Description
Make a rich and creamy broccoli cheddar soup at home that tastes like the popular restaurant version. This recipe is simple and comforting.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 pound fresh broccoli florets
- 1 cup heavy cream
- 8 ounces sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
- Slowly whisk in the vegetable broth until the mixture is smooth. Bring to a simmer.
- Add the broccoli florets. Cook until the broccoli is tender, about 10 to 12 minutes.
- Remove the pot from the heat. Use an immersion blender to blend the soup until it reaches your desired consistency; leave some small chunks for texture if you prefer.
- Stir in the heavy cream, salt, pepper, and nutmeg.
- Gradually add the shredded cheddar cheese, stirring until completely melted and the soup is smooth and creamy. Do not boil the soup after adding the cheese.
- Taste and adjust seasoning if needed before serving hot.
Notes
- Use sharp cheddar cheese for the best flavor. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting; shred your own cheese if possible.
- For a thicker soup, simmer longer before adding the cream, or add 1 extra tablespoon of flour with the initial butter.
- If you want a lower-fat version, substitute half-and-half for the heavy cream.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5
- Sodium: 550
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 18
- Fiber: 3
- Protein: 14
- Cholesterol: 95