What is the secret ingredient in broccoli cheddar soup?

A pinch of nutmeg is my secret weapon! It enhances the cheesy flavor and adds a subtle warmth to the soup. You won’t taste the nutmeg itself, but you’ll notice a more complex and delicious flavor.

What makes broccoli cheese soup so creamy?

The creaminess comes from a combination of factors: a good roux, using half-and-half or milk, and slowly melting in freshly grated cheese. Blending some of the soup also helps to create a velvety texture.

What do you put in broccoli cheese soup?

The classic ingredients are broccoli, cheddar cheese, onion, and a creamy base made from butter, flour, and milk or cream. I also like to add carrots for a little sweetness and color.

What are common mistakes when making broccoli soup?

The most common mistakes are using pre-shredded cheese (which can make it grainy), boiling the soup after adding the cheese (which can cause it to separate), and overcooking the broccoli until it’s mushy.

The Absolute Best Broccoli Cheese Soup (Better Than a Restaurant!)

Description

This creamy, dreamy broccoli cheese soup is my go-to for a reason; it’s a simple, one-pot wonder that delivers a rich, velvety texture and tons of flavor, making it a guaranteed family favorite. I’ve spent years perfecting this recipe, and I can honestly say it’s better than any version you’ll get at a restaurant. It’s packed with fresh broccoli and real cheddar cheese, and it’s my secret weapon for getting even the pickiest eaters to ask for seconds

Ingredients

Scale

1/4 cup unsalted butter

1 medium onion, chopped

2 cloves garlic, minced

1/4 cup all-purpose flour

1 cup half-and-half

1 cup milk

2 cups vegetable broth

1 large head of broccoli, chopped into small florets

1 cup shredded carrots

2 cups sharp cheddar cheese, freshly shredded

1/4 teaspoon nutmeg

1/4 teaspoon paprika

Salt and black pepper to taste

Instructions

Sauté the Veggies: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Make a Roux: Sprinkle the flour over the onions and cook for 1 minute, stirring constantly to cook out the raw flour taste.
Create the Creamy Base: Slowly whisk in the half-and-half and milk until smooth. Bring the mixture to a simmer, then reduce the heat to low.
Simmer the Soup: Add the vegetable broth, broccoli, and carrots. Season with nutmeg, paprika, salt, and pepper. Let it simmer for 15-20 minutes, or until the broccoli is tender.
Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup. If you like it chunky, skip this step.
Melt in the Cheese: Remove the pot from the heat and gradually stir in the shredded cheddar cheese until it’s completely melted and the soup is creamy. Do not let the soup boil.
Serve and Enjoy: Ladle the soup into bowls, top with extra cheese if desired, and serve immediately with crusty bread.

Notes

Shred Your Own Cheese: I can’t stress this enough! Pre-shredded cheese has a coating that can make your soup gritty. Freshly grated cheese melts so much better.

Don’t Boil the Soup After Adding Cheese: This is a big one! Boiling the soup after you’ve added the cheese can cause it to separate and become oily.

For a Thicker Soup: If you like your soup extra thick, you can let it simmer for a little longer, or add a little more flour to your roux at the beginning.

Nutrition

Serving Size: 1 cup
Calories: 270
Sugar: 5g
Sodium: 410mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7.5g
Trans Fat: 0.5g
Carbohydrates: 12g
Fiber: 2g
Protein: 15g
Cholesterol: 55mg

Keywords: broccoli cheese soup, creamy soup, homemade soup, cheddar soup, easy soup recipe, one-pot soup, comfort food