# Broccoli Cheddar Soup

Broccoli cheddar soup is a creamy, cheesy soup with tender broccoli and a little carrot for sweetness. It tastes like a restaurant favorite but is simple to make at home in one pot.

A quick butter and flour roux thickens the soup, and the cheese goes in last over low heat so it stays smooth. Grate your own cheddar for the silkiest result.

- Total time: 45 min (prep 15 min, cook 30 min)
- Serves: 4
- Per serving (estimated): 450 kcal, 20 g protein
- Cuisine: American. Category: Soup. Diet: vegetarian.

## Ingredients

- 3 tbsp butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups vegetable broth
- 2 cups whole milk
- 500 g broccoli, chopped into small florets
- 1 large carrot, grated
- 1/4 tsp ground nutmeg
- 1 tsp Dijon mustard
- 225 g sharp cheddar, freshly grated
- 1 tsp salt
- 1/2 tsp black pepper

## Method

1. Melt the butter in a large pot over medium heat. Cook the onion for 5 minutes, until soft and translucent.
2. Add the garlic and cook 30 seconds. Sprinkle in the flour and stir for 2 minutes, until it smells nutty and looks like a pale paste.
3. Slowly pour in the broth while whisking, then the milk. Keep whisking until smooth with no lumps.
4. Bring to a gentle simmer over medium heat, stirring often, and cook 5 minutes until it thickens enough to coat a spoon.
5. Add the broccoli, carrot, nutmeg, mustard, salt and pepper. Simmer 10 to 12 minutes, until the broccoli is very tender but still green.
6. For a partly smooth soup, blend a third of it with an immersion blender, leaving the rest chunky.
7. Turn the heat to low. Add the cheddar a handful at a time, stirring until each addition melts. Do not let it boil.
8. Taste and adjust the salt. Serve hot with crusty bread.

## Why it works

- A roux of butter and flour thickens the milk base and keeps the soup creamy without cream.
- Adding the cheese off the boil lets it melt smoothly instead of turning stringy or grainy.
- Freshly grated cheese melts better than pre-shredded, which has anti-caking starch.
- Dijon and nutmeg sharpen the cheddar flavor so the soup tastes cheesier without extra cheese.

## The science

- **Why cheese turns grainy.** Cheese is a web of protein held together by fat and water. High heat squeezes that web, so the fat leaks out and the proteins clump. Melting it gently over low heat, in small handfuls, keeps the emulsion intact and the soup silky.
- **A roux thickens as it cooks.** When flour is cooked in butter, then simmered in liquid, its starch granules absorb water and swell. That is what thickens the soup. Cooking the flour for two minutes first removes the raw, pasty taste and helps it dissolve without lumps.

## Tips

- Grate the cheddar yourself from a block, since pre-shredded cheese often melts grainy.
- Chop the broccoli small, including the peeled stems, so it cooks fast and evenly.
- Add the cheese slowly and keep the heat low, stirring between handfuls.

## Mistakes to avoid

- Boiling after adding the cheese: the soup turns grainy and oily, so keep it just below a simmer.
- Dumping all the milk in at once: lumps form, so whisk it in gradually.
- Overcooking the broccoli until gray: it tastes sulfury, so stop once it is tender and still green.

## Variations and swaps

- Serve it in a hollowed-out bread bowl.
- Stir in cooked crumbled bacon or a pinch of cayenne for a smoky kick.
- Swap half the cheddar for Gruyere for a nuttier flavor.
- Swap whole milk for half-and-half for a richer soup.
- Swap the vegetable broth for chicken broth for a deeper savory flavor, which makes it no longer vegetarian.

## Storage

Refrigerate within 2 hours for up to 4 days. Reheat gently on low, stirring, to 165°F (74°C); it can thicken, so add a splash of milk.

## FAQ

**How do I keep broccoli cheddar soup from getting grainy?**

Add the cheese off a boil, over low heat, in small handfuls. Using freshly grated cheddar from a block also helps it melt smoothly.

**What cheese is best for broccoli cheddar soup?**

Sharp cheddar is best because it has a strong flavor that stands out in a creamy soup. Aged cheddar melts well and gives more flavor per handful.

**Can I freeze broccoli cheddar soup?**

You can, but the texture may change. Dairy soups can separate when thawed, so reheat slowly and whisk well, or blend briefly to bring it back together.

**How do I thicken broccoli cheddar soup?**

Simmer it a few minutes longer before adding the cheese. Blending part of the soup also thickens it, since the broccoli and carrot add body.

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Source: https://cookingscientist.com/recipes/broccoli-cheddar-soup (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846