American · Dinner · Easy
Broccoli Cheddar Soup
0.0 (0 ratings)- Total
- 42 min
- Prep
- 15 min
- Serves
- 4
- Calories
- 420
A smooth cheddar broth wraps tender broccoli and sweet carrot shreds. The cheese melts off the heat, keeping the soup creamy instead of grainy.
A modest roux supports Broccoli Cheddar Soup without turning it into cheese sauce. Small florets cook quickly and fit on the spoon, while the peeled stems add sweetness and use more of the vegetable.
Grate a block of cheddar yourself; the starch on preshredded cheese can interfere with a smooth melt. Let the bubbling stop before adding cheese, then stir gently until it disappears into the broth.
Method
Melt the butter in a large saucepan over medium heat. Cook the onion and carrot for until softened.
Stir in the flour and cook for , stirring, until it smells lightly toasted but remains pale. Gradually whisk in the vegetable broth, followed by the milk.
Add the broccoli, salt, black pepper and nutmeg. Bring just to a simmer, then cook over low heat for until the stems are tender, stirring to prevent sticking.
Remove from the heat and let stand for . Stir in the cheddar a handful at a time until melted and smooth; ladle into bowls.
Forkue tips
- Mash a few florets against the side of the pot if you prefer a thicker soup with smaller broccoli pieces.
Storing and reheating
Refrigerate for 3 days. Reheat over low heat, stirring and adding milk if needed. Avoid boiling after the cheese is added, and skip freezing for the smoothest texture.
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Kitchen gear
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Photo: Joel Kramer, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)
Broccoli Cheddar Soup: FAQ
Why did my cheese turn grainy?
The soup was too hot when the cheese went in. Add freshly grated cheese off the heat and warm gently afterward, without boiling.
Can I use frozen broccoli?
Yes. Add it directly from frozen and start checking tenderness earlier; it has already been blanched and softens quickly.
How do I store and reheat Broccoli Cheddar Soup?
Refrigerate for 3 days. Reheat over low heat, stirring and adding milk if needed. Avoid boiling after the cheese is added, and skip freezing for the smoothest texture.
How long does Broccoli Cheddar Soup take?
About 42 min in total: 15 min prep and 27 min cooking.
What do I need to make Broccoli Cheddar Soup?
The key ingredients are butter, onion, carrots, all-purpose flour, vegetable broth and whole milk, plus pantry basics.
Any tips for Broccoli Cheddar Soup?
Mash a few florets against the side of the pot if you prefer a thicker soup with smaller broccoli pieces.
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