5 from 15 votes
Broccoli Cheddar Soup Recipe
Broccoli Cheddar Soup combines softened aromatics, shredded carrots, and bright broccoli simmered in a smooth, creamy cheddar cheese base. The soup achieves a mild cheesiness with tender vegetable bites that balance texture and flavor.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
210 kcal
Course:
Soup, Dinner
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion peeled and roughly chopped (about 1 cup)
- 2 garlic minced, cloves
- 1 celery diced, rib
- 1 teaspoon kosher salt plus more to taste
- ¼ cup butter unsalted
- ¼ cup all-purpose flour
- 3 cups chicken stock or vegetable stock
- 1 cup half and half
- 2 carrot peeled and shredded (about 1 cup, medium
- 3 cups broccoli roughly chopped bite-sized (about 1/2 pound, florets
- 3 cups cheddar cheese 12-16 ounces, grated, plus more for topping
- black pepper to taste
Instructions
- In a medium pot, set over medium heat, add the olive oil. When warm, add the onion, garlic, and celery. Add one teaspoon of salt and cook for about 5 minutes, stirring occasionally, until very soft.
- Then add the butter; cook until it’s melted, about 1 minute. Add the flour and mix until the flour has formed a paste; this is our roux. Cook for 1 minute.
- Next, stir in the chicken stock and bring to a simmer then turn off the heat. Use an immersion blender and carefully blend the soup until smooth. This step is optional but I did it because I wanted a smooth base. Alternatively, you could transfer it to a blender and blend it until smooth and transfer it back to the pot.
- Put the soup back on medium heat and add in the carrots and broccoli. Simmer until tender, 5-7 minutes. You want the broccoli to be tender but still bright in color.
- Remove the soup from the heat. While the soup is still hot, slowly add the half and half stirring gently as you pour. Then add the cheddar cheese handfuls at a time. Stir each handful until melted into the soup and well combined. Repeat until all the cheese is added.
- Just before serving, taste it and adjust the salt if needed. I also added a ton of black pepper. Divide amongst bowls and serve them with a sprinkle of cheddar cheese and good bread for dipping.
Cup of Yum
Notes
- Consider adding shredded chicken to the soup for added protein.
- Cheese variations such as Pepper Jack or Monterey Jack can be used to change the flavor profile.
- After cooking the broccoli, turn off the heat before adding half and half and cheese to prevent curdling.
- Reheat leftovers gently to avoid separation of the cheese.
- Freeze cooled soup in a freezer-safe container for up to three months; thaw in the refrigerator before reheating.
Nutrition Information
Serving
4g
Calories
210kcal
(11%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Cholesterol
37mg
(12%)
Sodium
40mg
(2%)
Potassium
149mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
3001IU
(60%)
Vitamin C
2mg
(2%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 210
% Daily Value*
| Serving | 4g | |
| Calories | 210kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 37mg | 12% |
| Sodium | 40mg | 2% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 3001IU | 60% |
| Vitamin C | 2mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.