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Broccoli Cheddar Soup Recipe
Rahat

Broccoli Cheddar Soup

There’s nothing quite as comforting as a bowl of creamy Broccoli Cheddar Soup, rich with velvety cheese and tender broccoli florets. Ready in just 35 minutes, it’s a quick yet satisfying meal that feels like a warm hug on a chilly day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 cups
Calories: 551
Ingredients Method Nutrition

Ingredients
  

  • 5 Tablespoons unsalted butter
  • 1 medium yellow onion diced (about 1 cup)
  • ⅓ cup all-purpose flour (42 g)
  • 1 ½ cups whole milk (355 ml)
  • 2 cups low sodium chicken broth (475 ml)
  • 1 ½ cups heavy cream (355 ml)
  • 4 cups broccoli florets (270 g) cut into small pieces
  • ⅓ cup peeled grated carrot (35 g) (this is usually 1 grated carrot for me, may substitute pre-cut “matchstick” carrots)
  • 1 teaspoon salt plus more to taste, as needed
  • ½ teaspoon sugar
  • ½ teaspoon ground black pepper plus more to taste, as needed
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground mustard
  • 8 oz sharp cheddar cheese (226 g) + additional for topping grated off the block (do not use pre-shredded cheese as it is likely it will clump and not melt properly)

Method
 

  1. Place butter in a large soup pot or Dutch oven over medium heat and cook until melted.
  2. Add diced onion and cook until softened and translucent (about 5 minutes).
  3. Sprinkle flour over the butter/onion and whisk until smooth and no lumps remain.
  4. Slowly, while whisking, add milk to the mixture. Whisk until combined and mixture is thickened.
  5. Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Whisk until combined.
  6. Bring to a boil over medium/high heat while stirring frequently. Reduce heat to a simmer and cook until thickened.
  7. Transfer the soup in batches to a blender or (preferred) use an immersion blender to puree. Puree as much of the soup as you would like until desired consistency is reached, I usually use an immersion blender and puree about 75% of the soup, leaving some pieces of broccoli intact.
  8. Add grated cheese and stir until melted (keep heat on low). Add additional salt and pepper to taste and serve.

Nutrition

Calories: 551kcalCarbohydrates: 19gProtein: 17gFat: 47gSaturated Fat: 29gCholesterol: 152mgSodium: 722mgPotassium: 489mgFiber: 2gSugar: 6gVitamin A: 3211IUVitamin C: 56mgCalcium: 424mgIron: 1mg
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