Broccoli Cheddar Soup
This broccoli cheddar soup is comforting and delicious, perfect for the cooler fall weather ahead! At the heart of this soup is the classic combination of broccoli and cheddar, but the supporting ingredients take the flavor up a notch. Starting with a simple sauté of onion, carrots, and garlic in a mix of butter and olive oil, creating a savory base. Then there’s the broccoli—whether fresh or frozen, it brings a hearty, green vibrance to the soup.
The creamy richness comes from whole milk (or heavy cream if you’re feeling indulgent), while sharp cheddar and a bit of Parmesan melt into the broth for that perfect cheesy tang. A touch of Dijon mustard and a pinch of nutmeg (optional but highly recommended) sneak in a little extra complexity that makes the soup even more satisfying.
Making this soup is very straightforward. It all begins with softening the onions and carrots in that heavenly butter and olive oil combo. As the veggies cook, they release their natural sweetness, which pairs beautifully with the sharp garlic.
Now, it’s time for the broccoli to shine. After a quick sauté, the florets are ready for the next big step: the roux. This simple mixture of flour stirred into the vegetables thickens the soup perfectly, giving it that luscious, spoon-coating texture. Once the broth is added, everything simmers together until the broccoli is tender and ready to be blended (or not, if you love a chunky texture).
If you like a velvety smooth soup, an immersion blender is your best friend here. Blend it to your desired consistency—whether you prefer it smooth as silk or with a bit of chunkiness left behind, it’s all about personal preference. After that, in comes the dairy. Milk (or cream) adds that creamy element without overpowering, while the cheeses melt in to create the gooey richness that defines Broccoli Cheddar Soup.
With each spoonful, you’re greeted by the warmth of the broccoli, the tang of sharp cheddar, and the savory sweetness of the onion and carrots. The Parmesan gives it a little umami kick, while the nutmeg adds a subtle warmth that lingers on your palate. And if you opted for Dijon mustard, you’ll notice a slight, barely-there zing that balances the richness beautifully.
Top it all off with a few crunchy croutons or a slice of crusty bread to sop up every last drop, and you’ve got a soup that tastes like a hug in a bowl. Whether you’re serving it as a starter or enjoying it as the main event, Broccoli Cheddar Soup is the ultimate comfort dish that never fails to hit the spot.
Broccoli Cheddar Soup
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup whole milk (or heavy cream for extra richness)
- 2 cups sharp cheddar cheese, grated
- ½ cup Parmesan cheese, grated
- ½ tsp Dijon mustard (optional, for extra depth)
- salt and pepper, to taste
- Pinch of nutmeg (optional, but adds a nice warmth)
- Crusty bread or croutons, for serving
Instructions
- In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and carrots, cooking until they soften and become fragrant about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the broccoli florets to the pot and sauté for 3-4 minutes, just until they start to soften.
- Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for about 2 minutes to remove the raw flour taste.
- Slowly pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes or until the broccoli is tender.
- For a smoother texture, use an immersion blender to purée the soup to your desired consistency. If you prefer a chunkier soup, leave it as is or only blend half of the mixture.
- Stir in the milk (or cream) and let it heat through, but don’t let it boil. Gradually add the grated cheddar cheese and Parmesan, stirring constantly until melted and smooth. Add the Dijon mustard, if using, along with a pinch of nutmeg, salt, and pepper to taste.
- Ladle the soup into bowls and serve with crusty bread or top with croutons for some crunch. Sprinkle extra cheese on top if you're feeling indulgent!
