Description
This creamy Broccoli Cheddar Soup is a comforting and flavorful dish perfect for a quick lunch or dinner. Made with tender broccoli florets, sharp cheddar cheese, and a blend of aromatics, this soup offers a velvety texture and rich taste. It’s easy to prepare on the stovetop in just 30 minutes and serves four hearty portions.
Ingredients
Scale
Soup Base
- 4 tablespoons butter
- ½ medium onion, diced
- 2 carrots, grated
- ¼ cup flour
Liquids
- 2 cups whole milk
- 2 cups chicken broth
Seasonings
- ½ teaspoon dry mustard
- ½ teaspoon white pepper
- ½ teaspoon salt
Main Ingredients
- 16 ounces frozen broccoli florets
- 8 ounces extra sharp cheddar, grated
Instructions
- Sauté Aromatics: Melt the butter in a dutch oven over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Then add the grated carrots and stir to combine evenly.
- Cook Flour: Sprinkle in the flour and cook for one minute, stirring constantly to fully incorporate the flour and avoid lumps, which will help thicken the soup base.
- Add Liquids: Gradually add the whole milk and chicken broth while stirring continuously to combine all ingredients smoothly without clumping.
- Simmer Soup: Add the dry mustard, white pepper, salt, and frozen broccoli florets to the pot. Reduce the heat to medium-low and cook for 10-15 minutes until the broccoli is tender but not mushy.
- Blend Soup: Use an immersion blender to puree some of the broccoli and soup to your desired consistency. This step creates a creamy texture while still leaving bits of broccoli for a hearty bite. (If you don’t have an immersion blender, transfer half the soup in batches to a blender, blend, and return it to the pot.)
- Add Cheese: Gradually add the grated extra sharp cheddar a handful at a time, stirring constantly to ensure smooth melting. Remove the soup from heat once all cheese is melted.
- Serve: Ladle the soup into bowls and serve immediately for the best warm, comforting flavor.
Notes
- If you don’t have an immersion blender, carefully transfer half the soup to a standard blender, blend until smooth, then return it to the pot and stir well.
- Adjust seasoning to taste if needed before serving.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- The soup thickens as it cools; reheat gently with additional milk or broth if needed.
