Broccoli cheddar soup – creamy broccoli soup with cheese Recipe
Broccoli cheddar soup is a thick, creamy broccoli soup with cheddar cheese, popular in American cafés and bakeries as the “soup of the day”. It’s both vegetable‑forward and cheesy, something between a broccoli cream soup and a very thin cheese sauce. It works great as a quick lunch on a cooler day, especially served with a slice of crusty bread.
This soup delivers the comfort of a cheesy sauce while still feeling like a vegetable‑based meal, with broccoli providing color and freshness and cheddar adding richness and depth.
Chef's tips
Grate the cheese yourself rather than using pre‑shredded; it melts more smoothly. Add the cheese off the heat to prevent it from becoming grainy. If you’re blending the soup, do it in short bursts to keep some texture.
How to serve
Serve in warm bowls with extra grated cheddar, freshly ground black pepper, and a drizzle of good olive oil. A side of crusty sourdough or garlic bread turns it into a satisfying main course.
Ingredients
- broccoli - 400 g
- carrot - 80 g
- onion - 80 g
- garlic - 4 g
- butter - 40 g
- wheat flour - 25 g
- vegetable stock - 700 ml
- milk - 250 ml
- cheddar cheese - 150 g
- salt - 4 g
- black pepper - 2 g
- nutmeg - 0.5 g
Preparation
- Divide the broccoli into small florets, peel the stalk to remove the tough outer layer and dice it. Peel the carrot and grate it on the large holes of a box grater. Finely dice the onion and chop the garlic.
- In a large pot, melt the butter over medium heat. Add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent, without browning.
- Add the garlic and carrot and cook for another 2–3 minutes, stirring.
- Sprinkle in the flour and mix thoroughly with the vegetables and butter. Cook for 1–2 minutes, stirring constantly, until the flour absorbs the fat and lightly toasts but does not brown.
- Gradually pour in the stock, whisking vigorously to avoid lumps. Add the chopped broccoli (florets and stalk).
- Bring the soup to a boil, then reduce the heat and cook for 10–12 minutes, until the broccoli is tender but still slightly firm and bright green.
- Pour in the milk, stir, and heat for another 2–3 minutes, without letting it come to a full boil so the milk doesn’t curdle.
- Remove the pot from the heat. You can partially blend the soup with an immersion blender – until smooth or only a little, leaving some broccoli pieces for texture.
- Add the grated cheddar and stir until the cheese is completely melted. Season with salt, pepper, and a pinch of nutmeg. If the soup is too thick, add a little more stock or milk.
- Serve the soup hot, topped with a little extra cheese on top if you like.
Storage
Store the cooled soup in an airtight container in the fridge for up to a few days, or freeze in portions. Reheat gently over low heat, stirring often and without boiling, so the cheese and milk don’t separate.
I like to keep the soup only partially blended, with visible pieces of broccoli – it looks more appetizing and feels heartier.
