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Per serving
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- 1
Prep Everything First
Chop the broccoli into bite-sized pieces — stems and all, don't throw those out. Shred or matchstick the carrots, chop the onion, mince the garlic. Get it all sitting there ready to go. This soup moves fast once you start, and you don't want to be scrambling.
- 2
Build the Base
Melt the butter in a large soup pot over medium heat. Add the onion along with the salt, pepper, dry mustard, cayenne, and smoked paprika. Sauté until the onion is soft and translucent, about 4 to 5 minutes. Add the garlic and cook another minute until it smells incredible.
- 3
Make the Roux
Sprinkle the flour over the onion mixture a little at a time, stirring as you go, until it forms a paste with the butter. Then slowly whisk in the chicken broth a splash at a time — do not rush this. Add the whole milk the same way. Patience here is what keeps the soup silky and smooth instead of grainy.
- 4
Add the Vegetables
Raise the heat to medium-high to bring the soup to a gentle simmer. Add the broccoli and carrots. Reduce to low and let everything simmer until the broccoli is just barely tender, about 5 to 10 minutes. Keep it at a low, lazy simmer — a hard boil will break your sauce.
- 5
Melt in the Cheese
Turn the heat off. Stir in the heavy cream. Add the shredded cheddar one cup at a time, stirring until each addition melts before adding the next. Shred it yourself if you can — the pre-shredded stuff has anti-caking powder in it and won't melt as smoothly. Taste and adjust salt and pepper. Serve hot topped with extra cheddar and green onions.
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Broccoli Cheddar Soup
Created by: HomeCooking
Ingredients
- 1/3 cup butter
- 1 large onion, chopped
- 1 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 3/4 tsp dry mustard powder
- 1/4 tsp cayenne pepper
- 3/4 tsp smoked paprika
- 2 garlic cloves, smashed and minced
- 1/3 cup all-purpose flour
- 3 cup chicken broth
- 3 cup whole milk
- 1 1/2 lb broccoli (about 3 large heads), chopped into bite-sized pieces
- 3 carrots, shredded or cut into matchsticks
- 3/4 cup heavy cream
- 4 cup sharp cheddar cheese, freshly shredded (about 14 oz), plus more for garnish
- chopped green onions, for garnish
Instructions
- Prep Everything FirstChop the broccoli into bite-sized pieces — stems and all, don't throw those out. Shred or matchstick the carrots, chop the onion, mince the garlic. Get it all sitting there ready to go. This soup moves fast once you start, and you don't want to be scrambling.
- Build the BaseMelt the butter in a large soup pot over medium heat. Add the onion along with the salt, pepper, dry mustard, cayenne, and smoked paprika. Sauté until the onion is soft and translucent, about 4 to 5 minutes. Add the garlic and cook another minute until it smells incredible.
- Make the RouxSprinkle the flour over the onion mixture a little at a time, stirring as you go, until it forms a paste with the butter. Then slowly whisk in the chicken broth a splash at a time — do not rush this. Add the whole milk the same way. Patience here is what keeps the soup silky and smooth instead of grainy.
- Add the VegetablesRaise the heat to medium-high to bring the soup to a gentle simmer. Add the broccoli and carrots. Reduce to low and let everything simmer until the broccoli is just barely tender, about 5 to 10 minutes. Keep it at a low, lazy simmer — a hard boil will break your sauce.
- Melt in the CheeseTurn the heat off. Stir in the heavy cream. Add the shredded cheddar one cup at a time, stirring until each addition melts before adding the next. Shred it yourself if you can — the pre-shredded stuff has anti-caking powder in it and won't melt as smoothly. Taste and adjust salt and pepper. Serve hot topped with extra cheddar and green onions.