This rich and creamy broccoli cheddar soup is a comforting meal that uses simple pantry ingredients. It is designed to be easy to prepare while delivering a professional, silky texture and bold flavor.
List of ingredients
- 1/4 cup butter (1/2 stick) Рused for saut̩ing and the roux.
- 1/2 medium onion, chopped – provides a savory base.
- 1 clove garlic, minced – adds aromatic depth.
- 6 tablespoons flour – the primary thickening agent.
- 4 cups chicken broth or vegetable broth – the liquid base for the soup.
- 1 teaspoon Dijon mustard – adds a subtle tangy depth.
- 1 cup heavy or whipping cream – ensures a luxurious, creamy consistency.
- 3 cups broccoli florets, cut small – the star vegetable of the dish.
- 1/2 cup matchstick-cut carrots – adds color and a hint of sweetness.
- 2 cups shredded sharp cheddar cheese, plus extra for serving – provides the signature cheesy flavor.
- Pinch of cayenne pepper (optional) – enhances the overall flavor profile.
- Salt and pepper – to taste.
step-by-step instructions
- Sauté Aromatics: Melt the butter in a soup pot over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Create the Roux: Add the flour to the pot and cook for 1 to 2 minutes, stirring frequently to eliminate the raw flour taste.
- Incorporate Broth: Slowly whisk in the chicken or vegetable broth, pouring gradually until the flour is fully dissolved and no clumps remain.
- Add Mustard: Whisk in the Dijon mustard to incorporate the savory notes.
- Simmer Vegetables: Stir in the heavy cream, broccoli florets, and carrots. Increase heat to high to bring the mixture to a boil, then reduce to medium-low so it bubbles gently.
- Cook Until Tender: Cover the pot with the lid slightly ajar and simmer for 15 to 20 minutes. The broccoli and carrots should be tender and the soup should reach your preferred thickness.
- Melt the Cheese: Reduce the heat to low. Gradually stir in the shredded cheddar cheese and cook for a few more minutes until melted.
- Final Seasoning: Stir in the cayenne pepper and season with salt and pepper as needed. For a smoother texture, pulse the soup a few times with an immersion blender.
- Serve: Ladle into bowls and top with a sprinkle of extra cheddar cheese before serving immediately.
Mastery Tips for Perfect Soup Texture
Grate Your Own Cheddar Cheese
Always grate your own cheese from a block rather than using pre-shredded bags. Pre-shredded cheese is coated in potato starch or cellulose to prevent clumping, which can lead to a grainy texture. Freshly grated cheese melts much more smoothly into the broth.
Ensure Uniform Broccoli Cuts
Cut your broccoli florets into small, bite-sized pieces before adding them to the pot. Smaller pieces cook more evenly and faster, ensuring they are tender without overcooking the rest of the soup. This also makes the soup easier to eat with a spoon.
Cook the Roux Thoroughly
When cooking the flour and butter mixture, do not rush the process. Stirring for a full two minutes allows the heat to cook out the raw starch flavor. This ensures the final soup tastes like cheese and vegetables rather than flour.
Manage the Simmer Temperature
Keep the soup at a gentle bubble rather than a rolling boil once the cream is added. Excessive heat can cause the dairy to separate or the cheese to break, resulting in an oily appearance. A low and slow simmer preserves the emulsion.
Ingredient Substitutions and Alternatives
Using Vegetable Broth for Vegetarian Options
You can easily replace chicken broth with a high-quality vegetable broth. While chicken broth offers a deeper savory note, vegetable broth keeps the soup lighter and makes it suitable for vegetarians. The overall flavor remains rich due to the cheddar and cream.
Replacing Heavy Cream
If you prefer a slightly lighter version, you can use half-and-half, though the soup will be less thick. Avoid using skim milk as it may curdle under high heat. For a thicker result without heavy cream, you can increase the amount of roux slightly.
Customizing the Carrot Cut
If matchstick carrots are unavailable, you can thinly slice a small carrot into rounds or julienne them yourself. Be careful not to add too many carrots, as their sweetness can overpower the broccoli. A small amount is sufficient for color and texture.
Adjusting the Heat with Cayenne
The pinch of cayenne pepper is not intended to make the soup spicy. Instead, it provides a subtle warmth that cuts through the richness of the cheese and cream. You can omit it entirely if you prefer a milder flavor profile.
Serving and Pairing Recommendations
Pairing with Crusty Artisan Bread
Serve this soup alongside a toasted slice of sourdough or a French baguette. The acidity of sourdough balances the richness of the cheddar. Dipping crusty bread into the thick soup is a classic way to enjoy the meal.
Homemade Garlic Croutons
Adding homemade garlic croutons on top provides a necessary textural contrast. Toss cubed bread with melted butter, garlic powder, and salt, then bake until golden. The crunch complements the silky texture of the soup.
Complementary Side Salads
A fresh side salad with a zesty dressing can lighten the overall meal. A Caesar salad or a simple garden salad with a vinaigrette works well. The freshness of the greens cuts through the density of the cream and cheese.
