Broccoli Cheddar Soup (Broccoli cheddar soup)

Name: Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: United States
Ingredients: 40 g butter, 40 g flour; 1 onion, chopped; 500 ml vegetable stock, 500 ml milk; 400 g broccoli, chopped small; 1 carrot, grated; 250 g sharp cheddar, grated; pinch of nutmeg, mustard powder, salt, pepper

Overview

Broccoli cheddar soup is a creamy American soup of chopped broccoli and melted sharp cheddar. A roux of butter and flour is cooked with onion, then whisked with stock, milk and a little cream. Small broccoli florets and grated carrot are simmered until soft, and the soup is partly blended before plenty of grated cheddar is melted in. It is thick, cheesy and a bright golden colour, and is often served in a hollowed-out sourdough bread bowl. Some cooks add a little Dijon mustard to sharpen the flavour.

History

Cheese soups have a long history in American home cooking, and broccoli became widely popular in the United States in the twentieth century. Broccoli cheddar soup became a national favourite in the 1990s when bakery-café chains served it in bread bowls, and it is now a standard on café menus and in home kitchens. It is also popular as a ready-made soup in supermarkets.

Main ingredients

Broccoli, cheddar cheese, milk, onion, carrot, roux. The soup is built on vegetable stock and milk and is usually served hot. Diet: vegetarian; not usually gluten-free.

Explore: Cheese soups · More soups from United States

Recipe outline serves 4 · ~45 min

Ingredients

40 g butter, 40 g flour
1 onion, chopped
500 ml vegetable stock, 500 ml milk
400 g broccoli, chopped small
1 carrot, grated
250 g sharp cheddar, grated
pinch of nutmeg, mustard powder, salt, pepper

Allergens: Contains: Gluten, Milk, Mustard. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Soften the onion in butter, add the flour and cook for 2 minutes.
Whisk in the stock and milk and bring to a simmer.
Add the broccoli and carrot and cook for 15 minutes.
Blend part of the soup, then stir in the cheese off the heat until melted and season.