Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 6 Tablespoons butter; 1 onion (chopped); 1 celery stalk (minced); 2 carrots (peeled and grated); 2 garlic cloves (minced); 1/4 cup flour; 4 cups chicken broth (or vegetable broth); 2 cups half and half; 1 dry bay leaf; 1/4 teaspoon nutmeg; salt (pepper, to taste); 6 cups broccoli (cut into florets and 1 1/2 inch pieces(3 broccoli crowns with the stems)); 2 cups Cheddar cheese (grated); 1/4 cup Parmesan cheese (grated)

46 comments
May 27, 2014

This homemade Broccoli Cheddar Soup is creamy, rich, and bursting with flavor. Perfect for a cozy meal, it’s made with fresh ingredients and can be customized to your taste for a comforting, delicious dish.

Broccoli Cheddar Soup is one of those classic comfort foods that’s loved by just about everyone. It’s been a favorite in our family for decades, and I can’t think of a better way to enjoy broccoli than in this rich, creamy, cheesy soup. Making it from scratch means you get to use the freshest ingredients and customize the soup exactly the way you like it—whether that’s a little extra cheese or more broccoli.

This homemade version is so satisfying. It’s velvety smooth, with a perfect balance of broccoli and sharp cheddar, and every bite is packed with flavor. The homemade broth also really elevates the flavor. And while it’s wonderful served simply in a bowl, why not take it up a notch and serve it in a bread bowl? It’s fun, it’s unique, and you get to enjoy the bread too—no dishwashing required.

This Broccoli Cheddar Soup is the perfect meal for any chilly day or when you want something hearty and comforting. Plus, making it at home means you can enjoy it any time the craving hits.

Ingredients

6 Tablespoons butter

1 onion, chopped

1 celery stalk, minced

2 carrots, peeled and grated

2 garlic cloves, minced

1/4 cup flour

4 cups chicken broth (or vegetable broth)

2 cups half and half

1 dry bay leaf

1/4 teaspoon nutmeg

salt, pepper, to taste

6 cups broccoli (cut into florets and 1 1/2 inch pieces) (3 broccoli crowns with the stems)

2 cups Cheddar cheese, grated

1/4 cup Parmesan cheese, grated

How To Make Broccoli Cheddar Soup

Melt the butter in a medium or large cooking pot. Add the onions, celery, carrots and garlic. Season with salt and pepper. Cook on medium heat for 5-7 minutes, until the vegetables are tender.

Add the flour and mix it until it’s completely incorporated.

Cook it for about a minute to get the raw flour taste cooked out. Add the chicken broth and the half n half, mixing until it’s smooth. Add the bay leaf and the nutmeg. Season with salt and pepper.

Bring the soup to a boil, reduce to a simmer and cook for about 15 minutes, until the soup has thickened. Discard the bay leaf. Add the broccoli and cook for another 15 minutes or so, until the broccoli is tender too.

Add the cheese to the soup and mix it until it melts.

Pulse the soup in a blender in batches until it is the consistency that you like; you can make it completely smooth or chunky.

I like to set aside some of the cooked broccoli florets to add to the soup. Cut a circle off the top of some small sourdough or country boules. Take out the inside of the bread with your fingers or using a fork to make a cavity. Pour the soup inside the bread.