Cheddar Broccoli Soup
This creamy Broccoli Cheddar Soup is easy, all in one pot! Bursting with flavor and made in no time, the secret to its deliciousness is all in the spices.
Prep
15
min
Cook
40
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(5)
- 6 cups chopped broccoli to bite-size pieces
- 1/8 teaspoon ground cayenne pepper
- 1-1/2 teaspoons minced garlic (5-2.5 ml)
- pepper
- 1 cup finely diced yellow onion 1 onion
🥩Meat & Seafood(1)
- 32 ounces reduced-sodium chicken broth or vegetable broth
🥛Dairy & Eggs(2)
- 12 ounces freshly shredded extra-sharp Cheddar cheese 3-1/4 cups
- 7 tablespoons unsalted butter divided
🫙Pantry Staples(3)
- Hearty buttered bread optional, or serve in bread bowls
- 6 tablespoons flour
- 1 tablespoon olive oil
🧂Spices & Seasonings(3)
- 1 bay leaf optional
- 3/4 teaspoon paprika I like smoked
- Salt
🍯Sauces & Condiments(1)
- 3/4 teaspoon ground mustard
📦Other(2)
- 3 cups half-and-half
- 2 cups shredded carrots
Nutrition (per serving)
Calories
409
Protein
9g
Carbs
25g
Fat
34g
👨🍳 Instructions
- 1
Heat 1 tablespoon butter and olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until golden (3–5 minutes). Add garlic, paprika, mustard, cayenne, and pepper to taste (I add 1/2 teaspoon). Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
- 2
Add the remaining 6 tablespoons butter and melt. Whisk in flour and cook for 2 minutes, whisking constantly, until it thickens.
- 3
Gradually whisk in chicken broth. Once combined, slowly add half-and-half, whisking constantly. Reduce heat to medium-low, add bay leaf, and simmer for 15 minutes, whisking occasionally or until nicely thickened.
- 4
While the soup simmers, chop broccoli and shred cheese. Add broccoli and carrots to the soup.
- 5
Let the soup cook on low for 10–15 minutes, or until the broccoli is tender to your liking, stirring occasionally. Blend some of the soup for a smoother texture if desired, or leave it chunky.
- 6
Turn off the heat. Stir in cheese gradually, a handful at a time, until melted. Taste and adjust seasoning with salt as needed. (I'll add 1/2 up to 1 teaspoon here!)
- 7
Enjoy immediately in bread bowls or with hearty buttered bread on the side for dipping.
💡 Pro Tips
- ✓Cook the spice mixture (paprika, mustard, cayenne) for 45 seconds to 1 minute after adding garlic to activate volatile aromatic compounds and eliminate raw spice flavor, which would otherwise taste harsh in the creamy base.timing45 seconds to 1 minute
- ✓Use a 1:1 butter-to-flour ratio (6 tablespoons each) and cook the roux for exactly 2 minutes at medium heat to reach a blonde roux stage (~150°F), which provides thickening power without the bitter, burnt flavor of a darker roux.technique1:1 ratio, 2 minutes, ~150°F
- ✓Whisk in broth gradually while maintaining constant whisking to prevent lumps; the starch granules gelatinize at 140-150°F and need agitation to hydrate evenly rather than clumping.technique140-150°F gelatinization range
- ✓Add cheese off-heat in small handfuls (roughly 1/2 cup at a time) and stir until fully melted before adding more; this prevents the proteins in melted cheese from bonding excessively, which causes graininess and separates fat (the soup will break above 180°F with constant stirring).timingOff-heat, ~1/2 cup handfuls, below 180°F
- ✓Add an additional 1/4 to 1/2 teaspoon of salt at the end because fat (from cheese and half-and-half) masks salt perception; you need 15-20% more salt in creamy dishes to reach the same flavor intensity as a broth-based soup.ingredient15-20% additional salt in creamy base
Share this recipe
Prep
15
min
Cook
40
min
Serves
6
people
Level
intermediate
Share this recipe
Cheddar Broccoli Soup
This creamy Broccoli Cheddar Soup is easy, all in one pot! Bursting with flavor and made in no time, the secret to its deliciousness is all in the spices.
