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–+ servings

Broccoli Cheddar Soup Recipe

Creamy broccoli cheddar soup with tender broccoli, sharp cheddar, carrots, and smooth homemade broth ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 small yellow onion finely diced
  • 2 medium carrots finely grated or shredded
  • 2 garlic cloves minced
  • ¼ cup all-purpose flour
  • 3 cups chicken broth or vegetable broth
  • 4 cups broccoli florets chopped into small pieces
  • 2 cups whole milk
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon paprika
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 cups freshly shredded sharp cheddar cheese

Instructions
 

  • Melt the butter in a large Dutch oven or heavy pot over medium heat.
  • Add the onion and carrots. Cook for about 5 minutes, stirring occasionally, until softened.
  • Add the garlic and cook for 30 seconds.
  • Sprinkle the flour over the vegetables and stir constantly for 1 minute.
  • Slowly pour in the broth while stirring so the flour mixture stays smooth.
  • Add the chopped broccoli and bring the soup to a gentle simmer.
  • Cook for 10 to 12 minutes, or until the broccoli is tender.
  • Reduce the heat to low. Stir in the milk, heavy cream, Dijon mustard, paprika, salt, and black pepper.
  • Warm gently for 3 to 5 minutes. Do not boil.
  • Turn the heat to its lowest setting or remove the pot from the heat.
  • Add the shredded cheddar one handful at a time, stirring until completely melted before adding the next handful.
  • Taste and adjust the salt and pepper.
  • If the soup is thicker than you like, stir in a splash of milk or broth.
  • Serve warm.

Notes

  • For the smoothest soup, shred cheddar directly from a block rather than using pre-shredded cheese.
  • Keep the temperature low after adding milk and cheese. Boiling can make cheddar separate and turn grainy.
  • Chop the broccoli fairly small so it cooks quickly and distributes evenly throughout the soup.
  • The soup will thicken considerably as it cools. Thin leftovers with a little milk or broth while reheating.
  • For a partially smooth texture, briefly blend a small portion of the soup before adding the cheese.