Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Prep time: 5 min
Cook time: 30 min
Yield: 6 people
Ingredients: 4 Tablespoons butter; 1 onion; 2 garlic cloves; 1/4 cup flour; 2 1/2 cups stock; 1 cup milk; 1 cup table cream; 2 cups broccoli florets; 1 carrot; 1/2 teaspoon salt and pepper; 1 1/2 teaspoon garlic powder; 1 teaspoon paprika; 1 1/2 teaspoon mustard; 2 cups cheddar cheese grated; 1/2 cup broccoli florets

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
6 people
Calories
434 kcal
Cuisine
American, Vegan

Broccoli Cheddar Soup

Quade Maldonado

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his Broccoli Cheddar Soup is absolute comfort in a bowl 🧡 Even if you're not a broccoli fan, I urge you to make this luscious silky creamy soup recipe. Make this bowl of cozy comfort food in 30 minutes and enjoy it smooth, chunky or a mix of both like we did here. SO GOOD!

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Ingredients

Servings

4 Tablespoons butter unsalted, divided in to 2 Tablespoons
1 onion diced finely
2 garlic cloves minced
1/4 cup flour
2 1/2 cups stock vegetable or chicken stock
1 cup milk 2% is ok
1 cup table cream 18%
2 cups broccoli florets cut finely
1 carrot grated
1/2 teaspoon salt and pepper
1 1/2 teaspoon garlic powder
1 teaspoon paprika
1 1/2 teaspoon mustard dijon
2 cups cheddar cheese grated divided into 3 parts
1/2 cup broccoli florets diced finely to be added at the end

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Notes

We can’t stress enough how preferable it is to grate your own cheese at home versus buying the pre shredded stuff. The pre shredded cheese has anti cracking agents and preservatives that make them harder to melt.
Feel free to use frozen broccoli florets if it's all you have on hand, the taste is still the same. Make sure you cut the broccoli finely.
When making the base, make sure the onions are cooked well in good time. They should be lightly golden and very soft to ensure a deep rich sweet onions taste rather than an overpowering one.
As you make the roux base for the recipe, make sure you toast the flour as well to remove any raw flour taste.
You'll need a whisk to blend in the flour roux with the stock until smooth. You don't want any lumps in your soup recipe.
Use the ratio of milk to cream or half n half that floats your boat. We love half milk and half 18% table cream here.
As you add in the cheese to the soup, add it in three parts making sure each part is fully dissolved before adding the rest of the cheese.
At that point you can serve the soup chunky and creamy as it is, or blend it into a puree.
If you have picky kids who won't love the "green" tinted soup, by all means don't puree it! lol If you ask us, we love blending the soup and adding more chunks of finely cut broccoli at the end for that texture.
To Make Ahead: You can make the recipe entirely, wait for it to cool on the counter and place it in the fridge for 3 days in a sealed container.
To Freeze: While you can freeze the leftovers of this soup, keep in mind the texture of the soup may be slightly gritty when reheated.
To Store Leftovers: Leftovers are stored in the fridge once cooled for 3-4 days in a sealed container.
To Reheat: You can reheat the soup in a microwave if you're short on time and want minimal cleanup. However for best results it's always best to reheat the soup in a smaller pot on the stove over medium low for 3-5 minutes while mixing it constantly.
If you increase the heat or forget to be stirring the soup, you may loose the silky smooth texture.
Our top choices would be Ultimate Garlic Bread or our GO TO delicious Air Fryer Garlic Bread. Another option would be with Wedge Salad and homemade croutons which we shared in this Caprese Salad (and make sure to try our fabulous Caprese Skewers).
The recipe is the same, so yes! However we have adjusted it to make it lighter, which is optional. So if you're looking for that panera bread soup, just make your soup thicker, do not puree it, and add extra cheddar cheese.