Broccoli Cheddar Soup
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Broccoli Cheddar Soup
This broccoli cheddar soup is thick, cheesy, and ready in 45 minutes, the kind of bowl that beats the cafe version. You build a roux for body, simmer broccoli and carrot until tender, then melt in sharp cheddar off the heat so it stays smooth. Grate the cheese yourself for the best melt. Serve it in a bread bowl if you want the full experience.
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1 cup half-and-half
- 4 cups chopped broccoli florets
- 1 cup shredded carrot
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 3 cups shredded sharp cheddar cheese
Directions
- Melt the butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook 1 minute.
- Sprinkle in the flour and cook, stirring constantly, for 2 minutes to cook out the raw taste.
- Slowly whisk in the broth, then the milk and half-and-half. Bring to a gentle simmer, stirring often, until slightly thickened.
- Add the broccoli and carrot. Simmer until the vegetables are tender, about 15 minutes.
- Stir in the salt, pepper, and nutmeg. Reduce the heat to low and add the cheddar a handful at a time, stirring until melted and smooth.
- Taste and adjust the salt. Ladle into bowls and serve hot.
Tips and variations
- Shred the cheddar from a block. Pre-shredded cheese has anti-caking agents that keep it from melting smoothly.
- Add the cheese off direct boiling heat. Too much heat makes the cheese seize and turn grainy.
- For a smoother soup, blend half of it before adding the cheese, then stir the two together.
- Chop the broccoli small so it cooks evenly and lands a bit in every spoonful.
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Common questions
- Why is my cheese soup grainy
- The soup was too hot when the cheese went in, or the cheese was pre-shredded. Add freshly grated cheese over low heat, stirring in small amounts at a time.
- Can I make broccoli cheddar soup lighter
- Yes. Use whole milk in place of the half-and-half and reduce the cheese to 2 cups. The soup will be thinner but still satisfying.
- Can I freeze broccoli cheddar soup
- Cheese-based soups can separate when frozen and reheated. It is best fresh, but you can freeze it and reheat gently while whisking to bring it back together.
- What can I serve it in
- A crusty bread bowl is the classic. Otherwise serve it with a baguette, soft pretzels, or a simple salad.
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