Broccoli Cheddar Soup Recipe
This easy to make Broccoli Cheddar Soup is packed with flavor and perfect to enjoy with loved ones during winter months. I make it rich and creamy using fresh broccoli, sharp cheddar, butter, and simple seasonings, then serve it with warm fresh bread for a comforting meal.
Ingredients
- 1 stick unsalted butter
- 1 peeled and small diced yellow onion
- 6 finely minced cloves of garlic
- 3 thinly sliced leeks, rinsed
- 1 cup of all-purpose flour
- 6 heads of trimmed fresh broccoli
- 16 cups chicken stock
- 2 cups of heavy whipping cream
- 2 pounds of shredded cheddar cheese
- sea salt and fresh cracked pepper to taste
- Worcestershire and Tabasco sauce to taste
Instructions
- Add the butter to a large pot over medium heat. Once melted, add in the onions, garlic, and leeks and cook until lightly browned and translucent, which takes about 8 to 10 minutes while frequently stirring.
- Next, stir in the flour until combined in to make a roux.
- Add in the broccoli and chicken stock and bring to a boil and cook the broccoli just until al dente, or slightly crunchy.
- Using a hand blender pulse the soup until it becomes slightly chunky or until the desired chunkiness or smoothness is achieved.
- At this point ensure the soup is thick. If it’s not, you may need to make a separate roux or slurry and whisk it in.
- Pour in the heavy cream and stir in in to combine over low heat.
- Mix in the cheddar cheese until combined and melted in.
- Finish by seasoning with sea salt, pepper, Worcestershire, and Tabasco sauce.
- Serve with extra shredded cheese.
Notes
Controlling the thickness before adding the cream and cheese is key for making the best broccoli cheddar soup. Once the broccoli is cooked and blended, I always check the body of the soup and adjust it with a roux or slurry if needed. Getting the thickness right at this stage helps the cream blend smoothly and the cheddar melt consistently without turning gritty.
Shred the cheese myself: I always shred my own cheddar because it melts more smoothly. Try adding aged white or yellow cheddar for a more intense cheese flavor.
Build the base slowly: I take my time cooking the onions, garlic, and leeks until they are soft and lightly browned. This step adds depth before any liquid goes in.
No immersion blender: If you do not have a hand immersion blender, add half the soup to a blender and pulse it a few times on high speed to help smooth out some of the soup but still have some chunkiness.
Use low heat: Once the cream and cheddar are added, I keep the heat low and stir slowly. This helps the cheese melt smoothly without separating.
Season at the end: I always taste and season at the very end. The stock and cheese already add salt, so careful seasoning matters.
Make-Ahead: You can make this soup up to 1 day ahead of time. When ready to serve, reheat on the stovetop in a pot.
How to Store: Cover and keep it in the refrigerator for up to 5 days. This will freeze well and be covered for up to 6 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount to a pot and heat up over low heat until hot. Adjust seasonings with salt and pepper and add a ¼ cup of chicken stock if it is too thick and needs to be thinned out.
Nutrition
Calories: 720kcalCarbohydrates: 47gProtein: 37gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 130mgSodium: 1068mgPotassium: 1463mgFiber: 9gSugar: 13gVitamin A: 3617IUVitamin C: 276mgCalcium: 733mgIron: 4mg