Description
This rich and creamy Broccoli Cheddar Soup combines tender broccoli with sharp cheddar cheese in a velvety base made from sautéed vegetables and a smooth roux. Perfectly balanced with a hint of nutmeg and mustard powder, this comforting soup is ideal for a cozy meal and can be topped with crunchy croutons for added texture.
Ingredients
Scale
Vegetables
- 1 cup chopped yellow onion
- 1 large carrot, grated
- 4 cloves garlic, minced
- 4 cups chopped broccoli
Base and Seasoning
- 4 tablespoons salted butter
- ¼ cup all-purpose flour
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon mustard powder
- ¼ teaspoon nutmeg
- Freshly cracked black pepper, to taste
Liquids
- 2 cups whole milk or half-and-half
- 2 cups chicken or vegetable stock
Cheese
- ½ cup freshly grated Parmesan cheese
- 8 ounces shredded extra-sharp cheddar cheese
Optional
- Croutons, store-bought or homemade, for serving (optional)
Instructions
- Sauté vegetables: Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and grated carrot and cook until softened, about 5 minutes. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Make roux: Sprinkle the all-purpose flour, sea salt, mustard powder, and nutmeg over the sautéed vegetables. Stir and whisk continuously until a paste forms, which should take 1-2 minutes. This creates the base that will thicken the soup.
- Add liquids: Slowly whisk in the whole milk (or half-and-half) and continue to cook, stirring often, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove the pot from the heat and then add the chicken or vegetable stock.
- Blend: Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the mixture in batches to a blender, blend until smooth, and then return to the pot.
- Add broccoli: Stir in the chopped broccoli, then bring the soup to a gentle simmer. Let it cook until the broccoli is tender, approximately 20 minutes.
- Stir in cheeses: Stir in the Parmesan cheese and half of the shredded cheddar until melted and incorporated. Then add the remaining cheddar cheese and stir until the soup is creamy and smooth. Season with freshly cracked black pepper and additional salt if needed.
- Serve: Ladle the soup into bowls and optionally top with your favorite croutons for added crunch.
Notes
- You can substitute half-and-half with whole milk for a lighter version, but the soup will be less creamy.
- Vegetarian option: use vegetable stock instead of chicken stock.
- For a smoother texture, blend the soup longer or strain after blending.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Add extra cheese topping when serving for more cheesy flavor.
