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Broccoli Cheddar Soup 1

Creamy Broccoli Cheddar Soup

This rich, velvety Broccoli Cheddar Soup combines fresh broccoli florets with sharp cheddar cheese in a harmonious blend that's both comforting and nutritious. Unlike many restaurant versions that contain excessive sodium and preservatives, this homemade recipe gives you complete control over ingredients while delivering that classic creamy texture and cheesy flavor you crave when temperatures drop.
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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 (optional)

Ingredients
  

Vegetables and Aromatics

  • 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

  • 3 tablespoons butter or olive oil for a lighter version
  • 1/4 cup all-purpose flour or gluten-free flour blend
  • 3 cups vegetable broth homemade adds depth of flavor
  • 2 cups whole milk substitute with almond milk for dairy sensitivity
  • 1/4 cup half-and-half optional, for added creaminess

Cheese and Seasonings

  • 2 cups sharp cheddar cheese freshly grated
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon nutmeg freshly grated
  • salt and freshly ground black pepper to taste

Instructions
 

  • Thoroughly wash the broccoli and cut it into bite-sized florets. Peel and chop the stems into small pieces. Dice your onion, grate the carrots, and mince the garlic.
  • In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onions and grated carrots, sautéing until the onions become translucent (approximately 5-6 minutes).
  • Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  • Sprinkle the flour over the vegetable mixture and stir continuously for 1-2 minutes to create a roux. The mixture should look like a thick paste and smell slightly nutty when properly cooked.
  • Gradually whisk in the vegetable broth, ensuring no lumps form. Once incorporated, pour in the milk while continuing to whisk.
  • Add the chopped broccoli florets and stems, dijon mustard, and freshly grated nutmeg.
  • Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes or until the broccoli reaches your desired tenderness.
  • Optional: Use an immersion blender to pulse the soup a few times for a partially blended texture. Alternatively, transfer about 2 cups of soup to a standard blender, process until smooth, then return to the pot.
  • Reduce heat to low and add the freshly grated cheddar cheese one handful at a time, stirring after each addition until fully melted.
  • If using, stir in the half-and-half for added richness. Season with salt and freshly ground black pepper to taste.
  • Serve hot, garnished with extra shredded cheese and fresh herbs if desired.

Notes

1. Avoid boiling the soup after adding dairy ingredients to prevent separation.
2. Always use freshly grated cheese rather than pre-shredded for smoother melting.
3. For meal prep, store soup before adding cheese, then add freshly grated cheese when reheating.
4. This soup doesn't freeze well due to its dairy content.
5. For a healthier version, replace half the milk with additional vegetable broth and reduce cheese to 1.5 cups.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 15gFat: 22gSaturated Fat: 14gSodium: 580mgFiber: 4gVitamin A: 80IUVitamin C: 135mgCalcium: 40mg
Keyword Broccoli Cheddar Soup, Comfort Food, Creamy Soup, Vegetarian Soup
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