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Broccoli Cheddar Soup

Broccoli cheddar soup made thick and creamy with a roux, tender broccoli florets, and melty sharp cheddar. Simmer until the veggies are soft, then blend a third for a silky texture and finish with cheese for maximum melt.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch, Side Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Base aromatics and roux
  • 4 tbsp unsalted butter
  • 1 onion diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups half-and-half
Vegetables and seasonings
  • 4 cups small broccoli florets
  • 1 cup shredded carrots
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp dry mustard
  • 0.25 tsp ground nutmeg
Cheese
  • 3 cups freshly shredded sharp cheddar cheese

Equipment

  • 1 Dutch oven

Method
 

Make the creamy soup base
  1. Melt the butter in a large pot over medium heat until fully melted and glossy.
  2. Add the diced onion and cook for 5 minutes, until soft.
  3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
  4. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring continuously.
  5. Slowly whisk in the chicken broth and half-and-half until smooth.
  6. Bring the mixture to a gentle simmer and cook for 5 minutes, until slightly thickened.
Cook the vegetables
  1. Add the broccoli florets, shredded carrots, salt, black pepper, dry mustard, and ground nutmeg.
  2. Simmer for 15 to 20 minutes, until the broccoli is tender.
  3. For a thicker soup, blend about one third of the soup with an immersion blender until partially smooth.
Melt in the cheddar
  1. Lower the heat and stir in the sharp cheddar one handful at a time until melted and smooth.

Notes

Pro tip: once the cheddar goes in, keep the heat low to prevent grainy cheese. Refrigerate leftovers in an airtight container up to 3–4 days; reheat gently on the stove with a splash of milk or broth. Freezing is not recommended because the dairy can separate. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend for the roux.