Easy Broccoli Cheese Soup (Print version)
Creamy broccoli cheese soup with sharp cheddar, tender broccoli, carrots, and a smooth homemade base.
# Ingredients:
For the soup base
01 -
4 tablespoons (56 g) unsalted butter
02 -
1 medium yellow onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 teaspoon kosher salt, plus more to taste
05 -
1/2 teaspoon black pepper
06 -
1/2 teaspoon dry mustard
07 -
1/4 teaspoon smoked paprika
08 -
1/4 cup (32 g) all-purpose flour
For the soup
09 -
3 cups (720 ml) low-sodium vegetable broth
10 -
2 cups (480 ml) whole milk
11 -
5 cups (450 g) chopped broccoli florets and small diced stems
12 -
1 cup (110 g) shredded carrots
13 -
1/2 cup (120 ml) heavy cream
14 -
3 cups (340 g) freshly shredded sharp cheddar cheese
15 -
Sliced green onions or extra cheddar, for serving
# Instructions:
01 -
Chop the broccoli into small florets and dice tender stems into 1/4-inch pieces. Shred or finely cut the carrots.
02 -
Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes until soft. Stir in garlic, salt, pepper, dry mustard, and smoked paprika for 30 seconds.
03 -
Sprinkle in the flour and stir constantly for 1 minute. The mixture should look thick and pasty, with no dry flour left in the pot.
04 -
Slowly whisk in the vegetable broth, then the milk. Add the liquid in small splashes at first so the base stays smooth.
05 -
Add the broccoli and carrots. Bring to a gentle simmer and cook for 8-10 minutes, stirring often, until the broccoli is bright green and tender.
06 -
Turn off the heat. Stir in the cream, then add the cheddar a handful at a time until melted. Taste and adjust salt and pepper. Serve with green onions or extra cheddar.
# Good to know:
01 -
Best served hot, right after the cheddar melts in.
02 -
Use freshly shredded cheese for the smoothest texture.
03 -
Reheat gently over low heat to prevent separation.