# Broccoli Cheddar Soup

Velvety, sharp-cheddar broth loaded with tender broccoli florets — the kind of thick, warming bowl that needs nothing but a hunk of crusty bread.

_Soup · American_

Prep: 15 min · Cook: 35 min · Total: 50 min · Yields: 4 servings

## Ingredients

- 4 tbsp unsalted butter
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups chicken broth (or vegetable broth)
- 4 cups broccoli florets (cut into small bite-sized pieces, about 1 large head)
- 1 large carrot (peeled and grated or julienned)
- ½ tsp dry mustard powder
- ¼ tsp cayenne pepper
- ½ tsp black pepper (freshly ground)
- 1 tsp kosher salt (plus more to taste)
- 2 ½ cups sharp cheddar cheese (freshly grated, about 8 oz)

## Instructions

1. Melt the 4 tbsp unsalted butter in a large heavy-bottomed pot or Dutch oven over medium heat.
2. Add the 1 medium yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the 3 cloves garlic and cook for 1 minute until fragrant.
4. Sprinkle in the 0.25 cup all-purpose flour and stir constantly for 1–2 minutes to cook out the raw flour taste — the mixture will look like a thick paste.
5. Slowly pour in the 2 cups whole milk, whisking continuously to prevent lumps, then whisk in the 2 cups chicken broth.
6. Raise the heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it begins to thicken, about 5 minutes.
7. Add the 4 cups broccoli florets and the 1 large carrot. Stir to combine.
8. Reduce heat to medium-low, cover, and simmer until the broccoli is completely tender, about 15 minutes.
9. Stir in the 0.5 tsp dry mustard powder, 0.25 tsp cayenne pepper, 0.5 tsp black pepper, and 1 tsp kosher salt.
10. For a creamier texture, use an immersion blender to partially blend the soup — about 4–5 short pulses leaves good chunks of broccoli intact. Skip this step if you prefer a fully chunky soup.
11. Reduce heat to low. Add the 2.5 cups sharp cheddar cheese one large handful at a time, stirring each addition until fully melted before adding the next.
12. Taste and adjust salt and pepper as needed. Serve immediately, topped with extra shredded cheddar if desired.

## Tip

> Grate the cheddar yourself from a block — pre-shredded cheese contains anti-caking starch that makes the soup grainy instead of silky. Add it off or just below a boil; high heat breaks the emulsion and turns the cheese oily.

Tags: comfort-food, vegetarian, one-pan, weeknight, 30-minute

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Canonical: https://just-recipes.io/recipes/broccoli-cheddar-soup