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Creamy Broccoli Cheddar Soup

Creamy broccoli cheddar soup in a white bowl on rustic wooden table.
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This is the ultimate creamy broccoli cheddar soup, built for real life. It is luxuriously smooth and packed with fresh broccoli flavor, achieving its velvety texture naturally by blending part of the soup, without any heavy cream. It is a comforting one-pot meal ready in about 45 minutes.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 cup whole milk
  • 1 cup half-and-half
  • 1 large head of broccoli, cut into small florets (about 6 cups)
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper to taste
  • 8 ounces sharp cheddar cheese, freshly grated (about 2 cups, packed)
  • Pinch of nutmeg

Instructions

  1. In a large Dutch oven or pot, melt butter over medium heat. Add diced onion and carrot. Cook for 8-10 minutes until softened and onion is translucent. Add garlic and cook for 60 seconds until fragrant.
  2. Sprinkle flour over the vegetable mixture. Stir constantly for about 2 minutes to cook the raw flour taste and form a roux.
  3. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then whisk in the milk and half-and-half. Bring the mixture to a gentle simmer.
  4. Add broccoli florets, dry mustard, smoked paprika (if using), a big pinch of salt, and several grinds of black pepper. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, until broccoli is very tender.
  5. Using an immersion blender, carefully blend about half of the soup right in the pot until smooth. (Alternatively, transfer half to a standard blender, blend, and return to pot). This creates a velvety base with texture.
  6. Turn off the heat. Let soup cool for 2-3 minutes. Gradually add the grated cheddar cheese, one handful at a time, stirring until fully melted after each addition. Stir in the pinch of nutmeg. Taste and adjust seasoning with more salt and pepper as needed.

Notes

Always grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make the soup grainy. Do not add cheese to boiling soup; let it cool slightly first to prevent separation. For a lighter version, use 2 cups of 2% milk instead of milk and half-and-half.

Nutrition

Find it online: https://harmonymeal.com/creamy-broccoli-cheddar-soup/