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Copycat Broccoli Cheddar Soup

Close-up of creamy, orange Copycat Broccoli Cheddar Soup topped with vibrant green broccoli florets in a white mug.
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Make a rich, velvety soup that tastes just like the restaurant favorite using simple ingredients.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 2 cups chicken broth
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups fresh broccoli florets, chopped small
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup heavy cream

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and carrot. Cook until soft, about 5 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until smooth. Then whisk in the milk.
  5. Bring the mixture to a simmer, stirring often until it thickens slightly.
  6. Stir in the salt, pepper, and nutmeg.
  7. Add the chopped broccoli florets. Cook until the broccoli is tender, about 10 to 12 minutes.
  8. Reduce the heat to low. Stir in the shredded cheddar cheese slowly, a handful at a time, allowing each addition to melt completely before adding more. Do not let the soup boil after adding cheese.
  9. Stir in the heavy cream. Heat through gently for 2 minutes.
  10. Serve immediately.

Notes

  • Shred your own sharp cheddar cheese for the best melting quality; pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
  • For a smoother texture, you can use an immersion blender to partially blend the soup before adding the cheese.
  • If you want a gluten-free version, substitute the all-purpose flour with an equal amount of cornstarch mixed with a little cold water to create a slurry before adding it to the pot.

Nutrition

Find it online: https://eatableempress.com/copycat-broccoli-cheddar-soup-recipe/