Fresh broccoli and sharp cheddar turn into a velvety, comforting soup without relying on canned condensed soup.
Creamy Broccoli Cheddar Soup Recipe
Prep: 15 minutes Cook: 30 minutes Total: 45 minutes Yield: 6 servings
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium vegetable broth
- 2 cups whole milk
- 4 cups small broccoli florets
- 1 cup shredded carrot
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard
- 2 cups freshly shredded sharp cheddar cheese
Instructions
- Melt butter in a Dutch oven over medium heat. Cook onion for 5 minutes until soft. Add garlic and stir for 30 seconds.
- Sprinkle in flour and cook, stirring, for 1 minute. Slowly whisk in broth, then milk, until smooth.
- Add broccoli, carrot, salt, pepper, and ground mustard. Bring to a gentle simmer; do not boil.
- Cover partially and cook for 15 to 18 minutes, stirring occasionally, until the broccoli is tender.
- Remove from heat. Add cheddar a handful at a time, stirring until smooth before adding more. Taste and adjust seasoning.
Why this recipe works
A simple butter-flour base thickens the soup evenly, and adding freshly grated cheese off the heat prevents a grainy or separated sauce.
Helpful tips
- Grate cheese from a block; bagged shreds contain anti-caking powder that can affect smoothness.
- Cut the broccoli small enough to fit comfortably on a spoon.
- For a smoother texture, blend two cups of soup and stir it back in before adding cheese.
Storage and reheating
Cool and refrigerate for up to 4 days. Reheat gently to 165°F without boiling. Freezing is not recommended because the dairy may separate.
Food-safety note: Refrigerate within 2 hours. Reheat leftovers to 165°F and stir often so the soup heats evenly.
Estimated nutrition
Per serving: 385 calories, 18 g protein, 27 g carbohydrates, and 24 g fat. Estimates vary by brands and portions.
Helpful kitchen gear
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