Broccoli and Cheddar Soup
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 6tablespoons unsalted butter
- 1large yellow onion, finely chopped
- 2cloves garlic, finely chopped
- Kosher salt and freshly ground pepper
- 2pounds broccoli, florets with stems peeled and trimmed to 3 inches
- ¼cup all-purpose flour
- 3cups low-sodium chicken or vegetable broth
- 2cups half-and-half
- 8ounces very sharp Cheddar, grated, plus more for the top
- ¼teaspoon freshly grated nutmeg
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
449 calories; 34 grams fat; 20 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 17 grams protein; 1000 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
- Step 2
Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
- Step 3
Heat remaining 3 tablespoons butter in the same pot over medium heat (don’t worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
- Step 4
Gradually whisk in chicken broth until no lumps remain (it’ll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture.
- Step 5
Reduce heat to low and simmer until liquid has thickened and reduced by about ¼ and the broccoli is completely tender, 25 to 30 minutes.
- Step 6
Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
- Step 7
Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.
Private Notes
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Cooking Notes
TriciaPDX
I always chop a carrot into my broccoli soup because the colors look kind of sad otherwise. And the mildly sweet and stealthy carrot flavor really sets off the broccoli while keeping the cream from overpowering the soup. Don't forget the nutmeg.
Jacqueline
I made this twice, once with with whole milk since that is what I had on hand and cabot hunters x cheddar (again, what I had on hand) and otherwise complied with the recipe and it was just ok. Second time, I made it with half and half and bought premium cave-aged english cheddar (15 months) per the recipe, and added a carrot and half a russet potato after reading comments. It was superb. Really the best. Blended as soon was broccoli was tender, in 15 minutes rather than 25.
betty
also! I added a potato and pureed to ensure it had plenty of body despite having no half and half. omg it's so good I cannot stop eating it.
Michael
Because I wanted to make this soup healthier... Brown up some bacon before step #1. Removed the bacon with a slotted spoon Saute onions and garlic in bacon renderings (skip the butter in step #1) Throw 'em bacon bits on top your soup when serving.
Cathy
Fabulous flavor! The only additions that I made were 1 tsp Colman's English Mustard and 1/4 red pepper flakes. Did eliminate the addition of more salt at the end.
KD
For those of you that wonder if the recipe is good as written without changing it... it is good. My chicken broth is homemade. The only way to go.
kwal
I made a half recipe of this. I only had 12 oz broccoli, so I halved all the liquid ingredients. I also subbed whole milk for half and half and I skipped the roux step. I used the recommended 3 TB butter at the beginning and then dumped in an extra 2 TB with the broccoli. It was good, maybe too rich so I would leave out the second 2TB of butter. I used the very cheapest sharp orange cheddar I could find and nobody died.
andythebeagle
This is a wonderful soup. Angostura Bitters really help bring it alive. Add to any cream style soup for a serious boost to flavor and savoriness.
betty
update. it was very good with subbing 2 cups broth plus 2 tbsp butter plus a hunk of gruyere for half and half! I just love Alison Roman!
Karen
I short-cut the process by skipping the flour roux. I just added the broth to the pot after the broccoli was tender in step 2, simmered 25 minutes, puréed the soup, then added the cheese and half and half at the end, stirring until melted and heated through. If this affected the taste, we didn’t notice as we thought it was great, and it was plenty think enough for our tastes.
Ron
Made this one tonight per directions except no salt/pepper in step 7. I would advise everyone to do the same. I'm a salt fiend and what was added in steps 1 and 2 along with the cheese was plenty of salt even for me. Excellent soup! My wife and I both loved it.
Monica
Hey Patty I've made this for years and I add Dry English Mustard. I like the idea of Red Pepper and will try that today. Enjoy
JJ Wu
I halved the recipe and used whole milk in place of half and half as well as frozen broccoli florets in place of fresh, and it was chock full of broccoli, shockingly flavorful and rich—exactly what I wanted this cloudy day. I’m positive the recipe must be lovely as written, but I’ll continue to sub whole milk in the future.
Birgit
I added a few handfuls of fresh spinach and a little parsley towards the end of the cooking process. It made the soup look bright green. I also added a can of white beans to make it more substantial/nutritious. Neither spinach nor beans affected the taste much. This soup is delicious.
Rothbart
Does the soup freeze well? I want to double the recipe and freeze some for later.
coastsider
Bland as other noted. I added more seasoning but probably will find another way to use broccoli in the future
Teresa
Unexpected cheddar! Roast broccoli & garlic, even better
kelly
Tasty but very very rich. Can probably cut down on the butter quite a bit. But delicious.
HelgaB
Great recipe, which a modification as suggested in some comments. I added a diced Russet, so saved myself step 3. No flour needed. Also added about a T of white Miso for umami.
Changes
A tasty cozy soup. I added a half a sweet potato because it needed to be used and some red pepper flakes. Topped with parsley, a squeeze of lemon, and bacon bits before serving.
MCM
Great flavor, but even better topping each serving with a bit of truffle oil.
AC westchester
This was divine. I followed the recipe except added a little dry mustard with the nutmeg, which was delicious.
Ann Sullivan
I added smoked paprika and pepper flakes. Used the handheld blender to break up some but not all of the broccoli. Delicious, but needs a potato for thickening.
Maureen
I was looking for a warming meal to make with what I had in the fridge on this cold and rainy Los Angeles evening, and this recipe fit the bill. It's not a showstopper and I wouldn't go out of my way to make it again but it's a solid template for a an easy weeknight soup. Needs a little acid; hot sauce or a squeeze of lemon both work well.
Mary McDowell
I made this yesterday and it was absolutely delicious. I changed a couple things based on the comments and the availability of my ingredients. I only had half the broccoli needed so I added cauliflower and spinach to make up the difference (still very broccolish). And added a can of drained and rinsed cannelloni beans. Used a strong sharp cheddar and some smoked cheddar. Yummy! I think the can of cannelloni beans made it really creamy when I mixed it up with the immersion blender. So good
kkcooks
This was delicious! I used frozen broccoli and added a bag of frozen spinach (since when are frozen vegetables 12 oz bags vs 16 oz?). I also used two onions and some carrots, per others’ recommendations. I added more broth to compensate, but used the original amounts of cheese and half & half. The result is creamy but more veggie-forward, and very good. My 10 yo told me to never lose this recipe!
Cate
Made the recipe exactly as written - no subs bc it's the first time we made it. We thinned it with water the next day. It's good to keep some broth on hand if you live in a dry climate and need to do this when reheating. Soup was delicious. I liked it's rich consistency the first day...and the health benefits of it being thinned with water on the next days.
Caitlin W
Used the basic recipe here, plus ideas from others and my own experience, I made a super yummy soup, and cleaned out some odds and ends from my veggie drawer at the same time (a handful of cremini mushrooms, a carrot, and two leaves of leftover kale). Halved the recipe. Instead of sautéing the veggies, oven-roasted all, w/olive oil. Used a 50/50 blend of 1/2 & 1/2 and whole milk. Add’l seasoning: Angostura bitters, Worcestershire sauce, red pepper flakes. Added roasted pepitas to toppings.
Gerard_ATL
Worked for a Saturday brunch in Late February. I used a bag of frozen broccoli and added some fresh parsley.
amber
This was a delicious soup! Nice and comforting to come home to after work. I made as directed except with the addition of a carrot and medium white potato thrown in when the broccoli is added to the onion. I cheated and used a 2-pound bag of frozen broccoli and it turned out well. Next time I’ll add a little more stock to accommodate addition of potato and carrot.
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