This broccoli cheddar soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.
Why this recipe works
- A modest flour-and-butter roux stabilizes the milk and creates body.
- Partially blending preserves broccoli texture while thickening the soup naturally.
- Freshly grated cheddar melts more smoothly than pre-shredded cheese coated with anti-caking powder.
Ingredients
- 4 tbsp (56 g) butter
- 1 small onion, finely diced
- 1 carrot, grated
- 1/4 cup (30 g) all-purpose flour
- 3 cups (710 mL) low-sodium broth
- 2 cups (475 mL) whole milk
- 5 cups (500 g) small broccoli florets and chopped stems
- 1/4 tsp ground nutmeg
- 2 cups (225 g) sharp cheddar, freshly grated
- Salt, black pepper, and a pinch of cayenne
Step-by-step instructions
- Melt the butter over medium heat. Add onion and carrot, then cook for 6 minutes. Sprinkle in the flour and stir continuously for 1 minute.
- Slowly whisk in the broth, followed by the milk. Bring to a gentle simmer, stirring often until slightly thickened.
- Add broccoli and nutmeg. Cover partially and simmer for 12 to 15 minutes until the broccoli is tender. Blend one or two cups of soup and return it to the pot for a creamier body.
- Turn the heat to low. Add cheddar by handfuls, stirring until melted before adding more. Do not boil. Season with salt, pepper, and cayenne.
Food safety: Use a food thermometer for meat and poultry, refrigerate perishable leftovers promptly, and reheat cooked leftovers to 165°F (74°C).
Cook’s notes
- Keep the heat low when adding cheese to reduce the chance of graininess.
- Use both florets and peeled stems to reduce waste.
- Extra-sharp cheddar gives more flavour with less cheese.
Substitutions and variations
- Replace half the broccoli with cauliflower.
- Use evaporated milk for a slightly lighter but still creamy base.
- Add diced cooked potato before blending for extra thickness.
What to serve with it
- Toasted sourdough
- A baked potato
- Apple and walnut salad
Storage and reheating
Refrigerate for up to 3 days. Reheat slowly over low heat and avoid boiling. Freezing is possible but the texture may be less smooth.
Frequently asked questions
Why did my cheese turn grainy?
The soup was probably too hot or the cheese was added too quickly. Remove the pot from direct heat and stir in cheese gradually.
Can I use frozen broccoli?
Yes. Add it directly from frozen and simmer just until tender.
Can this soup be frozen?
Dairy soups can separate after freezing. It is best refrigerated, but gentle reheating and whisking can improve thawed texture.