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We had a discussion and it was agreed that this recipe could not be called “plain old Broccoli Cheese Soup.” It needed a little something extra to describe how truly wonderful it is. Bodacious, as defined by Dictionary.Com means “remarkable, outstanding, bold, impressive, and excellent.” We felt it was an appropriate name for such a thick, creamy, delicious, flavorful soup with cheesiness galore. Thus was born Bodacious Broccoli Cheddar Cheese Soup.
I dug out my very old recipe (hand written on a recipe card) for broccoli cheddar soup and gave it a tune-up, a facelift, and a makeover. Served in a bread bowl or coffee cup, it’s all good. The broccoli is front and center with just a little hint of heat from the cayenne. The cheese is sharp, creamy and rich, the carrots are soft but not mushy, and the broth is exceptional. Bodacious = seriously delicious.
My husband insisted I give this recipe a proper name because it is well deserved. We don’t eat a lot of creamy soups but this is worth the splurge. If you have more than four people enjoying this soup, you may want to double the recipe. Somebody will want leftovers 🙂
Broccoli Cheddar Cheese Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium white onion diced
- 2 medium carrots peeled and julienned
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 cups low-sodium vegetable broth or stock
- 4 cups chopped broccoli florets
- 1 ½ teaspoons dry mustard powder
- ⅛ teaspoon cayenne pepper (optional)
- 1 bay leaf
- 2 cups half & half or use whole milk or a combination of 1 cup milk and 1 cup heavy cream
- 8 ounces extra-sharp cheddar cheese grated
- 4 ounces American cheese cubed
- 1 green onion sliced thin for garnish
- Bread bowls for serving if desired
- In a large dutch-oven or soup pot add the butter and olive oil and heat on medium until melted. Add the diced onion and carrots. Sauté just until just tender.
- Add the salt, pepper and flour to the cooked vegetables. Cook and stir for a few minutes scraping the bottom of the pan until a fond starts to form. Gradually whisk in the vegetable broth scraping up the bottom of the pan. Add the dry mustard, cayenne, (if using) bay leaf and broccoli. Bring to a boil then cover the pot and reduce the heat to medium-low. Simmer for 10 minutes.
- Add the half-and-half to the soup and increase the heat to medium. Once simmering add both cheeses, stirring until completely melted. Reduce the heat to low, cover and heat for about 10 minutes or until the carrots and broccoli are very tender.
- Ladle into soup bowls or bread bowls and garnish with additional grated cheddar and sliced green onions if desired.
Pin to your favorite soup board!
We’re luckier than most when the hurricane took a right and headed out to sea. We’ve had days of rain and wind, but no major problems. This soup was perfect for a rainy weekend indoors and will be on our rotation again soon. Hope you’ll give it a try. Thanks so much for stopping by! Have a wonderful week 🙂