Broccoli Cheddar Soup Recipe
This easy Broccoli Cheddar Soup recipe is creamy, cheesy and packed with tender broccoli and carrots. It comes together on the stovetop in about 30 minutes and includes simple tips for smooth, perfectly melted cheddar.
Servings: 6 servings
Cost: $8
Equipment
- Large pot or Dutch oven
- Immersion Blender
- box grater
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup diced onion
- 1 cup finely chopped carrots
- 1 garlic clove minced
- 2 cups finely chopped broccoli florets
- 1/4 cup cornstarch
- 2 cups low-sodium chicken stock
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 2 cups half-and-half or whole milk
- 1 tablespoon Worcestershire sauce
- 2 cups freshly shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper to taste
Optional Garnish
- Additional shredded cheddar cheese
- Small broccoli florets
- Shredded carrots
- Freshly ground black pepper
Instructions
- In a large pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the onion and cook for 2–3 minutes, or until softened.
- Add the carrots and cook for 2 minutes. Stir in the garlic and cook for 1 minute.
- Add the broccoli and cook for 2 minutes. Stir in the cornstarch and cook for another 2 minutes, stirring every 30 seconds so the cornstarch does not burn.
- Stir in the chicken stock, onion powder, garlic powder, ground mustard and Worcestershire sauce. Bring the mixture to a boil, reduce the heat to low and simmer for 2–3 minutes, or until slightly thickened.
- Stir in the half-and-half. Simmer gently for about 5 minutes, or until the broccoli is tender when pierced with a fork. Do not allow the soup to boil rapidly.
- Use an immersion blender to puree the soup to your preferred consistency.
- Remove the pot from the heat. Add the cheddar one handful at a time, stirring until each addition melts completely before adding more.
- Season with salt and pepper to taste. Serve immediately with additional cheddar, broccoli and carrots, if desired.
Video
Notes
- Cheese: Grate cheddar directly from a block for the smoothest texture.
- Adding the cheese: Remove the pot from the heat and add the cheese gradually. High heat can cause it to become grainy or separate.
- Frozen broccoli: Thaw and drain frozen broccoli before using.
- Whole milk: Whole milk may be substituted for the half-and-half, but the soup will be slightly thinner.
- Vegetarian: Substitute vegetable stock and vegetarian Worcestershire sauce or coconut aminos.
- Gluten-free: Check that the stock, Worcestershire sauce and all packaged ingredients are certified gluten-free.
- Countertop blender: If you do not have an immersion blender, carefully blend the hot soup in small batches. Vent the blender lid according to the manufacturer’s instructions.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days.
- Reheating: Reheat slowly over low heat, stirring frequently. Add a splash of stock or half-and-half if needed.
- Freezing: Freezing is not recommended because the texture may become grainy after thawing.
Nutrition
Serving: 1g | Calories: 383kcal | Carbohydrates: 18g | Protein: 15g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 413mg | Potassium: 444mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4535IU | Vitamin C: 32mg | Calcium: 391mg | Iron: 1mg