Broccoli cheddar soup is a creamy, warm, and comforting classic. Our version is so satisfying and full of flavor while also not being too heavy or rich.
There is often a big contrast between “full flavor” and “healthy” soups. Lighter versions are often lackluster (and sometimes hide lots of sugar or salt to make up for the lack of calories, peep @ panera’s broccoli cheddar soup). Full versions can have an unnecessary amount of rich ingredients – we’ve often found that high amounts of cream or butter are not really even pulling their weight. This recipe is also vegetarian, which is surprisingly not the case for many broccoli cheddar soups.
There are two tricks that make this soup special, and they make it soooooo good.
- The first trick to this soup is to use potatoes, and to boil them directly into the soup pot. Not only does the soup get creamier from the potato starches but you also save yourself the trouble of having to get out another pot.
- The second hack – make a roux
A roux (pronounced “rue”) is basically a cheese sauce base. It might sound intimidating at first, but we promise that it is actually very easy and it absolutely pays off. Into a separate pot, melt butter and then add flour and combine until it forms a paste. Add in the milk and whisk well. Then, add your cheese in batches and continue stirring until fully combined. Voila – a beautiful velvety cheese sauce.
Our version also uses mustard into the roux. We are in the habit of adding a tiny bit of mustard any time that we are making a cheese sauce. At this quantity, you don’t end up tasting the mustard, but it helps bring out the natural richness of the cheese sauce.
We also use apple cider vinegar at the end of the recipe for a similar reason. The acidity of the vinegar helps heighten the other flavors. Acid in a dish makes a big difference. If you don’t have apple cider vinegar, substitute another light-colored acid like white vinegar, white wine vinegar, lemon, or lime.
Serve up your soup with some crusty bread on the side, like sourdough, or if you want to get really fancy put it inside of a warm and fluffy bread bowl.
Enjoy!
Broccoli Cheddar Soup
Ingredients
- 2 + 4 tbsp butter divided
- ½ yellow onion
- 2 carrots
- 2 stalks celery
- 3 cloves garlic minced
- ¼ tsp paprika
- ¼ tsp red pepper flakes
- 3 ½ cups potatoes (About 2 large, diced into 1/2 inch cubes)
- 2 heads broccoli cut into small pieces
- 4 cups vegetable broth
- 3 tbsp flour
- 2 cups whole milk
- 2 cups shredded cheese (we love sharp cheddar)
- 1 tbsp dijon mustard
- 1 to 2 tsp salt or more to taste, depending on the saltiness of your broth
- 1 tsp apple cider vinegar
Instructions
- Melt 2 tbsp of butter over medium heat into a large soup pot. Add diced onion, carrots, and celery and saute for around 7 minutes. Add the garlic and saute for an additional minute.
- Add in potatoes, broccoli, and vegetable broth. Bring the soup to a boil over high heat, and then reduce to medium heat and simmer for 15 minutes.
- Meanwhile, make a roux. In an additional medium sauce pan, melt 4 tbsp butter over medium heat. Stir in the flour and whisk until fully combined, about one minute. Add in milk and whisk well. When combined and warm, add in dijon mustard and cheese. Stir until completely melted and uniform.
- Add the cheese mixture into the soup pot and combine. Add in salt and taste (the saltiness of the soup at this point will depend on the specific broth and cheese used). Add in apple cider vinegar. Garnish with additional cheese and serve with your favorite crusty bread.
