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Broccoli Cheddar Soup
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.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
6
servings (about 1-1/4 cups)
Calories:
478 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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: 6 servings (about 1-1/4 cups)
Amount Per Serving
Calories 478
% 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.