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Creamy broccoli cheddar soup in a bowl, showing a rich texture from a nutty brown butter roux and sharp dijon.

Velvety Bakery-style Broccoli Cheddar Soup

Rebecca Blumer
Indulge in this velvety bakery-style broccoli cheddar soup featuring a rich brown butter roux and a secret Dijon trick for a perfectly silky finish that never turns grainy.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 4 bowls
Calories 385 kcal

Equipment

  • Skillet
  • Large saucepan
  • Whisk

Ingredients
 

  • 1 tablespoon butter
  • 0.5 chopped onion
  • 0.25 cup melted butter
  • 0.25 cup all-purpose flour
  • 2 cups milk
  • 2 cups chicken stock
  • 1.5 cups coarsely chopped broccoli florets
  • 1 cup matchstick-cut carrots
  • 1 thinly sliced stalk celery
  • 2.5 cups shredded sharp Cheddar cheese
  • salt and ground black pepper to taste

Instructions
 

Get Set and Sauté the Aromatics

  • Set out all ingredients before starting to ensure smooth timing as the soup progresses.
  • Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the chopped onion and sauté for about 5 minutes until translucent and sweet. Set aside.

Build the Brown Butter Roux

  • In a large saucepan over medium-low heat, whisk together 1/4 cup melted butter and 1/4 cup all-purpose flour until smooth.
  • Continue whisking for 3 to 4 minutes until the roux develops golden-brown specks and a nutty aroma. If it darkens too fast, whisk in a tablespoon of milk to cool it down.

Thicken the Base, Then Simmer the Vegetables

  • Gradually pour in 2 cups of milk in a steady stream, whisking constantly to prevent lumps. Stir in 2 cups of chicken stock and bring to a gentle simmer.
  • Add a touch of Dijon mustard for the emulsification twist and let the liquid cook for 15 to 20 minutes until it thickens enough to coat the back of a spoon.
  • Stir in the broccoli florets, carrots, celery, and the sautéed onion. Simmer for 10 to 15 minutes until the broccoli is vibrant and the carrots are tender-crisp.

Finish with Cheese and Seasoning

  • Remove the saucepan from the heat to temper the liquid. Stir in the shredded Cheddar cheese one handful at a time until fully melted and glossy.
  • Season with salt and ground black pepper to taste and serve immediately while steaming.

Notes

Silky Finish: Always remove the pot from the heat before adding the cheese. Boiling the soup after the cheese is added will cause the proteins to tighten, resulting in a grainy texture.
Cheese Selection: Use a block of sharp Cheddar and grate it yourself. Pre-shredded varieties contain anti-caking agents that prevent a smooth melt.
Storage Tip: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slowly on the stovetop over low heat to maintain the emulsion.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 18gProtein: 14gFat: 28gSaturated Fat: 18gCholesterol: 85mgSodium: 820mgPotassium: 340mgFiber: 2.5gSugar: 7gVitamin A: 45IUVitamin C: 55mgCalcium: 35mgIron: 6mg
Keyword broccoli cheddar soup, cheesy soup, Comfort Food
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