Description
- Discover the best creamy broccoli cheddar soup recipe! Easy to make, comforting, and full of flavor
Ingredients
Scale
- 4 tablespoons unsalted butter, divided
- 1 large yellow onion, diced
- 1 medium head fresh broccoli, florets cut into bite-sized pieces and stems peeled and diced (about 4 cups or 1 lb)
- 6 cloves garlic, finely chopped or grated
- ¼ cup all-purpose flour
- 3 cups vegetable stock or broth
- 2 medium carrots, peeled and grated
- 1 medium russet potato, peeled and diced
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon mustard powder (or 1 tablespoon Dijon mustard)
- ½ teaspoon smoked paprika
- ½ cup heavy cream
- 12 ounces sharp cheddar cheese, freshly shredded (about 3 cups)
- ¼ teaspoon freshly grated nutmeg
- Kosher salt and ground black pepper, to taste
Instructions
- Prep the Ingredients: Before you start cooking, prepare the ingredients. Dice the onion, chop the broccoli, peel and dice the potato, grate the carrots, shred the cheese, and measure the liquids. Having everything ready will make the cooking process smoother.
- Cook the Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of butter over medium heat. Once melted, add the diced onion and cook for 3-5 minutes until softened. Add the broccoli and season with salt and pepper. Cook for 5-8 minutes until the broccoli is bright green and slightly tender. Add the garlic and cook for 1 more minute until fragrant. Set the vegetable mixture aside.
- Make the Roux: In the same pot, melt the remaining 2 tablespoons of butter over medium-high heat. Sprinkle the flour over the butter and whisk it continuously for 1-2 minutes until it turns golden brown. Gradually add the vegetable stock while whisking to prevent lumps. Simmer the mixture for 6-8 minutes until it thickens slightly.
- Simmer the Soup: Stir in the grated carrots, diced potato, Worcestershire sauce, mustard powder, smoked paprika, and about two-thirds of the broccoli mixture. Season with salt and pepper, and bring the soup to a boil. Reduce the heat and let it simmer uncovered for 15 minutes, until the vegetables are tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a regular blender. Be cautious when blending hot liquids—work in batches and cover the blender with a towel. Once blended, return the soup to the pot and heat through.
- Finish the Soup: Remove the pot from the heat. Add the remaining broccoli mixture, then stir in the heavy cream. Gradually add the shredded cheddar cheese, a handful at a time, stirring to melt the cheese completely before adding more. Stir in the nutmeg. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with extra shredded cheese. Serve with crusty buttered bread for a comforting meal.
- Details: This creamy broccoli cheddar soup is a comforting, hearty dish perfect for colder months. It combines fresh vegetables with rich cheese, creating a creamy, flavorful experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 330 kcal per serving
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