Creamy Broccoli Cheddar Soup

Name: Creamy Broccoli Cheddar Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 tablespoons (57 g) unsalted butter; 1 medium (about 8 oz) (225 g) yellow onion, finely diced; 3 medium (about 8 oz) (225 g) carrots, peeled and finely diced (¼-inch / 6 mm); 3 cloves (9 g) garlic cloves, minced; ⅓ cup (42 g) all-purpose flour; 3 cups (710 ml) low-sodium chicken or vegetable broth, at room temperature or warm; 2 cups (480 ml) whole milk, cool, not ice-cold; 1½ lb (680 g) broccoli crowns, cut into ½-inch (1.5 cm) florets; peel and dice tender stems; 8 oz (225 g) sharp cheddar cheese, freshly grated from a block (about 2⅔ cups), at room temperature; 1 teaspoon (5 g) Dijon mustard; ⅛ teaspoon (0.3 g) ground nutmeg (optional); kosher salt, to taste, start with ½ teaspoon; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A thick, velvety soup with tender broccoli florets, sweet carrots, and plenty of sharp cheddar melted in off the heat so it stays smooth. Ready in about an hour with one pot.

Prep: 25 min
Cook: 30 min
Total: 55 min
Makes: About 8 cups (6 servings)

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Ingredients

6 servings

4 tablespoons (57 g) unsalted butter
1 medium (about 8 oz) (225 g) yellow onion, finely diced
3 medium (about 8 oz) (225 g) carrots, peeled and finely diced (¼-inch / 6 mm)
3 cloves (9 g) garlic cloves, minced
⅓ cup (42 g) all-purpose flour
3 cups (710 ml) low-sodium chicken or vegetable broth, at room temperature or warm
2 cups (480 ml) whole milk, cool, not ice-cold
1½ lb (680 g) broccoli crowns, cut into ½-inch (1.5 cm) florets; peel and dice tender stems
8 oz (225 g) sharp cheddar cheese, freshly grated from a block (about 2⅔ cups), at room temperature
1 teaspoon (5 g) Dijon mustard
⅛ teaspoon (0.3 g) ground nutmeg (optional)
kosher salt, to taste, start with ½ teaspoon
black pepper, freshly ground, to taste

Equipment (6)

5- to 6-quart (4.7–5.7 L) heavy-bottomed pot or Dutch oven
Wooden spoon or flat-edged spatula
Whisk
Box grater
Immersion blender (or countertop blender)
Ladle

Steps

Before you start

Grate the cheddar from a block yourself; pre-shredded cheese contains anti-caking starch that can make the soup grainy.
Let the milk sit out while you chop so it is not ice-cold when it goes into the hot roux.
Cut the broccoli into small, even pieces so it cooks at the same rate as the carrots.
Use a 5- to 6-quart (4.7–5.7 L) pot so there is room to stir and blend.

1
Prep the vegetables
- Dice the onion and carrots into ¼-inch (6 mm) pieces, mince the garlic, and cut the broccoli into ½-inch (1.5 cm) florets.
- Peel the tough outer skin from the stems and dice the stems small.
- Grate the cheddar and measure the milk and broth.
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Ready when: Vegetables are cut into small, even pieces.
Tip: Keep the stems; once peeled they are sweet and tender and add body to the soup.
2
Soften onion and carrots
- Melt the butter in the pot over medium heat.
- Add the onion and carrots with ½ teaspoon salt.
- Cook, stirring often, for 7 to 8 minutes.
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Ready when: Onion is translucent and soft, and carrots have brightened slightly, with no browning.
Tip: If the onion starts to brown, lower the heat; browning will darken the soup's color.
3
Add garlic and flour
- Stir in the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
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Ready when: Flour looks like a pasty, sandy coating on the vegetables and smells lightly toasty.
Tip: Do not let the flour scorch or turn brown.
4
Whisk in broth
- Pour in the broth about ½ cup (120 ml) at a time, stirring or whisking constantly and scraping the bottom of the pot after each addition so no lumps form.
- Bring to a gentle simmer.
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Ready when: Liquid is smooth, slightly thickened, and bubbling gently around the edges.
Tip: Adding broth gradually is the key to a lump-free base.
5
Add milk
- Slowly stir in the milk and add the mustard and nutmeg (if using).
- Heat, stirring often, until steaming and small bubbles appear at the edge, about 3 minutes.
- Do not allow a full boil.
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Ready when: Soup is steaming with tiny bubbles at the edges.
Tip: Boiling milk can cause it to separate or scorch on the bottom.
6
Simmer the broccoli
- Add the broccoli florets and stems.
- Reduce the heat to low and simmer, partially covered, stirring occasionally, for 10 to 12 minutes.
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Ready when: Broccoli is bright green and a fork pierces the stems easily; carrots are soft.
Tip: Do not overcook, or the broccoli turns olive-drab and sulfurous.
7
Partially blend
- Remove the pot from the heat.
- Pulse an immersion blender in the soup 5 to 6 times, just enough to thicken the base while leaving plenty of visible broccoli and carrot pieces.
- For a countertop blender, ladle out 2 cups, blend until smooth, and stir back in.
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Ready when: Soup is thicker and creamy but still chunky.
Tip: Vent the blender lid and hold a towel over it when blending hot liquid.
8
Melt in the cheddar
- With the pot off the heat, add the cheddar one handful at a time, stirring until each addition melts before adding the next.
- Let the soup sit 1 minute between handfuls if needed.
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Ready when: Cheese is fully melted and the soup is smooth, glossy, and pale golden.
Tip: Adding cheese over high heat makes it clump and turn greasy. If the soup cooled too much, return to the lowest heat for a moment.
9
Season and serve
- Taste and add salt and freshly ground pepper as needed; sharp cheddar and broth vary in saltiness.
- Ladle into warm bowls and serve hot.
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Ready when: Soup tastes well seasoned and cheesy, with a gentle tang from the mustard.
Tip: If too thick, thin with a splash of warm milk or broth.

Good to know

Tips

Always add cheese off the heat, in handfuls, for a smooth, non-greasy texture.
Dice the carrots small so they become tender in the same time as the broccoli.
Blend only part of the soup to keep a hearty texture while giving it body.
Serve with crusty bread or in a bread bowl, and top with extra cheddar if you like.

Make ahead

Make the soup through step 7 up to 2 days ahead and refrigerate. Reheat gently over medium-low heat, then add the cheddar off the heat just before serving.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat, stirring often and adding a splash of milk if thick; do not boil. Freezing is not recommended because the dairy can separate, but if needed freeze for up to 2 months and whisk well while reheating. Not suitable for room-temperature storage beyond 2 hours.

Substitutions

whole milk → half-and-half. Gives a richer soup; use the same amount.
sharp cheddar cheese → extra-sharp white cheddar or a mix of cheddar and Gruyère. Use the same total weight; avoid pre-shredded cheese.
all-purpose flour → 1 tablespoon cornstarch mixed with 2 tablespoons cold water. For gluten-free; stir in after the broth and simmer 1 to 2 minutes until thickened.
low-sodium chicken or vegetable broth → vegetable broth. Makes the soup vegetarian.