Creamy Broccoli Cheddar Soup Recipe

I made a hearty broccoli cheddar soup that uses everyday ingredients to deliver mouthwatering flavor in just 30 minutes, my take on Healthier Broccoli Cheddar Soup.

I get bored with predictable soups, so I like recipes that sneak up on you. This creamy broccoli cheddar soup sounds plain but its got sneaky depth, and the contrast between tender broccoli and sharp cheddar cheese makes you want to go back for a spoonful before you even finish the first.

I poked around a bunch of versions, from The Chunky Chef to a Styleitwithtrix Broccoli Cheddar Soup take and even a Broc Cheddar Soup Crock Pot idea, then stripped it down to something faster that still hits hard. Thirty minutes, no drama, just big flavor that makes you curious.

Why I Like this Recipe

– I love that it feels like a warm hug in a bowl, perfect when I need something cozy fast
– I like the creaminess but still some chunks so its never just one note
– It comes together pretty quick so I can toss it on after school or work even when Im beat
– Leftovers taste even better the next day so I get two great meals and feel kinda clever

Ingredients

• Broccoli: high in fiber and vitamin C, gives its bright earthy green flavor
• Sharp cheddar: adds protein and calcium, gives rich tangy melty cheesy goodness
• Carrots: add natural sweetness, vitamin A, tiny texture bites and orange color
• Onion: provides savory depth and slight sweetness when softened, rounded base flavor
• Garlic: bold aroma and umami kick, a little goes a long way
• Butter: adds silkiness and richness, helps carry flavors and smooth mouthfeel
• Flour: thickens the soup, gives body and slightly bready backdrop to flavors
• Milk and cream: provide creaminess, protein and fat, make soup luxurious and cozy

Ingredient Quantities

• 4 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and grated (adds a little sweetness)
• 3 cloves garlic, minced
• 1/4 cup all purpose flour
• 4 cups low sodium chicken broth or vegetable broth
• 2 cups whole milk
• 1 cup half and half or heavy cream (use what you got, it’s fine)
• 4 cups broccoli florets (about 1 large head)
• 3 cups sharp cheddar cheese, freshly shredded (don’t use pre shredded if you can)
• 1 tsp Dijon mustard or 1/2 tsp dry mustard
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• Pinch of ground nutmeg (optional)
• Chopped fresh parsley for garnish (optional)

How to Make this

1. Melt 4 tbsp unsalted butter in a large pot over medium heat, add the finely chopped onion and the grated carrots, cook about 5 to 7 minutes until softened, then stir in the minced garlic and cook 30 to 45 seconds until fragrant.

2. Sprinkle in 1/4 cup all purpose flour, stir constantly to coat the veggies and cook 1 to 2 minutes to get rid of the raw flour taste.

3. Slowly whisk in 4 cups low sodium chicken broth or vegetable broth, scraping the bottom of the pot, and bring the mixture to a gentle simmer.

4. Stir in 2 cups whole milk and 1 cup half and half or heavy cream, bring back up to a low simmer but dont let it boil hard.

5. Add 4 cups broccoli florets, cover partially and simmer 6 to 8 minutes until the broccoli is tender and bright green.

6. Use an immersion blender to puree about half the soup for a creamy texture while leaving some chunks, or carefully transfer half to a blender, pulse until smooth, then return to the pot.

7. Reduce heat to low and remove from direct heat, then add 3 cups freshly shredded sharp cheddar a handful at a time, stirring until each addition melts into the soup; avoid high heat so the cheese stays smooth.

8. Stir in 1 tsp Dijon mustard or 1/2 tsp dry mustard, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper and a pinch of ground nutmeg if using, taste and adjust seasoning.

9. If the soup is too thick, thin with extra broth or milk to your liking, reheat gently without boiling, then ladle into bowls and garnish with chopped fresh parsley and extra cheddar if you want.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven (6 to 8 qt), for melting butter and simmering the soup
2. Chef knife, for chopping onion and trimming broccoli
3. Cutting board
4. Box grater, for grating carrots and shredding the cheddar fresh
5. Measuring cups and measuring spoons
6. Wooden spoon or sturdy silicone spatula, for stirring the roux and veggies
7. Whisk, for smoothing in the flour and broth
8. Immersion blender or a blender (and a heatproof container if using a blender)
9. Ladle, for serving and for transferring soup to the blender if needed

FAQ

Creamy Broccoli Cheddar Soup Recipe Substitutions and Variations

• Unsalted butter: swap with olive oil or ghee. Olive oil gives a lighter, healthier soup, use medium heat so it wont burn. Ghee gives a richer, nutty butter taste and holds up better to higher heat.
• All purpose flour: replace with 2 tablespoons cornstarch mixed into a little cold broth or milk, then stir in and simmer until thick. Works great for gluten free and gives a glossy finish.
• Whole milk: use canned evaporated milk for extra creaminess. Use it straight for a richer soup or dilute evaporated milk 1 to 1 with water if you want the original thickness.
• Sharp cheddar cheese: swap with Gruyere or Monterey Jack (about the same volume, shredded fresh). Gruyere melts smoothly and adds a nutty depth, Jack gives a milder, creamier result. Dont use pre shredded if you can help it.

Pro Tips

1) Let the cheese come to room temp and shred it fresh, then add it off the heat in small handfuls while stirring. If it looks oily or grainy, stop heating and whisk in a splash of cold milk or broth, youll save it.

2) Don’t toss the broccoli stems. Peel and thinly slice them so they cook evenly, they add body and flavor and keep you from wasting stuff.

3) Work the roux right and add liquid slowly while whisking so no lumps form, but if you still get lumps just blitz with an immersion blender or strain it, no shame in a quick fix.

4) For make ahead or freezing, hold back the cheese and cream if you can. Freeze the brothed base, then finish with cheese when reheating gently over low heat and add a little extra milk to loosen it up.