Small broccoli florets and grated carrot simmer in a lightly thickened vegetable broth. Milk and sharp cheddar are added over low heat at the end to make a smooth cheese soup without boiling the cheese.
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Why you will like this recipe
- Small broccoli florets and grated carrot give the soup vegetable texture.
- A butter-and-flour base thickens the broth before the milk and cheese are added.
- Adding cheddar by handfuls over low heat helps it melt into a smooth soup.
Substitutions
Use cauliflower instead of broccoli. A gluten-free all-purpose blend can replace the flour; use a cheese that melts smoothly.
Ingredient choices and cooking cues
The flour and butter form the base that gives this soup body. Stir the flour through the softened onion so it is evenly coated with butter, then add the broth gradually while stirring. The mixture may look thick at first; smooth it out before adding more liquid. Pouring everything in at once makes it harder to break up pockets of flour.
Small broccoli pieces cook more evenly and are easier to eat in a creamy soup. Grated carrot softens into the broth and adds a little sweetness without competing with the broccoli. Decide how much texture you want before adding the dairy: blending only part of the vegetable mixture gives a smoother base while preserving recognisable florets. The vegetables should be tender before the milk and cheddar enter the pot.
Sharp cheddar delivers a pronounced cheese flavour without relying on extra cheese. Grating it from a block helps it melt evenly; some packaged grated cheeses contain ingredients that can affect the texture. Lower the heat and stir in the cheddar gradually. Keep the finished soup below a boil, since aggressive heat can make the cheese separate into oil and grainy particles.
Storage and reheating
Refrigerate for up to 4 days. Reheat gently and do not boil. Freezing may change the dairy texture.
Recipe card
Broccoli Cheddar Soup
Ingredients
Method
- Melt butter in a large pot. Cook onion for 5 minutes. Stir in flour and cook for 1 minute.
- Gradually whisk in broth until smooth. Add broccoli, carrot, salt, pepper, and garlic powder.
- Simmer for 15 to 18 minutes, until the broccoli is tender. Lightly blend part of the soup if desired.
- Reduce the heat to low. Stir in milk, then add cheddar by handfuls until melted. Do not boil.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 285 kcal |
| Protein | 12.5 g |
| Fat | 19.8 g |
| Saturated fat | 11.5 g |
| Carbohydrate (including fiber) | 16.3 g |
| Fiber | 2.6 g |
| Sugar | 7.1 g |
| Sodium | 569 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Why did my cheese soup turn grainy?
Excessive heat or adding the cheese too quickly can disrupt a smooth melt. Remove the pan from the heat and stir gently. Blending may improve the texture, but it cannot always fully reverse cheese that has separated.
Can I use frozen broccoli?
Yes. Add it frozen and simmer until completely tender.
Can I leave the broccoli chunky?
Yes. Blending is optional and changes texture rather than the basic flavour. Keep the florets small enough to fit comfortably on a spoon, and check their tenderness before finishing the soup with milk and cheese.
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