Description
This Easy Broccoli Cheddar Soup recipe is a comforting and creamy homemade soup featuring tender broccoli florets, sharp cheddar cheese, and a rich broth base. Perfect for a cozy meal, this soup is simple to prepare using stovetop cooking, and offers a delicious blend of flavors with a hint of Dijon mustard and optional cayenne pepper for a mild kick.
Ingredients
Scale
Soup Base
- 1/4 cup butter (1/2 stick)
- 1/2 medium onion (chopped)
- 1 clove garlic (minced)
- 6 tablespoons flour
- 4 cups chicken broth (or use vegetable broth)
- 1 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
Vegetables
- 3 cups broccoli florets (cut small)
- 1/2 cup matchstick-cut carrots
Cheese & Seasoning
- 2 cups shredded sharp cheddar cheese (+ extra for serving)
- Pinch cayenne pepper (optional but recommended)
- Salt & pepper (to taste)
Instructions
- Sauté Onions: Melt the butter in a soup pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds to release its aroma without burning.
- Create Roux: Add the flour and cook for 1-2 minutes, stirring often. This step is important to cook off the raw flour taste and helps thicken the soup later.
- Add Broth: Slowly whisk in the chicken broth until the flour is fully dissolved and the mixture is smooth.
- Incorporate Dijon Mustard: Whisk in the teaspoon of Dijon mustard to add a subtle tang and depth of flavor.
- Add Cream and Vegetables: Stir in the heavy cream, broccoli florets, and matchstick-cut carrots. Increase heat to high and bring the soup to a gentle boil.
- Simmer: Reduce heat to medium-low, cover the pot with the lid slightly ajar, and let the soup simmer for 15-20 minutes until the broccoli and carrots are tender and the soup thickens. Stir occasionally to prevent sticking.
- Add Cheese: Reduce heat to low and gradually stir in the shredded sharp cheddar cheese. Cook for a few more minutes until cheese melts fully into the soup.
- Season and Blend (Optional): Add a pinch of cayenne pepper for a subtle heat, then season with salt and pepper to taste. Optionally, pulse blend some of the soup using an immersion blender directly in the pot to achieve a smoother texture.
- Serve: Serve the soup immediately, topped with extra shredded cheddar cheese for garnish.
Notes
- Use vegetable broth instead of chicken broth to make the soup vegetarian-friendly.
- Adjust the thickness by adding more broth if the soup becomes too thick after cooling.
- For a smoother soup, blend half or all of the soup before adding the cheese.
- Optional cayenne pepper adds a slight kick but can be omitted for a milder flavor.
- This soup reheats well and can be stored in the refrigerator for 3-4 days.
