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Copycat Broccoli Cheddar Soup

Close-up of a creamy, orange-yellow Copycat Broccoli Cheddar Soup filled with bright green broccoli florets in a white bowl.
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Make a creamy, sharp broccoli cheddar soup at home that tastes just like your favorite restaurant version.

Ingredients

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  • 4 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon dry mustard powder
  • 1 pound fresh broccoli florets, cut small
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup medium cheddar cheese, freshly shredded

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes. Do not brown.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it thickens slightly.
  5. Stir in the heavy cream, salt, pepper, nutmeg, and dry mustard powder.
  6. Add the broccoli florets to the simmering liquid. Cook until the broccoli is tender, about 10 to 15 minutes.
  7. Reduce the heat to low. Remove the pot from the heat.
  8. Add the shredded cheddar cheeses in handfuls, stirring constantly until completely melted and smooth before adding the next batch. Do not boil the soup after adding the cheese, or it may separate.
  9. Taste and adjust seasoning if needed. Serve hot.

Notes

  • Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • For a thicker soup, let the roux cook slightly longer or add 1 more tablespoon of flour with the initial butter.
  • If the soup is too thick, thin it with a splash of extra chicken broth or milk.

Nutrition

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