Broccoli Cheddar Soup Recipe

Ingredients

• 5 tbsp unsalted butter
• 1 medium yellow onion, diced (~1 1/2 cups)
• 3 cloves fresh garlic, minced
• 1/3 cup AP flour
• 1 quart chicken stock
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 medium heads of broccoli (~1 1/2 lbs), florets and stems separated
• 2 medium carrots, shredded
• 1 1/2 tsp Diamond Crystal kosher salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp dry mustard powder
• Pinch of cayenne pepper
• 8 oz sharp yellow cheddar, freshly grated
• 4 oz Gruyère cheese, freshly grated

Build the Soup Base

First, prep the broccoli. Cut the florets into small, bite-sized pieces. Peel the tough outer layer from the stems and dice them small; they’ll soften in the soup and add flavor.

In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Make the Roux

Sprinkle the flour over the cooked onions and stir constantly for about 2 minutes. This is the roux. You need to cook it for a couple of minutes to get rid of the raw flour taste. It should smell a bit like toasted nuts.

Simmer the Vegetables

While whisking constantly, slowly pour in the chicken stock. Keep whisking as you pour to prevent any lumps from forming. Once the stock is incorporated, whisk in the milk and heavy cream.

Add the diced broccoli stems, shredded carrots, salt, pepper, dry mustard, and cayenne pepper. Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer. Cook for ~10-15 minutes, until the broccoli stems and carrots are tender.

Add the broccoli florets and continue to simmer for another 5-7 minutes, just until the florets are tender-crisp. Don’t let them get mushy.

Add the Cheese Off-Heat

This is the critical step. Turn the heat down to the lowest possible setting, or remove the pot from the heat entirely.

Add the grated cheddar and Gruyère to the soup in handfuls, stirring gently after each addition until it’s melted. Adding the cheese off-heat prevents it from seizing up and becoming grainy or oily.

Taste the soup and adjust for salt and pepper if needed. Serve immediately.

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Broccoli Cheddar Soup

This is a straightforward, thick, and creamy soup. The foundation is a classic roux, which gives the soup its body. The most important part is how you add the cheese; adding it over high heat will cause it to break and become oily.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

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Ingredients

• 5 tbsp unsalted butter
• 1 medium yellow onion ~1 1/2 cups, diced
• 3 cloves fresh garlic minced
• 1/3 cup AP flour
• 1 quart chicken stock
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 medium heads of broccoli ~1 1/2 lbs, florets and stems separated
• 2 medium carrots shredded
• 1 1/2 tsp Diamond Crystal kosher salt
• 1/2 tsp black pepper freshly ground
• 1/2 tsp dry mustard powder
• Pinch cayenne pepper
• 8 oz sharp yellow cheddar freshly grated
• 4 oz Gruyère cheese freshly grated

Method

• Cut broccoli florets into bite-sized pieces. Peel and dice stems.
• Melt butter in large Dutch oven over medium heat. Cook diced onion until translucent, 5-7 minutes.
• Add garlic, cook 1 minute.
• Stir in flour, cook 2 minutes until nutty.
• Gradually whisk in chicken stock, milk, and cream.
• Add broccoli stems, carrots, salt, pepper, mustard powder, and cayenne. Simmer 10-15 minutes.
• Add florets, simmer 5-7 minutes until tender-crisp.
• Remove from heat. Gradually stir in cheeses until melted.
• Season to taste and serve hot.

Notes

Add cheese off-heat to prevent separation.

Do not boil after adding cheese.