Description
This Broccoli Cheddar Soup is perfect cozy lunch on a cold day. It’s rich, creamy, and loaded with tender broccoli that balances nicely with the tangy sharp cheddar.
Ingredients
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- 1/4 cup unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1/2 teaspoon fine sea salt
- 2 garlic cloves, finely minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- A pinch of cayenne pepper (optional)
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 3 cups low-sodium vegetable broth
- 4 cups finely chopped broccoli florets
- 1 large carrot, peeled and cut into matchsticks
- 1.5 cups milk (I use whole milk)
- 8oz freshly shredded sharp cheddar cheese (about 2.5 cups)
- 1/8 teaspoon ground nutmeg (optional)
Instructions
- Sauté the veggies. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery, and sauté for 5 minutes, or until the veggies have softened.
- Add the garlic, Dijon mustard, salt, smoked paprika, a pinch of cayenne pepper (if using), and a few grinds of freshly ground black pepper. Let cook for 1 minute.
- Make the roux. Whisk in the flour and cook for about 2 minutes, until golden brown.
- Let the soup simmer. Stir in the vegetable broth, broccoli, and carrots. Bring to a boil, then reduce the heat to low. Let simmer, stirring occasionally for 15 to 20 minutes, or until the broccoli is tender.
- If you prefer a smoother, less chunky soup, use an immersion blender to partially puree the soup. Or you can transfer 1 to 2 cups of the soup to a blender and puree until smooth.
- Stir in the milk and cheese. Remove the pot from the heat and add the milk, shredded cheese, and nutmeg (if using). Stir until the cheese has melted and the soup is creamy.
- Season to taste with more salt or black pepper. Serve topped with more shredded cheese, croutons, or a side of crusty bread for dipping.
Notes
- Use freshly grated cheese. Avoid using pre-shredded cheese to make this soup. Store-bought shredded cheese contains anti-caking agents that act as a preservative. This can make the texture of the soup gritty and unpleasant. Instead, buy a brick of cheese and use a box grater to shred it yourself.
- Add the cheese slowly. It’s important to remove the pot from the heat or have the heat turned down to the lowest setting before adding the shredded cheese. This gives the soup enough heat to melt the cheese without it curdling or separating.
- Want a thicker soup? To make this soup healthier, I use more broth than milk. But if you want it thicker, use 2 cups of vegetable broth and 2 cups of milk. Add the milk when you add the vegetable broth and let simmer on low. Milk can burn easily, so make sure to stir the soup occasionally while its simmering.
- Make-Ahead Instructions. You can make this soup up to 3 days in advance and store it in the fridge in an airtight container.
- How to reheat leftovers. You can reheat the soup in a saucepan over medium-low heat on the stovetop. Stir the soup occasionally until warmed through. Make sure to heat the soup up slowly, otherwise the soup can separate and get a gritty texture. Avoid using the microwave to reheat the soup.
- Nutrition information is a rough estimate based on 4 servings.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 428
- Sugar: 8.6g
- Sodium: 1161mg
- Fat: 30.3g
- Saturated Fat: 17.5g
- Unsaturated Fat: 7.8g
- Trans Fat: 0.8g
- Carbohydrates: 20.2g
- Fiber: 2.6g
- Protein: 19.8g
- Cholesterol: 80mg