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–+ servings
Creamy broccoli cheese soup served in bowls garnished with herbs and shredded cheese. Fresh bread and broccoli on a rustic wooden table.

Broccoli Cheddar Soup

Sharon Best Profile PictureSharon Best
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4
Calories 575 kcal

Ingredients
  

  • 2 tablespoons butter
  • 1 onion diced
  • 2 cloves garlic crushed
  • 2 tablespoons flour
  • 2 cups half-and-half
  • 2 cups chicken stock
  • 1 large head of broccoli cut into florets
  • 2 carrots peeled and chopped
  • 1 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 2 cups cheddar cheese shredded, plus more for optional garnish

Instructions
 

  • In a large stock pot over medium heat, melt the butter. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.
    Diced onions sautéing in a white Dutch oven.
  • Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste.
  • Gradually whisk in the half-and-half and chicken stock, about 1/2 cup at a time, whisking well after each addition to create a smooth base.
  • Add the broccoli, carrots, and nutmeg. Stir to combine.
    Broccoli in creamy sauce cooking in a white enamel cast iron Dutch oven.
  • Bring to a boil, then immediately reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 15 minutes or until the broccoli and carrots are fork-tender.
  • Remove from heat and stir in the shredded cheddar cheese a handful at a time, letting each addition melt smoothly before adding more. Do not boil after adding the cheese to prevent graininess.
    Creamy broccoli cheddar soup in a white pot, with shredded cheddar cheese on top, ready for serving.
  • Taste and adjust the seasoning with salt and pepper. For a thicker consistency, continue simmering uncovered for several minutes. For a thinner soup, add a splash of extra stock.
  • Use an immersion blender to purée the soup to your preferred texture, or blend just some of the soup for a mixed chunky-smooth consistency.
  • Serve immediately, garnished with extra cheese if desired.

Nutrition

Calories: 575kcalCarbohydrates: 30gProtein: 25gFat: 41gSaturated Fat: 24gSodium: 733mgFiber: 5g
Keyword broccoli cheddar soup, broccoli cheddar soup recipe, cheddar broccoli soup
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