Broccoli Cheddar Soup
Creamy broccoli soup in a sharp cheddar base, with Parmesan and a touch of Dijon. Done in under an hour.
- prep
- 15 min
- cook
- 30 min
- total
- 45 min
- serves
- 4
- level
- easy
Broccoli cheddar soup is tender broccoli in a creamy, sharp cheddar base. A little Parmesan and Dijon sharpen it up so it tastes rich without being flat.
It comes together in under an hour from one pot. The only rule: melt the cheese over low heat, or the soup splits.
method
Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until soft and fragrant, 3 to 4 minutes.
Sprinkle the flour over the onions and stir constantly for 1 to 2 minutes, until the mixture turns golden and smells slightly nutty.
Gradually whisk in the stock so no lumps form, then slowly stir in the milk and cream. Bring it to a gentle simmer.
Add the broccoli and cook for 8 to 10 minutes, stirring now and then, until tender but still bright green.
Turn the heat to low. Stir in the cheddar and Parmesan a handful at a time, letting each melt before adding the next. Add the Dijon mustard and smoked paprika, then season with salt and pepper.
If the soup is too thick, loosen it with a little more stock or milk.
Ladle into bowls, top with extra cheddar or croutons and serve with crusty bread.
chef's tips
- Add the cheese off a boil, over low heat. High heat makes it grainy.
- Grate the cheddar yourself. Pre-grated cheese is coated and melts badly.
- Pull the broccoli while it is still bright green. It keeps cooking in the hot soup.
- For a smoother soup, blend part of it before the cheese goes in.