Description

This Creamy Broccoli Cheddar Soup is a comforting, velvety blend of tender broccoli, sharp cheddar, and Parmesan cheese in a rich, buttery base. Made with simple ingredients and cooked on the stovetop, it’s perfectly hearty and ideal for cozy lunches or dinners. The soup is thickened with a classic roux made from butter and flour, with a touch of mustard powder and nutmeg to enhance the flavors, finished off with croutons for a satisfying crunch.

Ingredients

Scale

Aromatics and Base

4 tablespoons salted butter
1 cup chopped yellow onion (about 1 small)
1 large carrot, grated
4 cloves garlic, minced

Soup Thickener and Seasonings

¼ cup all-purpose flour
1 teaspoon sea salt, plus more to taste
1 teaspoon mustard powder
¼ teaspoon ground nutmeg
Freshly cracked black pepper, to taste

Liquids

2 cups whole milk or half-and-half
2 cups chicken or vegetable stock

Cheeses

½ cup freshly grated Parmesan cheese
8 ounces shredded extra-sharp cheddar cheese (about 2 cups)

Garnish

Croutons, store-bought or homemade, for serving

Vegetables

4 cups chopped broccoli (from 1 large crown)

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Instructions

Sauté the Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and grated carrot, cooking and stirring until softened, about 5 minutes. Then, add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
Make the Roux: Sprinkle in the flour, sea salt, mustard powder, and ground nutmeg. Cook while whisking continually until the mixture forms a smooth paste, about 1 to 2 minutes, which will help thicken the soup.
Add Milk and Thicken: Slowly whisk in the milk and continue cooking while whisking until the mixture thickens enough to coat the back of a spoon, approximately 5 minutes. Remove the pot from the heat at this point.
Add Stock and Blend: Stir in the chicken or vegetable stock. Use an immersion blender to blend the liquid directly in the pot until smooth. Alternatively, carefully transfer the liquid to a blender, blend until smooth, then return it to the pot.
Cook Broccoli: Stir in the chopped broccoli. Return the pot to medium-low heat and simmer gently until the broccoli is tender, about 20 minutes.
Add Cheeses and Finish: Stir in the Parmesan cheese and half of the shredded cheddar cheese until melted. Then add the remaining cheddar cheese, stirring until the soup is creamy and velvety. Taste and adjust seasoning with salt and freshly cracked black pepper as desired.
Serve: Ladle the soup into bowls and top with croutons if using. Serve hot for a comforting meal.

Notes

Use extra-sharp cheddar for a stronger cheese flavor.
Can substitute half-and-half with whole milk for a lighter version or heavy cream for a richer texture.
For a vegetarian version, use vegetable stock instead of chicken stock.
The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
To make soup gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Croutons add a nice crunch but can be omitted for a smoother soup experience.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American