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Broccoli Cheddar Soup

Broccoli Cheddar Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 504
Ingredients Method Notes

Ingredients
  

  • 3 tbsp butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium vegetable broth
  • 4 cups broccoli florets
  • 1 medium carrot, shredded
  • ½ cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic for 30 seconds, then whisk in flour and cook 1 minute. Slowly pour in broth, whisking until smooth.
  2. Add broccoli and carrot. Bring to a simmer and cook until broccoli is fork-tender, 10 to 12 minutes.
  3. Remove from heat. Blend about half the soup with an immersion blender until creamy but still chunky.
  4. Return to low heat. Stir in cheddar a handful at a time until melted. Add heavy cream and Dijon mustard, and season with salt and pepper. Do not boil.
  5. Ladle into bowls and top with extra cheese and black pepper. Serve hot.

Notes

The soup thickens as it cools, so stir in a splash of broth when reheating if needed. Shredding the cheese yourself makes a real difference; pre-shredded cheese often contains anti-caking agents that can leave a grainy finish.