In the cast of comfort food classics, this broccoli cheese soup recipe ranks right up there with chicken pot pie and pot roast. It’s the coziest soup and just about perfect with a nice crusty bread.
What You’ll Need for This Recipe
Cheddar: Use a nice sharp cheddar cheese.
Half and Half: Of course you can use cream and milk or use all whole milk if desired.
Mustard: I used mustard powder but you can use a whole grain mustard, which gives this soup a nice zip.
Broccoli: You can use fresh broccoli or frozen broccoli.
How to Make Broccoli Cheese Soup
1. Saute the onion and carrots in a large pot or Dutch oven with a little oil. Once softened add the garlic and stir.
2. Sprinkle with flour and cook for a further 2 minutes.
3. Add the stock and whisk to get rid of any lumps.
4. Add the half and half and stir to combine then simmer.
5. Add the chopped broccoli florets and simmer.
6. Finally, add the Cheddar and mustard and stir until melted.
Pro Tips for this Recipe
- In this broccoli cheddar soup recipe, I’m using a roux instead of heavy cream for thickness. When you first add the stock to the flour-onion mixture, it gets a little lumpy, but it smooths out with a little whisking.
- When chopping the broccoli florets for this recipe, be sure to cut them extra small. Not only will this help them cook faster, but it also makes them easier to eat. Slightly smaller than bite-size is your goal.
- If you want to use whole grain mustard instead of mustard powder at the end of the recipe, start with 1 tablespoon, taste, and see what you think. I like the tang that it adds, so an extra tablespoon is right up my alley. But by all means, season it just the way you like.
- When it comes to getting a soup nice and cheesy but extra smooth, it’s hard to beat Velveeta you can also use a creamy cheese such as fontina or Havarti, if you prefer.
Frequently Asked Questions
Can I Make it in Advance?
Yes, you can make this broccoli soup in advance but it will thicken slightly as it cools so you may need to add an extra splash of milk as you reheat it. Store it in the fridge until you are ready to eat.
How can I Store Leftovers?
Leftovers will store well in the fridge for up to 3 days just make sure to store it in a sealed container and like I said before you may need to add an extra splash of milk when reheating.
Can you freeze it?
I don’t recommend freezing this broccoli cheese soup just because dairy doesn’t freeze too well and can lose it’s creamy texture or even curdle. This soup is best eaten immediately or reheated from the fridge.
Serving Suggestions and Soup Variations
This soup needs nothing more than big hunks of crusty bread for dunking and dipping, so deliciously easy and comforting. If you’re looking for some fun variations here’s what I recommend;
- You can easily swap the broccoli for cauliflower if that’s all you have.
- Feel free to puree the soup with a blender if you prefer a smooth and creamy soup with no chunks.
- You can use milk to lighten this soup.
If you love this recipe try these out!
If you’ve tried this Broccoli Cheddar Soup then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Broccoli Cheese Soup
Ingredients
- 3 Tbsp. butter
- 1 cup chopped yellow onion
- 2 carrots peeled and chopped into small pieces
- 4 cloves minced garlic
- 1 tsp. kosher salt divided
- ½ tsp. black pepper
- 1 tsp. mustard powder or 1 tbsp Dijon mustard.
- 1/2 tsp paprika optional
- 3 Tbsp. all-purpose flour
- 4 cups reduced sodium chicken stock
- 2 cups half and half
- 1 head broccoli cut into small florets
- 8 oz. sharp cheddar cheese shredded plus more for garnish
Instructions
- In a Dutch oven, heat olive oil over medium heat.
- Add onion, carrots, ½ teaspoon salt, and pepper to a large pot or Dutch oven. Cook, stirring occasionally, until softened, about 5 minutes.
- Add garlic; cook, stirring often, 2 minutes.
- Stir in flour; cook, stirring constantly, 2 minutes.
- Gradually whisk in stock, breaking up any lumps. Stir in half and half.
- Increase heat to medium-high to bring to a simmer. Reduce heat to low.
- Add broccoli and remaining ½ teaspoon salt to pan. Cover, and cook at a low simmer until broccoli is tender, about 15 minutes.
- Stir in shredded cheddar and mustard until smooth. Taste, and add salt, if desired. Garnish servings with cheddar.
Video
Notes
- When it comes to getting a soup nice and cheesy but extra smooth, it’s hard to beat Velveeta. Here I used just a little and it goes a long way. Feel free to use a creamy cheese such as fontina or Havarti, if you prefer.
- In this gently lightened recipe, I’m using a roux instead of heavy cream for thickness. When you first add the stock to the flour-onion mixture, it gets a little lumpy, but it smooths out with a little whisking.
- When chopping the broccoli florets for this recipe, be sure to cut them extra small. Not only will this help them cook faster, but it also makes them easier to eat. Slightly smaller than bite-size is your goal.
- When you add the whole grain mustard at the end of the recipe, start with 1 tablespoon, taste, and see what you think. I like the tang that it adds, so an extra tablespoon is right up my alley. But by all means, season it just the way you like.
