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Broccoli Cheddar Soup Recipe

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4.1 from 3 reviews

This creamy and comforting Broccoli Cheddar Soup combines fresh broccoli florets with sharp cheddar and Parmesan cheeses for a rich and flavorful meal. Made with a vegetable and chicken broth base and thickened with a homemade roux, this soup is perfect for a cozy lunch or dinner. The vegetables are sautéed to build depth of flavor, then simmered until tender before partially blending the soup for a smooth yet chunky texture.

Ingredients

Vegetables

  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 6 cups broccoli florets (about 2 heads), chopped into small pieces

Liquids & Dairy

  • 3 cups less sodium chicken broth (or vegetable broth)
  • 1 cup fat free milk
  • 2 tablespoons butter
  • 1–1/4 cups shredded sharp cheddar cheese
  • 2 tablespoons grated Parmesan cheese

Dry Ingredients & Seasonings

  • 3 tablespoons flour (all-purpose, whole wheat, or gluten-free)
  • 1/4 teaspoon kosher salt
  • Fresh black pepper, to taste

Instructions

  1. Prepare Vegetables: Chop the onion, carrot, celery, and garlic finely using a chopper or mini food processor to ensure they cook evenly and build flavor quickly.
  2. Sauté Vegetables: In a large pot, melt the butter over low heat. Add the chopped onion, carrot, celery, garlic, along with kosher salt and fresh black pepper. Sauté gently until the vegetables are soft and fragrant, about 5 minutes.
  3. Make Roux: Stir in the flour to combine with the butter and vegetables, cooking for 2 minutes while stirring constantly to eliminate the raw flour taste and create a thickening base.
  4. Add Broth: Gradually whisk in the chicken or vegetable broth, making sure no lumps form. This will create a smooth soup base.
  5. Add Milk and Broccoli: Pour in the fat free milk and turn the heat up to high. Bring the mixture to a boil, then add the chopped broccoli florets and Parmesan cheese. Stir well to distribute all ingredients evenly.
  6. Simmer: Reduce heat to low and cook uncovered for about 10 minutes, or until the broccoli is tender but not mushy. Taste and adjust seasoning with additional salt and pepper if desired.
  7. Blend Soup: Use an immersion blender to pulse the soup a few seconds to partially blend the broccoli, creating a creamy yet chunky texture. Alternatively, remove 1-2 cups of soup to blend in a blender, then return it to the pot.
  8. Add Cheddar Cheese: Gently stir in the shredded sharp cheddar cheese until it melts smoothly into the soup, enriching the flavor and texture.
  9. Serve: Ladle the hot soup into bowls and garnish with extra cheddar cheese if desired. Enjoy immediately for the best flavor and warmth.

Notes

  • Using low sodium broth allows better control over the salt level in the soup.
  • To make the soup vegetarian, use vegetable broth instead of chicken broth.
  • The soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat to prevent curdling or separation.
  • For a creamier texture, increase the amount of milk or add a splash of cream.
  • Gluten-free flour works well as a substitute to keep the soup gluten-free.

Find it online: https://bitezly.com/broccoli-cheddar-soup-recipe/