Broccoli Cheddar Soup
This Broccoli Cheddar Soup is a rich, comforting bowl built from simple ingredients and real technique. Fresh Broccoli, Onion, and Carrot create a naturally flavourful base, while a light roux made with Butter and Flour gives the soup its classic body without feeling heavy. A balanced blend of Stock and Cream adds smoothness, and sharp Old Cheddar melts in to deliver that signature savoury depth.
Servings: 6
Calories: 543kcal
Equipment
- Chefs Knife
- Cutting Board
- Heavy-Bottomed Pot Or Dutch Oven
- Wooden spoon or silicone spatula
- Whisk
- Ladle
- Immersion Blender (Optional)
Ingredients
- 4 Tbsp Butter
- 1 Medium Onion Finely Diced
- 1 Large Carrot Peeled And Finely Diced
- 2 Cloves Garlic Minced
- 3 Tbsp All-Purpose Flour
- 2 Cups Chicken Stock Or Vegetable Stock
- 2 Cups Heavy Cream
- 1 lbs Broccoli Crowns Cut Into Small Florets
- 1 tsp Dijon Mustard
- 2 Cups Old Cheddar Cheese Freshly Shredded
- ½ tsp Salt Adjust To Taste
- ½ tsp Black Pepper
- Optional: Pinch Paprika
Instructions
Build the Flavour Base
- Melt Butter in a heavy pot over medium heat.
- Add Onion and Carrot, cooking for 5–6 minutes until softened.
- The carrot adds natural sweetness and rounds out the flavour.
- Stir in Garlic and cook for 30 seconds until fragrant.
Create the Roux
- Sprinkle in the Flour, stirring constantly to coat the vegetables.
- Cook for 1–2 minutes to remove the raw flour taste while keeping the mixture pale.
Add Liquids Gradually
- Slowly whisk in the Stock, ensuring a smooth consistency.
- Pour in the Cream, whisking to fully combine.
- Bring to a gentle simmer — avoid boiling.
Cook the Broccoli
- Add the Broccoli Florets and simmer for 10–12 minutes until tender.
Layer in the Flavour
- Stir in the Dijon Mustard, Salt, and Black Pepper.
- The mustard enhances the cheese flavour without making the soup taste like mustard.
Adjust the Texture (Optional)
- Use an Immersion Blender to purée part of the soup if you prefer a thicker, smoother texture.
- Leave some pieces intact for a rustic, hearty finish.
Melt in the Cheese
- Reduce heat to low. Gradually add the Old Cheddar, stirring constantly until melted and smooth.
- ⚠️ Do not allow the soup to boil after adding cheese to prevent splitting.
Final Taste Adjustment
- Taste and adjust seasoning as needed.
- Add a pinch of Paprika if desired.
Nutrition
Calories: 543kcal | Carbohydrates: 25g | Protein: 17g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 719mg | Potassium: 507mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3717IU | Vitamin C: 70mg | Calcium: 389mg | Iron: 1mg
