Of course! This classic Creamy Broccoli Cheddar Soup is rich, comforting, and surprisingly easy to make at home. It beats any restaurant version and is perfect for a cozy meal.
This recipe balances sharp cheddar flavor with tender broccoli and a velvety base.
—
Classic Creamy Broccoli Cheddar Soup
Yield: 4-6 servings
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Ingredients:
For the Soup Base:
· 1/4 cup (4 tbsp) unsalted butter
· 1 medium yellow onion, finely diced
· 2 cloves garlic, minced
· 1/3 cup all-purpose flour
· 4 cups low-sodium chicken or vegetable broth
· 2 cups half-and-half or whole milk (for a lighter version) or heavy cream (for extra richness)
· 1 tsp dry mustard powder (key for depth)
· 1/2 tsp smoked paprika (optional, adds a nice warmth)
· Pinch of ground nutmeg (optional, enhances cheesiness)
· Salt and black pepper to taste
For the Veggies & Cheese:
· 4 cups broccoli florets, cut into small pieces (about 1 large head)
· 1 large carrot, finely grated or diced
· 2 cups (8 oz) freshly grated sharp cheddar cheese (orange or white), plus more for garnish
· 1 cup (4 oz) freshly grated Gruyère cheese (highly recommended for complex flavor)
· Important: Always grate your own cheese! Pre-shredded contains anti-caking agents that can make your soup grainy.
For Serving (Optional):
· Crusty bread, bread bowl, or oyster crackers
· Extra shredded cheese
· Crispy bacon bits
· A drizzle of hot sauce
—
Instructions:
1. Sauté the Aromatics:
· In a large pot or Dutch oven, melt the butter over medium heat.
· Add the diced onion and cook until soft and translucent, about 5-7 minutes.
· Add the minced garlic and cook for 1 minute until fragrant.
2. Make the Roux:
· Sprinkle the flour over the onion mixture and stir constantly for 2-3 minutes. This cooks the raw flour taste and forms your thickening base (roux).
3. Build the Base:
· Slowly pour in the broth while whisking constantly to prevent lumps. Bring to a gentle simmer.
· Add the half-and-half (or cream/milk), dry mustard, paprika, and nutmeg. Stir well.
· Season with a pinch of salt and pepper (you’ll adjust at the end).
· Let the mixture simmer gently for 5-10 minutes, stirring occasionally, until it thickens slightly.
4. Cook the Vegetables:
· Add the broccoli florets and carrot to the pot. Bring back to a simmer and cook, uncovered, for 10-15 minutes, or until the broccoli is very tender.
5. Blend (Optional but Recommended):
· For the classic creamy texture with some chunks, use an immersion blender to pulse about half of the soup in the pot. If you prefer completely smooth soup, blend all of it.
· For a standard blender: Carefully transfer about half of the soup to the blender, let it cool slightly, blend until smooth, and return it to the pot.
6. Add the Cheese:
· Reduce the heat to low. Gradually add the grated cheddar and Gruyère, a handful at a time, stirring until completely melted before adding more. Do not boil after adding cheese, or it may separate.
7. Final Seasoning:
· Taste and adjust seasoning with more salt and pepper as needed. The cheese is salty, so go easy.
8. Serve:
· Ladle into bowls. Garnish with extra cheese, bacon bits, or a crack of black pepper. Serve immediately with crusty bread for dipping.
—
Pro Tips for Success:
· Avoid Grainy Soup: Low heat is crucial when adding cheese. Never let it boil after cheese is added.
· Customize It: Add cooked, diced potatoes with the broccoli, or stir in a handful of fresh spinach at the end.
· For More Flavor: Sauté 2-3 strips of chopped bacon at the start, use the bacon fat instead of butter, and use the crispy bacon as a garnish.
· Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat to prevent separation. The soup may thicken when chilled; thin it with a little broth or milk when reheating.
Enjoy your delicious, homemade soup