Description
This Easy Broccoli Cheese Soup is a creamy, comforting, and flavorful dish made with fresh broccoli, shredded carrots, sharp cheddar cheese, and a blend of spices. Perfect for chilly days, this soup combines a velvety cheese sauce with tender vegetables for a hearty meal that can be served as a main course or a starter. The recipe includes step-by-step instructions to create a smooth and rich soup without mushy broccoli, topped with extra cheddar and green onions for added taste and texture.
Ingredients
Scale
Vegetables
- 3 large heads broccoli (about 8 cups chopped, 1.5 lbs)
- 3 carrots (shredded or cut into matchsticks)
- 1 large onion (chopped)
- 2 cloves garlic (smashed and minced)
Spices & 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
Dairy & Liquids
- 1/3 cup butter
- 3 cups chicken broth*
- 3 cups whole milk (or half and half)
- 1/2 to 1 cup heavy cream
- 4 cups sharp cheddar cheese (packed, about 14-16 ounces)
Garnishes
- More cheddar cheese (to garnish)
- Chopped green onions (to garnish)
*You can substitute vegetable broth to make it vegetarian.
Instructions
- Prepare vegetables: Chop broccoli heads into about 8 cups, shred or matchstick the carrots, chop the onion, and smash and mince the garlic. Set these aside for later.
- Melt butter and sauté onion: In a large soup pot over medium heat, melt 1/3 cup butter. Add the chopped onion and stir to combine, cooking until onions start to soften.
- Add spices: Mix in kosher salt, black pepper, dry mustard, cayenne pepper, and smoked paprika with the onions.
- Cook onions: Continue sautéing until onions become translucent, about 4-5 minutes.
- Add garlic: Stir in minced garlic, cooking for another minute until fragrant.
- Create roux with flour: Gradually sprinkle 1/3 cup flour over the onion mixture, stirring continuously to fully absorb the butter and form a paste.
- Add chicken broth gradually: Using a whisk, slowly incorporate 3 cups chicken broth into the roux, stirring constantly to maintain smoothness and prevent lumps.
- Add milk: Follow the same slow whisking technique to add 3 cups whole milk, ensuring the soup base becomes creamy and even.
- Bring soup to simmer: Increase heat to medium-high until the soup reaches a low simmer characterized by small bubbles.
- Add vegetables: Stir in broccoli and carrots. Reduce heat to low to maintain a gentle simmer and cook until broccoli is just tender, about 5-10 minutes, avoiding rapid boiling to prevent grainy sauce.
- Turn off heat, add cream: Remove the pot from heat and stir in 1/2 cup heavy cream for richness.
- Shred cheese: Shred 4 cups sharp cheddar cheese (14-16 ounces) for maximum meltability, avoiding pre-shredded cheese when possible.
- Add cheese gradually: Stir in shredded cheese one cup at a time, mixing until each addition is melted before adding more. If soup cools and cheese doesn’t melt, briefly return heat to low, then immediately remove.
- Adjust cream and seasoning: Taste the soup. Optionally add the remaining 1/2 cup cream and adjust salt and pepper to preference.
- Serve: Dish the soup hot, garnishing with extra shredded cheddar cheese and chopped green onions.
- Store and reheat: Reheat leftovers on the stove over low heat to maintain texture. Avoid microwaving as it can cause a grainy sauce.
Notes
- Using freshly shredded cheese improves melting and texture compared to pre-shredded varieties.
- Do not let the soup boil rapidly after adding dairy to avoid grainy sauce.
- Broccoli stems can also be used and are delicious, so do not discard them.
- If you prefer vegetarian, use vegetable broth instead of chicken broth.
- Reheat leftovers gently on the stove rather than the microwave for best texture.
