This recipe for Broccoli Cheddar Soup combines common ingredients that you may already have, or can easily find in any grocery store. It also comes together in about 30 minutes, making it a perfect no fuss option.
Fall is officially here! As the weather cools down, and the days get shorter, we start to crave more comfort food. Broccoli Cheddar Soup definitely finds itself on that list. This creamy bowl of soup has bite sized florets of broccoli and grated carrots all throughout.
I like this recipe because it does not take much planning ahead to create. If you’re short on time and don’t have any dinner plans, this soup can be your solution. It is also perfect for those cozy weekends at home, when you just want to relax and eat a solid meal. Let’s get into how this soup comes together.
Broccoli Cheddar Soup Video Tutorial:
Broccoli Cheddar Soup Ingredients:
The ingredient list for this broccoli cheddar soup is simple & accessible.
- unsalted butter
- broccoli stems & florets
- all purpose flour
- chicken stock
- heavy cream
- white pepper
- kosher salt
- cheddar cheese
Let’s Make The Best Broccoli Cheddar Soup:
- Melt butter in a large pot or dutch oven. Sweat shallots and broccoli stems.
- Add garlic and cook until fragrant (30 seconds). Sprinkle mixture with flour and cook for one minute.
- Slowly pour in chicken stock and mix until all the flour is dissolved and the consistency is smooth. Add in broccoli florets and carrots and cook for 10 minutes covered, and 5 minutes uncovered.
- Pour in heavy cream, nutmeg, and white pepper. Stir to combine. Bring to a simmer.
- Remove the pot from the heat, and add in grated cheddar a handful at a time.
Tips and Tricks for Making Broccoli Cheddar Soup:
Salt To Taste
I don’t call for a specific amount of salt in many recipes because I believe it is up to you to salt to your liking. You should be adding a small amount of salt (and tasting your dish) every step of the way, after ingredients are added. Be careful not to be heavy handed in this recipe because the cheese added at the end will also add a good amount of salt to the soup. For example, I added some salt while sautéing the veggies and after adding the chicken stock. I waited until the very end, after the cheese was all incorporated , to taste the soup again and add more salt if it was needed.
Grate Your Own Cheese
Grating your own cheese from a block will alway result in a smoother consistency. Cheese that is pre-shredded is usually coated with a powdered ingredient such as cellulose, corn starch, or potato starch, which helps prevent the cheese from clumping together. This makes it harder to melt when it’s added to dishes, which it why I always prefer to grate it myself.
Storing & Reheating Broccoli Cheddar Soup
You can make this soup ahead of time and store it in airtight containers in the refrigerator for 3-5 days. To reheat the soup, pour it into a pot over a low flame and stir occasionally until fully heated through. Low and slow is the game here . This will ensure the cheese does not curdle and create a gritty texture, which happens when cheese is overheated.Print