Broccoli Cheddar Soup
Velvety, spoonable texture with tender green florets and ribbons of melted cheese creates a richly satisfying bowl that feels both nourishing and indulgent. The soup balances a mellow milk-cream base with a bright vegetable note and a whisper of mustard and Worcestershire for depth.
Use freshly grated cheese and low heat when adding it to prevent graininess; substitute vegetable broth for a vegetarian version and swap half-and-half for extra richness if you prefer. For a lighter soup, replace heavy cream with extra milk and finish with a splash of lemon juice to lift the flavors.
Serve with crusty bread, a warm baguette, or crisp croutons for contrast; it makes a cozy solo lunch, an easy weeknight dinner, or a make-ahead starter for casual dinner guests. Leftovers reheat well—stir gently over low heat and add a splash of milk if the soup thickens while stored.
How to Make It
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1
Melt the butter in a large saucepan over medium heat until foaming.
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2
Add the onion and carrot; sauté until the onion is translucent and the carrot softens, about 6–8 minutes.
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3
Add the garlic and cook, stirring, for 30 seconds until fragrant.
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4
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to form a light roux and remove any raw flour taste.
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5
Slowly whisk in the chicken broth, scraping any brown bits from the pan to loosen flavor; add the bay leaf.
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6
Bring the mixture to a simmer and cook for 8–10 minutes until slightly thickened and the vegetables are tender.
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7
Add the broccoli florets and simmer until the broccoli is tender, about 5–7 minutes.
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8
Remove and discard the bay leaf. Use an immersion blender to purée about half the soup in the pot for a creamier texture, leaving some florets whole for bite; alternatively transfer half to a blender, purée, then return to the pot.
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9
Reduce the heat to low and stir in the milk, heavy cream, Dijon mustard, and Worcestershire sauce; warm gently—do not boil.
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10
Remove the pot from heat and gradually stir in the grated cheddar a handful at a time until fully melted and smooth; season with salt, black pepper, and cayenne if using.
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11
Taste and adjust seasoning; if the soup is too thick, thin with a splash of milk or broth and rewarm gently before serving.
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12
Ladle into bowls and serve with crusty bread or crisp croutons; garnish with extra grated cheese or a drizzle of olive oil if desired.
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