Print

Print Recipe

A rich, creamy, and comforting broccoli cheddar soup made with simple pantry staples, perfect for a quick weeknight meal or family gatherings.

Ingredients

Scale
  • 1/4 cup butter (1/2 stick)
  • 1/2 medium onion, chopped
  • 1 clove garlic, minced
  • 6 tablespoons flour
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 1 teaspoon Dijon mustard
  • 1 cup heavy cream
  • 3 cups broccoli florets, chopped small
  • 1/2 cup matchstick-cut carrots
  • 2 cups shredded sharp cheddar cheese, plus extra for topping
  • Pinch cayenne pepper (optional but highly recommended)
  • Salt & pepper, to taste

Instructions

  1. Melt butter in a large soup pot over medium heat.
  2. Add chopped onion and sauté until soft, about 4–5 minutes.
  3. Stir in minced garlic and cook 30 seconds until fragrant.
  4. Sprinkle in flour and cook 1–2 minutes, stirring often.
  5. Slowly pour in chicken or vegetable broth while whisking to dissolve lumps.
  6. Whisk in Dijon mustard.
  7. Add heavy cream, chopped broccoli florets, and matchstick carrots; bring to a gentle boil.
  8. Reduce heat to medium-low, partially cover, and simmer 15–20 minutes until broccoli and carrots are tender and the soup has thickened, stirring occasionally.
  9. Grate sharp cheddar if needed.
  10. Lower heat and gradually stir in shredded cheddar until melted and smooth.
  11. Add a pinch of cayenne if using and season with salt and pepper to taste.
  12. Pulse a few times with an immersion blender in the pot if a smoother texture is desired.
  13. Add extra broth or cream to adjust thickness if needed.
  14. Ladle into bowls and top with extra cheddar before serving.

Notes

Use fresh grated sharp cheddar for best melt and flavor; pre-shredded cheese may cause graininess., Frozen broccoli can be used but monitor cooking time to avoid mushiness., To make vegetarian, substitute chicken broth with vegetable broth., To make gluten-free, replace flour with a cornstarch slurry or gluten-free flour blend., Soup thickens upon cooling; thin with broth or cream when reheating., Freezing is not recommended due to potential separation of cheese and cream, but if frozen, reheat slowly with extra broth or cream., To reduce fat, substitute heavy cream with half-and-half or milk, though texture will be less creamy., Dairy-free options like coconut milk can be used but will change the flavor profile., Avoid overheating cheese to prevent grainy texture, stir in cheese gradually over low heat.

Nutrition

Find it online: https://margorecipes.com/easy-broccoli-cheddar-soup/