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Creamy Broccoli Cheese Soup Recipe
Ben Carraoli

Creamy Broccoli Cheese Soup Recipe

I still remember the first time I made this creamy broccoli cheese soup on a cold evening when I wanted something warm and comforting. I stood by the stove watching the cheese melt into the broth, and I knew it was going to be good. The smell alone made my kitchen feel cozy and inviting.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons butter – used for sautéing the vegetables and adding rich flavor to the soup base
  • 1/2 medium onion finely diced – builds a savory and slightly sweet flavor foundation
  • 2 cups carrots julienned – add natural sweetness, color, and texture
  • 2 cloves garlic minced – enhances overall flavor without overpowering the soup
  • 1/4 cup all-purpose flour – thickens the soup and creates a smooth creamy texture
  • 3 cups vegetable broth – forms the main liquid base of the soup
  • 2 cups half and half – provides creaminess without making the soup too heavy
  • 3 cups fresh broccoli florets chopped – fresh broccoli gives better flavor and texture than frozen
  • 2 teaspoons Dijon mustard – balances the richness and sharpens the cheese flavor
  • 1 teaspoon salt – enhances all the ingredients
  • 1/2 teaspoon black pepper – adds mild warmth and depth
  • 8 ounces extra sharp cheddar cheese freshly grated – melts smoothly and delivers bold cheese flavor

Method
 

  1. Start by melting the butter in a large pot over medium heat. Add the diced onion and carrots and cook until the onion becomes soft and translucent. This step builds the base flavor and brings out natural sweetness from the vegetables.
  2. Stir in the minced garlic and cook briefly until fragrant. Sprinkle the flour over the vegetables and stir continuously for about a minute. This creates a roux that will thicken the soup evenly.
  3. Slowly pour in the vegetable broth while stirring to avoid lumps. Add the half and half, broccoli, Dijon mustard, salt, and black pepper. Stir well to combine all the ingredients smoothly.
  4. Bring the soup to a gentle simmer and cook until the broccoli becomes tender but still vibrant in color. Stir occasionally to ensure even cooking and prevent sticking.
  5. Reduce the heat to low and gradually add the grated cheddar cheese. Stir constantly until the cheese melts completely and the soup becomes creamy and smooth. Avoid boiling to keep the texture silky.

Notes

  • I always use freshly grated cheese because it melts smoother.
  • I keep the heat low when adding cheese to prevent grainy texture.
  • If the soup thickens too much, I add a splash of broth or milk.
  • I taste and adjust seasoning at the end for the best flavor.
  • Letting the soup rest for a few minutes makes it even creamier.