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Broccoli Cheddar Soup

A rich, velvety soup of tender broccoli florets in a sharp cheddar cream base, seasoned with a hint of nutmeg. Thick, warming, and ready in under an hour.

50 minEasyServes 6360 cal/serving

AmericanSoupStovetopVegetarianHigh FiberHigh ProteinLow CarbEgg-FreeNut-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 3 cups vegetable broth
  • 1 lb fresh broccoli florets, roughly chopped
  • 1 medium carrot, shredded
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • 1/8 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground

Instructions

  1. 1

    Melt 4 tbsp unsalted butter in a large pot over medium heat. Add 1 medium finely diced yellow onion and cook until softened, 5 minutes. Add 2 minced garlic cloves and cook 1 minute more.

  2. 2

    Sprinkle 1/4 cup all-purpose flour over onion mixture; stir and cook 1-2 minutes.

  3. 3

    Gradually whisk in 2 cups whole milk and 3 cups vegetable broth until smooth. Bring to a gentle simmer.

  4. 4

    Add 1 lb roughly chopped fresh broccoli florets and 1 shredded medium carrot. Simmer until broccoli is very tender, 15-20 minutes.

  5. 5

    Partially blend the soup with an immersion blender, leaving some texture.

  6. 6

    Reduce heat to low. Stir in 1/2 cup heavy cream and 1 tsp Dijon mustard. Add 2 cups shredded sharp cheddar cheese in batches, stirring until melted.

  7. 7

    Season with 1/8 tsp ground nutmeg, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Serve hot.

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Questions

What should Broccoli Cheddar Soup look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until broccoli is very tender.

What equipment do I need for Broccoli Cheddar Soup?

Beyond a knife and a board, the method uses an immersion blender (step 5) and a blender (step 5). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

What can I use instead of Dijon mustard in Broccoli Cheddar Soup?

The entry for Broccoli Cheddar Soup calls for 1 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I make Broccoli Cheddar Soup dairy-free?

Yes. The dairy in Broccoli Cheddar Soup is 4 tbsp unsalted butter, 2 cups whole milk, 2 cups sharp cheddar cheese, shredded, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor); the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Broccoli Cheddar Soup gluten-free?

Yes. The gluten in Broccoli Cheddar Soup is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How much protein is in Broccoli Cheddar Soup?

One serving (the recipe makes 6) has 31 g of protein in about 360 calories, alongside 8 g carbohydrate and 23 g fat, plus 7 g fiber and 118 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

Can I freeze Broccoli Cheddar Soup?

Yes. Refrigerate Broccoli Cheddar Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

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