Rich, Creamy Homemade Broccoli Cheddar Soup
This homemade broccoli cheddar soup is one of the easiest comfort foods you can whip up. It's creamy, packed with sharp cheddar flavor, and loaded with tender broccoli for a hearty yet smooth texture. Perfect for cozy nights in or when you need a quick and satisfying meal! And yes, it's obviously better than Panera. 💁🏻♀️
Servings: 6 servings
Calories: 413kcal
Ingredients
For the Soup
- 3 Tbsp (45g) unsalted butter
- 2 medium shallots, peeled and finely diced (about 1 cup)
- 1 medium carrot, peeled and finely diced (about 1 cup)
- 2 cloves of garlic, peeled and finely chopped
- ¼ tsp crushed red pepper flakes
- 1 tsp kosher salt, divided
- Freshly ground black pepper, to taste
- 2 Tbsp all-purpose flour
- 4 cups (1 liter) low-sodium chicken broth or vegetable broth
- 5-6 cups broccoli florets, from 2 large or 3 small broccoli crowns
- 4 oz (120g; 1 cup) yellow Cheddar cheese, shredded, plus a little extra for serving (I recommend shredding it fresh.)
- 4 oz (120g; 1 cup) white Cheddar cheese, shredded (I recommend shredding it fresh.)
- 1 cup (237ml) heavy cream, see note below
For Serving
- 2 scallions, thinly sliced (or fresh chives)
- Freshly ground black pepper
- Crusty bread
Instructions
- Sauté the aromatics. Melt 3 Tbsp (45g) butter in a large Dutch oven or soup pot set over medium heat. Add 2 diced shallots and 1 diced carrot, then cook, stirring occasionally for 5 minutes. Add 2 cloves chopped garlic and ¼ tsp crushed red pepper flakes, season with ½ tsp kosher salt and a little black pepper, then cook 1 minute more.
- Make the roux. Add 2 Tbsp flour, then whisk until it absorbs into the butter and turns light golden brown, about 1 minute.
- Add liquid. Pour in 4 cups (1 liter) chicken broth, stir well, then raise the heat to medium-high. Bring the soup to a simmer, then cook for 10 minutes.
- Add broccoli. Add 6 cups of broccoli florets and remaining ½ tsp kosher salt, then continue cooking until the broccoli is completely tender, about 20-25 minutes more.
- Add cheese. Remove the soup from the heat, then stir in 4 oz (120g) shredded yellow Cheddar and 4 oz (120g) shredded white Cheddar cheeses until completely melted. It’s helpful to do this in batches and add the cheese slowly, stirring well between additions, so the cheese doesn’t clump.
- Blend the soup. Use an immersion blender to purée the soup until it’s mostly smooth, but still has some broccoli chunks. I like it to have a bit of texture, but if you prefer it completely smooth, go for it. Stir in 1 cup (237ml) heavy cream. Taste and adjust the seasoning as needed. You’ll likely need a bit more salt, but because some brands of cheese are saltier than others, I find it’s best to wait until after the cheese has been added to adjust.
- Garnish, then serve! Ladle the soup into bowls, then top each with thinly sliced scallions, freshly ground black pepper, and (if you like) a little extra shredded cheese. This is mostly for presentation, feel free to skip. Serve with crusty bread. Enjoy!
Notes
- Nutrition facts do not include bread for serving.
- Leftovers: This soup will keep for 3-4 days in a fridge. Store in a tightly sealed container. It's best reheated on a stovetop in a saucepan over medium-low heat.
- I don't recommend freezing. Because of all the cheese and dairy, the texture of the soup will change upon thawing. Best enjoyed fresh within a few days. If you really want to, you can freeze the soup for up to 3 months, but don't say I didn't warn you.
- Feel free to simply use one type of Cheddar cheese. I actually prefer white Cheddar, which is why I include that here.
Nutrition
Calories: 413kcal | Carbohydrates: 14g | Protein: 16g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 729mg | Potassium: 523mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3375IU | Vitamin C: 70mg | Calcium: 349mg | Iron: 1mg
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