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–+ servings
Callie Brooks

Broccoli-Cheddar Soup

A quick, comforting soup that blends sharp cheddar with bright broccoli, perfect for weeknight dinners or a cozy lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced (optional) Adds sweetness and color
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 3 cups broccoli florets, chopped (about 1 large head; reserve some small florets for garnish)
Dairy Ingredients
  • 1 cup whole milk
  • 1/2 cup heavy cream or use 1 1/2 cups half-and-half
  • 2 cups sharp cheddar cheese, freshly grated (pre-shredded can be used but may not melt as smoothly)
Seasoning and Toppings
  • 1/2 teaspoon Dijon mustard or 1/4 teaspoon dry mustard
  • to taste Salt and freshly ground black pepper
  • a pinch nutmeg (optional)
  • Croutons, extra shredded cheddar, or chopped chives for topping

Method
 

Preparation
  1. Prep ingredients so everything is ready to go. Grate the cheese and chop the broccoli into even florets.
  2. Melt butter in a large pot over medium heat. Add onion and carrot; cook until soft, about 4–5 minutes.
  3. Add garlic and cook 30 seconds until fragrant.
  4. Sprinkle in flour and stir constantly for 1–2 minutes to cook the raw flour taste and build a roux.
Cooking
  1. Gradually whisk in the broth until smooth. Bring to a simmer.
  2. Add broccoli and simmer until bright green and fork-tender, about 6–8 minutes.
  3. Remove about half the soup and blend until smooth, then return the blended portion to the pot for a mix of creamy and textured soup.
  4. Lower heat to very low. Stir in milk and cream, then gradually add the shredded cheddar in small handfuls, stirring until melted and smooth. Do not boil after adding cheese.
  5. Taste and adjust seasoning with salt, pepper, and a pinch of nutmeg or a dash of Dijon.
Serving
  1. Serve hot with a garnish of reserved florets, extra cheese, or chives.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 28gProtein: 12gFat: 20gSaturated Fat: 12gSodium: 600mgFiber: 3gSugar: 5g

Notes

For a vegetarian version, use vegetable broth. For a lighter version, swap low-fat milk for cream.

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