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Broccoli Cheddar Soup

One-Pot Broccoli Cheddar Soup

Broccoli cheddar soup made in one pot with a butter roux, half-and-half, shredded carrots, and sharp cheddar melted in off the heat.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dinner, Soup
Cuisine: American
Servings: 6 servings

Equipment

Ingredients

  • 4 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 2 cups half-and-half
  • 4 cups broccoli florets chopped small, about 1 large head
  • 1 1/2 cups shredded carrots about 2 medium
  • 1 tsp dijon mustard
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 oz sharp cheddar cheese shredded from a block, about 2 cups
  • crusty bread for serving

Instructions

  • Soften the onion: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook 30 seconds more.
  • Make the roux: Sprinkle the flour over the onion and whisk constantly for 1-2 minutes. It will look like a thick paste and smell slightly nutty, which means the raw flour taste has cooked off.
  • Add the liquids slowly: Pour in the chicken broth a little at a time, whisking after each addition so no lumps form. Once it's smooth, whisk in the half-and-half and bring it to a gentle simmer.
  • Simmer the vegetables: Stir in the broccoli florets and shredded carrots. Simmer over medium-low heat for 15-20 minutes, stirring now and then, until the broccoli is fork-tender and the soup has thickened noticeably.
  • Blend part of the pot: Use an immersion blender to blend about half the soup right in the pot, leaving plenty of broccoli pieces whole. Stop when it looks thick and creamy with texture still in it.
  • Melt in the cheddar: Take the pot completely off the heat. Stir in the shredded cheddar a handful at a time, waiting for each addition to melt before adding the next. This is the step that keeps broccoli cheddar soup smooth instead of grainy.
  • Season and serve: Stir in the dijon, nutmeg, salt, and pepper. Taste and adjust, then ladle into bowls and serve hot with crusty bread.

Notes

Pull the pot completely off the heat before stirring in the cheddar, a handful at a time, so the cheese melts smooth instead of breaking into grainy curds. Simmer until the broccoli is fork-tender, about 15-20 minutes, and grate the cheddar from a block rather than using pre-shredded.