Creamy Broccoli Cheddar Soup
Creamy soup made with fresh broccoli, cheddar cheese, vegetable stock, cream, Dijon mustard, and smoked paprika. The smooth soup is topped with browned broccoli florets, crispy bacon, chives, and black pepper for a mix of creamy, tender, and crunchy textures. This comforting broccoli cheese soup is perfect for a cozy lunch or easy weeknight dinner.
🍽️ Servings: 2
Ingredients
Soup
- 250 g broccoli, including peeled stem
- 40 g shallot, finely chopped
- 5 g garlic, finely sliced
- 10 g unsalted butter
- 5 g neutral oil
- 625 g vegetable stock
- 37.5 g heavy cream
- 50 g cheddar cheese, finely grated
- 5 g Dijon mustard
- 0.25 tsp smoked paprika
- 2.5 g lemon juice
- Salt
To Finish
- 40 g small broccoli florets
- 0.125 tsp smoked paprika
- 5 g fresh chives, finely chopped
- 1 slices bacon
- Freshly ground black pepper
- Salt
Instructions
- Cut all the broccoli florets away from the main stems. Set aside 40 g of trimmed florets for the topping, removing any yellow or discolored parts and sharpening the ends with a small knife into neat, pointed tips.
- Trim about 1 cm from the bottom of the large broccoli stem. Peel it thoroughly with a vegetable peeler, removing the darker fibrous outer layer. Cut the peeled stem into small, even pieces. Finely chop the remaining broccoli florets to a similar size.
- Heat the butter and neutral oil in a saucepan over medium high heat. Add the finely chopped shallot and cook for about 5 minutes until soft.
- Add the finely sliced garlic and cook for about 30 seconds. Add the smoked paprika and stir for about 15 seconds to release its aroma.
- Add the chopped broccoli stem and vegetable stock. Season with salt and cook until the stem is completely tender.
- Add the finely chopped broccoli florets. Bring to a gentle simmer and cook for about 3 minutes. Add the heavy cream and cook for about 2 minutes.
- Blend the soup until completely smooth. If the soup is too thick, add a little more hot vegetable stock. If it is too thin, return it to the heat and reduce gently until you reach a thick, creamy consistency.
- Add the Dijon mustard, then gradually add the grated cheddar, stirring constantly until completely melted and smooth. Do not let the soup boil after adding the cheese.
- Stir in the lemon juice and adjust the seasoning if needed.
- Heat a dry frying pan over medium high heat. Add the bacon and cook until crisp and deeply golden. Transfer to a paper towel, leave to cool slightly, then finely chop.
- Add the reserved broccoli florets to the same pan with the bacon fat. Cook over high heat for about 3 minutes until deeply browned in places. Toss with smoked paprika and salt. Bake at 180 °C / 355 °F for about 5 minutes until tender but still firm.
- Pour the hot soup into a bowl. Arrange the roasted broccoli and finely chopped crispy bacon in the center. Finish with finely chopped chives and freshly ground black pepper.
Tips & More Info
Cooking broccoli
The thick broccoli stem is worth keeping because once peeled, it becomes tender and naturally sweet. The outer layer is fibrous, so removing it gives the soup a much smoother texture and prevents any stringiness. The florets need much less cooking than the stem. Keeping their cooking time short helps preserve their fresh flavor and bright green color instead of developing a dull, overly cooked taste.
Keep the soup gently heated
Avoid prolonged boiling, especially after adding the cream and cheese. High heat can dull the broccoli color and cause the cheese to separate, leaving the soup less smooth and glossy.
Add cheddar gradually
Finely grated cheddar melts much more evenly than larger pieces. Adding it gradually while stirring helps it emulsify into the soup and creates a smooth, creamy texture without making the cheese greasy.
Balance the richness with acidity
The lemon juice should not make the soup taste lemony. A small amount simply cuts through the richness of the cheddar and cream, making the broccoli flavor taste fresher and more pronounced.
Why use Dijon mustard?
Dijon adds subtle acidity and savory depth while helping balance the richness of the cheese. It should support the cheddar rather than make the soup noticeably mustardy.
Vegetarian variation
For a vegetarian version, simply leave out the bacon and focus on deeply browned broccoli with the smoked paprika. A little extra roasted broccoli or toasted seeds can provide the same textural contrast without adding meat.