Broccoli Cheddar Soup

A thick, creamy broccoli cheddar soup made in one pot with sharp cheddar, tender broccoli, carrot, and a hint of smoked paprika. Partially blended so it's both chunky and creamy.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: broccoli cheddar soup, broccoli cheese soup

Servings: servings

Calories: 411kcal

Author: Mike Hultquist

Equipment

Large pot or Dutch oven
Immersion blender (optional)

Ingredients

4 tablespoons butter
1 medium onion diced
Stems from the broccoli head peeled and finely diced
3-4 cloves garlic minced
1/3 cup flour
2 cups low-sodium chicken broth
2 cups half-and-half
Florets from 1 large head of broccoli about 1 lb whole, cut bite-size
1 cup shredded carrot
1/2 teaspoon Dijon or use 1/4 teaspoon mustard powder
1 teaspoon smoked paprika
1 teaspoon salt about
1/2 teaspoon black pepper
8 ounces sharp cheddar shredded from the block, plus more for topping
A few dashes of hot sauce optional

Instructions

Melt the butter and cook the onion and stems about 5 minutes.
4 tablespoons butter, 1 medium onion, Stems from the broccoli head
Add the garlic for 1 minute, then the flour for 1-2 minutes, stirring a bit, to cook off the raw flour. This is what makes the soup nice and thick.
3-4 cloves garlic, 1/3 cup flour
Whisk in the broth gradually, then the half-and-half.
2 cups low-sodium chicken broth, 2 cups half-and-half
Add the florets, carrot, Dijon, paprika, salt, and pepper. Simmer 15-20 minutes until the broccoli is tender and the soup has thickened.
Florets from 1 large head of broccoli, 1 cup shredded carrot, 1/2 teaspoon Dijon, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper
Optionally blend 1-2 cups and stir it back in.
Turn off the heat and add the cheese in handfuls. Finish with hot sauce to taste.
8 ounces sharp cheddar, A few dashes of hot sauce

Notes

THINNER SOUP: Add an extra 1 cup chicken broth for a looser soup. This also stretches the batch.

MUSTARD: Dijon and mustard powder work equally well. Either one balances the richness.

TEXTURE: For a fully smooth soup, blend the whole pot before adding the cheese.

CHEESE: Sharp cheddar is best, and smoked cheddar is amazing here. Pepper jack and Monterey Jack also work well.

HEAT: Swap the hot sauce for a pinch of cayenne for background heat without the tang.

FREEZING: Freeze for 3 months. To avoid any chance of a grainy texture, freeze before adding the cheese, then stir in the cheese after reheating.

REHEATING: Reheat gently over low heat. Don't boil, or the cheese may separate.

Nutrition