Broccoli & Cheddar Wednesday Soup Recipe

Sweat aromatics

In a large heavy-bottomed pot over medium heat, melt the unsalted butter. Add the finely chopped onion and diced carrot and cook, stirring occasionally, until translucent and softened but not browned, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle the all-purpose flour over the softened vegetables and stir constantly for 1–2 minutes to cook off the raw flour flavor and create a light roux. The mixture should be bubbling gently but not darkening.

Add liquids

Slowly whisk in the chicken or vegetable broth until smooth, scraping up any bits from the pot. Then add the whole milk and heavy cream. Increase heat to medium-high and bring to a gentle simmer, whisking occasionally so the roux fully dissolves into the liquid. Simmer 5 minutes to thicken slightly.

Cook broccoli

Add the chopped broccoli florets to the simmering base. Continue to simmer gently until the broccoli is tender when pierced with a fork, about 8–10 minutes. Reserve 1 cup of the cooked broccoli for texture and garnish if you prefer a partially chunky soup.

Blend (optional)

For a smooth, creamy soup: use an immersion blender directly in the pot and purée until mostly smooth, leaving the reserved cup of broccoli aside. If you prefer a chunkier soup: transfer 2 cups of the soup to a blender, pulse to your desired consistency, then return it to the pot along with the reserved broccoli.

Temper and add cheese

Reduce heat to low. Stir a ladleful of the hot soup into the grated sharp cheddar to warm it (this prevents the cheese from seizing). Slowly stir the warmed cheese mixture back into the pot in small additions, stirring constantly until fully melted and incorporated. Keep heat low—do not boil after cheese is added to avoid grainy texture.

Season the soup with salt, freshly ground black pepper, ground mustard (if using), Worcestershire sauce (if using), and crushed red pepper flakes (if desired). Taste and adjust seasoning. If the soup needs brightness, stir in the fresh lemon juice a little at a time and taste.

If the soup is thinner than you like, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water until smooth and stir it into the simmering soup. Cook 2–3 minutes until the soup thickens. Conversely, thin with extra broth or milk if needed.

Keep the soup over the lowest heat and stir occasionally until ready to serve. Do not allow to boil once cheese is incorporated.

Ladle the soup into bowls and garnish with the reserved broccoli florets and the shredded cheddar. Serve immediately with crusty bread or crackers.