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Copycat Broccoli Cheddar Soup

Close-up of a white bowl filled with vibrant orange Copycat Broccoli Cheddar Soup, topped with large florets of bright green broccoli.
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Make a creamy, rich soup that tastes like your favorite restaurant version using sharp cheddar and fresh broccoli.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped yellow onion
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dry mustard powder
  • Pinch of nutmeg
  • 2 cups fresh broccoli florets, cut small
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup heavy cream

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrot, and celery. Cook until softened, about 5 to 7 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
  4. Gradually whisk in the chicken broth until smooth.
  5. Stir in the milk, salt, pepper, dry mustard, and nutmeg. Bring the mixture to a simmer, stirring often.
  6. Add the small broccoli florets. Reduce heat to low, cover, and cook for 10 minutes, or until the broccoli is tender.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese one handful at a time, stirring until completely melted and smooth before adding more. Do not boil the soup after adding cheese.
  8. Stir in the heavy cream. Taste and adjust seasoning if needed. Serve hot.

Notes

  • Shred your own sharp cheddar cheese for the best melting quality; pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
  • For a smoother texture, you can use an immersion blender to partially blend the soup before adding the cheese.
  • If the soup is too thick, add a splash more milk or broth until you reach your desired consistency.

Nutrition

Find it online: https://cookerykings.com/copycat-broccoli-cheddar-soup-recipe/