Broccoli Cheddar Soup
A warm winter soup made with broccoli, vegetables, and cheddar. Creamy, comforting, and full of vitamins from simple, everyday ingredients.
Servings: 4
Ingredients:
- 1 lb broccoli, chopped
- 2 tbsp butter
- 1 onion, small, diced
- 1 potato, diced
- 1 carrot, diced
- 3 garlic cloves, minced
- 3 cups beef broth
- 1 cup heavy cream
- 1½ cups cheddar cheese, shredded
- Salt, to taste
- Black pepper, freshly ground
- ⅛ tsp nutmeg
Method:
Start Cooking- Melt the butter in a medium pot over medium heat.
- Add the onion, carrot, potato, and garlic. Cook until softened and lightly fragrant, about 5–7 minutes.
- Add the broccoli, beef broth, salt, and black pepper. Bring to a gentle simmer, then lower the heat and cook for 20–25 minutes, until all vegetables are tender.
- Remove from heat and let the soup rest for 5 minutes.
- Blend the soup using an immersion blender until smooth.
- Stir in the heavy cream and shredded cheddar cheese. Adjust salt and black pepper as needed.
- Add the nutmeg and simmer gently for 5 more minutes.
- Serve hot. Bon appétit.
Kitchen Tools:
- Large heavy-bottomed pot or Dutch oven
- Immersion blender or countertop blender
Notes:
From the kitchen
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Beef broth adds depth, but vegetable broth or water can be used if needed.
- Let the soup rest briefly before blending to avoid splatter and achieve a smoother texture.
- Blend the soup completely before adding cheese to prevent graininess.
- Keep the heat low after adding cream and cheese to maintain a silky finish.
- Nutmeg is optional and should be very subtle, just enough to warm the soup without standing out.
- The amount of cream is flexible. Adjust to your preferred richness.
- For a thicker soup, you can use 2 tablespoons flour instead of potato as the thickener.
- Add a pinch of chili flakes for gentle heat.
- Use sharp cheddar for a stronger cheese flavor.
- Stir in a small handful of Parmesan for extra umami.
- Serve with crusty bread or toast.
- For a café-style meal, serve this soup in a warm bread bowl, inspired by classic bakery-style broccoli cheddar soups.
- A simple green salad balances the richness.
- This soup reheats well for the next day.
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Nutrition:
Calories: 538 kcal | Carbohydrates: 24 g | Protein: 19 g | Fat: 43 g | Saturated Fat: 26 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Trans Fat: 0.2 g | Cholesterol: 125 mg | Sodium: 1060 mg | Potassium: 869 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 4730 IU | Vitamin C: 116 mg | Calcium: 427 mg | Iron: 2 mg
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Broccoli
WHY WE LOVE IT
Broccoli soup is a favorite for winter. Cozy, nourishing, and full of vegetables, it’s a reliable cold-season meal.
A LITTLE STORY
Broccoli soup gained widespread popularity in the early 1990s after a cultural moment brought unexpected attention to the vegetable. A public dislike expressed by a U.S. president sparked nationwide curiosity around broccoli, inspiring home cooks to rethink how it could be prepared and enjoyed.
DID YOU KNOW?
Broccoli is naturally high in vitamin C and fiber, nutrients often associated with cold-season eating. When blended into soup, it becomes an easy and comforting way to include vegetables during winter months.