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Broccoli Cheddar Soup Recipe

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★★★★★

4.9 from 64 reviews

This creamy and comforting Broccoli Cheddar Soup combines tender broccoli florets and sharp cheddar cheese in a rich, velvety base made from butter, onions, flour, milk, chicken broth, and heavy cream. Perfect for a cozy meal, this soup is thickened on the stovetop and partially pureed for a perfect balance of smooth texture and chunky vegetable pieces.

Ingredients

Scale

Soup Base

  • 5 Tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • ⅓ cup all-purpose flour
  • 1 ½ cups whole milk
  • 2 cups low sodium chicken broth
  • 1 ½ cups heavy cream

Vegetables

  • 4 cups broccoli florets, cut into small pieces
  • ⅓ cup peeled grated carrot (approximately 1 grated carrot or substitute pre-cut matchstick carrots)

Seasonings

  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon sugar
  • ½ teaspoon ground black pepper (plus more to taste)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground mustard

Cheese

  • 8 oz sharp cheddar cheese, grated (plus additional for topping)

Instructions

  1. Melt Butter: Place butter in a large soup pot or Dutch oven over medium heat and cook until fully melted to create the base for the soup.
  2. Sauté Onions: Add the diced onion to the melted butter and cook, stirring frequently, until softened and translucent, about 5 minutes, developing a flavorful foundation.
  3. Create Roux: Sprinkle the all-purpose flour over the butter and onions, whisking constantly until the mixture is smooth and no lumps remain, which will help thicken the soup.
  4. Add Milk: Slowly pour in the whole milk while whisking continuously to combine. Continue whisking until the mixture thickens to a creamy consistency.
  5. Add Broth and Vegetables: Stir in the low sodium chicken broth, heavy cream, broccoli florets, grated carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard until fully combined.
  6. Simmer Soup: Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Then reduce the heat to a simmer and cook the soup until it has thickened, allowing the flavors to meld.
  7. Puree Soup: Carefully transfer the soup in batches to a blender or preferably use an immersion blender directly in the pot. Puree about 75% of the soup to achieve a creamy texture while leaving some broccoli pieces intact for texture.
  8. Add Cheese and Final Seasoning: Stir in the grated sharp cheddar cheese over low heat until the cheese has melted smoothly into the soup. Adjust salt and pepper to taste, then serve hot with additional cheddar cheese on top if desired.

Notes

  • The carrot adds a subtle sweetness and additional nutrition but can be substituted with pre-cut matchstick carrots for convenience.
  • Using an immersion blender helps control the texture, allowing you to leave some broccoli pieces intact for a hearty bite.
  • Low sodium chicken broth is recommended to better control the saltiness of the soup.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • To make it gluten-free, use a gluten-free flour blend instead of all-purpose flour.

Keywords: broccoli cheddar soup, creamy broccoli soup, homemade broccoli soup, comfort food soup, cheesy soup recipe

Find it online: https://servedbynora.com/broccoli-cheddar-soup-recipe/