Broccoli Cheddar Soup Recipe

Essential Ingredients

For the soup base:

• 4 cups fresh broccoli florets (about 2 large heads)
• 1 cup broccoli stems, peeled and diced
• 4 tablespoons butter
• 1 medium onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 1 cup heavy cream

For the cheese component:

• 3 cups sharp cheddar cheese, freshly grated
• 1/2 cup mild cheddar cheese, freshly grated
• 1 teaspoon Dijon mustard
• 1/2 teaspoon paprika
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons fresh chives, chopped

Preparing the Broccoli Components

Start by thoroughly washing your broccoli and separating it into bite-sized florets of roughly uniform size. Don’t discard the stems – they add wonderful flavor and nutrition to the soup. Peel the tough outer layer from the stems and dice them into small pieces about 1/4 inch in size. The stems will cook faster when diced small and provide a slightly different texture that adds interest to the finished soup.

Bring a large pot of salted water to boil and blanch the broccoli florets for 2-3 minutes until they’re bright green and just tender when pierced with a fork. Immediately transfer them to an ice water bath to stop the cooking process and preserve their vibrant color. This blanching step ensures the broccoli will be perfectly tender in the finished soup without becoming mushy or losing its appealing green color.

Building the Flavor Foundation

In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery, cooking for 5-6 minutes until the vegetables are softened and the onion becomes translucent. This combination of vegetables, known as mirepoix, provides the aromatic base that gives depth to your soup beyond just broccoli and cheese.

Add the diced broccoli stems to the pot along with the minced garlic, cooking for another 2-3 minutes until the garlic becomes fragrant. The stems need a bit more cooking time than the florets, so adding them now ensures everything will be perfectly tender in the finished soup.

Creating the Perfect Roux

Sprinkle the flour over the vegetable mixture and stir constantly for 2-3 minutes to create a light roux. This step is crucial for achieving the proper thickness in your soup without any lumps. The flour should be completely absorbed by the butter and vegetables, and the mixture should smell nutty and toasted but not browned.

Cook the roux until it’s golden and fragrant, stirring constantly to prevent burning. A properly cooked roux will eliminate any raw flour taste and provide the smooth, creamy base that makes this soup so satisfying.

Incorporating the Liquid Base

Gradually add the chicken or vegetable broth to the pot, whisking constantly to prevent lumps from forming. Start with about 1 cup of broth, whisking vigorously until smooth, then gradually add the remaining broth. This gradual addition ensures a completely smooth soup base without any flour lumps.

Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the vegetables are completely tender and the soup has thickened slightly. The consistency should be hearty but not overly thick at this point, as you’ll be adding milk and cream shortly.

Adding the Creamy Element

Slowly stir in the milk and heavy cream, bringing the soup back to a gentle simmer. The combination of milk and cream provides richness without making the soup overly heavy. Heat the soup gently – avoid boiling vigorously, as this can cause the dairy to curdle and create an unpleasant texture.

Add the blanched broccoli florets to the soup and simmer for 5-10 minutes until they’re heated through and tender but still hold their shape. The broccoli should be easily pierced with a fork but not falling apart.

Incorporating the Cheese Perfectly

Remove the soup from direct heat before adding the cheese – this is crucial for preventing the cheese from becoming stringy or grainy. Add the grated cheddar cheese in small handfuls, stirring gently after each addition until completely melted and smooth. Using freshly grated cheese rather than pre-shredded ensures the smoothest texture, as pre-shredded cheese contains anti-caking agents that can affect melting.

Stir in the Dijon mustard and paprika, which enhance the cheese flavor and add subtle complexity. The mustard provides a slight tang that brightens the rich cheese base, while the paprika adds a hint of smokiness and beautiful color.

Final Seasoning and Texture Adjustments

Season the soup with salt, black pepper, and cayenne pepper if using. Taste and adjust seasonings as needed, keeping in mind that the cheese already provides significant saltiness. The soup should have a rich, cheesy flavor with the fresh taste of broccoli coming through clearly.

If you prefer a smoother texture, use an immersion blender to partially puree the soup, leaving some broccoli pieces for texture. For a completely smooth soup, blend it entirely, though many people prefer some texture from the broccoli pieces.

Achieving the Perfect Consistency

The finished soup should have a creamy, coating consistency that’s substantial enough to satisfy but not so thick that it coats your spoon heavily. If the soup seems too thick, thin it gradually with additional warm broth or milk. If it’s too thin, simmer it gently for a few more minutes to reduce and concentrate.

Remember that the soup will continue to thicken slightly as it cools, so it’s better to err on the side of slightly thinner rather than too thick when serving hot.

Serving and Garnish Ideas

Ladle the broccoli cheddar soup into warmed bowls for the best temperature retention and presentation. Garnish each serving with fresh chopped chives, a sprinkle of additional grated cheddar cheese, or a few drops of hot sauce for those who enjoy a bit of heat.

This soup pairs wonderfully with crusty bread, garlic breadsticks, or classic grilled cheese sandwiches for the ultimate comfort food combination. Consider serving it in bread bowls made from round sourdough loaves for an extra-special presentation.

Storage and Reheating Guidelines

Store leftover broccoli cheddar soup in the refrigerator for up to 4 days. The soup will thicken considerably as it cools, so when reheating, add a splash of broth or milk to restore the proper consistency. Heat gently over medium-low heat, stirring frequently to prevent the cheese from separating or the soup from scorching.

While this soup can be frozen, the texture may change due to the dairy and cheese content. For best results, consider freezing the soup base before adding the cheese, then add fresh cheese when reheating. Always thaw completely in the refrigerator before reheating and add liquid as needed to achieve the desired consistency.