Creamy Broccoli Cheddar Soup with Parmesan and Croutons Recipe
This Broccoli Cheddar Soup is a creamy, cheesy, and comforting one-pot meal packed with tender broccoli. Perfect for a cozy vegetarian dinner, it combines savory flavors of sharp cheddar and parmesan with a smooth texture, ready in under an hour.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 4 tablespoons salted butter
- 1 cup chopped yellow onion (about 1 small)
- 1 large carrot, grated
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon mustard powder
- ¼ teaspoon ground nutmeg
- 2 cups whole milk or half-and-half
- 2 cups chicken or vegetable stock
- 4 cups chopped broccoli (from 1 large crown)
- ½ cup freshly grated Parmesan cheese
- 8 ounces shredded extra-sharp cheddar cheese (about 2 cups)
- Freshly cracked black pepper, to taste
Optional
- Croutons, store-bought or homemade, for serving
Instructions
- Sauté vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and grated carrot, then cook, stirring occasionally, until softened, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for 1 to 2 minutes until fragrant, taking care not to let it brown.
- Make roux: Sprinkle in the all-purpose flour, sea salt, mustard powder, and ground nutmeg. Whisk continuously for 1 to 2 minutes until a smooth paste forms, which will help thicken the soup later.
- Add milk: Slowly pour in the milk while whisking constantly. Continue to cook and whisk until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
- Add stock and blend: Remove the pot from heat and stir in the chicken or vegetable stock. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, let the mixture cool slightly, then blend in batches in a standard blender and return it to the pot.
- Simmer broccoli: Stir in the chopped broccoli. Return the pot to medium-low heat and let the soup simmer gently until the broccoli is tender, about 20 minutes.
- Add cheeses: Stir in the Parmesan cheese and half of the shredded cheddar cheese until melted. Then add the remaining cheddar cheese and stir until the soup is creamy and smooth.
- Season and serve: Taste the soup and adjust the seasoning with additional salt and freshly cracked black pepper as desired. Serve hot, topped with croutons if using.
Notes
- You can substitute half-and-half for whole milk for a richer soup.
- Use vegetable stock to keep the recipe vegetarian-friendly.
- For a smoother texture, blend the soup thoroughly before adding broccoli.
- Croutons add a lovely crunch but can be omitted for a gluten-free serving.
- To make the soup creamier, you can add a splash of cream or more cheese to taste.
