Easy Broccoli Cheddar Soup
User Reviews
5
Easy Broccoli Cheddar Soup
Description
This broccoli cheddar soup begins by sautéing diced onions and minced garlic in butter to build flavor. Incorporating flour creates a roux that thickens the soup once chicken stock and half-and-half are gradually whisked in. The base becomes creamy and smooth before adding diced carrots and finely chopped broccoli, which cook until tender.
The seasoning blend of black pepper, mustard powder, paprika, cayenne pepper, and optional nutmeg introduces warmth and subtle heat, balancing the rich dairy components. Freshly grated Parmesan and sharp cheddar cheeses are folded in off-heat to melt gently into the soup, avoiding graininess associated with pre-grated cheeses or overheating.
One can serve the soup chunky, leaving vegetables tender but intact, or use an immersion blender to puree it completely or partially, resulting in a smooth texture with some vegetable bits to bite into. This versatility caters to different preferences and presentations.
Serving the soup with warm crusty bread pairs well with its creamy consistency, and the recipe notes emphasize using fresh vegetables and cheeses for best flavor and texture. Salt is generally added last since cheeses and stock already contain sodium.
Ingredients
- 2 broccoli florets chopped into small pieces, heads
- 2 carrot diced fine or grated
- 1 tablespoon butter
- 1 yellow onion diced
- 4 garlic minced, cloves
- ¼ cup all-purpose flour
- 2 cups chicken stock or vegetable stock
- 1 ½ cups half-and-half cream
- 1 ½ teaspoon black pepper
- 2 teaspoon mustard powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- ¼ teaspoon nutmeg I skipped, powder
- ¼ cup Parmesan Cheese freshly grated
- 2 cups cheddar cheese freshly grated, sharp
To Serve
- bread warm crusty, to serve
Instructions
- In a soup pot, melt butter.
- In melted butter saute diced yellow onions and minced garlic. Saute for 2 minutes until onions begins to sweat.
- To make roux (to thicken the soup) add all-purpose flour(for gluten free option use gluten-free all purpose flour). Using a whisk, mix flour in butter and cook on low flame for about 2 minutes. Do not stop whisking.
- Pour chicken stock gradually while whisking flour and cooking it.
- Add the half n half as well. Continue to whisk and cook for 3 to 3 minutes.
- Add in diced carrots and finely chopped broccoli. Use grated carrots and chop broccoli fine if you don’t want to blend this soup and if you like to leave it chunky.
- Add in all the spice powders. Freshly ground pepper, ground mustard, cayenne pepper, paprika and nutmeg(I skipped nutmeg) to the soup pot. Mix well until combined.
- Cover soup pot with lid and let it simmer for 15 minutes on low flame until broccoli and carrots are cooked and tender.
- If you want to have smooth creamy soup, blend it with immersion blender. Skip blending if you like chunky soup.
- Blend soup. If you liked smooth creamy soup, blend for few extra seconds. Or you want to leave some chunks do not blend all the way.
- Turn off flame. Add cheese in 3-4 parts.
- Cook’s Tip : Make sure heat is off before you start adding cheese to the soup and stir until all cheese melts. Add the next portion of cheese only after the first batch of cheese is completely melted. This will prevent cheese turning grainy.
- Once all cheese is added to soup pot and it’s melted, serve immediately hot in bread bowl and in regular soup bowl with crusty bread to dunk.
- Garnish with steamed broccoli florets and extra cheddar cheese on top before serving.
Notes
- Use fresh vegetables and freshly grated cheese for optimal taste and smooth texture.
- Do not add salt at the start; season at the end to avoid over-salting.
- Serve soup chunky, smooth, or partially blended to suit preference.
- Warm crusty bread complements the dish well.
- Adding paprika and cayenne pepper gives a recommended mild heat.
- Use half-and-half or cream for richness; avoid milk if a thick, rich soup is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 81mg | 27% |
| Sodium | 627mg | 26% |
| Potassium | 1153mg | 25% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 6704IU | 134% |
| Vitamin C | 222mg | 247% |
| Calcium | 601mg | 60% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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