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–+ servings
Ella Cooks

Loaded Broccoli Cheddar Soup for Cheese Lovers

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Rich, cheesy, and full of broccoli, this one comes together in about 30 minutes and tastes like the copycat version of the soup everyone already loves. It’s the soup my kids will eat vegetables in without a single complaint, which alone earns it a permanent spot in the rotation. The whole thing hinges on two small habits: shredding your own cheese instead of using the bagged kind, and keeping the heat low once the cheese goes in. Skip either one and you end up with something grainy instead of silky. Get those two right and it tastes like the version everyone’s been ordering at the same chain restaurant for years, minus the drive.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Soup
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • 4 tablespoons unsalted butter
  • 1 small onion diced
  • 1 celery stalk diced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken or vegetable broth
  • 2 cups whole milk or half-and-half for extra richness
  • 4 cups broccoli florets chopped small
  • 1 medium carrot shredded
  • 2 cups sharp cheddar cheese freshly shredded from a block
  • Pinch of nutmeg
  • Salt and pepper to taste

Method
 

Instructions
  1. In a large pot, melt the butter over medium heat. Add the diced onion and celery and cook until softened, about 4 minutes.
  2. Sprinkle in the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste.
  3. Slowly whisk in the broth and milk, a little at a time, until smooth. Bring to a gentle simmer, stirring often so it doesn’t stick.
  4. Add the broccoli and shredded carrot. Simmer for 12-15 minutes, until the broccoli is tender.
  5. Reduce heat to low and stir in the shredded cheddar a handful at a time, letting each addition melt before adding more.
  6. Season with nutmeg, salt, and pepper. For a chunkier soup, serve as is; for smoother, blend half the pot with an immersion blender before serving.

Nutrition

Calories: 380kcalCarbohydrates: 18gProtein: 16gFat: 28gSodium: 720mgFiber: 3gSugar: 5g

Notes

Shred your own cheese from a block rather than using pre-shredded. It melts smoother and keeps the soup from turning grainy. Once the cheese is in, keep the heat low and don’t let the soup boil, high heat is what makes cheese soups separate.

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