Broccoli Cheddar Soup
This broccoli cheddar soup is rich, creamy, and deeply comforting, with tender broccoli blended into a silky base and finished with sharp melted cheddar. A small pinch of nutmeg adds warmth and depth without overpowering the fresh vegetable flavor.
Ingredients
Soup base
- 300 gbroccoli, cut into small florets with tender stem peeled and diced
- 100 gyellow onion, finely diced
- 2 clovesgarlic, minced
- 25 gunsalted butter
- 20 gplain flour
- 400 mlvegetable broth
- 80 mldouble cream
- 1/8 tspground nutmeg
- 3/4 tspfine salt
- 1/4 tspblack pepper
Cheese finish
- 140 gmature cheddar, grated
Instructions
- 1
Prepare all ingredients first so the soup cooks quickly: cut the broccoli into small florets, peel any tough broccoli stem and dice the tender part, finely dice the onion, mince the garlic, and grate the cheddar. Smaller broccoli pieces soften faster and blend more evenly.
- 2
In a medium saucepan over medium heat, melt the butter. Add the onion and cook for 3-4 minutes until softened but not browned. Stir in the garlic and cook for 30 seconds, just until fragrant.
- 3
Sprinkle in the flour and stir continuously for 1 minute to form a pale roux. Cook off the raw flour taste, but do not let it darken.
- 4
Gradually whisk in the vegetable broth a little at a time until smooth. Add the broccoli, salt, black pepper, and nutmeg. Bring to a gentle boil, then reduce to a simmer and cook for 10-12 minutes, stirring occasionally, until the broccoli stems are fully tender when pierced with a knife.
- 5
Remove the pan from the heat. Blend the soup until mostly smooth, leaving a little texture if you like. For the safest blending, use a stick blender directly in the pot, or cool slightly before blending in a jug blender.
- 6
Return the soup to low heat. Stir in the double cream, then add the cheddar a handful at a time, stirring until fully melted and smooth. Keep the heat low so the cheese does not split or turn grainy. Taste and adjust seasoning if needed.
- 7
Ladle into warm bowls and serve immediately. The soup should be thick, velvety, and spoon-coating; if it seems too thick, loosen it with a small splash of hot water or extra broth.
Nutrition per serving
Notes
- •For a smoother soup, blend completely; for a more rustic bowl, reserve a few broccoli florets, chop them finely, and stir them back in after blending.
- •Use a good mature cheddar for the best flavor, but avoid pre-shredded cheese if possible, as anti-caking agents can make the soup less smooth.
- •Serve with toasted bread or a simple green salad for a fuller meal.
Background
Broccoli cheddar soup became especially popular in the United States in the late 20th century, particularly through cafe and diner menus. It reflects the American love of creamy vegetable soups enriched with cheddar, a cheese widely produced and enjoyed across the country.
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