Broccoli Cheddar Soup Recipe
Make Broccoli Cheddar Soup Recipe for a silky, cheesy bowl of comfort with fresh broccoli and sharp cheddar.
Ingredients
- 4 tablespoons (56 g) unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 1 medium carrot, peeled and finely diced (about 1/2 cup / 60 g)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1/4 cup (30 g) all-purpose flour
- 3 cups (720 ml) low-sodium chicken broth or vegetable broth, at room temperature
- 2 cups (480 ml) whole milk, at room temperature
- 1 cup (240 ml) heavy cream, at room temperature
- 1 bay leaf (optional)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon smoked paprika (or sweet paprika)
- Pinch freshly grated nutmeg (about 1/8 teaspoon)
- 4 cups finely chopped fresh broccoli florets and tender stems (about 12 oz / 340 g)
- 8 oz (225 g) sharp cheddar cheese, freshly grated and loosely packed (about 2 cups), at cool room temperature
- 2 oz (55 g) extra-sharp cheddar cheese, freshly grated (about 1/2 cup), for garnish
- 2 tablespoons finely chopped fresh chives or green onion tops, for garnish (optional)
- Crusty bread or bread bowls, for serving (optional)
- 1 tablespoon olive oil or melted butter, for toasting bread (optional)
- Fine sea salt, for finishing toasts (optional)
Instructions
Step 1: Sauté aromatics and form the roux
Begin by melting unsalted butter in your heavy pot until it foams; add the finely chopped onion and diced carrot and cook over medium heat until the onion is soft, translucent and edges just begin to color. Stir in the minced garlic until fragrant, then sprinkle the flour evenly over the vegetables and stir continuously until the mixture becomes thick and pasty and smells faintly nutty — this is the roux that will thicken the soup. Keep the vegetables glossy and coated, not dry; a wooden spoon resting on the pot rim or in the mixture is perfect for scraping.
Step 2: Whisk in the broths, milk and cream to build a smooth base
Slowly incorporate the room-temperature broth a little at a time, whisking or stirring vigorously after each addition to eliminate lumps and produce a silky pale sauce. Once all the broth is folded in, pour in the whole milk and then the heavy cream, stirring steadily until the liquid is fully integrated and just beginning to thicken — the texture should be smooth, slightly viscous, and velvety before any broccoli is added. Keep the whisk or spoon visible, resting nearby, showing the creamy emulsion.
Step 3: Season and submerge the broccoli
Stir in the bay leaf (if using) and the aromatics—kosher salt, black pepper, dry mustard, smoked paprika and a pinch of freshly grated nutmeg—so the seasoning is evenly distributed in the pale base. Add the finely chopped broccoli florets and tender stems and fold them into the liquid so each piece is submerged and glossy. The broccoli should look vivid and saturated by the cream, not floating dry; small gentle bubbles at the edge signal readiness to move to a gentle simmer.
Step 4: Simmer until broccoli is very tender and the soup thickens
Maintain a gentle simmer so the broccoli softens and the liquid reduces slightly; scrape the bottom occasionally with the wooden spoon so nothing sticks. Cook until a fork pierces the florets easily and some pieces begin to break apart against the pot side — the overall consistency should be a light cream that clings slightly to the spoon, with bright green fragments suspended throughout. If the mixture seems too thick, loosen with a splash of broth or milk and return briefly to a gentle motion.
Step 5: Adjust texture — partial purée or leave chunky
Decide how much body you want: use brief pulses with an immersion blender to partially purée the soup in-place, leaving small broccoli morsels for body, or skip blending entirely for a chunky, rustic bowl. The visual result should be an even pale-green cream with visible bits of broccoli and occasional tiny flecks of carrot and onion; a small silicone spatula or spoon resting on the rim communicates the recent blending and scraping.
Step 6: Finish gently with sharp cheddar
With the pot off high heat and the soup steaming but not boiling, add the grated sharp cheddar in small handfuls, stirring constantly after each addition until the cheese melts into a seamless, velvety emulsion. Taste and adjust seasoning — more salt, pepper or a whisper of nutmeg — and if the soup tightens too much, thin with warm broth or milk until it pours smoothly. Keep the wooden spoon present; the finished pot should look glossy, thickened, and homogenous with no graininess.
Step 7: Optional toasted bread or croutons
If serving with toasted bread, brush slices lightly with olive oil or melted butter and toast until crisp and golden; the toasts should be shown as finished, warm and bronzed, with a sprinkle of fine sea salt visible on the crust. Arrange the cooled-to-warm slices near the pot so they read as an accompaniment, not a separate scene.
Step 8: Serve and garnish
Ladle the soup into warmed shallow bowls and finish each serving with a small mound of the reserved extra-sharp cheddar and a scattering of finely chopped chives or green onion tops. The final bowl should be velvety, with melted cheddar threads, vivid green broccoli bits and a light sheen of cream; place a toasted bread slice or crusty chunk alongside.
Notes
- Use freshly grated cheddar for the creamiest texture
- If soup tightens after adding cheese, thin with warm broth or milk
- Partially purée with an immersion blender for a creamy yet textured bowl
- Store in the fridge up to 3 days or freeze up to 3 months
- Heat gently and avoid boiling after adding dairy to prevent separation