Broccoli Cheddar Soup
Creamy broccoli cheddar soup with tender broccoli, shredded carrot and sharp cheddar. Make this cozy one-pot dinner in 45 minutes without heavy cream.
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15m
4
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Ingredients
- 3 tablespoons (42 g) unsalted butter
- 1 medium yellow onion (about 150 g), finely diced
- 1 medium carrot (about 100 g), coarsely grated
- 2 garlic cloves, minced
- 3 tablespoons (24 g) all-purpose flour
- 3 cups (720 ml) low-sodium vegetable broth
- 2 cups (480 ml) whole milk
- 1 pound (454 g) broccoli florets and peeled tender stems, cut into small bite-size pieces
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 8 ounces (225 g) sharp cheddar cheese, freshly grated from a block; choose vegetarian or microbial rennet if needed
Instructions
- 1
Prepare the vegetables and cheese
Dice the onion, grate the carrot and mince the garlic. Cut the broccoli florets into pieces about 1/2 to 3/4 inch across. Peel any tender broccoli stems and dice them finely so they cook with the florets. Grate the cheddar and measure the remaining ingredients. Preparation takes about 15 minutes.
- 2
Soften the vegetables and cook the flour
Melt the butter in a 4- to 5-quart heavy pot over medium heat. Add the onion and carrot and cook for 6 to 7 minutes, stirring often, until softened. Add the garlic and stir for 30 seconds. Sprinkle in the flour and stir constantly for 1 to 2 minutes, coating the vegetables without letting the flour brown.
- 3
Add the liquid gradually
Slowly pour in the vegetable broth while whisking to disperse the flour and scrape the bottom of the pot. Whisk in the milk. Bring just to a gentle simmer over medium heat, stirring frequently, about 4 to 5 minutes; avoid a vigorous boil.
- 4
Simmer until the broccoli is tender
Stir in the broccoli, salt and pepper. Reduce the heat to medium-low and simmer gently, uncovered, for 10 to 12 minutes, stirring regularly, until the broccoli stems are fork-tender and the soup is lightly thickened. Keep the heat low enough that the milk does not boil hard or scorch. Mash a few pieces of broccoli against the side of the pot with a spoon if you prefer a thicker texture.
- 5
Melt in the cheddar and serve
Remove the pot from the heat and let the bubbling settle for about 1 minute. Add the grated cheddar a small handful at a time, stirring each addition until melted before adding more. If needed, return the pot briefly to the lowest heat while stirring, but do not boil after adding the cheese. Divide the soup into 4 equal servings, about 2 cups each depending on evaporation. Cooking takes about 30 minutes, including melting the cheese, for about 45 minutes total; there is no additional resting time.
Chef's Tips
Grate cheddar from a block for smoother melting; bagged shredded cheese can leave a grainier texture. Add cheese off the heat and avoid boiling the finished soup. Contains milk and wheat. Check broth and cheese labels for other allergens. For vegetarian diners, use vegetable broth and cheddar made with vegetarian or microbial rennet. Nutrition is estimated per serving, one-quarter of the recipe, using typical ingredient values; cheese and broth brands change the result. Estimated sodium is 780mg per serving. Refrigerate leftovers promptly in shallow covered containers within 2 hours, or within 1 hour above 90°F, and use within 3 to 4 days. Reheat the portion needed gently, stirring frequently, until it reaches 165°F throughout; add a little water if thickened. Freezing can change the dairy texture.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this broccoli cheddar soup
How long does it take to make Broccoli Cheddar Soup?
The listed total time is 45 minutes. Prep time is 15 minutes and cooking time is 30 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Broccoli Cheddar Soup recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Broccoli Cheddar Soup recipe?
The listed difficulty level is easy.