Broccoli Cheese Soup
User Reviews
5
Broccoli Cheese Soup
Description
Broccoli Cheese Soup starts with a classic base of sautéed onions, carrots, and garlic simmered in butter to develop sweetness and aroma. A flour roux is cooked to thicken the broth made from chicken stock and half-and-half, creating a creamy medium that is gently simmered with broccoli florets until tender. Dry mustard powder and paprika enhance the flavor with subtle warmth and complexity.
The shredded sharp cheddar cheese is added gradually once the broccoli is tender and the soup has thickened, stirred in by handfuls to ensure a smooth and evenly cheesy texture without clumping. Care is taken to avoid overcooking after adding cheese to prevent graininess or separation.
This soup offers a comforting combination of creamy broth and tender vegetable bites, suitable as a warming starter or light meal. It pairs well with rustic bread for dipping or a side salad to balance its richness.
Practical tips include chopping broccoli into small florets to ensure tenderness, grating cheddar cheese fresh to improve melt quality, and optionally blending part of the soup for a smoother texture. The recipe also advises careful attention to cheese incorporation for best results.
Ingredients
- 3 tablespoons butter unsalted
- 1 cup chopped yellow onion
- 2 carrot peeled and chopped into small pieces
- 4 cloves garlic minced
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper ground
- 3 tablespoons all-purpose flour
- 4 cups chicken broth 960ml, low-sodium
- 2 cups half and half (480ml)
- 1 teaspoon dry mustard powder
- ½ teaspoon paprika (optional)
- 1 head broccoli florets cut into bite-size pieces
- 8 ounces cheddar cheese shredded (227g, sharp
Instructions
- In a large Dutch oven, melt the butter over medium heat.
- Add the onion, carrots, ½ teaspoon salt, and pepper. Cook, stirring occasionally until softened, about 5 minutes. Add the garlic and cook, stirring often, for 2 minutes.
- Add the flour and cook, stirring constantly, for 2 minutes.
- Gradually whisk in the broth, breaking up any lumps. Stir in the half-and-half.
- Increase the heat to medium-high and bring to a simmer, stirring occasionally. Once thickened, reduce the heat to low.
- Stir in the broccoli, mustard powder, paprika, and remaining ½ teaspoon salt. Cover, and cook at a low simmer until the broccoli is tender, about 15 minutes.
- Stir in the shredded cheddar a handful at a time until smooth. Taste, and add more salt, if desired. Serve immediately topped with additional cheddar, if desired.
Notes
- Add shredded cheddar gradually, stirring between additions to ensure even melting and avoid clumping.
- Avoid prolonged cooking after adding cheese to prevent grainy texture or separation.
- Chop broccoli into small bite-sized florets so they become tender during cooking.
- Grating cheese fresh rather than using pre-shredded improves soup texture.
- Partial blending of the soup can be done for a smoother consistency if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612kcal | 31% |
| Carbohydrates | 32g | 11% |
| Protein | 28g | 56% |
| Fat | 44g | 68% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 122mg | 41% |
| Sodium | 1172mg | 49% |
| Potassium | 1076mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 7427IU | 149% |
| Vitamin C | 142mg | 158% |
| Calcium | 643mg | 64% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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