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Broccoli Cheddar Soup (Restaurant-Style) - Creamy, Cozy, and Comforting

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 2 medium carrots, peeled and grated or finely diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken stock or vegetable stock
  • 2 cups whole milk (or 1 cup half-and-half + 1 cup milk for extra richness)
  • 1 cup heavy cream (optional for a richer soup; sub more milk if you prefer lighter)
  • 1 pound broccoli (about 6 cups florets), chopped small; include some tender stems, peeled and diced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon Dijon mustard (optional but recommended)
  • 8 ounces sharp cheddar cheese, freshly grated (about 2 cups, packed)
  • Pinch of cayenne or red pepper flakes (optional, for gentle heat)

Method
 

  1. Sweat the aromatics: In a heavy pot over medium heat, melt the butter. Add onion and carrots with a pinch of salt. Cook 5–7 minutes, stirring, until soft and glossy. Add garlic and cook 30 seconds until fragrant.
  2. Make the roux: Sprinkle the flour over the vegetables and stir until no dry spots remain. Cook 1–2 minutes, stirring, to remove the raw flour taste. The mixture will look pasty.
  3. Whisk in liquids: Slowly pour in the stock while whisking to avoid lumps. Add milk (and cream if using). Keep whisking until smooth. Bring to a gentle simmer.
  4. Add broccoli and season: Stir in chopped broccoli, salt, pepper, nutmeg, and Dijon. Reduce heat to medium-low. Simmer uncovered 12–15 minutes, stirring occasionally, until broccoli is tender but still green.
  5. Adjust texture: For a classic, slightly chunky restaurant feel, use an immersion blender for 3–5 quick pulses, leaving some pieces intact. If you prefer a silky soup, blend longer. If you like it rustic, skip blending.
  6. Add the cheese off heat: Turn off the heat. Stir in the cheddar by the handful, letting each addition melt before adding more. Do not boil after the cheese goes in.
  7. Taste and finish: Add a pinch of cayenne if you want warmth. Taste and adjust salt and pepper. If it’s too thick, thin with a splash of stock or milk. If it’s thin, simmer on low a few minutes to reduce (before adding cheese).
  8. Serve: Ladle into warm bowls. Top with a few extra cheddar shreds, cracked pepper, or a drizzle of cream. Crusty bread on the side is perfect.