Broccoli Cheddar Soup is made with a roux: flour, butter and milk as a thickener. I often find that too much roux is used and the soup is pasty. So unappealing. Another problem these days is finding broccoli with full stalks. Stores are cutting them off and repurposing them for their deli or salad bar with broccoli slaws. This is a problem for me, because I only use stalks in my soup. I don’t care for the texture of the florets in the soup and I think they give the soup that bitter taste you get when you overcook broccoli.
Farmer’s markets are a great source for whole broccoli, but the season here is short. I am fortunate enough to have a wonderful grocer nearby, The Village Market in Wilton CT that accommodates all requests and I can ask for a couple of whole heads. The florets are then steamed for dinner and I might even put a few tiny ones on the soup as a garnish.
Broccoli stalks can be a tad woody and it’s important to trim the ends and pare the outer layer to remove the tough skin.
The recipe calls for a minimal amount of salt. Saltiness of cheese and stock varies and it’s best to have all the ingredients incorporated first and then adjust the salt at the end.
This broccoli Cheddar soup has a silky texture and delicate flavor. It freezes well, so make up a batch or two for future use. I like to use two-cup Mason jars; the perfect serving for one.
Watch the Broccoli Cheddar Soup Video Here.
Broccoli Cheddar Soup
This broccoli Cheddar soup is super delicious, has a silky texture that hits the spot on any day. Use and extra-sharp cheddar!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 2 1/2 quarts
- Category: Soup
- 8 cups broccoli stalks, pared and chopped (8 stalks, florets removed)
- 2 cups sliced onion (1 medium onion)
- 1 cup sliced celery (2 large stalks)
- 1 tablespoon chopped cloves garlic (3 medium cloves)
- ½ teaspoon coarse salt
- 4 cups vegetable stock
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 6 ounces shredded sharp Cheddar cheese
- several dashes of hot sauce, such as Franks or Tabasco
- Small broccoli florets, steamed, optional
- Place broccoli, onion, celery, garlic, salt and stock/water in a large saucepan.
- Bring to a boil, lower the heat to a gentle boil and cook for 20 minutes or until the broccoli is soft.
- Puree the soups in batches in a blender or food processor or in the saucepan with an immersion blender until smooth.
- Pour the pureed soup into another pourable container and wipe out the saucepan.
- Melt the butter in the saucepan over medium heat. Sprinkle the flour over the butter and whisk until smooth.
- Slowly pour in the warm soup, whisking constantly to prevent lumps. Bring to a gentle boil and cook another 2-3 minutes to eliminate the raw flour taste.
- Add the cheese and stir until completely melted.
- Shake in the hot sauce to taste; this gives the soup a boost, it doesn’t necessarily need to be spicy hot, but the sauce gives the soup piquancy.
- Soup freezes well.