Broccoli Cheddar Soup
In short: A thick, cheesy soup of tender broccoli and carrot with a butter and flour base, milk and sharp cheddar. Ready in about 40 minutes. It takes about 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 455 kcal
Broccoli cheddar soup is a lunch-counter favorite across North America that is easy to make at home. A butter and flour base is thinned with stock and milk, the broccoli simmers until soft, and part of the pot is blended so the soup turns creamy while keeping small green pieces. Sharp cheddar goes in last, over low heat. Ladle it into bowls, or serve it in a hollowed-out round loaf.
Instructions
- Melt the butter in a large pot over medium heat. Cook the onion for 5 minutes until soft, then stir in the garlic for 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Gradually whisk in the stock and then the milk until the mixture is smooth.
- Add the broccoli and carrot and bring to a gentle simmer, without letting it boil hard. Cook for 10 minutes, until the broccoli is very tender but still green.
- Blend with an immersion blender in short bursts until about half the soup is smooth and the rest is in small pieces.
- Turn the heat to low. Add the cheese a handful at a time, stirring until each addition melts before adding the next. Stir in the mustard, nutmeg, salt and pepper.
- Taste and adjust the seasoning, and thin with a splash of milk if needed. Serve hot, topped with a little extra cheese.
Tips
- Grate the cheese yourself. Pre-shredded cheese is coated with starch that keeps it from melting smoothly into the soup.
- Do not let the soup boil once the cheese is in, or it can turn grainy. A pinch of cayenne pepper at the end adds a little warmth if you like it.
Questions and answers
Why did my broccoli cheddar soup turn grainy?
The cheese went in over too much heat, or the soup boiled afterward. Take the pot off the boil, add the cheese in small handfuls over low heat, and stir until each one melts.
Can I make broccoli cheddar soup ahead of time?
Yes. Refrigerate it for up to 4 days and reheat gently over low heat, whisking, with a splash of milk if it has thickened.
Can I freeze broccoli cheddar soup?
It is best not to, because the milk and cheese separate when thawed. Freeze the broccoli base before adding the cheese, then stir in fresh cheese after reheating.
How long does it take to make Broccoli Cheddar Soup?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Broccoli Cheddar Soup?
About 455 kcal per serving, with 24 g of protein, 26 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 455 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 26 g |
| Fat | 29 g |
| Fiber | 5 g |
| Sugar | 11 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