Garnishing with Fresh Herbs
Top each bowl with a sprinkle of fresh chopped parsley or chives. These herbs add a pop of color and a fresh, oniony or earthy note. It transforms the presentation from a simple home meal to a restaurant-quality dish.
Storage and Reheating Guide
Refrigeration and Shelf Life
Store leftover soup in an airtight container in the refrigerator for up to three days. Ensure the soup has cooled slightly before sealing the lid to prevent excess condensation. Keep the container tightly sealed to maintain freshness.
Reheating for Best Consistency
Reheat the soup slowly over low heat on the stove rather than in the microwave. Stir frequently to ensure the cheese is redistributed and doesn’t clump. If the soup seems too thick after chilling, add a splash of broth or cream to loosen it.
Handling Soup Separation
Because of the high dairy content, the soup may separate slightly when cooled or reheated. Stirring continuously over low heat helps re-emulsify the fats and liquids. Avoid boiling the soup during reheating to prevent the cheese from becoming grainy.
Precautions Regarding Freezing
This soup is not ideal for freezing due to the heavy cream and cheese, which often separate upon thawing. If you must freeze it, thaw it slowly in the refrigerator and reheat it very gently. Be prepared to whisk in a bit of extra cream to restore the texture.
Troubleshooting Common Issues
Preventing Grainy Cheese Texture
Graininess usually occurs when the cheese is added to a liquid that is too hot. Always reduce the heat to low before stirring in the cheddar. Gradually incorporating the cheese allows it to melt slowly and integrate smoothly into the base.
Correcting an Overly Thick Consistency
The soup will naturally thicken as it cools or sits. If it becomes too thick to pour, stir in additional chicken or vegetable broth one tablespoon at a time. Continue adding liquid until the desired consistency is reached.
Managing a Too-Thin Base
If the soup is too thin after simmering, let it cook for another 5 to 10 minutes without a lid. This allows more liquid to evaporate and concentrates the flavors. You can also blend a small portion of the vegetables to add more natural thickness.
Balancing Salt Levels
Wait until the cheese is fully melted before adding salt. Different brands of cheddar have varying levels of saltiness. Tasting the soup at the very end prevents it from becoming overly salty.
Frequently Asked Questions
Can I use frozen broccoli?
Yes, you can use frozen broccoli florets. Thaw them slightly and pat them dry before adding them to the pot to prevent excess water from thinning the soup. You may need to reduce the simmering time as frozen vegetables soften faster.
What is the best type of cheddar cheese?
Extra sharp or sharp cheddar is recommended for this recipe. These varieties have a stronger flavor that doesn’t get lost in the cream and broth. Mild cheddar may result in a soup that tastes bland.
Is a Dutch oven necessary for this recipe?
While a Dutch oven is great for heat distribution, any heavy-bottomed pot will work. A thick pot prevents the milk and flour from scorching on the bottom. Avoid thin pots that create hot spots.
Can I make this in a slow cooker?
This recipe is designed for the stovetop to properly cook the roux. To adapt it for a slow cooker, you would need to thicken the soup at the end using a cornstarch slurry. However, the stovetop method provides a superior silky texture.
Print
Easy Broccoli Cheddar Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: General
Description
This broccoli cheddar soup recipe is an incredibly rich and comforting soup! It’s a family favorite that uses everyday ingredients and is so simple to make at home.
Ingredients
- 1/4 cup butter
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 6 tablespoons flour
- 4 cups vegetable broth
- 1 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- 3 cups broccoli florets, cut small
- 1/2 cup matchstick-cut carrots
- 2 cups shredded sharp cheddar cheese (microbial-rennet)
- Pinch cayenne pepper
- Salt & pepper to taste
Instructions
- Sauté: Melt the butter in a soup pot over medium heat. Add the onion and sauté for 4-5 minutes.
- Garlic: Stir in the garlic and cook for 30 seconds.
- Thicken: Add in the flour and cook for 1-2 minutes, stirring often.
- Broth: Whisk the vegetable broth in slowly until the flour has dissolved.
- Mustard: Whisk in the Dijon mustard.
- Boil: Add in the cream, broccoli, and carrots. Increase the heat to high and bring the soup to a boil. Reduce the heat to medium-low and cover the pot with the lid slightly ajar.
- Simmer: Let the soup simmer for 15-20 minutes or until the broccoli and carrots are tender and the soup has thickened.
- Cheese: Reduce the heat to low and gradually stir in the cheese and cook for an additional few minutes.
- Season: Add in the cayenne pepper and season with salt & pepper as needed.
- Serve: Serve immediately with a little extra cheddar on top of each bowl.
Notes
Grate your own sharp cheddar cheese for better melting. One pound of broccoli usually yields approximately 3 cups of florets.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 625 kcal
- Sugar: 3 g
- Sodium: 1384 mg
- Fat: 53 g
- Saturated Fat: 33 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 171 mg