CREAMY BROCCOLI CHEDDAR SOUP
A cozy, restaurant-style soup ready in under 45 minutes
KEY INFO
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Difficulty: Moderate
Dietary: Vegetarian option available, can be made gluten-free
EQUIPMENT NEEDED
• Large pot or Dutch oven
• Wooden spoon
• Whisk
• Measuring cups and spoons
• Box grater
• Immersion blender (optional)
INGREDIENTS
Base:
• 4 tablespoons (60g) unsalted butter
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup (30g) all-purpose flour
• 4 cups (960ml) chicken or vegetable broth
• 1 cup (240ml) half-and-half
Vegetables:
• 4 cups (340g) fresh broccoli florets
• 1 medium carrot, julienned
• 1 medium potato, diced (optional, for thickness)
Cheese & Seasonings:
• 2 cups (200g) sharp cheddar cheese, freshly grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon dry mustard
• Pinch of nutmeg (optional)
METHOD
1. Prep vegetables: Cut broccoli into bite-sized florets, dice onion, mince garlic, and grate cheese.
2. Make base: Melt butter in pot over medium heat. Add onions and cook until translucent (5 minutes).
3. Add garlic and spices: Stir in garlic, salt, pepper, paprika, and mustard. Cook 1 minute until fragrant.
4. Create roux: Sprinkle flour over mixture. Whisk constantly for 1-2 minutes until golden.
5. Add liquids: Gradually pour in broth while whisking. Add half-and-half.
6. Cook vegetables: Add broccoli, carrots, and potato (if using). Bring to simmer. Cook 15-20 minutes until vegetables are tender.
7. Add cheese: Remove from heat. Stir in cheese gradually until melted and smooth.
CRUCIAL TIPS
• Grate cheese fresh – pre-shredded won’t melt as smoothly
• Add cheese off heat to prevent graininess
• Whisk roux constantly to prevent lumps
• Don’t boil after adding dairy
STORAGE & VARIATIONS
Storage:
• Refrigerate up to 3 days
• Freeze up to 2 months
• Reheat gently on stovetop or microwave
Common Substitutions:
• Gluten-free: Use cornstarch slurry instead of flour
• Lighter version: Use milk instead of half-and-half
• Vegetarian: Use vegetable broth
This recipe captures the essence of a cozy restaurant-style broccoli cheddar soup while being completely achievable at home. The key is taking your time with each step and using quality ingredients, especially the cheese. Remember, good soup can’t be rushed!
