Easy Broccoli Cheddar Soup
User Reviews
5
Easy Broccoli Cheddar Soup
Description
The soup recipe begins by sautéing butter with chopped onion and minced garlic, which flavors the roux formed by adding flour. Chicken broth is gradually whisked in until smooth, and Dijon mustard enhances the savory notes. Broccoli florets and matchstick carrots are added and cooked until tender as the soup thickens. The final steps include stirring in heavy cream and shredded sharp cheddar cheese off heat to melt smoothly, creating a velvety texture with rich cheese flavor and tender vegetable pieces.
This broccoli cheddar soup can be served as a warming starter or a light main, suitable for 4 to 6 servings. Its creamy and mildly spiced character pairs well with crusty bread or salad for a balanced meal.
Grating your own sharp cheddar cheese is recommended for better melt and taste, and if matchstick carrots are unavailable, thinly sliced carrot works well. The soup thickens nicely with these techniques and can be adjusted to preferred consistency with cooking time.
Ingredients
- 1/4 cup butter 1/2 stick
- 1/2 medium onion chopped
- 1 clove garlic minced
- 6 tablespoons flour
- 4 cups chicken broth or use veg broth
- 1 teaspoon Dijon mustard
- 1 cup heavy cream aka whipping cream
- 3 cups broccoli cut small, florets
- 1/2 cup carrot matchstick-cut
- 2 cups cheddar cheese + extra for serving, shredded sharp
- Pinch cayenne pepper optional but recommended
- salt to taste
- black pepper to taste
Instructions
- Melt the butter in a soup pot over medium heat. Add the onion and sauté for 4-5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the flour and cook for 1-2 minutes, stirring often (important! This helps get rid of that uncooked flour flavor).
- Whisk the chicken broth in (pour it in slowly) until the flour has dissolved.
- Whisk in the Dijon mustard.
- Add in the cream, broccoli, and carrots. Increase the heat to high and bring the soup to a boil. Reduce the heat so it's bubbling but not furiously boiling (medium-low heat is what works with my cast iron pot and gas stove). Cover the pot with the lid slightly ajar.
- Let the soup simmer for 15-20 minutes or until the broccoli and carrots are tender and the soup has thickened up to your liking. I like to stir it a couple of times to ensure nothing is sticking and that the stove's temperature is still correct.
- Reduce the heat to low and gradually stir in the cheese and cook for an additional few minutes.
- Add in the cayenne pepper and season with salt & pepper as needed. Optional: blend some of the soup (I just pulse my immersion blender a few times right in the pot). The soup will thicken up more as it cools. Add more broth if needed to thin it out.
- Serve immediately with a little extra cheddar on top of each bowl.
Notes
- Grate your own sharp cheddar cheese for better melt and flavor instead of pre-shredded cheese.
- If you lack matchstick carrots, thinly slice a small carrot as a substitute.
- Use about one pound of broccoli to yield the required amount of florets for the recipe.
- The soup thickens during simmering; stir occasionally to prevent sticking and check doneness of vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 20g | 7% |
| Protein | 20g | 40% |
| Fat | 53g | 82% |
| Saturated Fat | 33g | 165% |
| Trans Fat | 1g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 1384mg | 58% |
| Potassium | 595mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4899IU | 98% |
| Vitamin C | 80mg | 89% |
| Calcium | 508mg | 51% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
