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Ultimate Creamy Broccoli Cheddar Soup

A rich, velvety soup packed with tender broccoli florets and a deep, sharp cheddar flavor. Serving this comforting classic in hollowed-out sourdough bread bowls elevates it to an unforgettable meal.

Prep 15 min Cook 25 min Total 45 min Level Easy

Serves 6

Ingredients

Soup Base

0.25 cup unsalted butter — 1/2 stick
1 medium yellow onion — finely chopped
2 cloves garlic — minced
0.25 cup all-purpose flour
2 cups vegetable broth — low sodium preferred; chicken broth can also be used
2 cups half-and-half — can substitute 1 cup heavy cream and 1 cup whole milk

Vegetables & Seasonings

4 cups broccoli florets — chopped into small, bite-sized pieces
1 cup carrots — matchstick cut or coarsely grated
0.5 teaspoon dry mustard powder — crucial for enhancing the cheese flavor
0.25 teaspoon paprika
1 teaspoon salt — plus more to taste
0.5 teaspoon black pepper — freshly ground

Cheese & Serving

8 ounces sharp cheddar cheese — freshly grated from a block (about 2 generous cups)
0.25 cup parmesan cheese (optional) — freshly grated
6 small sourdough bread bowls (optional) — hollowed out for serving

Instructions

Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 4-5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
~6 min
Take your time softening the onions. This builds the foundational flavor of the soup.
Sprinkle the flour over the butter and onion mixture. Whisk constantly for 1-2 minutes to cook off the raw flour taste and form a blonde roux.
~2 min
Do not let the roux brown; you want to keep the soup's vibrant color.
Slowly pour in the vegetable broth while whisking continuously to ensure no lumps form. Gradually whisk in the half-and-half. Simmer over medium heat for about 5 minutes until the mixture begins to thicken slightly.
~5 min
Adding cold liquids slowly while whisking vigorously is the secret to a perfectly smooth, lump-free soup base.
Add the chopped broccoli, grated carrots, dry mustard powder, paprika, salt, and black pepper. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the broccoli and carrots are tender.
~20 min
Dry mustard acts as a flavor enhancer for the cheddar, giving it a much deeper, sharper profile.
If you prefer a smoother soup with a thicker body, use an immersion blender to briefly pulse the soup, blending about 1/3 of it while leaving plenty of whole broccoli chunks for texture.
~2 min
If using a standing blender, let the soup cool slightly and blend in batches, removing the center cap to allow steam to escape.
Remove the pot from the heat. Gradually stir in the freshly grated sharp cheddar and parmesan cheeses a handful at a time, letting it melt smoothly before adding more. Taste and adjust seasoning with additional salt and pepper if needed.
~5 min
Always add cheese off the heat. Boiling cheese will cause the proteins to separate, resulting in a grainy, broken soup.
Ladle the hot soup into hollowed-out sourdough bread bowls. Serve immediately with the bread bowl tops for dipping.
~5 min
Toast the hollowed-out bread bowls in a 350F oven for 5 minutes before filling to keep them from getting soggy too quickly.

Nutrition

420

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

750

Sodium (mg)

Cholesterol (mg)

Equipment

large Dutch oven or heavy-bottomed pot
whisk
cutting board
chef's knife
box grater
immersion blender (optional)

Tips & Storage

Always grate your own cheese from a block. Pre-shredded bagged cheese is coated with cellulose to prevent clumping, which will make your soup grainy and prevent it from melting smoothly.
For the deepest cheese flavor, use a high-quality, aged sharp cheddar. Mild cheddar will get lost in the creamy broth.
Do not skip the dry mustard powder; it is a classic chef's trick that amplifies the sharpness of the cheddar without making the soup taste like mustard.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. Do not let it boil, or the dairy may separate. Freezing is not recommended as the dairy and potatoes/broccoli may change texture.