Equipment
Ingredients
Base
- 90 g unsalted butter
- 100 g yellow onion, finely chopped
- 2 garlic, finely chopped
- 60 g all-purpose flour
Soup Body
- 910 g broccoli, florets with stems peeled and trimmed
- 700 ml low-sodium vegetable broth
- 475 ml half-and-half
- 225 g cheddar cheese, grated
- 1 g nutmeg, freshly grated
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 561 kcal
- Protein
- 21 g
- Carbohydrates
- 31 g
- Fat
- 42 g
- Fiber
- 6 g
- Sugar
- 9 g
- Sodium
- 937 mg
- Saturated Fat
- 25 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 83 mg
- Potassium
- 820 mg
- Calcium
- 537 mg
- Iron
- 2.2 mg
- Magnesium
- 58 mg
- Phosphorus
- 356 mg
- Zinc
- 2.6 mg
- Vitamin A
- 443 mcg
- Vitamin C
- 166 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 2.2 mg
- Vitamin K
- 188 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.50 mg
- Niacin
- 2.1 mg
- Folate
- 153 mcg
- Water
- 340 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Melt 45g of butter in a large pot over medium heat (approx 175°C/350°F).
Add the onion and garlic to the pot. Season with salt and pepper. Cook for 5 to 8 minutes until the onion is translucent.
Add the broccoli florets and stems. Season again with salt and pepper. Cook for 8 to 10 minutes until the broccoli is bright green.
Move the broccoli mixture into a medium bowl and set it aside.
Melt the remaining 45g of butter in the same pot over medium heat.
Whisk in the flour. Stir constantly for 2 to 3 minutes until the mixture turns pale golden brown.
Slowly whisk in the broth followed by the half-and-half until the liquid is smooth.
Bring the liquid to a simmer (approx 95°C/203°F). Stir in the grated cheddar, nutmeg, and most of the broccoli, reserving 240ml (1 cup) for garnish.
Reduce heat to low and simmer for 25 to 30 minutes until the soup thickens and the broccoli is very tender.
Blend the soup with an immersion blender until it reaches your preferred consistency. Leave some pieces intact for a chunkier texture.
Adjust seasoning with salt and pepper. Serve in bowls topped with the reserved broccoli and extra cheese.
Chef's Notes
- For a deeper broccoli flavor, consider roasting half of the broccoli florets before adding them to the soup.
- When making the roux, ensure you cook it long enough to eliminate the raw flour taste, but don't let it get too dark, or it will affect the soup's color and flavor.
- Grate your own cheddar cheese from a block for the best melting and flavor; pre-shredded cheeses often contain anti-caking agents that can make them less smooth.
- Don't over-blend the soup if you prefer a slightly chunkier texture; pulsing with an immersion blender allows for more control.
- Taste and adjust seasoning at the very end of cooking, as the cheese and broth can add significant saltiness.
Storage
Refrigerator: 4 days — Store in an airtight container; soup may thicken when chilled.
Freezer: 3 months — Dairy may separate slightly upon thawing; whisk well during reheating.
Reheating: Warm over medium-low heat on the stovetop, stirring frequently. Add a splash of broth if the soup is too thick.
Troubleshooting
Soup has a grainy or gritty texture.
Cause: The cheese was added while the soup was boiling, causing the dairy proteins to clump.
Fix: Blend the soup thoroughly at high speed to break up clumps, though some graininess may remain.
Prevention: Ensure the heat is reduced to low before stirring in the grated cheese.
Cultural Context
Broccoli cheddar soup is a comforting classic in American cuisine, particularly popular in the fall and winter months. It's a hearty dish often found on menus in diners and casual restaurants, appreciated for its rich flavor and satisfying texture.
