Best Broccoli Cheddar Soup
Learn how to make the best broccoli cheddar soup with fresh broccoli, sharp-tasting cheddar cheese, and hearty carrots, all simmered in a flavorful, creamy broth for a restaurant-style meal in the comfort of your home.
Servings: 6
Ingredients
- 9 oz broccoli (4 cups florets from 2 medium heads)
- 8 oz cheddar cheese 3 cups shredded
- 2 cups vegetable stock or chicken stock
- 2 cups milk
- 1 carrot large (1 cup shredded)
- 1 onion medium-sized (1 cup chopped)
- 1 head roasted garlic optional, for added depth of flavor, or 2 cloves of raw garlic
- 1/4 cup all-purpose flour
- 4 Tbsp butter
- 2 Tbsp olive oil
- salt to taste
- 1/4 tsp black pepper
- 1/2 tsp mustard
- 1/4 tsp baking soda optional, but it helps cook the broccoli faster
Instructions
- Wash and dry the vegetables. Separate the broccoli into small, even, bite-sized florets. Peel and shred the carrot. Peel and dice the onion. Shred the cheddar cheese.If you are using roasted garlic, make sure it's ready in advance (it needs 30-40 minutes in the oven at 400ºF/200ºC). Alternatively, use a couple of raw garlic cloves.
- In a large, thick-bottomed saucepan or Dutch oven, heat the butter and olive oil over medium heat. Add the onion (and raw garlic if using) and sauté for 5 minutes, stirring occasionally.
- Add the flour and cook for 1-2 minutes, stirring constantly until there are no lumps. Slowly pour the milk and stock, stirring well to incorporate. Stir in the salt, pepper, mustard, and baking soda (if using).
- Add the broccoli florets, shredded carrot, and roasted garlic (if using). Bring the mixture to a boil.
- Reduce the heat to low and simmer, covered, for 10-20 minutes until the broccoli florets are fork-tender.
- Gradually add the cheddar cheese, stirring in between so it melts and incorporates into the soup.Serve the creamy broccoli cheddar soup and enjoy it with crusty bread or with homemade croutons.
Video
Notes
To store: Keep any leftovers in an airtight container in the fridge for 3-4 days. Reheat them on the stovetop over medium heat.
To freeze: It's best to freeze the soup without the milk and cheese as they would cause it to separate upon thawing. You can freeze the base for up to 3 months. Then thaw in the refrigerator overnight and add the cheese and milk when warming the soup on the stovetop.
Check the blogpost for more tips!
Nutrition
Calories: 356kcal | Carbohydrates: 16g | Protein: 14g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 737mg | Potassium: 352mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2831IU | Vitamin C: 41mg | Calcium: 398mg | Iron: 1mg