Broccoli Cheddar Soup
Creamy and cheesy soup packed with tender broccoli florets.
Details
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Ingredients
- 1/4 cup butter
- 1 onion, chopped
- 1/4 cup flour
- 2 cups milk
- 2 cups chicken or veg broth
- 3 cups broccoli florets, chopped
- 2 cups sharp cheddar cheese, shredded
- 1 carrot, grated
Instructions
- 1
Sauté onion in butter. Stir in flour.
- 2
Slowly whisk in milk and broth.
- 3
Add broccoli and carrot. Simmer 20 mins until tender.
- 4
Remove from heat and stir in cheese until melted.
- 5
Season and serve.
About This Recipe
A quintessential American comfort food, Broccoli Cheddar Soup has transcended its humble origins to become a beloved staple, particularly popularized by casual dining establishments. Its appeal lies in the luxurious marriage of robust, sharp cheddar cheese with the vibrant, slightly bitter notes of tender broccoli florets, all suspended in a velvety, richly flavored base. The genius of this soup lies in its simplicity and the classic French technique of building a roux—butter and flour—to create a silky foundation, ensuring a consistent, creamy texture without heaviness. Key to its success is using a good quality, sharp cheddar cheese, which melts beautifully and provides a depth of savory, tangy flavor that milder cheeses cannot match. The addition of a grated carrot not only lends a subtle sweetness that balances the cheese but also contributes a beautiful golden hue. While traditionally American, its roots can be traced to various European cream-based vegetable soups. Common variations include adding a touch of Dijon mustard or nutmeg for complexity, incorporating diced potatoes for a heartier meal, or crisp bacon bits for smoky depth. Serve this soup piping hot with a crusty baguette for dipping, homemade garlic croutons, or alongside a light, fresh green salad to balance its richness.
Tips & Tricks
- • To prevent your cheese from clumping or the soup from becoming grainy, remove the pot from direct heat before gradually stirring in the shredded cheddar. Stir continuously until the cheese is fully melted and incorporated, then return to very low heat only if needed to warm through.
- • For an extra layer of flavor and a slightly tangy profile, consider adding a teaspoon of Dijon mustard or a pinch of smoked paprika to the soup base along with the cheese. You can also swap half the cheddar for Gruyère or Monterey Jack for a different cheesy dimension.
- • Broccoli Cheddar Soup can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently over low heat, stirring frequently, and add a splash of milk or broth if it has thickened too much.
- • Elevate your serving experience by garnishing the soup with a sprinkle of fresh chives, a swirl of crème fraîche, or even a few toasted pumpkin seeds for a delightful textural contrast. It pairs beautifully with a grilled cheese sandwich for a truly comforting meal.
Nutrition Facts
Per serving (approximate)