Broccoli Cheddar Soup (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat until foaming, about 2 minutes. Add diced onion, carrots, and celery, then sauté until vegetables soften and onion becomes translucent, about 6-8 minutes, stirring occasionally.
2. 2Add minced garlic and cook until fragrant, about 1 minute, stirring constantly to prevent burning.
3. 3Sprinkle flour over the vegetable mixture and stir continuously to create a roux, cooking for 2-3 minutes until the raw flour smell disappears and mixture turns slightly golden.
4. 4Pour in chicken broth gradually while whisking constantly to prevent lumps from forming. Bring mixture to a gentle simmer, stirring frequently until the base thickens slightly, about 5 minutes.
5. 5Add broccoli florets to the pot, reserving 1 cup of smaller florets for later. Simmer until broccoli becomes tender but still bright green, about 10-12 minutes.
6. 6Use an immersion blender to partially puree the soup, leaving some texture and chunks for visual appeal. Alternatively, transfer half the soup to a standard blender, puree until smooth, then return to the pot.
7. 7Stir in milk and heavy cream, bringing the mixture back to a gentle simmer over medium-low heat. Do not let it boil vigorously.
8. 8Remove pot from heat completely. Add freshly shredded cheddar cheese in three batches, stirring each addition until fully melted and incorporated before adding more. This prevents the cheese from becoming grainy or separating.
9. 9Season with nutmeg, Worcestershire sauce, salt, black pepper, and cayenne if using. Taste and adjust seasoning as needed, remembering the cheese adds considerable saltiness.
10. 10Add reserved broccoli florets and simmer on low heat for 3-4 minutes until just tender, maintaining the soup's creamy consistency.
11. 11Serve immediately in warmed bowls, garnished with additional shredded cheddar cheese and a light sprinkle of black pepper for restaurant-style presentation.