Creamy Broccoli Cheddar Soup

4.89 from 9 votes

A vegetable base with a creamy roux and plenty of cheese, makes this creamy broccoli cheddar soup a stretchy-waistband, Netflix-and-chill kind of cozy day meal!

Course Soup

Cuisine American

Keyword broccoli cheddar soup, creamy soup

Prep Time 30

Cook Time 30

Total Time 1

Servings bowls (almost two cups)

Calories 444kcal

Author Sue Ringsdorf

Ingredients

For the veggies:

6 Tablespoons unsalted butter
1 medium onion - or use one leek
3 stalks celery - chopped
4 medium carrots - chopped
3 cloves garlic - minced
kosher salt and freshly ground black pepper
1 teaspoon onion powder

For broth and broccoli cheddar:

6 Tablespoons all-purpose flour
3 cups chicken broth
3 cups whole milk
10-11 cups broccoli florets (small bite-sized pieces) - or about 1 1/2 pounds
8 oz. sharp cheddar cheese (freshly shredded) - plus extra for serving

Instructions

Heat a stock pan over medium heat. Add butter and when melted, add onion, celery, and carrots. Sauté until soft, approximately 5-6 minutes. Add garlic and stir for about one minute.
6 Tablespoons unsalted butter, 1 medium onion, 3 stalks celery, 4 medium carrots, 3 cloves garlic
Add salt, pepper, and onion powder. Stir for 30 seconds.
kosher salt and freshly ground black pepper, 1 teaspoon onion powder
Sprinkle flour over the veggies, and stir for a couple of minutes to fully absorb the flour. The mixture will be thick.
6 Tablespoons all-purpose flour
Add chicken broth and milk. Stir well, and bring to a rolling simmer. This will thicken the soup. Continue to let simmer, and stir, for approximately 10 - 15 minutes, or until thickened.
3 cups chicken broth, 3 cups whole milk
Add broccoli florets into soup, add a little more salt and pepper, and simmer for about 10 minutes, or until broccoli is softened. (Don't over-cook!)
10-11 cups broccoli florets (small bite-sized pieces)
Turn the heat down and add the cheddar cheese. Stir well until fully melted and simmer for just another minute or so.
8 oz. sharp cheddar cheese (freshly shredded)
Serve with some nice crusty bread and an extra sprinkle of cheese.

Notes

How to make a roux.

start with fats (like butter and oils) and heat until melted
add flour and whisk to absorb and smoothen
then add liquids, and simmer until thickened

Soup leftovers are great for up to 4-5 days.

NOTE: Pre-shredded cheese is harder to melt because it contains anti-caking agents like cellulose and has lower moisture, which prevents smooth melting. The additives are helpful for keeping the shredded cheese from clumping in the package, but they also interfere with its ability to melt smoothly. That's why I recommend shredding your own cheese.

Nutrition