Description
This creamy Broccoli Cheddar Soup recipe combines tender broccoli with sharp cheddar and Parmesan cheeses in a rich, flavorful base. Perfect for a comforting lunch or dinner, this soup is made from scratch using simple ingredients and cooked gently to develop deep flavors with a smooth, velvety texture.
Ingredients
Soup Base
- 4 tablespoons salted butter
- 1 cup chopped yellow onion (about 1 small)
- 1 large carrot, grated
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon mustard powder
- ¼ teaspoon ground nutmeg
Liquids
- 2 cups whole milk or half-and-half
- 2 cups chicken or vegetable stock
Main Ingredients
- 4 cups chopped broccoli (from 1 large crown)
- ½ cup freshly grated Parmesan cheese
- 8 ounces shredded extra-sharp cheddar cheese (about 2 cups)
To Serve (Optional)
- Freshly cracked black pepper, to taste
- Croutons, store-bought or homemade
Instructions
- Make the soup base: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and grated carrot and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook, stirring, until fragrant, 1 to 2 minutes. Sprinkle in the flour, sea salt, mustard powder, and ground nutmeg; cook, whisking constantly, until a smooth paste forms, about 1 to 2 minutes.
- Add liquids and thicken: Slowly whisk in the milk and continue whisking as the mixture thickens, about 5 minutes, until it coats the back of a spoon. Remove the pot from heat and stir in the chicken or vegetable stock.
- Blend the soup base: Use an immersion blender directly in the pot to blend the soup base until smooth. Alternatively, carefully transfer the mixture to a blender, blend until smooth, then return it to the pot.
- Add broccoli and simmer: Stir in the chopped broccoli and return the pot to medium-low heat. Allow the soup to simmer gently until the broccoli is tender, about 20 minutes.
- Add cheeses and finish: Stir in the Parmesan cheese and half of the shredded cheddar cheese until melted and incorporated. Add the remaining cheddar cheese and stir until the soup is creamy and smooth. Taste and adjust seasoning with additional salt and freshly cracked black pepper as needed.
- Serve: Ladle the soup into bowls and top with optional croutons for added texture and flavor. Serve warm and enjoy.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Whole milk results in a creamier soup, but half-and-half can be used for a lighter option.
- If you prefer a chunkier texture, blend only half the soup base and leave some broccoli florets unblended.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
