Description
This comforting Broccoli Cheddar Soup combines tender broccoli with sharp cheddar and Parmesan cheeses in a creamy, savory base made from sautéed vegetables and a flavorful roux. Perfect for chilly days, this hearty soup is smooth, cheesy, and packed with vegetables, served optionally with crunchy croutons for added texture.
Ingredients
Scale
Base Ingredients
- 4 tablespoons salted butter
- 1 cup chopped yellow onion
- 1 large carrot, grated
- 4 cloves garlic, minced
Thickening & Seasoning
- ¼ cup all-purpose flour
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon mustard powder
- ¼ teaspoon nutmeg
Liquids & Broccoli
- 2 cups whole milk or half-and-half
- 2 cups chicken or vegetable stock
- 4 cups chopped broccoli
Cheeses & Garnish
- ½ cup freshly grated Parmesan cheese
- 8 ounces shredded extra-sharp cheddar cheese
- Freshly cracked black pepper, to taste
- 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, cooking until softened for about 5 minutes. Next, add the minced garlic and cook until fragrant, around 1 to 2 minutes.
- Make roux: Sprinkle the all-purpose flour, sea salt, mustard powder, and nutmeg evenly over the vegetables. Continuously whisk the mixture to form a paste, cooking for 1 to 2 minutes to eliminate the raw flour taste.
- Add liquids: Gradually whisk in the whole milk or half-and-half and cook the mixture, stirring occasionally, until it thickens enough to coat the back of a spoon, approximately 5 minutes. Remove the pot from heat and stir in the chicken or vegetable stock.
- Blend: Using an immersion blender, carefully blend the liquid directly in the pot until smooth. Alternatively, transfer the mixture in batches to a blender (after cooling slightly), then blend until silky.
- Add broccoli: Stir the chopped broccoli into the blended soup and return the pot to the stove. Simmer gently until the broccoli is tender, about 20 minutes.
- Stir in cheeses: Add the freshly grated Parmesan cheese and half of the shredded cheddar cheese to the soup, stirring until melted and incorporated. Then add the remaining cheddar and stir until the soup turns creamy and smooth. Season with freshly cracked black pepper and additional salt as needed.
- Serve: Ladle the soup into bowls and optionally top with croutons for added crunch. Enjoy warm.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Adjust the cheese types or quantities to your taste preference.
- Use a high-quality extra-sharp cheddar for the best flavor.
- The soup can be thickened or thinned by adjusting the amount of milk or stock.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat gently on the stove to prevent curdling.
