There is something incredibly satisfying about broccoli cheddar soup. Like mac and cheese, this beloved classic is all about comfort — it’s rich, cheesy, and indulgent.

I wanted this soup to feel rich and thick without being too heavy. I found that using equal parts chicken stock and half-and-half did just that. The half-and-half created a layer of richness, while the chicken stock balanced the soup, added depth, and brought out the flavors in the garlic powder. While you can definitely use fresh minced garlic in addition to garlic powder (or as a substitution), I found that garlic powder alone added the right amount of garlic essence and brought out the flavors in both the onion and Dijon mustard.

This soup is great for busy weeknights, as you can shortcut it by buying broccoli already cut into florets and picking up shredded carrots. I like to top bowls with crispy homemade croutons for texture. It’s just as easy to make as it is satisfying to eat.

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Key ingredients in broccoli cheddar soup

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Broccoli Cheddar Soup

Makes about 7 cups; serves 4

4 tablespoons (1/2 stick) unsalted butter

1 medium yellow onion, diced (1 1/2 cups)

1 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

3 cups broccoli florets, cut into 1/2-inch pieces (9 1/2 ounces, from 1 small head)

2 cups half-and-half

2 cups low-sodium chicken broth

1 cup peeled and grated carrot (grated on the large holes of a box grater, 2 medium carrots)

1/2 teaspoon Dijon mustard

8 ounces mild yellow cheddar cheese, shredded (2 cups), plus more for serving

Homemade croutons, for garnish (optional)

1. Melt 4 tablespoons unsalted butter in a large heavy-bottomed saucepan over medium heat. Add one medium diced yellow onion, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes.

2. Sprinkle in 2 tablespoons all-purpose flour and cook, stirring often, until lightly browned, 1 to 2 minutes. Stir in 3 cups chopped broccoli florets, 2 cups half-and-half, 2 cups low-sodium chicken broth, 1 cup grated carrot, and 1/2 teaspoon Dijon mustard. Bring to a boil, stirring occasionally.

3. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the broccoli is tender, about 5 minutes. Turn off the heat.

4. While stirring constantly, add 8 ounces shredded mild cheddar cheese a handful at a time, waiting until the cheese is completely melted before adding the next handful. Serve garnished with more shredded cheddar cheese and croutons if desired.

(Janette Zepeda is a senior culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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