Broccoli Cheddar Soup
This Broccoli Cheddar Soup is a silky one-pot soup made with a buttery roux, half-and-half, tender broccoli, carrots, and sharp cheddar cheese. Adding the cheese off the heat keeps the soup smooth and creamy without splitting.
Equipment
- large pot
- whisk
- wooden spoon
- chef's knife
- cutting board
- box grater for grating the cheddar
- measuring cups and spoons
- blender optional for a smoother soup
Ingredients
- 4 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 3 cups low-sodium vegetable or chicken broth
- 1 lb broccoli florets, chopped small
- 1 1/2 cups matchstick carrots
- 12 oz sharp cheddar cheese, grated from a block
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp dry mustard
Instructions
- Melt the unsalted butter in a large pot over medium heat. Add the finely diced onion and cook for 5 minutes, until translucent.
- Sprinkle in the all-purpose flour and whisk constantly for 1 minute, until the mixture resembles wet sand and smells faintly nutty.
- Pour in the half-and-half about 1/4 cup at a time, whisking until smooth after each addition before adding more.
- Whisk in the broth 1 cup at a time until the soup base is smooth and slightly thickened.
- Add the chopped broccoli florets and matchstick carrots. Reduce the heat to LOW and simmer uncovered for 20 minutes, stirring occasionally, until the broccoli is tender.
- Stir in the salt, black pepper, freshly grated nutmeg, and dry mustard.
- Remove the pot completely from the heat. Add the grated sharp cheddar one handful at a time, stirring until each addition is fully melted before adding the next.
- Taste and adjust the salt, then serve hot. For a smoother texture, blend 2 cups of the soup and stir it back into the pot before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens considerably as it chills, so reheat it over low heat with a splash of broth or milk, stirring often. Do not allow the soup to boil because high heat can cause the cheese to separate. Freezing is not recommended. For a freezer-friendly option, freeze the soup base before adding the cheddar, then add freshly grated cheese while reheating.