Soups & Stews
Broccoli Cheddar Soup
Velvety cheddar soup studded with tender broccoli and shredded carrot, made from scratch in 40 minutes.
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 40 mins
- Serves
- 6
- Level
- Easy
A smooth, cheesy soup built on a quick butter-and-flour base. Shred the cheddar yourself from a block, since pre-shredded cheese has anti-caking starch that can make the soup grainy. Take the pot off the heat before stirring in the cheese so it melts silky, not stringy.
Ingredients
Serves 6
Directions
- Melt the butter in a large pot over medium heat. Cook the onion 5 minutes until soft, adding the garlic for the last 30 seconds.
- Stir in the flour and cook 1 minute. Whisk in the broth, then the milk and half-and-half, a little at a time, until smooth.
- Bring to a gentle simmer and add the broccoli, carrot, mustard powder, salt and pepper. Cook 10 to 12 minutes, until the broccoli is tender and the soup thickens slightly.
- For a partly smooth soup, pulse a few times with an immersion blender, leaving some pieces.
- Remove from the heat and stir in the cheddar a handful at a time until melted. Taste and adjust the salt.
Tips and make-ahead notes
- Do not let the soup boil after the cheese goes in.
- Keeps 4 days refrigerated; reheat gently over low heat, stirring.
- Serve in a hollowed-out round bread loaf for a party.
Nutrition per serving
- Calories
- 410
- Carbohydrates
- 17g
- Protein
- 17g
- Fat
- 31g
- Fiber
- 3g
- Sodium
- 780mg
Estimated. Values change with brands, portion sizes and substitutions.
