This simple Broccoli Cheddar Soup recipe is a yummy and quick dinner option! It's loaded with broccoli and has a tangy cheese flavor that's enhanced by a few spices. What's not to love? The creamy soup is smooth and silky, and it's ready in just 30 minutes!
Recipe instructions Easy Broccoli Cheese Soup
Start by preparing the veggies. Chop 3 big heads of broccoli (I utilized 1.5 pounds and it came out to around 8 cups of chopped broccoli. Don't waste the stems! They taste great!). Shred 3 carrots (or cut into thin sticks), chop one onion and smash and mince 2 cloves of garlic. Set them aside.
In a big soup pot, melt 1/3 cup butter over medium heat. Add the chopped onion and stir.
Add these spices: 1 and 3/4 tsp kosher salt, 3/4 tsp black pepper, 3/4 tsp dry mustard, 1/8 to 1/4 tsp cayenne pepper, and 3/4 tsp smoked paprika.
Cook the onion in a skillet until it's translucent for about 4-5 minutes.
Put in 2 minced garlic cloves and saute it for another minute until it smells nice.
Add flour gradually, about 1/3 cup, onto the onion mixture. Don't add everything at once. Add a small amount at a time to the butter and flour mixture, stirring until absorbed before adding more. Repeat until all ingredients are combined and a paste is formed.
Gradually whisk in 3 cups of chicken broth. Take it slow and be careful! We're making a roux here. If you add the liquid too fast, your sauce will never get creamy. Add a bit of broth at a time and stir until it's mixed in well. Do this until you've used all the broth.
Then, repeat the same process with 3 cups of whole milk. This time you can go a bit faster.
Bring the heat to medium-high to reach a low simmer.
Toss in the broccoli and carrots. When it starts to simmer (small bubbles, nothing too crazy), lower the heat to maintain a slow simmer. Let it simmer lightly until the broccoli is just about done, being careful not to overcook it. You don't want limp broccoli, so watch it carefully. It won't take too long.
Prevent the soup from boiling too quickly, as this will result in a lumpy sauce.
Turn off the heat. Mix in 1/2 cup of cream.
Grate 4 cups of sharp cheddar cheese, which is around 14-16 ounces. If feasible, shred it yourself! Pre-shredded cheese includes anti-caking components that hinder melting.
Add the shredded cheddar cheese in gradually, one cup at a time. Stir the cheese until it has melted completely before adding in the next cup. If the soup has cooled and the cheese isn't melting, turn the heat back on low until it melts, then turn off the heat immediately. If heated too much, the sauce will become grainy.
Once the cheese is added, taste the soup to decide if an extra half cup of cream is needed. Don't forget to add more salt and pepper if necessary.
Sprinkle cheddar cheese and chopped green onions on top and serve hot.
To reheat leftovers, use low heat on the stove. Microwaving leftovers may cause the sauce to have a grainy texture although the taste will still be good, it won't be the same as it was when freshly made.