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Creamy broccoli cheddar soup in a white mug, garnished with shredded cheese and chili flakes, served with a spoon and breadsticks.
Daniel

Creamy Homestyle Broccoli Cheddar Soup

A rich and velvety soup packed with tender broccoli florets, shredded carrots, and sharp cheddar cheese. This is the ultimate comfort food, perfect for a cozy weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: lunch, Main Course, Soup
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 5 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 4 cups vegetable or chicken broth low-sodium
  • 2 cups half-and-half
Vegetables & Cheese
  • 1 lb fresh broccoli about 5-6 cups, chopped into small florets
  • 1 cup shredded carrots about 2 medium carrots
  • 8 oz sharp cheddar cheese freshly grated from a block
  • 4 oz medium cheddar cheese freshly grated from a block
Seasonings
  • 1/2 tsp dry mustard powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Cheese Grater
  • Immersion blender (optional)

Method
 

Sauté Aromatics and Make Roux
  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
  2. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
  3. Sprinkle the flour over the onions and garlic. Whisk constantly for about 1-2 minutes to cook out the raw flour taste. This will form a thick paste (a roux).
Build the Soup Base
  1. Slowly pour in about 1 cup of the broth while whisking vigorously to create a smooth, lump-free paste. Once smooth, gradually whisk in the remaining broth until fully combined.
  2. Increase the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low. Add the shredded carrots and broccoli florets. Stir to combine.
  3. Cover the pot and let the soup simmer for 10-15 minutes, or until the broccoli is tender when pierced with a fork. Stir occasionally to prevent sticking.
Finish with Cream and Cheese
  1. Reduce the heat to low. Slowly stir in the half-and-half. Add the dry mustard, smoked paprika, and nutmeg. Stir until everything is well combined. Do not let the soup boil after adding the dairy, as it can curdle.
  2. (Optional) For a smoother consistency, use an immersion blender to partially blend the soup. You can blend it completely smooth or leave some texture, according to your preference.
  3. Add the freshly grated sharp and medium cheddar cheeses to the pot, one handful at a time, stirring constantly until each addition is fully melted and the soup is smooth before adding the next. This gradual process prevents the cheese from clumping.
  4. Once all the cheese is melted, taste the soup and season generously with salt and freshly ground black pepper as needed. Serve immediately, garnished with extra cheese or croutons if desired.

Notes

**Grate Your Own Cheese:** For the creamiest, smoothest soup, it's crucial to grate your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting properly, resulting in a grainy texture.
**Do Not Boil:** Once you add the half-and-half and cheese, keep the heat on low and do not allow the soup to come to a boil. High heat can cause the dairy to curdle and the soup to separate.
**Consistency:** If you prefer a smoother soup, use an immersion blender to partially or fully blend the soup before adding the cheese. For a thicker soup, you can add an extra tablespoon of flour when making the roux.
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid microwaving, as it can make the soup oily and separated.