Cream of broccoli or broccoli cheddar soup was always a fave growing up for me. And since I have two kids who actually like broccoli, I have been searching for an amazing make at home recipe. I would try a few, find them underwhelming, ultimately get frustrated and not revisit the process again until the next winter. Eventually I found myself making it a mission to make a great recipe, because I could never quite find ‘the one.’ This however is THE ONE. The exact one. My wait for the perfect make at home broccoli soup is over. And the repeated recipe testing until perfect has paid off!
Finally after playing around and taking aspects from several other favourite soups and even mac and cheese, I have successfully come up with an amazing broccoli cheddar soup recipe. It is the one!
I found the spices make a huge difference. This is what takes it from average to wonderful! The powdered mustard and paprika gives it a stronger cheesy flavour and the cayenne just a slight hint of heat and interest. You can not taste the bay leaf, allspice and nutmeg individually in the finished soup, but they make a wonderful combination.
Making Broccoli Cheddar Soup
Make sure this soup simmers and does not come to a hard boil once the half and half is added. And make certain to remove the soup from the heat before adding the cheddar, so you don’t run the risk of it curdling or separating.
Taste the soup as you go along and add more salt at the end depending on how salty the vegetable broth and bouillon used were. You can always add more milk or stock if the soup is too thick, depending on preference too.
Broccoli Cheddar Soup
A delish homemade soup with broccoli, cheese and spices.
Ingredients
- 1/4 Cup Unsalted Butter
- 1 Large Onion Diced
- 1/8 Teaspoon Red Pepper Flakes
- 2 Large Carrots Shredded
- 4 – 5 Cups Broccoli stems and florets finely chopped
- 1 Bay Leaf
- 1/2 Teaspoon kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 2 Rounded Tablespoons All -Purpose Flour
- 2 1/2 Cups Vegetable Stock or water with vegetable bouillon added
- 1 additionalTeaspoon Vegetable Bouillon
- 1 Cup Milk
- 1 Cup Half and Half Creamo
- 1/4 Teaspoon Mustard Powder
- 1/4 Teaspoon Paprika
- 1/8 Teaspoon Cayenne Pepper
- 1/8 Teaspoon Allspice
- 1/8 Teaspoon Nutmeg
- 1 1/2 Cups Grated Cheddar Cheese
- 1/2 Cup Grated Old Strong Cheddar optional
Instructions
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Melt 1/4 cup of butter in a large pot over medium.
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Add the diced onions and red pepper flakes, sauté until translucent and beginning to soften.
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Add the shredded carrots, chopped broccoli and bay leaf and continue to cook 5 – 10 minutes until softened.
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Add salt and pepper.
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Sprinkle over the flour. Stir and cook for 2 minutes.
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Slowly add the 2 cups of stock, a 1/4 cup at a time and whisking until fully smooth and absorbed before adding more.
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Whisk in the milk and creamo (half and half).
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Turn down heat to a low simmer.
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Add in mustard, paprika, allspice, nutmeg and cayenne.
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Continue to simmer on low until done, 15 -30 minutes, stirring occasionally. Taste after 15 minutes and add more salt or pepper if needed and cook longer to taste if required.
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Remove from heat and add shredded cheese.
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Stir and serve.
Recipe Notes
Make sure to not return to a boil or simmer once the cheese has been added.
Broccoli Cheddar Soup
1/4 Cup Unsalted Butter
1 Large Onion, Diced
1/8 Teaspoon Red Pepper Flakes
2 Large Carrots, Shredded
4 – 5 Cups Broccoli, stems and florets finely chopped
1 Bay Leaf
1/2 Teaspoon kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Rounded Tablespoons All -Purpose Flour
2 1/2 Cups Vegetable Stock (or water with vegetable bouillon added)
Additional 1 Teaspoon Vegetable Bouillon
1 Cup Milk
1 Cup Half and Half (Creamo)
1/4 Teaspoon Mustard Powder
1/8 Teaspoon Cayenne Pepper
1/4 Teaspoon Paprika
1/8 Teaspoon Allspice
1/8 Teaspoon Nutmeg
1 1/2 Cups Grated Cheddar Cheese
1/2 Cup Grated Old Strong Cheddar (optional)
Directions
Melt 1/4 cup of butter in a large pot over medium.
Add the diced onions and red pepper flakes, sauté until translucent and beginning to soften.
Next add the shredded carrots, chopped broccoli and bay leaf and continue to cook 5 – 10 minutes until softened.
Add salt and pepper.
Sprinkle over the flour. Stir and cook for 2 minutes.
Slowly add the 2 cups of stock, a 1/4 cup at a time and whisking until fully smooth and absorbed before adding more.
Whisk in the milk and creamo (half and half).
Turn down heat to a low simmer.
Add in mustard, paprika, allspice, nutmeg and cayenne.
Continue to simmer on low until done, 15 -30 minutes, stirring occasionally. Taste after 15 minutes and add more salt or pepper if needed and cook longer to taste if required.
Remove from heat and add shredded cheese.
Stir and serve.
Make sure to not return to a boil or simmer once the cheese has been added.
Check out this delicious Cream of Potato Soup Next!
or make these wonderful baking powder biscuits to accompany the soup.
