Broccoli Cheddar Soup Recipe
255Calories20gFat700mgSodium17gCarbs8gProtein3gFibre
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Cheese Blend & Garnish
Method
Soup Base
- 1
Prep broccoli
Wash the broccoli and cut into small florets; reserve stems. Peel tough outer layer from stems and dice them into small pieces (about 1/2-inch). Measure about 4 cups of florets total.
- 2
Sweat aromatics
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion and grated carrot and cook, stirring occasionally, until the onion is translucent and beginning to soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Make roux
Sprinkle the all-purpose flour over the softened vegetables and stir to combine. Cook the flour with the vegetables for 1–2 minutes, stirring constantly, to remove the raw flour taste but avoid browning.
- 4
Add liquids and broccoli stems
Slowly whisk in the chicken or vegetable broth, scraping the bottom of the pot to incorporate the roux. Add the diced broccoli stems as well. Bring the mixture to a gentle simmer and cook uncovered for 8–10 minutes, until stems begin to soften.
- 5
Simmer florets
Add the broccoli florets, reduce heat to medium-low, and simmer for another 6–8 minutes until the florets are tender but still bright green.
- 6
Blend (optional for smoother texture)
For a chunkier soup, remove about 1–2 cups of solids and mash lightly with a potato masher in the pot. For a smoother, creamier soup, use an immersion blender and pulse until desired consistency is reached, or carefully transfer half the soup to a blender, blend until smooth, and return to the pot. Be cautious with hot liquids.
- 7
Add dairy and seasoning
Stir in the whole milk and heavy cream, then add the salt, black pepper, and nutmeg. Warm the soup over low heat—do not boil—to combine flavors, about 3–4 minutes.
Cheese Blend & Garnish
- 8
Temper and add cheeses
Remove the pot from the heat. Add the softened cream cheese and whisk until incorporated. Gradually add the grated sharp cheddar a small handful at a time, stirring to melt completely before adding more. If using, stir in Worcestershire sauce. Return the pot to very low heat if needed; keep below a simmer to prevent the cheese from separating.
- 9
Adjust seasoning & finish
Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, thin with up to 1/2 cup additional milk or broth to reach desired consistency. Rewarm gently.
- 10