Broccoli Cheese Soup
User Reviews
5
Broccoli Cheese Soup
Description
This recipe develops flavor starting with sautéed onions and garlic infused with Worcestershire and hot sauce, layered with mustard powder, black pepper, paprika, and a pinch of nutmeg. Flour is added to form a roux base, which thickens the chicken broth and half-and-half mixture as it simmers. A chicken bouillon cube enriches the broth further.
Broccoli florets and julienned carrots are stirred in to cook gently until tender, imparting freshness and a bit of bite while retaining some texture. Shredded cheddar and grated Parmesan cheeses are added toward the end, melting into the soup for creamy body and a sharp cheese character. The hot and Worcestershire sauces provide subtle complexity without dominating the creamy profile.
This soup is hearty enough as a starter or a light meal, best served warm. It carries a smooth, velvety texture with bursts of broccoli and carrot. Adjust seasoning as needed for preferred spice levels. The recipe notes favor fresh broccoli for better texture but accepts frozen as an alternative.
Store leftovers in airtight containers refrigerated up to three days or frozen up to three months. The soup's texture will soften after reheating but retains its flavor. It is recommended to reheat gently, stirring frequently to prevent sticking or separation.
Ingredients
Soup
- 6 tablespoons butter
- 1 yellow onion diced, small
- 3 cloves garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 6 tablespoons flour
- 3 cups chicken broth
- 3 cups half and half (half milk/half light cream)
- 1 chicken bouillon cube
- 3-4 cups broccoli florets fresh or frozen, finely diced
- ¾ cup carrot julienned
- 2 ½ cups cheddar cheese shredded
- ¼ cup Parmesan Cheese grated
Seasonings
- 1 teaspoon mustard powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 pinch nutmeg
Instructions
- Shred/grate the cheese and set aside. Measure out remaining ingredients prior to beginning.
- Melt butter in a large soup pot over medium heat and add the onions. Stir to combine and let them soften for 5 minutes.
- Add the garlic, Worcestershire sauce, hot sauce, and seasonings and cook for 1 more minute. Add the flour and stir to combine, cook for 1-2 minutes, until the raw flour smell is gone.
- Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, then add the bouillon cube. Bring to a gentle bubble. Let it simmer, reduce, and thicken for 5-7 minutes, uncovered, stirring occasionally. Run a silicone spatula along the bottom of the pot throughout cooking to ensure nothing settles/sticks to the bottom.
- Add the broccoli and carrots. Cover partially and let the broccoli and carrots soften for about 10 minutes, stirring occasionally. Adjust heat as needed to maintain a very gentle bubble.
- Once the broccoli is fork tender, reduce heat to low.
- Optional: Use an immersion blender and give the soup a quick blend in one spot, then stir to combine so that it’s still got some texture.
- Over low heat, gradually stir in the cheese and mix until melted and well-combined. Serve!
Notes
- Fresh broccoli offers better texture than frozen for this soup.
- Mustard powder, Worcestershire, and hot sauce add subtle but important layers of flavor.
- A pinch of nutmeg enhances the soup's warmth; use sparingly.
- Store refrigerated up to 3 days or freeze up to 3 months in airtight containers.
- Reheat gently and stir often to maintain texture without curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 21g | 7% |
| Protein | 20g | 40% |
| Fat | 43g | 66% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 126mg | 42% |
| Sodium | 1044mg | 44% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 4425IU | 89% |
| Vitamin C | 59mg | 66% |
| Calcium | 553mg | 55% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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