Description
This Easy Broccoli Cheese Soup is a creamy, comforting bowl of goodness featuring tender broccoli, shredded carrots, and sharp cheddar cheese in a rich, velvety broth. Perfect for chilly days or anytime you crave a hearty, cheesy soup that’s quick and simple to make.
Ingredients
Scale
Vegetables
- 3 large heads broccoli (about 1.5 lbs, chopped into 8 cups)
- 3 carrots (shredded or cut into matchsticks)
- 1 large onion (chopped)
- 2 cloves garlic (smashed and minced)
Soup Base
- 1/3 cup butter
- 1/3 cup flour
- 3 cups chicken broth
- 3 cups whole milk or half and half
- 1/2 to 1 cup heavy cream
Cheese
- 4 cups sharp cheddar cheese (14-16 ounces, shredded)
- More cheddar cheese (for garnish)
Seasonings
- 1 3/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon dry mustard
- 1/8 to 1/4 teaspoon cayenne pepper
- 3/4 teaspoon smoked paprika
Garnish
- Chopped green onions
Instructions
- Prepare Vegetables: Chop the broccoli into roughly 8 cups including the stems, shred or cut carrots into matchsticks, chop the onion, and smash and mince the garlic cloves. Set all aside.
- Melt Butter and Sauté Onion: In a large soup pot over medium heat, melt 1/3 cup butter. Add chopped onion and stir to combine.
- Add Spices: Add kosher salt, black pepper, dry mustard, cayenne pepper, and smoked paprika to the onions. Stir well to distribute the seasonings.
- Sauté Onion Until Translucent: Cook the onion and spices for about 4-5 minutes until the onions become translucent and fragrant.
- Add Garlic and Sauté: Add the minced garlic and sauté for an additional minute to bring out its aroma.
- Create Roux with Flour: Gradually sprinkle in the flour over the onion mixture, stirring constantly to form a smooth paste without lumps.
- Add Chicken Broth Gradually: Using a whisk, slowly add the chicken broth in small increments, stirring continuously until fully incorporated to create a creamy base.
- Add Milk Gradually: Repeat the same gradual mixing process with the whole milk or half and half, stirring to maintain smoothness.
- Bring to Simmer: Increase heat to medium-high and bring the soup base to a low simmer with gentle bubbles forming.
- Add Broccoli and Carrots, Simmer Gently: Add the chopped broccoli and carrots. Reduce heat to low to maintain a very gentle simmer for 5-10 minutes until broccoli is just tender. Avoid boiling to prevent grainy sauce.
- Turn Off Heat and Add Cream: Remove the pot from heat and stir in 1/2 cup heavy cream for added richness.
- Shred Cheddar Cheese: Shred 4 cups of sharp cheddar cheese yourself for best melting quality.
- Add Cheese Gradually: Stir in the shredded cheddar cheese in small batches, allowing each addition to melt fully. If needed, gently reheat on low to melt cheese without boiling.
- Adjust Cream and Seasonings: Taste soup and add extra cream (up to 1/2 cup) if desired. Adjust salt and pepper to taste.
- Serve: Ladle soup into bowls and garnish with additional shredded cheddar cheese and chopped green onions. Serve hot alongside crusty bread like One Hour French Bread.
- Reheat Leftovers: Warm leftover soup gently on the stovetop over low heat for best texture. Avoid microwaving to prevent sauce from becoming grainy.
Notes
- Use freshly shredded cheddar cheese for better melting; pre-shredded cheese contains anti-caking agents that inhibit smooth melting.
- Do not let the soup boil rapidly after adding dairy ingredients to prevent grainy texture.
- Broccoli stems are delicious and should not be discarded; chop and add along with florets.
- Adjust cayenne pepper according to your preferred spice level.
- Reheating on stovetop preserves soup texture better than microwave.
