Broccoli Cheddar Soup
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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The goal here is a soup that tastes strongly of broccoli and cheddar without becoming pasty. Simmering the stems before the florets builds vegetable flavor, while a modest flour base gives the broth enough body to hold the cheese.
Cheddar can turn grainy when it boils. Take the pot off the heat and add finely grated cheese in small handfuls. If the soup looks thicker than you like, warm milk loosens it without diluting the flavor.
The method behind the meal
Why this recipe works
- •Grate cheese from a block for the smoothest melt.
- •Cut broccoli stems small so they soften with the carrots.
- •Never boil the soup after adding cheddar.
Recipe
Broccoli Cheddar Soup
Creamy broccoli cheddar soup with tender vegetables and a smooth cheese finish, made without processed cheese.
Ingredients
Instructions
- 1Melt butter in a Dutch oven over medium. Cook onion, carrot, and chopped broccoli stems for 6 minutes.
- 2Stir in flour and mustard powder for 1 minute. Gradually whisk in broth, then milk.
- 3Add broccoli florets and simmer gently for 12–15 minutes until tender.
- 4Blend two cups of soup and return it to the pot, or mash some broccoli with a potato masher.
- 5Remove from heat. Stir in cheddar gradually until smooth, then season and serve.
Nutrition (per serving, estimated)
