This is my recipe for better-than-restaurant broccoli cheese soup with big chunks of broccoli, lots of cheddar and oodles of flavor.

It's the best ever broccoli cheddar soup recipe with a healthy spin!

How to make the best broccoli cheese soup

Broccoli: Of course! Lots of bite-sized chunks of fresh broccoli is what makes this soup so special.
Carrots: I grab a bag of matchstick carrots and chop them up a bit and add them to the soup. It is sort of a shortcut and I like the final product in the soup.
Onion: Any great soup starts with an onion!
Garlic: A few minced cloves really dress up the broth.
Dried mustard: It comes as a powder in the spice aisle, and it adds insane dimension to soups and casseroles. I like to toss some in to my cheese sauce as well as most of my creamy soups. It adds such a depth that really cannot be achieved otherwise.
Cayenne pepper: I almost always add a pinch of cayenne to soups and sauces. Not always because I want it to be spicy, but because it gives a richness and depth, kind of like the dried mustard. But with a little bit of a spicy bite at the end.
Stock: Homemade or your favorite store bought works great.
Milk: Of choice - I use low fat cow's milk.
Worcestershire: Just a splash gives everything (yes, you can put it in almost everything) a little bit of umami and umph.
Lemon juice: Acidic ingredients like citrus juice and vinegars have a salt-like characteristic, and also gives a bright flavor, so next time you're in the kitchen whipping up something delicious, give it a hit of acid and see what happens.

Heat the butter in a Dutch oven or stock pot to medium. Once melted, add the onion and carrot and sauté 4-5 minutes, until soft.
Stir in the broccoli and place the lid on the pot to steam, stirring occasionally, for about 6-7 minutes or until broccoli is mostly soft. If the pan is dry, add a bit more butter or oil.
Stir in the garlic, salt, mustard powder, black pepper and cayenne and saute 30-60 seconds or until fragrant. Stir in the flour.
Turn the heat to medium-high, pour in the stock and bring to a simmer, stirring frequently.
Reduce the heat to medium-low and cook 8-10 minutes or until the soup has thickened.
Stir in milk and simmer 4-5 more minutes.
Remove the pot from the heat and stir in the lemon juice, Worcestershire sauce and cheddar cheese until melted.
Taste and adjust the seasoning, if necessary.
Serve the soup in bowls with more shredded cheese.
Garnish with chopped bacon and green onion, if desired.

For the onion: If you want a shortcut, you can use frozen diced onion.
For the carrots: I use matchstick, but you can certainly peel and chop your own carrots.
For the stock: Use vegetable or chicken stock. You can make your own from scratch or use your favorite store-bought brand. Adjust the amount of salt you add to the soup based on how much salt your stock has in it (it may have none at all).
For the milk: Use any cow's milk variation. If you use a milk substitute, be sure it's plain in flavor.
For the spices: If you don't have the individual spices, add a dollop or a cube of bouillon.
For the cheese: For a bit more bite, use some sharp cheddar as well as mild.
For toppings: More shredded cheese, diced or chopped crispy bacon, green onion. All would be delightful.
For serving: It's wonderful with buttered bread or a crusty roll/baguette.

To make it gluten free: Use gluten free all-purpose flour for the roux. Be sure the other ingredients are gluten free.
To make it dairy free: Use a dairy free milk substitute that is unflavored/plain.
To make it nut free: This recipe does not contain nuts. Be sure all ingredients are nut free.
To make it egg free: This recipe does not contain eggs.
To make it lower in sodium: Reduce the amount of salt you add. Taste as you go.

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Better-than-restaurant broccoli cheese soup with loads of broccoli, carrots and a luscious cheese broth.

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Heat the butter in a Dutch oven or stock pot to medium. Once melted, add the onion and carrot and sauté 4-5 minutes, until soft. Stir in the broccoli and place the lid on the pot to steam, stirring occasionally, for about 6-7 minutes or until broccoli is mostly soft. If the pan is dry, add a bit more butter or oil.
Stir in the garlic, salt, mustard powder, black pepper and cayenne and saute 30-60 seconds or until fragrant. Stir in the flour.
Turn the heat to medium-high, pour in the stock and bring to a simmer, stirring frequently. Reduce the heat to medium-low and cook 8-10 minutes or until the soup has thickened. Stir in milk and simmer 4-5 more minutes.
Remove the pot from the heat and stir in the lemon juice, Worcestershire sauce and cheddar cheese until melted. Taste and adjust the seasoning, if necessary.
Serve the soup in bowls with more shredded cheese. Garnish with chopped bacon and green onion, if desired.

Shortcut Tip: Use pre-cut broccoli florets to save time.