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Broccoli Cheddar Soup

Broccoli cheddar soup simmers broccoli florets in a creamy broth until tender, then gets partially blended for a smooth texture with pieces of broccoli left intact. Freshly grated sharp cheddar melts in at the end for a rich, cheesy finish.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 1 carrot large, grated
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups half-and-half
  • 1 lb broccoli florets, cut into bite-size pieces
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 oz sharp cheddar cheese freshly grated

Equipment

  • 1 5-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the onion and carrot and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the flour and stir constantly for 1 minute.
  5. Gradually whisk in the chicken broth and half-and-half until smooth.
  6. Stir in the broccoli, salt, and pepper.
  7. Bring the soup to a gentle simmer over medium heat.
  8. Reduce the heat to maintain the simmer and cook uncovered for 12–15 minutes, until the broccoli is tender when pierced with a fork.
  9. Use an immersion blender to partially blend the soup, leaving some broccoli pieces intact.
  10. Remove the pot from the heat and stir in the cheddar by handfuls until fully melted and smooth.

Notes

For the smoothest finish, grate the cheddar fresh and stir it in by handfuls off the heat. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a vegetarian version, use vegetable broth instead of chicken broth.