I'm a huge fan of soups, and broccoli cheddar is one of my favorites. I wanted to make something a little different than the classic, and I happened to have gruyère cheese in the fridge, so I decided to make a broccoli cheddar with gruyère. This soup came out great, and I enjoyed reheating it for lunch during the week.
If you love gruyere cheese, check out this Baked Croque Monsieur Casserole (recipe by Savory Experiments) or this Leek and Gruyere Tart (recipe by From a Chef's Kitchen). If you're after more comforting soup recipes, check out my Soup Collection. Also, don't forget the dinner rolls! My Homemade Dinner Rolls or Hawaiian Rolls are great with this soup. I keep some rolls in the freezer so I have them on-hand all the time!
Broccoli, Cheddar, & Gruyere Soup Recipe Notes
This section includes some recipe tips and notes. See the recipe card below for the full recipe.
Recommended Equipment
- Dutch oven or other large pot
- Grater
Ingredient Notes
Hand-grating the cheese is recommended. Store-bought shredded cheeses don't melt quite as well because they contain anti-caking agents. But, you can certainly use pre-shredded cheese in this recipe.
Cheese substitutions: You can use all cheddar (if you do that, I recommend a mix of regular cheddar and white cheddar). Monterey jack would also be a good choice. If you're looking at another cheese and aren't sure about substituting it, look up how well it melts. The key for this recipe is a cheese that melts well.
This recipe can use fresh or frozen broccoli, but increase the simmering time by about 10 minutes if using frozen unless you thaw it first.
For the carrots, it's fine if you don't have exactly 1.5 cups. You can use anywhere from 1.25 to 1.75 cups. I've even used 2 cups before, though that was almost a little much. Just saying, don't feel like you need to toss the rest of a carrot if you're at 1.5 cups and still have a bit of one left!
Broccoli, Cheddar, & Gruyere Soup
Equipment
- Dutch oven (or large pot)
Ingredients
- 3 cups broccoli florets (cut small)
- 1½ cups grated carrots
- 1 medium onion diced
- 2½ cups chicken or vegetable stock
- 2 tablespoon Dijon mustard
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1½ teaspoon garlic powder
- ½ teaspoon kosher salt (reduce to ¼ teaspoon if using table salt)
- ¼ teaspoon black pepper
- ¼ cup butter
- ¼ cup flour
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cups finely grated gruyère cheese
Instructions
- Melt butter in a dutch oven over medium-high heat.¼ cup butter
- Add onions. Saute, stirring occasionally, until onions are translucent and some begin to turn golden.1 medium onion
- Add flour and stir into the butter. Cook, stirring frequently, to make a roux, for about 5 minutes.¼ cup flour
- Stir in garlic powder, paprika, parsley, salt, and pepper.1 teaspoon dried parsley, 1 teaspoon paprika, 1½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Add Dijon and stir to combine.2 tablespoon Dijon mustard
- Add stock and whisk until dijon is dissolved and there are no roux clumps.2½ cups chicken or vegetable stock
- Add broccoli and carrots.1½ cups grated carrots, 3 cups broccoli florets
- Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, stirring occasionally, until broccoli is tender.
- Stir in shredded cheese until melted.2 cups shredded cheddar cheese, 1 cups finely grated gruyère cheese
- Warm the heavy cream and stir in to the soup.1 cup heavy cream
- Let the soup heat for an additional 5 to 10 minutes before serving.
Nutrition
