In the mood for something cheesy but still in need of some greens? Look no further! This cheesy broccoli cheddar soup is just what you have been waiting for.
By Courtney Rowland
This Broccoli Cheddar Soup recipe is one you have to try!
I have a love/hate relationship with broccoli cheddar soup. Most of my experiences with this classic have either been really, really good or really, really bad. The really good ones are thick and creamy, with big chunks of broccoli, and a hefty dose of real cheddar cheese. The bad ones are plasticky and overly rich–almost like you’re sucking nacho cheese sauce straight out of a shady looking street vendor’s cart. 
Because of this conundrum, I’d kind of given up on Broccoli Cheddar Soup for awhile.
However, a few weeks ago, after a quick inventory, I discovered I had everything I needed to make Broccoli Cheddar Soup. This Broccoli Cheddar Soup falls into the really, really good camp. I stayed fairly true to the original recipe, but added a bit more carrot, a pinch of nutmeg, and a little colby jack cheese to mine. I love the color and hint of sweetness the carrot provides, and nutmeg is the surprise ingredient that makes nearly any cheese-based savory sauce sing. This soup is thick and creamy without feeling too heavy. I like to use an immersion blender to puree it part way, but still leave plenty of big chunks of broccoli in the mix. Of course, you can make it as smooth or chunky as you want. Be sure to have plenty of crusty bread around for sopping up the leftovers. You won’t want to waste a drop!
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Cheesy Broccoli Cheddar Soup
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Creamy, cheesy, and packed with broccoli. This soup is comfort food at its finest.
Ingredients
- 1 tbsp olive oil
- 4 tbsp butter
- 1 small yellow onion (finely chopped)
- 3 small or 2 large carrots (chopped small)
- 1 clove garlic (minced)
- 1/4 cups (60 ml) flour
- 1 cups (237 ml) half and half
- 4 cups (946 ml) low sodium chicken broth
- Pinch nutmeg
- Fresh black pepper
- 2 large broccoli heads (florets and stems chopped (About 4 cups total))
- 8 oz (227 g) sharp cheddar cheese, shredded
- 2 oz (57 g) colby jack cheese, shredded
- Salt
Instructions
- Heat the olive oil and butter in a heavy-bottomed skillet over medium heat.
- Add the onions and carrots and sauté until softened, 3-5 minutes.
- Stir in the garlic and cook until fragrant, 30 seconds.
- Add the flour and stir to coat the vegetables. Cook until golden, another 2 minutes.
- Slowly stir in the half-and-half.
- Add the chicken broth, nutmeg, and black pepper and cook for 8-10 minutes, or until the soup is slightly thickened.
- Stir in the broccoli and cook for an additional 10-12 minutes, or until the broccoli is softened.
- Use an immersion blender or transfer the soup to a blender in batches to puree to the desired consistency.
- Return the soup to the pot (if needed) and stir in all but about 1/2 cup (or 2 ounces) of the cheddar cheese and all of the Colby Jack cheese. Stir until melted.
- Taste and season with salt and pepper if needed.
- Serve with the remaining cheddar cheese for garnish and crusty bread.
Notes
- For a smoother soup, use an immersion blender directly in the pot after the broccoli is cooked, then stir in the cheeses.
- To make this soup vegan, substitute vegetable broth for chicken broth and use nutritional yeast for a cheesy flavor. Experiment with a vegan cream cheese for creaminess.
- Leftovers can be stored in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 4
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
Can I substitute the cheddar cheese with another type of cheese?
Yes, you can use other cheeses like Gruyère or Monterey Jack, but keep in mind that the flavor and texture may change slightly.
Why do you add nutmeg to the soup?
Nutmeg enhances the flavor profile of the cheese, adding a subtle warmth and depth to the overall taste of the soup.
How do I achieve the right consistency for the soup?
Using an immersion blender allows you to puree the soup to your desired thickness while keeping some chunks of broccoli for texture.
