Broccoli Cheddar Soup
User Reviews
5
Broccoli Cheddar Soup
Description
This soup combines classic ingredients such as butter, diced onion, and all-purpose flour to create a roux base that is gently cooked before adding milk. The mixture thickens and, with added chicken broth and heavy cream, forms a rich and velvety liquid. Fresh broccoli florets and grated carrot bring texture, nutrition, and mild vegetal sweetness. Seasonings add subtle depth and balance.
After simmering to meld flavors and soften vegetables, part of the soup is pureed to achieve a creamy yet chunky consistency, which allows for a pleasant mouthfeel with some broccoli pieces remaining. Sharp cheddar cheese is stirred in last, melting smoothly into the hot soup and enhancing its savory character.
The soup can be served as a warming starter or as a light meal with crusty bread. It stores well in the refrigerator for several days but may separate if frozen, so refrigeration is recommended for leftovers.
Ingredients
- 5 Tablespoons butter unsalted
- 1 medium yellow onion diced (about 1 cup)
- ⅓ cup all-purpose flour
- 1 ½ cups milk whole
- 2 cups chicken broth low sodium
- 1 ½ cups heavy cream
- 4 cups broccoli cut into small pieces, florets
- ⅓ cup carrot this is usually 1 grated carrot for me, may substitute pre-cut “matchstick” carrots, peeled, grated
- 1 teaspoon salt plus more to taste, as needed
- ½ teaspoon sugar
- ½ teaspoon black pepper plus more to taste, as needed, ground
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground mustard
- 8 oz cheddar cheese grated off the block (do not use pre-shredded cheese as it is likely it will clump and not melt properly, sharp, plus additional for topping
Instructions
- Place butter in a large soup pot or Dutch oven over medium heat and cook until melted.
- Add diced onion and cook until softened and translucent (about 5 minutes).
- Sprinkle flour over the butter/onion and whisk until smooth and no lumps remain.
- Slowly, while whisking, add milk to the mixture. Whisk until combined and mixture is thickened.
- Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Whisk until combined.
- Bring to a boil over medium/high heat while stirring frequently. Reduce heat to a simmer and cook until thickened.
- Transfer the soup in batches to a blender or (preferred) use an immersion blender to puree. Puree as much of the soup as you would like until desired consistency is reached, I usually use an immersion blender and puree about 75% of the soup, leaving some pieces of broccoli intact.
- Add grated cheese and stir until melted (keep heat on low). Add additional salt and pepper to taste and serve.
Notes
- Use fresh broccoli crowns, cutting the florets from thick stalks before cooking.
- Store leftovers in an airtight container in the fridge for up to 4-5 days; freezing is not recommended due to potential separation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 551kcal | 28% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Trans Fat | 1g | 50% |
| Cholesterol | 152mg | 51% |
| Sodium | 722mg | 30% |
| Potassium | 489mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3211IU | 64% |
| Vitamin C | 56mg | 62% |
| Calcium | 424mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
