The Best Broccoli and Cheddar Soup

5 from 1 vote

The literal best broccoli and cheddar soup. One of my favorites.

Prep Time20

Cook Time20

Total Time40

Servings:

Calories: 390kcal

In a dutch oven or large pot, over medium heat, add in your butter, celery, onion and carrots.
Add in ¼ tsp of salt.
Cook until soft, about 3-5 minutes.
2 TBSP Butter, ½ cup Diced Celery, ½ cup Diced Onion, ½ cup Match-Stick Carrots (or diced), ¼ tsp Salt
Sprinkle in the flour and stir to coat the celery, onion and carrots.
Cook for about 1 minute.
4 TBSP Flour
Add in the vegetable stock. Stir until the flour lumps are smooth.
Add in the milk. Stir to combine.
Over medium/medium high heat, cook until it starts to thicken, about 2-3 minutes.
4 cups Vegetable Stock, 2 cups Whole Milk
Add in broccoli florets. Cover and turn the heat down to medium/medium low until the broccoli is cooked it your liking, about 5-7 minutes. Watch the pot, it can overflow if the cover is on and the heat it too high.
2 cups (+) Broccoli Florets
(Optional) use your immersion blender or blender to make your soup more smooth. I like some broccoli florets in my soup so I only blended ½ of my soup. It's up to you.
If you use a blender, make sure to only fill it about ½ way at a time, hot liquid will expand while your blend and it will pop up and out of the blender.
Turn off the heat, stir in your black pepper, salt and shredded cheeses until melted.
*turning off the heat is important, cheese will separate if it's heated too high for too long leaving your soup with a grainy texture.
½ tsp Black Pepper, 1 ½ cups Shredded White Vermont Sharp Cheese, 1 ½ cups Shredded Fontina Cheese
Serve immediately.