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Easy Broccoli Cheddar Soup
5 from 14 votes

Easy Broccoli Cheddar Soup

Easy Broccoli Cheddar Soup blends chopped broccoli and finely diced carrots simmered in a creamy base made from butter, flour, chicken stock, and half-and-half. The soup is seasoned with black pepper, mustard powder, paprika, cayenne pepper, and nutmeg, and enriched with freshly grated Parmesan and sharp cheddar cheeses. It can be served chunky with tender vegetables or pureed smooth, offering a comforting and hearty texture with a spicy undertone.

Prep Time
10 mins
Cook Time
20 mins
Servings: 5 servings
Calories: 467 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. In a soup pot, melt butter.
  2. In melted butter saute diced yellow onions and minced garlic. Saute for 2 minutes until onions begins to sweat.
  3. 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.
  4. Pour chicken stock gradually while whisking flour and cooking it.
  5. Add the half n half as well. Continue to whisk and cook for 3 to 3 minutes.
  6. 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.
  7. 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.
  8. Cover soup pot with lid and let it simmer for 15 minutes on low flame until broccoli and carrots are cooked and tender.
  9. If you want to have smooth creamy soup, blend it with immersion blender. Skip blending if you like chunky soup.
  10. 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.
  11. Turn off flame. Add cheese in 3-4 parts.
  12. 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.
  13. 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.
  14. 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

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%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 467

% 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.