Go Back

Broccoli Cheddar Soup (Lightened Up)

A delicious homemade broccoli cheddar soup (lightened up) recipe.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 6 cups broccoli florets about 2 large heads
  • 2 tablespoons butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 large carrot, peeled and diced
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 teaspoon mustard powder
  • Salt and pepper to taste

Method
 

  1. Sauté. Melt butter in a large pot over medium heat. Add the onion, garlic, and carrot and cook 4 to 5 minutes until softened.
  2. Thicken. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the broth while whisking to prevent lumps.
  3. Simmer. Add the broccoli florets and milk. Bring to a gentle simmer and cook for 12 to 15 minutes until the broccoli is very tender.
  4. Blend. Use an immersion blender to blend about two-thirds of the soup until smooth, leaving some chunks for texture. (Or transfer half to a blender and return to the pot.)
  5. Melt. Remove from heat and stir in the shredded cheddar and mustard powder until the cheese is completely melted and smooth. Season with salt and pepper.

Notes

Shred the cheddar yourself from a block. Pre-shredded cheese has anti-caking agents that prevent smooth melting. Use sharp or extra-sharp cheddar. Stronger cheese means you can use less for the same flavor. Add the cheese off the heat. If the soup is too hot, the cheese can get grainy instead of smooth.