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McAlister's Broccoli Cheddar Soup Recipe

McAlister’s Broccoli Cheddar Soup Recipe

Make McAlister’s Broccoli Cheddar Soup at home in just 50 minutes! Creamy, cheesy, and cozy – the perfect comfort meal everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Additional Time (cooling, resting) 5 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 375
Ingredients Equipment Method

Ingredients
  

  • 24 oz broccoli florets fresh, chopped into bite-sized pieces
  • 1/2 small white onion finely chopped
  • 2 cloves garlic minced
  • 1 cup shredded carrots
  • 2 cups half and half
  • 3 cups shredded sharp cheddar cheese freshly grated
  • 4 tablespoons butter salted or unsalted
  • 4 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth or vegetable broth for vegetarian option
  • 1 tablespoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground nutmeg

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or silicone spatula
  • Sharp knife for chopping vegetables
  • Cutting board
  • Measuring cups and spoons
  • Cheese grater (if grating fresh cheese)
  • Ladle for serving
  • Small bowl for mixing seasonings

Method
 

  1. Wash broccoli and cut them into small, bite-sized pieces. Aim for pieces about the size of a quarter so they cook evenly and are easy to eat. Set the cut broccoli aside in a bowl.
  2. Chop the onion into small pieces. Cut it finely to avoid big chunks of onion in the soup. Mince the garlic cloves - the smaller, the better, so the flavor spreads throughout the soup.
  3. Place a large pot on the stove and turn the heat to medium. Add 4 tablespoons of butter and let it melt completely. Do not let it turn brown - it should be melted and hot.
  4. Once the butter is melted, add the chopped onion to the pot. Cook for about 2 minutes, stirring occasionally. The onion should start to look clear and smell aromatic. This step builds the flavor base for the soup.
  5. Add the minced garlic and cook for another minute. Stir it around to prevent burning. The combination of garlic and onion creates a rich, flavorful base.
  6. Sprinkle 4 tablespoons of flour over the onion and garlic mixture. Stir constantly for about a minute until everything is well combined. This creates a "roux," which thickens the soup and gives it a creamy texture.
  7. Slowly pour in the chicken broth while stirring constantly. This step is crucial - adding it too quickly can cause lumps. Stir until the flour is completely dissolved and the mixture is smooth.
  8. Add the seasonings - salt, black pepper, paprika, and nutmeg. Stir everything together thoroughly. The soup base should be smooth and smell savory and spiced.
  9. Add the shredded carrots and mix them in. They add sweetness, help thicken the soup naturally, and give it a bright color.
  10. Add all the broccoli pieces to the pot. Stir well to coat the broccoli in the soup base.
  11. Lower the heat and cover the pot. Let it simmer for 15 minutes. This allows the broccoli to cook through and the flavors to blend. Avoid lifting the lid too often.
  12. After 15 minutes, remove the lid and gently stir in the half and half. The soup should now look creamy and rich.
  13. Gradually add the grated cheddar cheese while stirring constantly. Fresh cheese melts more smoothly than pre-shredded cheese. Stir until the cheese is fully melted and the soup is velvety.
  14. Turn off the heat once the cheese has completely melted. The McAlister's Broccoli Cheddar Soup is now ready to serve.