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Writer's pictureStephanie Denman

Cheddar and Broccoli Soup


This rich and creamy cheddar and broccoli soup is a fall favorite. It’s quick to make and a great way to use up fresh broccoli. The combination of sharp cheddar and tender broccoli makes this soup irresistible!



**Ingredients:**

- 2 tablespoons butter

- 1 small onion, diced

- 2 garlic cloves, minced

- 1/4 cup all-purpose flour

- 2 cups chicken broth (or vegetable broth for a vegetarian option)

- 2 cups whole milk (or half-and-half for extra creaminess)

- 3 cups fresh broccoli florets (about 1 large head)

- 2 medium carrots, peeled and shredded

- 2 cups sharp cheddar cheese, grated

- 1/2 teaspoon ground mustard (optional, for added flavor)

- Salt and pepper to taste

- Pinch of cayenne pepper (optional for a little heat)


**Optional Toppings:**

- Extra grated cheddar cheese

- Crumbled bacon

- Chopped chives or parsley

- Croutons


**Instructions:**


1. **Melt the butter** in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.

2. **Make the roux:** Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook the flour. This will help thicken the soup.


3. **Gradually whisk in the chicken broth** until the mixture is smooth, then slowly pour in the milk while stirring to avoid lumps. Continue stirring until the mixture begins to thicken, about 5-7 minutes.


4. **Add the broccoli florets** and shredded carrots to the pot. Bring the mixture to a simmer, cover, and cook for 10-15 minutes, or until the broccoli is tender.


5. **Blend the soup (optional):** If you prefer a smoother soup, use an immersion blender to blend the soup until it reaches your desired consistency. You can also transfer half the soup to a blender and blend it, then return it to the pot for a combination of chunky and creamy textures.


6. **Stir in the grated cheddar cheese** a handful at a time, allowing it to melt fully before adding more. Stir until the soup is smooth and cheesy. If you’re using ground mustard or cayenne pepper, add it now for a little extra flavor.


7. **Taste and season** with salt, pepper, and any additional seasoning as needed. If the soup is too thick, you can thin it out with a little more broth or milk.


8. **Serve hot**, topped with extra cheddar cheese, crumbled bacon, or croutons for added crunch.


**Why You'll Love This Soup:**

**Creamy and Comforting:** The combination of sharp cheddar and tender broccoli is a perfect fall comfort food.

**Easy to Make:** This one-pot recipe comes together in under 30 minutes, making it a quick weeknight dinner.

**Nutritious:** Full of veggies and calcium-rich cheese, this soup is not only tasty but also packed with nutrients.


Enjoy this warm, cheesy bowl of goodness on a cool fall day, and don’t forget the crusty bread for dipping, or take it up a notch and serve it out of a bread bowl!


-Stephanie, The Denman Homestead

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