Broccoli Cheddar Soup
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Broccoli Cheddar Soup
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This rich and creamy Broccoli Cheddar Soup is easy to make in an hour, prep to table! Packed with fresh broccoli and melty cheddar, it's perfect with crusty bread for a cozy meal.
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Ingredients
- 6 tablespoons butter unsalted
- 1 cup chopped yellow onion
- 1 cup carrot also labeled "shredded", matchstick-cut
- 1/3 cup celery thinly sliced or small diced
- 3 to 4 large garlic minced (about a tablespoon, cloves
- 1 teaspoon mustard powder I use Colman's, ground
- 1/2 teaspoon paprika I use Hungarian, sweet
- 1/3 cup all-purpose flour
- 4 cups chicken broth moderate- to low-sodium, or stock
- 1 teaspoon chicken base Better Than Bouillon brand, reduced sodium
- 8 ounces broccoli roughly chopped into small, bite-sized pieces (about 3 lightly packed cups, florets
- 1 cup heavy cream
- 2 cups cheddar cheese 8 ounces), plus additional for serving, shredded sharp
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
Instructions
- Melt butter over medium-high heat in a heavy-bottomed pot or Dutch oven (at least a 3.5-quart capacity or larger). Add onions, celery, and carrots with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cook, stirring often, until the vegetables are beginning to soften, about 5 minutes.
- Add garlic, mustard powder, and paprika and cook for 30 seconds to 1 minute, until fragrant. Stir in flour and cook for an additional minute to remove the raw flour taste.
- Add the chicken base to the pot and gradually pour in chicken broth or stock, scraping any browned bits from the bottom of the pan with a wooden spoon. Stir in the heavy cream. Heat, stirring, until the roux is dissolved into the liquid.
- Add the broccoli florets and bring the mixture to a boil. Cover the pot, reduce the heat to maintain a simmer, and cook for 10-15 minutes, stirring occasionally, until the broccoli is tender.
- Remove the soup from heat and stir in the shredded cheddar about 1/2 cup at a time, until it's melted and smooth. Season to taste with additional salt and pepper.
- Ladle into bowls and serve with additional shredded cheese on top, along with croutons or crusty bread for dipping.
Notes
- Broccoli Florets: You can use pre-cut florets or break down a whole head of broccoli—just be sure to trim away any tough stems. Cut the florets into ½-inch pieces so they soften properly within the cooking time. If using frozen broccoli, thaw and drain it well to prevent excess water from thinning the soup.
- Cheddar Cheese: For the best texture, shred your own cheese from a block rather than using pre-shredded cheese, which contains anti-clumping starches that can affect the soup’s smoothness.
- Thickening the Soup: I've found that some batches of broccoli release more water than others, which can slightly thin the soup. If needed, you can thicken it with a cornstarch slurry. See the "Making The Soup Thicker" section in the blog post for details.
- Add Some Heat: Want a little kick? Stir in a dash or two of hot sauce when adding the cheddar cheese, or let everyone customize their bowls with a dash to taste.
Nutrition Information
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Serving
1.25cups
Calories
478kcal
(24%)
Carbohydrates
17g
(6%)
Protein
16g
(32%)
Fat
40g
(62%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.5g
(25%)
Cholesterol
113mg
(38%)
Sodium
419mg
(17%)
Potassium
469mg
(10%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
5218IU
(104%)
Vitamin C
38mg
(42%)
Calcium
342mg
(34%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings (about 1-1/4 cups)
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 478kcal | 24% |
| Carbohydrates | 17g | 6% |
| Protein | 16g | 32% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 113mg | 38% |
| Sodium | 419mg | 17% |
| Potassium | 469mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5218IU | 104% |
| Vitamin C | 38mg | 42% |
| Calcium | 342mg | 34% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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