Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1¾ tbsp Butter; 1 Onion; 1 Carrot; ¼ cup All-Purpose Flour; 3¾ cups Vegetable Stock; 2 cups Milk; 1½ lb Broccoli; ½ tsp Salt; ¼ tsp Black Pepper; 5½ oz Cheddar Cheese; 1 Baguette

By Eatpace

Tender broccoli and sharp cheddar make a creamy, bakery-café-style soup, served with crusty bread. The soup cooks in one pot in about 30 minutes.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 550; kcal per serving
Protein: 26g; per serving

Plan this dinner Jump to recipe

Broccoli cheddar soup with small broccoli florets and shredded carrot, served with crusty bread.

40 min

Method

6 steps 10 min prep · 30 min cook

Prep

Step 1. Melt Butter in a large pot over medium heat. Add Onion and Carrot and cook, stirring, until softened, about 5 minutes.
Step 2. Stir in All-Purpose Flour and cook until it coats the vegetables and smells lightly toasted, about 1 minute.
Step 3. Gradually whisk in Vegetable Stock and Milk, scraping the bottom of the pot. Bring to a gentle simmer over medium heat, stirring, until slightly thickened, about 8 minutes.
Step 4. Add Broccoli, Salt, and Black Pepper. Simmer gently, stirring occasionally, until the broccoli is tender, about 12 minutes.
Step 5. Mash some of the broccoli against the side of the pot for a thicker soup, leaving plenty of pieces intact.

Finish & serve

Step 6. Take the pot off the heat and stir in Cheddar Cheese a handful at a time until melted. Taste and add salt if needed, then ladle into bowls and serve with Baguette.

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Tips

Good to know

Shred the cheddar from a block and add it off the heat so it melts smoothly without becoming grainy.

Leftovers

Refrigerate the soup for up to 3 days and reheat gently without boiling.

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