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This Broccoli Cheddar Soup is rich, creamy and delicious with fresh broccoli and sharp white cheddar cheese in every spoonful.
Luscious Broccoli Cheddar Soup
We love cooking up a big pot of soup like this delicious Broccoli Cheddar Soup. From start to finish, it takes about an hour – but we can enjoy it for several days for lunch and dinner.
It’s easy to make with fresh broccoli and other aromatic vegetables simmered in vegetable stock plus cream and sharp white cheddar cheese added to achieve a creamy, savory, and very delicious soup.
Key Ingredients
- Unsalted Butter
- Onion – A mild sweet or yellow onion works best in this recipe.
- Carrots
- Celery
- Fresh Garlic
- All-Purpose Flour
- Seasonings – Kosher salt, white ground pepper, dry mustard powder, nutmeg.
- Ale or Beer – Optional, but recommended for a delicious depth of flavor in this soup.
- Chicken or Vegetable Stock
- Bay Leaves
- Broccoli Florets
- Half & Half – This is half whole milk and half light cream. (Some supermarkets along the east coast sell half & half already mixed.)
- Tabasco Sauce
- Worcestershire Sauce
- Sharp White Cheddar Cheese – We recommend buying block cheddar and shredding it yourself. Pre-shredded cheeses are processed with a coating to prevent sticking in the bag that will impact how well the cheese melts.
Special Tools You’ll Need
- Cutting Board & Sharp Knife
- Various Measuring Cups & Spoons
- 6 to 8-quart stock pot
- Spatula or Wooden Spoon
- Immersion Blender
How do you make Broccoli Cheddar Soup?
- Sauté carrots, onion, celery, garlic and leeks in butter for five minutes.
- Lower heat and stir in flour, salt, pepper, mustard powder, and nutmeg.
- Add chicken or vegetable stock, bay leaves, and fresh broccoli to the pot – simmering until the broccoli is tender.
- Purée the mixture with an immersion blender then stir in half & half and the Tabasco and Worcestershire sauces.
- Heat through, then stir in shredded cheddar cheese, mixing until completely melted.
- Serve immediately.
How do I reheat this soup?
This creamy, rich Broccoli Cheddar Soup soup reheats wonderfully so you can enjoy it for dinner the first night, and then pack it up in a thermos to take for lunch on-the-go the following day.
Or, give it a quick zap in the microwave to reheat and you’ll have a creamy, comforting bowl full of Broccoli Cheddar Soup ready to eat in just minutes.
This Broccoli Cheddar Soup originally appeared on A Family Feast in 2018. We’ve updated the post, but the delicious recipe remains the same.
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Broccoli Cheddar Soup
This Broccoli Cheddar Soup is rich, creamy and delicious with fresh broccoli and sharp white cheddar cheese in every spoonful.
Ingredients
6 tablespoons butter
1 cup onion, diced
2 cups leeks diced (whites only), cleaned of sand
1 cup carrot, diced
1 cup celery, diced
1 tablespoon garlic, minced
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
1 cup of ale or beer
3 cups chicken or vegetable stock
2 bay leaves
4 cups broccoli florets
2 cups half & half
Few shakes of Tabasco sauce
Few shakes of Worcestershire sauce
1 pound shredded sharp white cheddar (5 cups)
Instructions
- In a 6-8 quart pot, melt butter over medium heat and add onion, leeks, carrot, celery and garlic and sauté for five minutes. Lower heat to medium low and add flour, salt, pepper, mustard and nutmeg and stir to combine.
- Cook this mixture on medium low for three minutes then add the ale. Stir and cook for one minute then increase heat to medium to medium high and add the stock, bay leaves and broccoli and cook until the broccoli is tender, about 8-10 minutes. Be careful that the mixture does not stick to the bottom.
- Remove the bay leaves and discard. With an immersion blender, puree just until the broccoli is broken up into small pieces. You should still see little green bits in the puree and the mixture is smooth and creamy.
- Add half & half, Tabasco and Worcestershire sauce and stir.
- Add all of the cheese and stir in to melt. Reheat to serving temperature and serve.
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Notes
The ale can be omitted if you prefer. It adds a bit of tang to the soup.
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