Easy Copycat Broccoli Cheddar Soup
You deserve a rich, creamy bowl of comfort food made right in your kitchen. This easy broccoli cheddar soup recipe rivals your favorite restaurant version and comes together fast.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 pound fresh broccoli florets
- 1 large russet potato, peeled and diced small
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and carrots. Cook until softened, about 5 minutes.
- Whisk in the flour until combined with the vegetables and butter, cooking for 1 minute. This creates a roux.
- Slowly whisk in the vegetable broth until the mixture is smooth. Bring the mixture to a simmer.
- Add the broccoli florets, diced potato, salt, pepper, and nutmeg to the pot. Return to a simmer, then reduce heat to medium-low, cover, and cook for 10 to 15 minutes, or until the broccoli and potatoes are tender.
- Remove the pot from the heat. Use an immersion blender to partially blend the soup until it reaches your desired consistency; leave some chunks for texture.
- Stir in the heavy cream.
- Gradually add the shredded sharp cheddar cheese, stirring constantly until the cheese is fully melted and the soup is creamy. Do not boil the soup after adding the cheese.
- Taste and adjust salt and pepper if needed. Serve this comforting soup immediately.
Notes
- Shred your own cheddar cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- For a thicker soup, simmer uncovered for a few extra minutes before adding the cream.
- This recipe is perfect for a quick soup dinner on a busy weeknight.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 22
- Fiber: 4
- Protein: 15
- Cholesterol: 90