Broccoli Cheese Soup Recipe
Like so many fantastic creamy soups, this Broccoli and Cheese Soup starts with a béchamel base, lots of cheese, and plenty of broccoli (but not TOO much broccoli).
Servings 4 servings (1 1/4 cup each)
Calories 485kcal
Ingredients
- 4 tablespoons butter
- 1 medium onion white or yellow, peeled and chopped
- Salt and freshly ground black pepper
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups chicken broth
- 3 cups broccoli florets cut into bite-sized pieces
- 1 large carrot peeled and julienned
- 1 teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese plus more, for serving (about 2 heaping cups)
- hot sauce such as Tabasco or Frank's Red Hot Sauce, to taste
- croutons for serving, optional
Instructions
- In a Dutch Oven or large pot over medium heat, melt butter. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute longer.
- Whisk in flour and cook, whisking continuously, until flour becomes golden brown, about 1 to 2 minutes. Whisk in milk.
- Stir in chicken broth, broccoli florets, carrot, and Dijon mustard. Bring to a simmer (do not boil). Reduce heat and continue to simmer until broccoli is tender, about 10 to 15 minutes.
- Stir in the cheese, working in batches, until cheese is melted and soup is creamy. Season to taste with salt and freshly ground pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Add a dash or two of hot sauce, if desired. Garnish with shredded cheese and croutons.
Notes
- Cheese: A block of cheddar that you shred yourself seems to work best. Pre-shredded cheese can contain ingredients that prevent the cheese from melting smoothly. However, if you have a brand of shredded cheese that you rely on, go ahead and use it.
- Yield: This Broccoli Cheese Soup Recipe makes about 5 cups of soup, enough for 4 servings, 1 1/4 cups each.
- Storage: Store leftovers covered in an airtight container in the refrigerator for up to 4 days. Freezing this soup is not recommended as the soup can separate and turn grainy.
Nutrition
Serving: 1.25 cups | Calories: 485kcal | Carbohydrates: 23g | Protein: 21g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 996mg | Potassium: 585mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4553IU | Vitamin C: 64mg | Calcium: 612mg | Iron: 1mg