📝 Ingredients
Serves 6🥬Fresh Produce(5)
- 6 cups chopped broccoli to bite-size pieces
- 1/8 teaspoon ground cayenne pepper
- 1-1/2 teaspoons minced garlic (5-2.5 ml)
- pepper
- 1 cup finely diced yellow onion 1 onion
🥩Meat & Seafood(1)
- 32 ounces reduced-sodium chicken broth or vegetable broth
🥛Dairy & Eggs(2)
- 12 ounces freshly shredded extra-sharp Cheddar cheese 3-1/4 cups
- 7 tablespoons unsalted butter divided
🫙Pantry Staples(3)
- Hearty buttered bread optional, or serve in bread bowls
- 6 tablespoons flour
- 1 tablespoon olive oil
🧂Spices & Seasonings(3)
- 1 bay leaf optional
- 3/4 teaspoon paprika I like smoked
- Salt
🍯Sauces & Condiments(1)
- 3/4 teaspoon ground mustard
📦Other(2)
- 3 cups half-and-half
- 2 cups shredded carrots
Nutrition (per serving)
Calories
409
Protein
9g
Carbs
25g
Fat
34g
👨🍳 Instructions
- 1
Heat 1 tablespoon butter and olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until golden (3–5 minutes). Add garlic, paprika, mustard, cayenne, and pepper to taste (I add 1/2 teaspoon). Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
- 2
Add the remaining 6 tablespoons butter and melt. Whisk in flour and cook for 2 minutes, whisking constantly, until it thickens.
- 3
Gradually whisk in chicken broth. Once combined, slowly add half-and-half, whisking constantly. Reduce heat to medium-low, add bay leaf, and simmer for 15 minutes, whisking occasionally or until nicely thickened.
- 4
While the soup simmers, chop broccoli and shred cheese. Add broccoli and carrots to the soup.
- 5
Let the soup cook on low for 10–15 minutes, or until the broccoli is tender to your liking, stirring occasionally. Blend some of the soup for a smoother texture if desired, or leave it chunky.
- 6
Turn off the heat. Stir in cheese gradually, a handful at a time, until melted. Taste and adjust seasoning with salt as needed. (I'll add 1/2 up to 1 teaspoon here!)
- 7
Enjoy immediately in bread bowls or with hearty buttered bread on the side for dipping.
💡 Pro Tips
- ✓Cook the spice mixture (paprika, mustard, cayenne) for 45 seconds to 1 minute after adding garlic to activate volatile aromatic compounds and eliminate raw spice flavor, which would otherwise taste harsh in the creamy base.timing45 seconds to 1 minute
- ✓Use a 1:1 butter-to-flour ratio (6 tablespoons each) and cook the roux for exactly 2 minutes at medium heat to reach a blonde roux stage (~150°F), which provides thickening power without the bitter, burnt flavor of a darker roux.technique1:1 ratio, 2 minutes, ~150°F
- ✓Whisk in broth gradually while maintaining constant whisking to prevent lumps; the starch granules gelatinize at 140-150°F and need agitation to hydrate evenly rather than clumping.technique140-150°F gelatinization range
- ✓Add cheese off-heat in small handfuls (roughly 1/2 cup at a time) and stir until fully melted before adding more; this prevents the proteins in melted cheese from bonding excessively, which causes graininess and separates fat (the soup will break above 180°F with constant stirring).timingOff-heat, ~1/2 cup handfuls, below 180°F
- ✓Add an additional 1/4 to 1/2 teaspoon of salt at the end because fat (from cheese and half-and-half) masks salt perception; you need 15-20% more salt in creamy dishes to reach the same flavor intensity as a broth-based soup.ingredient15-20% additional salt in creamy base