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Abdul Rehman

Broccoli Cheddar Soup: Rich, Creamy, and Made from Scratch

A thick, creamy broccoli cheddar soup built on a butter-flour roux and finished with freshly shredded sharp cheddar added off the heat. No grainy texture, no shortcuts, ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Soup / Main
Cuisine: American
Calories: 490
Ingredients Method

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 medium yellow onion finely diced (about 1 cup)
  • 3 garlic cloves minced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk at room temperature
  • 2 cups low-sodium vegetable broth or halal chicken broth
  • 1/2 cup heavy cream
  • 4 cups broccoli florets cut to 2cm or smaller (about 400g)
  • 1 large carrot grated
  • 1/2 tsp mustard powder
  • 1/4 tsp smoked paprika
  • A pinch of ground nutmeg
  • Salt and black pepper to taste
  • 2 cups sharp cheddar freshly shredded (about 200g)

Method
 

  1. Melt butter in a large Dutch oven over medium heat. Add onion and cook 6 to 8 minutes until fully soft and translucent. Add garlic and stir for 1 minute until fragrant.
  2. Sprinkle flour over the onion and stir constantly for 1 minute 30 seconds to 2 minutes until the mixture smells nutty and no raw flour scent remains.
  3. Pour in the vegetable broth in a slow stream, whisking constantly until smooth. Add milk and cream, stir to combine, and bring to a gentle simmer over medium heat. Do not boil.
  4. Add broccoli florets and grated carrot. Cook over medium-low heat for 15 to 18 minutes, stirring occasionally, until the broccoli is fork-tender.
  5. Stir in mustard powder, smoked paprika, and nutmeg. Season with salt and black pepper to taste.
  6. Remove the pot from the heat completely. Wait 1 full minute, then add the shredded cheddar in three additions, stirring well after each until fully melted and smooth.