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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

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.

Questions

Can I make Broccoli Cheddar Soup dairy-free?

Yes. The dairy in this entry 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 this entry 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 long does Broccoli Cheddar Soup keep?

Refrigerate it 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, so it does not split.

Can I halve or double Broccoli Cheddar Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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