Broccoli cheddar soup is a cozy pot of tender broccoli, sweet carrot, and creamy cheese broth. A small flour-and-butter base gives the soup body without needing a large amount of cream. Adding the cheddar off the heat helps keep the finished soup smooth.
Recipe Details
Serves 4–6 | Prep: 15 minutes | Cook: 25 minutes | Total: 40 minutes
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 4 cups small broccoli florets, with tender stems peeled and diced
- 1 cup grated carrot
- ½ teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon Dijon mustard
- 8 ounces sharp cheddar, freshly grated
- Pinch of ground nutmeg, optional
How to Make Broccoli Cheddar Soup
1. Prepare the vegetables and cheese
Cut broccoli into small spoon-sized florets. Peel and dice any tender stems. Grate carrot and cheddar separately. Have the measured broth and milk ready before starting the soup base.
2. Soften the onion
Melt butter in a heavy pot over medium heat. Cook onion for 4–5 minutes until soft but not browned. Add garlic and stir for 30 seconds.
3. Cook the flour base
Sprinkle flour over the vegetables. Stir constantly for 1–2 minutes until no dry flour remains. Keep the heat moderate so it does not scorch.
4. Whisk in liquid
Gradually whisk in broth, then milk, scraping the bottom of the pot. Bring just to a gentle simmer, stirring often, until the liquid begins to thicken.
5. Simmer the broccoli and carrot
Add broccoli, carrot, salt, and pepper. Simmer gently for 10–15 minutes until the vegetables are tender. Stir frequently and avoid a hard boil. For a thicker texture, mash a little broccoli against the side of the pot.
6. Melt the cheddar and serve
Remove from the heat. Stir in mustard and cheddar a handful at a time until melted. Add nutmeg if using, then taste and adjust seasoning. If needed, thin with a splash of warm broth before serving.
Tips for the Best Results
Use small florets. Large pieces take longer to soften and are awkward to eat in a bowl of soup.
Avoid boiling after cheese. High heat can make cheddar release oil and turn grainy. Let the residual heat melt it gradually.
Grate your own cheese. Block cheddar usually melts more evenly than cheese coated with anti-caking ingredients.
Serving and Variations
Serve with crusty bread, a baked potato, or a small sandwich. For a vegetarian version, use vegetable broth and a cheddar made with vegetarian rennet if needed. A pinch of cayenne can add warmth, but keep it small so it does not hide the broccoli and cheese.
Storage and Reheating
Refrigerate in shallow covered containers within 2 hours and use within 3–4 days. Reheat over low heat, stirring often, until the soup reaches 165°F (74°C). Add a little milk or broth to loosen it. Freezing can change the texture of a dairy cheese soup, so refrigeration gives the best result.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Add it directly to the simmering base and cook until tender, checking sooner because it may soften faster.
Can I blend the soup?
For a smoother soup, blend a portion before adding cheddar. Use care with hot liquid and return it to the pot before finishing.
Why is it too thick?
The flour, cheese, and cooling all thicken the soup. Add warm broth a little at a time until it suits you.