Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup

A creamy, comforting broccoli cheddar soup made with a classic roux base. This recipe features the beloved combination of sharp cheddar and tender broccoli, elevated with warm nutmeg and freshly ground black pepper for aromatic depth.

Course Soup

Cuisine American

Keyword broccoli cheddar soup

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 274kcal

Author Tanya

Ingredients

4 tablespoons unsalted butter
1 medium onion chopped
1 stalk celery chopped
1 medium carrot chopped
2 to 4 garlic cloves chopped
4 cups broccoli fresh or frozen (stems chopped, florets cut into bite-sized pieces, and stems separated from florets)
4 tablespoons all-purpose flour
4 cups chicken or vegetable broth
½ cup heavy cream
1 cup sharp cheddar cheese grated (plus extra for garnish)
1 teaspoon dried thyme
¼ teaspoon ground nutmeg
Salt and pepper to taste

Instructions

Melt the butter in a large pot or Dutch oven over medium-low heat. Add the onion, celery, carrot, and garlic. Add a pinch of salt. Cook gently, stirring occasionally, until the vegetables are soft and translucent, about 6 to 8 minutes. The goal is to soften without browning.
Add the chopped broccoli stems and cook for 3 to 4 minutes, stirring occasionally, until the stems begin to soften.
Sprinkle the flour evenly over the vegetables. Stir well to coat everything, then cook for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste.
Gradually whisk in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
Add the broccoli florets and thyme to the pot. Bring to a simmer and simmer gently, uncovered, until all vegetables are completely tender, about 8 to 10 minutes. If using frozen broccoli, this may take slightly less time.
Remove the pot from the heat and carefully puree the soup in batches in a blender until silky smooth, allowing steam to escape from the lid. Or use an immersion blender. You can also puree the soup to your desired consistency.
Return the soup to the pot (if using a blender) and stir in the heavy cream. Add the grated cheddar cheese in small handfuls, stirring after each addition until all the cheese is melted and the soup is smooth and creamy.
Stir in the nutmeg and season with salt and pepper to taste.
Ladle the hot soup into bowls. Garnish with extra shredded cheddar cheese or a sprinkle of fresh thyme leaves if desired.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to thin the soup.
Always remove the soup from the heat before adding the cheese and add it gradually while stirring to prevent the cheese from becoming grainy. Use freshly grated cheese from a block for the best results.

Nutrition