-20 minutes until the broccoli is tender but still bright green.
  • Use an immersion blender to partially blend the soup, leaving some broccoli pieces intact for texture. If you prefer a smoother soup, blend more thoroughly.
  • Remove the pot from heat and let it cool for 2-3 minutes. Add the grated cheddar in three batches, stirring until each addition is fully melted before adding the next.
  • If using, stir in the heavy cream for extra richness. Taste and adjust seasonings as needed. Let the soup stand for 5 minutes before serving to allow flavors to meld perfectly.

Notes

For a lighter version, use reduced-fat milk and cheese.
Make it gluten-free by substituting the flour with 2 tablespoons cornstarch mixed with cold water.
Plant-based option: Use olive oil instead of butter, plant-based milk, and vegan cheese.
This soup stores beautifully for up to 4 days in the refrigerator in an airtight container. When reheating, do so gently over medium-low heat.
For freezing: Cool completely, then freeze in individual portions for up to 3 months.
Avoid using pre-shredded cheese as it contains anti-caking agents that prevent smooth melting.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 15gFat: 22gSaturated Fat: 13gFiber: 4gVitamin A: 80IUVitamin C: 120mgCalcium: 35mg
Keyword Broccoli Soup, Cheddar Soup, Comfort Food, Vegetarian Soup, Creamy Soup
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